Extracts from natural sources such as green tea, grape seed and bacteriocins such as nisin could be alternatives for food processors instead of chemicals as a means of protecting against pathogen contamination.
Take a couple of natural antimicrobial ingredients – vinegar with lactate and vinegar with lemon powder – and incorporate them into the naturally cured pork products. The result is that bacterial pathogens such as Listeria monocytogenes in the naturally cured pork products are inhibited.
Daniel Fung applied the Fung Double Tube method that he developed decades earlier and determined that the detection time for the Clostridium perfringens bacterium in food and water can be reduced from about a day or two down to four hours.
Making food safety education available through distance education is receiving Food Safety Consortium support at Kansas State University, where about 75 students are earning bachelor's degrees through this means.
Poultry processors who constantly engage in the battle to keep Salmonella contamination off their products may have a new procedure at their disposal: add some salt and turn up the heat.
The information-heavy food safety website maintained by Iowa State University continues to grow each year with new features added to meet consumer and industry needs.
Qijing Zhang of Iowa State University is working on a project supported by the Food Safety Consortium aimed at stopping the effectiveness of efflux pumps, which can push antibiotics out of cells in swine and turkeys.
Spices will do more than just enhance the taste of ground beef. They’ll also cut down on the risk of compounds that can cause cancer.
Perspectives on Food-Safety Issues of Animal-Derived Foods, a volume of essays by the nation’s leading food safety researchers, has been released by the University of Arkansas Press in association with the Food safety Consortium.
Food Safety Consortium research at the University of Arkansas Division of Agriculture closes in on how probiotics -- direct-fed microbials -- can be used to fight Salmonella in poultry.
Recent Food Safety Consortium-supported research at Iowa State University shows that antibiotics may be helpful in reducing the pathogen E. coli O157:H7 among swine.
Kansas State University’s distance education program in food science is making its curriculum available to food industry employees and others who may not find it convenient to be a conventional on-campus student.
Iowa State University Food Safety Consortium researchers have found a way to use natural ingredients to fight the potential of pathogenic contamination in organic products to make up for what nitrite isn’t present to do.
A new soil test for nitrogen fertilization of rice may not sound like blockbuster technology, but it is. The new technology is the first and only site-specific test of mineralizable soil nitrogen as a basis for nitrogen fertilizer recommendations in any crop.
Iowa State University's food safety Web site emphasizes information on hand washing documented in research-based findings.
Research at Kansas State University's Food safety Consortium shows that without proper precautions, washing the floor drains in food processing plants could actually make it easier for any Listeria monocytogenes to travel from the drain to points on the processing line.
Warm weather brings on the seasonal meat favorites that are barbecued, grilled, broiled or fried. That also means more potential exposure to carcinogenic compounds known as heterocyclic amines (HCAs). There's a way to reduce the risk significantly by just adding some spices "“ rosemary extracts or Thai spices.
A mixture of some organic acids and some extracts from plants turns out to be enough to greatly reduce pathogenic bacteria on chicken breast meat.
The border is important as a physical space, but the best way to secure the border is to focus on countries' regulatory systems and harmonize them, according to a Kansas State University professor.
Iowa State University researchers have found that certain antibiotics encounter more resistance from Campylobacter coli than other antibiotics, with some variation of resistance levels between farms.
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