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Articles by Topic - Pathogen Control

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thumbnail image: thumbnail for: New Radio-Wave Technique Kills <I>Salmonella</I> in Raw Eggs

News: New Radio-Wave Technique Kills Salmonella in Raw Eggs

The pasteurization process, now in prototype stage, positions each raw egg between two electrodes that send radio waves back and forth through it. At the same time, the egg is sprayed with water, to compensate for some of the heat created by the radio waves. This process warms the egg from the inside out, protecting the delicate egg white, which is more sensitive to heat.

thumbnail image: thumbnail for: FDA Survey Finds Most Cantaloupes Free of Pathogens

News: FDA Survey Finds Most Cantaloupes Free of Pathogens

Cantaloupe safety in the U.S. appears to be improving, according to results of a summer 2013 survey by FDA field officers that were recently reported by Michigan State University. “By and large, samples of melons last summer came back free of Salmonella, E. coli, and Listeria,” said the report. “Most growers are practicing good agricultural practices, even if they aren’t certified as such or keeping records documenting food safety practices.”

thumbnail image: thumbnail for: Researchers Seek Ways to Reduce Porcine Virus Transmission

News: Researchers Seek Ways to Reduce Porcine Virus Transmission

Since the first identification of the PEDV in the U.S last spring, the disease has posed significant challenges to the nation’s swine industry. PEDV is not a zoonotic disease and does not affect food safety, according to the USDA. However, infection with this highly transmissible virus can cause tremendous financial losses to pork producers, the National Pork Board says.

thumbnail image: thumbnail for: New Approaches Needed in Reducing <I>Salmonella</I>-Related Illnesses

News: New Approaches Needed in Reducing Salmonella-Related Illnesses

Current federal performance standards for Salmonella contamination in chicken “do not adequately protect public health” and should be improved, a report released last month by the Pew Charitable Trusts asserts. The document suggests changes that could improve the control of Salmonella contamination in chicken and strengthen federal regulators’ responses to outbreaks.

thumbnail image: thumbnail for: FSIS Releases Strategy to Reduce <I>Salmonella</I>

News: FSIS Releases Strategy to Reduce Salmonella

The USDA’s FSIS recently released its "Salmonella Action Plan" that outlines the steps it will take to address what it calls the most pressing problem it faces: Salmonella in meat and poultry products. In fact, FSIS’ efforts started back a few years ago when it made reducing incidence of Salmonella the priority goal of its 2011-2016 Strategic Plan.

thumbnail image: thumbnail for: Speeding Up the Concentration Step in Food-Pathogen Detection

News: Speeding Up the Concentration Step in Food-Pathogen Detection

One of the most stubborn bottlenecks in rapid detection and identification of foodborne pathogens has long been the very first step: Concentration of enough cells to accurately identify the pathogen. Current standard methods of cell concentration take about 24 hours, but a new method developed by researchers at Purdue University could cut that time to as little as one hour.

Features: Rapid Detection's Role in Marine Food

Using tests based on lateral flow technology to detect the increased instances of Vibrio parahaemolyticus

thumbnail image: thumbnail for: New <I>Campylobacter</I> Vaccine Strategy Shows Promise

News: New Campylobacter Vaccine Strategy Shows Promise

According to the CDC, Campylobacter cases in 2012 reached their highest level in more than a decade. The infections, most commonly associated with poultry, rose by 14 percent last year compared with the 2006 to 2008 period. Now, researchers at Ohio State University have added another potential poultry vaccine to the list of candidates aiming to tackle this troublesome pathogen, this one involving nanoparticles.

thumbnail image: thumbnail for: Could Olive Powder Kill <I>E. Coli</I>?

News: Could Olive Powder Kill E. Coli?

Plant-based compounds such as olive powder may have the power to shut down pathogens like E. coli in food, according to reports from the USDA’s Agricultural Research Service. Research chemist Mendel Friedman, PhD, has been studying olive powder and other plant compounds (such as apple, onion, and garlic) for many years. In a recent study, Dr. Friedman and colleagues loaded up ground beef patties with E. coli O157:H7, and then mixed in either olive powder or one of the other plant compounds before...

thumbnail image: thumbnail for: Salmonella’s Protection Switch

News: Salmonella’s Protection Switch

The elusive foodborne pathogen Salmonella Typhimurium has developed a unique self-protective mechanism that responds to changes in the environment during its infective period, which may protect it from harm, according to new research from scientists at Pacific Northwest National Laboratory (PNNL) in Richland, Wash.

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April/May 2014

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