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Features: Speeding Safer Shellfish
A new test for dangerous shellfish toxins, developed by scientists at Queen’s University in Belfast, Ireland, speeds up the usual process for detecting these toxins from about 48 hours to 30 minutes.
Features: USDA Food Safety Expert Outlines Plan
The United States Department of Agriculture (USDA) will focus on “science-based food safety” as well as laws, regulations, and policies that are anchored in prevention,
Spanish researchers report that high-pressure processing (HPP) technology can effectively inactivate contaminants such as bacteria, molds, and yeasts in dairy foods like yogurt.
Features: Spotlighting Unsafe Shellfish
Seafood contaminated by “red tides” and other toxic algae is hazardous to eat, often producing gastrointestinal problems and other symptoms, but it’s difficult to differentiate a contaminated batch of seafood from one that is free of such toxins.
The government’s six main objectives for food safety for the next decade, recently unveiled as part of the Healthy People 2020 initiative, are all “reasonable and attainable,” but they require additional data, according to Michael Doyle, PhD, Regents Professor of Food Safety and Microbiology and director of the Center for Food Safety at the University of Georgia in Griffin.
Food safety problems can arise at any of multiple stages of food production, and illnesses that result from them are frequently not detected or reported, according to a new report from the American Academy of Microbiology.
Escherichia coli can live for weeks around the roots of produce plants and transfer to the edible portions, but the threat can be minimized if growers don’t harvest too soon, a Purdue University study shows.
An international team of scientists is calling for protecting complementary food for infants in developing countries, especially those where corn is a staple food, against fumonisin, a toxin produced by fungi.
Pete Fernholz remembers the days when his dad, who worked at a milk plant for 40 years, had to help take apart a milk processing system and clean it with tubular brushes. It was a costly and time-consuming step in the process of trying to assure sanitized milk. Nowadays, closed-loop systems use clean-in-place (CIP) technology, which allows pipes and other production components to be cleaned automatically with less human intervention, reducing cleaning time, costs, and possible contamination events.
A new study by Michigan State University’s Product Center for Agriculture and Natural Resources tracks emerging concerns about food safety among consumers. For the study, “Food Safety Certification: A Study of Food Safety in the U.S. Supply Chain,” more than 400 consumers and 75 food companies were surveyed. DNV, a provider of food safety certification services, sponsored the study.