foodborne illness

Best practices for Listeria detection & prevention

Several high-profile L. monocytogenes outbreaks over the past decade have plagued food companies and their customers.

October 1, 2019

Environmental sampling is increasingly considered an essential part of any comprehensive food safety program, but building a program and achieving consensus internally is easier said than done.

Study: Temperature distribution of cold, hot meals in foodservice predict growth of Salmonella, Listeria

According to the predictive model, Salmonella spp. and L. monocytogenes were not able to grow on cold foods stored for 6 hours at temperatures below 10°C.

August 14, 2019

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In this study, researchers collected and analyzed 339,548 records of food temperatures from corporate catering foodservice operations to identify different scenarios and possible factors predictive of Salmonella and Listeria monocytogenes growth.

Study reveals increase in meat, poultry recalls

Food recalls overall increased by 10% between 2013-2018.

January 17, 2019

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Fundamental flaws in today’s current food safety system have led to a jump in these recalls since 2013, according to “How Safe is Our Food?,” a report released by U.S. PIRG Education Fund, Denver, Colo.

Study reveals what keeps diners away from restaurants

The survey tackled consumer preference and behavior in several key revenue-driving areas, such as delivery, online reviews and social media, public health and cleanliness and foodborne illness.

October 30, 2018

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Thirty-one percent of diners said they would avoid eating at other locations of a chain restaurant if just one location was involved in a foodborne illness outbreak, according to results found in the Diners Dish e-book, available from Steritech, Charlotte, N.C.

Study: Pathogen testing to lead global food safety testing market by 2025

The processed food segment contributed about one-third share of the total market in 2017, and will continue to maintain its dominance through 2025.

August 30, 2018

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Increasing cases of foodborne illnesses due to food contamination and rising consumer inclination toward better quality and safe food are expected to fuel the demand for pathogen testing in the global food safety testing market by the end of forecast period, according to a report published by Allied Market Research, Portland, Ore.

New technique detects impurities in ground beef within minutes

Food science students were able to say with 80% accuracy which animal parts were used and in what concentration.

November 28, 2017

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Researchers at the University of British Columbia (UBC), Canada, have found a better way to identify unwanted animal products in ground beef.

Study: Safer meat requires reducing risks where food animals are raised

A variety of pre-harvest interventions can significantly reduce the risk that bacteria harmful to humans will infect food animals.

July 24, 2017

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Wider use of evidence-based food safety interventions on farms and feedlots would significantly reduce the risk of people getting sick from contaminated meat and poultry, according to a report released The Pew Charitable Trusts, Philadelphia.

Walmart launches Food Safety Collaboration Center to promote food safety education, innovation

The center will target research focused on analyzing root causes of foodborne illnesses.

October 20, 2016

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Walmart, Bentonville, Ark., launched the Walmart Food Safety Collaboration Center (WFSCC) in Beijing, designed to bring some of the world’s leading food safety innovation to China.

IBM researchers use grocery scanner data to speed investigations during early foodborne illness outbreaks

This study shows that big data and analytics can help identify potential sources of contamination.

August 12, 2016

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Scientists at IBM Research – Almaden, San Jose, Calif., discovered that analyzing retail-scanner data from grocery stores against maps of confirmed cases of foodborne illness can speed early investigations.

Study: America wastes $160 billion in food every year

Food label guides or initiatives like the removal of sell-by dates could help reduce food label confusion and alleviate the perceived tradeoff between food waste and foodborne illness.

July 22, 2016

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Nearly 70% of respondents agree that throwing away food after the package date has passed reduces the odds of foodborne illness, according to a study produced by SQL Server Reporting Services, a server-based report generating software system from Microsoft Corp., Redmond, Wash.