Category: Food & Beverage

Researchers find different impact of related Salmonella types

Scientists have found Salmonella variants can have different effects on the health of pigs and the risks they pose to food safety. Two closely related types of Salmonella Typhimurium, called U288 and sequence type (ST) 34, are particularly dominant in pigs and differed in colonization of the intestine and surrounding

FDA Releases report on foodborne illness risk factors in delis

The U.S. Food and Drug Administration (FDA) has released its report on a study of foodborne illness risk factors in retail food store deli departments.  This study is part of a 10-year initiative that examines when foodborne illness risk factors, such as employees practicing poor personal hygiene, and food safety practices, like

Oklahoma v. Tyson, the Bus Loads of Lawyers case, going on 16 years

it’s been almost 16 years since the State of Oklahoma sued most of the nation’s poultry industry-led Tyson Foods for environmental damages to its most popular waters for $1.6 billion. Oklahoma wanted monetary damages and injunctive relief against the poultry producers it blamed for storing and disposing of hundreds of

Researchers say zero risk not possible in food safety

There is no such thing as zero risk when it comes to food safety, according to researchers. Consumers, industry and governments typically desire foods that are free of any risk but scientists said zero risk is unattainable in food production regardless of the severity of inactivation treatments or stringency of

Oregon’s bill to open up data on reportable diseases may have hit snag

Data for foodborne and other reportable diseases in Oregon might take on more clarity if Senate Bill 719 ever gets moving. Time is still on its side, with the Oregon Legislature not scheduled to adjourn until June 30.  But, progress is slow. The Senate Committee on Health Care produced and

Singaporean agencies probe illnesses; help form food safety hub

Authorities in Singapore have launched an investigation after 15 people fell sick beginning in late March. The Ministry of Health (MOH) and Singapore Food Agency (SFA) said one person was hospitalized but has since been discharged. Gastroenteritis symptoms started after consuming food prepared by Meetup @ 352 (Kin Hoi) between

EFSA tool helps firms decide what info to give consumers

Experts have developed guidance to help food firms decide what other information to give consumers besides use-by or best-before dates to ensure food safety. The European Food Safety Authority (EFSA) scientific opinion covers storage conditions, time limits for consumption after food has been opened and thawing of frozen items. Setting

Federal report focuses on ongoing pathogen threat from raw flour

Warnings are now appearing on the flaps of flour packages. “Cook before sneaking a taste,” says one. Another says “Flour is raw. Please cook fully before enjoying.” And the April 23 edition of Morbidity and Mortality Weekly Report (MMWR) turned its “Note from the Field” section to a closer look

LGMA’s York wants to bring pre-harvest testing to leafy greens in California

analysis Tim York is “passionately focused on food safety,” according to his biography from the California Leafy Green Marketing Agreement (LGMA). And, maybe that’s true. For anyone passionate about food safety, it inevitably means preaching the gospel when unbelievers might be around. York yesterday took to the columns of The

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