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Articles by Topic - General Food Science
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Features: A Gas for Salmonella in Produce
Chlorine-based decontamination is a technique commonly used for eliminating pathogens from fresh produce, but the damage it does to the products’ cell structure shortens their shelf lives
The U.S. Food and Drug Administration and Centers for Disease Control and Prevention have partnered with the University of California-Davis and Agilent Technologies to create a publicly available database that will eventually contain the genomes of at least 100,000 foodborne pathogens.
Researcher’s method creates ‘cold snow’ around eggs
Features: Shortage of Food Safety Vets Predicted
More than half of all veterinary students are pursuing careers in companion animal medicine, leaving other veterinary sectors—including food safety and zoonotic disease prevention—facing potential shortages of qualified veterinarians, according to a new report from the National Research Council of the National Academies of Science.
A compound commonly found in garlic kills Campylobacter jejuni, one of the most common causes of foodborne illness, better than antibiotics, according to researchers at Washington State University in Pullman.
While the rest of the world focused on the space race between Russia and the United States, Paul Lachance, PhD, an Air Force Aeromedical Laboratories biologist, worried about the safety of the food astronauts were eating during a mission.
Electron-beam irradiation can inactivate rotavirus and poliovirus on lettuce and spinach, says a new study from researchers at the National Center for Electron Beam Research at Texas A&M University in College Station
Clarence Birdseye (1886-1956) became a household name in the 1940s when his quick-freezing process—inspired by his experiences as a fur trader in northern Canada—allowed for national distribution of food and sparked a multibillion-dollar industry. He also devised a new method for dehydrating food.
Features: Critical Clues from Clams
When William Lyman Underwood (1864-1929) sought advice about swollen cans of food from Massachusetts Institute of Technology Professor William T. Sedgwick in late 1895, he planted the seed for research that would become the scientific underpinnings of canned food safety.
In September, when Steve Patricio learned of the Listeria outbreak traced to cantaloupes from a farm in Colorado—an outbreak that killed 29 people as of Nov. 9, sickened dozens, and caused one miscarriage—his mind immediately raced back two decades to a similar outbreak.