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A California law that would have prohibited employees at retail food facilities and bars from coming into direct contact with exposed, ready-to-eat food was repealed by the California Legislature only days before local health agencies were expected to start enforcing the new rule on July 1.
Ten months ago, the Greek yogurt company Chobani voluntarily pulled 35 flavors of its popular yogurt off supermarket shelves after the FDA received multiple consumer reports of gastrointestinal symptoms after eating mold-tainted yogurt. The number of reports reached more than 200.
Researchers looking for novel pathways to attack Salmonella and treat Salmonellosis, the unpleasant and sometimes deadly intestinal disease that it causes, haven’t focused much attention on nutrient sources. It’s been considered a fairly fruitless exercise: Most bacteria can grow on any of a number of nutrients, so if you get rid of one, they just gobble up another. But it turns out that Salmonella is a very picky eater.
An inexpensive and simple process for producing sparkling wine using a magnetic separation method reduces the time and energy traditionally required to make champagne and other sparking white wines using the méthode champenoise, according to the research team that invented the new method in Ljubljana, Slovenia.
Guidance documents issued by the FDA in late June describe the agency’s “current thinking” on its approach to regulation of nanotechnology products, including its use in food production. The FDA states that use of nanotechnology is not “intrinsically benign or harmful.”
A new camera-like detection device now being tested by scientists at the University of Southampton, England, could collect and detect Listeria monocytogenes on food preparation services within a matter of three to four hours, compared with current assays that require more than 24 hours.
Up until recently, the $100 million-plus edible film and coating industry has mainly focused on antimicrobial coatings that can keep fruits and vegetables fresh longer—but researchers are starting to branch out into other food products, and testing different vehicles than the traditional proteins, polysaccharides, fats, and waxes.
The U.S. FDA welcomes an “open dialogue” with the artisanal cheesemaking community and state officials to discuss the safety of aging certain types of cheeses on wooden shelving. In a constituent update on June 11, the FDA said that recent reports that the agency is taking steps to end the practice of using wooden boards to age cheese “are not accurate.”
Beginning this summer, the USDA’s FSISwill do double testing on ground beef samples: Every time it tests for Shiga toxin-producing E. coli (STEC) in a sample of ground beef or ground beef sources, it will also test for Salmonella. This new approach will begin on June 29, according to FSIS’ May 16 Constituent Update.
Vibrio, a bacteria that can thrive in the warm waters of the Atlantic Ocean, Gulf of Mexico, and the Caribbean, may be multiplying more quickly because of dust plumes from Saharan/Sahel desert area in Africa that are being carried across the Atlantic and deposited in ocean waters. Climate models predict that the Saharan/Sahel desert will grow hotter over the next 100 years, setting the stage for more dust to be released into the atmosphere.