Evaluate your food safety habits this Food Safety Education Month

Image courtesy the CDC

To many people, September is the month kids go back to school, leaves begin to turn red, and orange and black take over grocery store displays despite Halloween still being two months away.

It’s also, believe it or not, Food Safety Education Month, a time for everyone to educate themselves […]

New research closes in on Campylobacter

Campylobacter

When foodborne illness strikes, waiting for it to pass has historically been pretty much all you can do. However, that could now be changing as scientists have recently have discovered just how Campylobacter bacteria causes infection, providing the possibility to create antimicrobial drugs to specifically target certain foodborne pathogens.

An Australian study was […]

Flour’s food safety battle

Around the world, wheat is one of the most important crops to many human civilizations. It can also be vital to animals and insects who seize the opportunity to dine on wheat, whether growing in fields or temporarily stored outside after harvest.

But as a recent article explains, wheat is one staple crop that is […]

Monday links

Don’t have time to scour the internet for the latest animal science, food safety, and agriculture news? Relax, we’ve got it covered.

Animal Science

Chickens Found with Genetic Resistance to Bird Flu – The Poultry Site New research carried out at The Pirbright Institute indicates that the genes of some chickens makes them almost resistant […]

Genome sequencing links recalled flour to E. coli outbreak

E. coli bacteria

Several weeks after a massive flour recall due to E. coli contamination, health officials are reporting they have found the “smoking gun” in the investigation, matching E. coli O121 from a sample of flour recovered from a sick person’s home to the outbreak strain that has sickened at least 38 people […]

FSIS releases mechanically tenderized beef labeling rule

Just in time for the summer grilling season, new labeling requirements for mechanically tenderized beef roasts and steaks went into effect earlier this week and aim to make meat prepared in this fashion safer for consumers to eat.

Under this rule, these products (about 6.2 billion servings annually) must bear labels that state that they […]

Report: Superbugs becoming even more antibiotic resistant

Superbug versions of foodborne pathogens have become more resistant to antibiotics in certain areas of the world than was previously thought—a new report from the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) warns.

For example, Campylobacter, the most commonly reported cause of food poisoning in the EU, […]

Listeria monocytogenes poses unique challenges to food industry

An outbreak of Listeria monocytogenes (L. monocytogenes) in the fresh produce industry has made headlines once again, this time with suspected contamination of bagged salad.

While the food industry has controls in place to combat L. monocytogenes just as they do for other foodborne pathogens, outbreaks occur. A recent article looks into the disease transmission […]

Study: Salmonella can survive for months in cookies, crackers

Salmonella

Researchers at the University of Georgia found that pathogens, such as some types of Salmonella, can survive for at least six months in dry foods like cookies and crackers. The recent study was prompted by an increased number of outbreaks of foodborne illness linked to low-water-activity, or dry foods, a recent article states.

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Indian spice may help improve food safety

A research team at Southern Illinois University has found a way to employ the antimicrobial properties of turmeric, a spice best known for its use in Indian cuisine, to help prevent E. coli and other foodborne pathogens.

According to the study, this can be done without making foods taste like turmeric and is similar to […]