Food safety: Researchers seek kill-step to rid flour of pathogens

When you think of foods that present high food safety risks, flour isn’t generally top of the list. Flour’s dryness makes it less conducive to bacterial growth, and because it’s usually baked at a pathogen-killing temperature, it’s not very likely to cause foodborne illness once eaten.

That said, a few major recalls of flour have […]

Putting the “no” in norovirus

Illustration by Alissa Eckert, courtesy the CDC

Quick, imagine your ideal date. Is it followed by nausea and vomiting? What about cramps, a fever or diarrhea? We’re going to guess, “no.”

Unfortunately, sometimes dinner leads to foodborne illness, particularly from the prolific norovirus, which causes around 50% of all food poisoning cases.

The virus […]

Monday links

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

Agriculture

Researchers uncover new genetic markers for wheat improvement –Kansas State University Wheat scientists have completed the first study of a chromosome in a tertiary gene pool and have called it a breakthrough […]