Long ripening times for raw milk Cantal type cheeses lead to a decrease in Listeria monocytogenes, according to a study.
The University of Arkansas at Pine Bluff (UAPB) has received a US Department of Agriculture (USDA) grant to study foodborne pathogens.
A European consortium will continue its work with annual meetings despite the project ending last year.
A grant of $150,000 has been awarded to the University of Maine to develop a magnetic resonance imaging (MRI)-based method to understand pathogens in produce.
The biggest knowledge gap is understanding a commercial lab environment rather than a university one, according to Eurofins, which has launched a two year scheme for Microbiology Undergraduates at the...
A proof-of-principle has been designed and demonstrated for a system to detect crop species in processed foods.
ANSES has created a cooperation agreement with the China National Center for Food Safety Risk Assessment (CFSA).
A handheld sensor to stop fraudulent seafood species claims has been developed at the University of South Florida's College of Marine Science.
Norovirus in berries presents the highest food/pathogen risk from fresh fruit and vegetables in Denmark, according to researchers.
The French food agency ANSES is recruiting scientists to renew five of its expert committees and five working groups.
More than 100 cases from 14 countries reported Hepatitis A cases in people returning from Egypt between November 2012 and April 2013, according to a Eurosurveillance report.
Whole genome sequencing (WGS) technology will be the focus of a workshop at the Institute for Food Safety and Health in March.
Campden BRI is holding a seminar on the understanding, testing and control of Salmonella.
Salmonella and leafy greens eaten raw was the top pathogen/food combination according to a risk assessment model.
Using a certain strength of ultra-high pressure (UHP) can help boost fish shelf life, according to researchers.
The team behind the discovery of a new strain of Salmonella has said the finding shows there is still more to be learned about the pathogen.
Two research projects to improve safety of Australian and New Zealand fresh produce have been launched by the Fresh Produce Safety Centre.
A nanoscale surface that bacteria can’t stick to holds promise for the food processing industry, according to its developers.
Although progress has been made, continued cases of trichinellosis shows work needs to continue to reduce the parasite, according to a surveillance report.
Cold atmospheric pressure plasma (CAPP) can reduce the risk of transmitting norovirus, according to a study.
A method to trace contaminated food back to its source developed by US researchers and a start-up company is targeting adoption from food firms by the end of the year.
Set-back distance guidelines of 400 feet may not be adequate to stop E. coli O157:H7 in leafy greens planted near cattle feeding operations, according to a study.
The risk of Salmonella infection is 10 times higher in some Southern and Eastern European than in Nordic countries, according to figures from a calculation model.
An outbreak of Hepatitis A (HA) in Germany was caused by a bakery worker who contaminated products while packing and selling them, according to a report.
The European Food Safety Authority (EFSA) has identified risk factors and recommended possible mitigation measures for some pathogens in bulb and stem vegetables, and carrots.