Food Safety


  • Chapman University Research on Farmers' Markets Shows Presence of Salmonella and E. coli
    Researchers in Chapman University’s Food Science Program and their collaborators at University of Washington have just published a study on the presence of Salmonella and E. coli on certain herbs sold at farmers’ markets. The study focused on farmers’ ...More
    5 days ago Posted in News
  • Expert Outlines Five Common Food Safety Kitchen Mistakes
    Institute of Food Technologists (IFT) spokesperson and food safety expert, Christine Bruhn, PhD, CFS, former director of the Center for Consumer Research at the University of California, Davis and her team videotaped 120 consumers as they prepared a chicken and a salad ...More
    5 days ago Posted in News
  • Voters More Inclined Than Consumers to Pay for Food Safety
    Voters are more willing to pay for a decreased risk of food-related illness than consumers, but female consumers are more willing to pay than male consumers, according to an international team of researchers. "The question is, what would consumers prefer?" asks Amit Sharma, ...More
    2 weeks ago Posted in News
  • FDA Food Safety Challenge to Spur New Technologies for Fighting Foodborne Illness
    The Food and Drug Administration (FDA) is asking for potential breakthrough ideas on how to find disease-causing organisms in food – especially Salmonella in fresh produce. The 2014 FDA Food Safety Challenge was developed under the America COMPETES Reauthorization Act ...More
    September 23, 2014 Posted in News
  • FDA Releases Updated Food Safety Proposals in Response to Public Comments
    Based on extensive outreach and public comment, the Food and Drug Administration today proposed revisions to four proposed rules designed to help prevent foodborne illness. When finalized, the proposed rules will implement portions of the FDA Food Safety Modernization Act ...More
    September 19, 2014 Posted in News
  • Where You Live May Be Putting You at Risk for Foodborne Illness
    Improving education about risky food handling behaviors would reduce the amount of foodborne illness and help improve food security around the world, according to Kansas State University research.   For their study, the university's Kadri Koppel, assistant professor of ...More
    August 28, 2014 Posted in News
  • Study Reveals Fungus in Yogurt Poses a Threat to Consumers
    The fungus responsible for an outbreak caused by contaminated Greek yogurt last year is not harmless after all but a strain with the ability to cause disease, according to research published in mBio®, the online open-access journal of the American Society for ...More
    July 8, 2014 Posted in News
  • Swiss Cuisine Favorite is a Risk Factor for Campylobacter Infections
    Meat fondue with chicken is one of the primary risk factors for a campylobacter infection in Switzerland in winter, a new study shows. At the end of each year, the reported case numbers of this severe intestinal infection increase in Switzerland. This increase over the ...More
    July 3, 2014 Posted in News
  • The Truth Behind the '5-Second Rule'
    The burger patty that slides off the plate, the ice cream treat that plops on the picnic table, the hot dog that rolls off the grill – conventional wisdom has it that you have five seconds to pick it up before it is contaminated. Fact or folklore? “A dropped ...More
    June 24, 2014 Posted in News, Environmental Hygiene
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