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thumbnail image: thumbnail for: <I>Salmonella</I>’s Surprising Weak Spot: A Single Nutrient

News: Salmonella’s Surprising Weak Spot: A Single Nutrient

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.

thumbnail image: thumbnail for: New Invention for Producing Sparkling Wine

News: New Invention for Producing Sparkling Wine

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.

thumbnail image: thumbnail for: FDA Issues Guidance on Nanotechnology Use in Food Production

News: FDA Issues Guidance on Nanotechnology Use in Food Production

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.”

thumbnail image: thumbnail for: Scientists Test New Optical Sensor for <I>Listeria</I>

News: Scientists Test New Optical Sensor for Listeria

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.

thumbnail image: thumbnail for: New Advances in Edible Coatings for Bread and Meat Products

News: New Advances in Edible Coatings for Bread and Meat Products

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.

thumbnail image: thumbnail for: Aging Cheese on Wooden Boards: No Change in FDA Regulations

News: Aging Cheese on Wooden Boards: No Change in FDA Regulations

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.”

thumbnail image: thumbnail for: USDA to 'Super-Size' Ground Beef Testing

News: USDA to 'Super-Size' Ground Beef Testing

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.

thumbnail image: thumbnail for: Study to Examine Vibrio Growth in Gulf of Mexico and Link to Saharan Dust

News: Study to Examine Vibrio Growth in Gulf of Mexico and Link to Saharan Dust

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.

thumbnail image: thumbnail for: Deciphering the Puzzle of ‘Supershedder’ Cattle

News: Deciphering the Puzzle of ‘Supershedder’ Cattle

In every herd of 100 cattle, odds are you’ll find about two that are “supershedders”—cattle who shed high levels of pathogens like E. coli 0157:H7 in their manure, potentially spreading it to the rest of the herd and raising the risk of contaminating meat products down the line.

thumbnail image: thumbnail for: Connecting and Communicating Across Lab Operations

News: Connecting and Communicating Across Lab Operations

An alternative to a traditional Laboratory Information Management System is expected to allow for ease in food safety labs complying with FSMA. The NuGenesis Lab Management System can enable a food testing lab to quickly and productively keep more detailed records as the system captures files, reports, and data streams that can be required during an inspection.

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October/November 2014

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