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Articles by Topic - Safety
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Features: Lessons from the German E. Coli Outbreak
Germany’s recent enormous E. coli outbreak points to the need to better identify and understand the virulence genes involved with this pathogen, said Pina Fratamico, PhD, a lead researcher at the U.S. Department of Agriculture’s Center for Food Safety who has worked to draw attention to lesser-known types of E. coli.
The magnitude 9.0 earthquake and subsequent tsunami that struck Japan on March 11, killing more than 26,000 people and damaging or destroying more than 125,000 buildings, has also threatened the nation’s food production system and tested emergency quality assurance procedures.
Campylobacter tainted poultry tops the list of food-and-pathogen combinations that account for the greatest burdens on public health, according to a new report from the University of Florida’s Emerging Pathogens Institute, released April 28.
USDA developing tests for serogroups of 0157
Safety-minded consumers want to know where their produce comes from, and now software engineers at international technology company from NEC have developed a smartphone app that will let them track the pedigree of a melon, mango, or apple, right down to where it was picked, simply by snapping a photo.
In an effort to shift its approach to foodborne illness from a fragmented process to a coordinated, prevention-oriented safety program, the U.S. Food and Drug Administration (FDA) has announced that it will create a 40-person multidisciplinary team dedicated to foodborne disease outbreaks.
In recent years, the focus on the environmental quality of the food production landscape has increased. Although far from being a new problem, high-profile cases resulting in sickness and death traced back to the manufacturing process have caused the industry to reassess contamination control strategies, an issue currently under discussion in the Senate and inherently linked to food safety. Some level of contamination control naturally already exists and, given the diversity in environmental production...
Departments: The Microbiology of Cereals and Cereal Products
Bacteria are frequent surface contaminants of cereal grains. For bacteria to grow in cereal grains, they require high moisture or water activity (aw) in equilibrium, with high relative humidity. Generally, bacteria are not significantly involved in the spoilage of dry grain and become a spoilage factor only after extensive deterioration of the grain has occurred and high moisture conditions exist. However, bacterial pathogens and spoilage bacteria, such as spore-forming bacteria that cause ropiness in...
Columns: Red, Yellow, Green, Go
Cultivating behavior change requires a specific communication strategy. The objectives of this strategy are to ensure that food employees and managers throughout the facility are familiar with food safety standards, their role in maintaining these standards, and the consequences of not maintaining these standards.
The Food Safety Modernization Act of 2010 was signed into law in January after months of wrangling– but now the law and other food safety enforcement efforts face new challenges. House Republicans aim to slash the federal budget, and two of their targets for spending cuts are the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). Current proposals would cut $88 million from USDA’s Food Safety and Inspection Service (FSIS) and $241 million overall from the...