Extending food safety training to other countries could save lives

Food safety practices that Americans take for granted — washing hands with soap, refrigeration, and not cutting raw meat and vegetables on the same surface without disinfection — are not widely practiced in other places around the world, and researchers in Penn State’s College of Agricultural Sciences want to change that.

Editorial Article: Pittcon 2018 – Designing First Generation Nanobots for Food Safety via Phage Engineering

Editorial Article: Pittcon 2018 – Designing First Generation Nanobots for Food Safety via Phage Engineering

Dr. Sam Nugen, Associate Professor of Food & Biosystems Engineering, Dept. of Food Science at Cornell University in Ithaca, NY, USA, will be presenting at Pittcon 2018, in Orlando, USA, next February. Nugen previously worked in the food industry as a research engineer prior to returning to Cornell for his doctorate. His first faculty position was at the University of Massachusetts, Amherst, then in the summer of 2016, he returned to Cornell and set up his lab. In this interview, SelectScience┬« finds out more about Nugen’s research on food and water safety, and about why he’ll be attending Pittcon.

FOOD SAFETY PLAN FOR CRAFT BREWERS

FOOD SAFETY PLAN FOR CRAFT BREWERS

For many years, breweries have leaned on the assertion that there are no known pathogens (bacteria, viruses or other microorganisms that can cause disease) that can survive in beer. Brewers have often used this as justification for not implementing the same control measures found in other food manufacturing facilities.

The nexus between One Health, nutrition and food safety

The nexus between One Health, nutrition and food safety

One Health is a useful paradigm for framing complex public health issues. Applying its approaches contributes to improvements in animal and human health, addressing new global and public health challenges collaboratively and improving veterinary and human health education and training.

Food Safety Hazards And Seafood Trends

Food Safety Hazards And Seafood Trends

Raw seafood dishes have been popular and trendy in North America for the past few years. Celebirty chefs on cooking shows often prepare raw seafood dishes such as salmon tartare, poke, sushi, sashimi, ceviche, raw oysters and clams, tuna carpaccio, just to name a few. People with weakened immunity, elderly, pregnant women and young children are at higher risk for foodborne illness and should not eat raw or partially cooked food.