Reviews on foodborne illness and attribution
Note that most newer Food Safety Reviews require sponsor login.
Summarizes studies conducted on cereulide in dairy matrices, focusing on the toxin itself or any chemistry of the toxin and with less emphasis on Bacillus cereus growth and toxin production.
The National Advisory Committee on Microbiological Criteria in Foods (NACMCF) responds to questions posed by USDA FSIS on enhancing Salmonella control in poultry products.
Discusses which gas mixtures are best for modified atmosphere packaging (MAP) to store ready-to-eat (RTE) meat products
Discusses the pathogens of concern in raw milk extra hard cheese varieties such as Parmesan, Grana Padano, and similar types
import_contacts Food Safety Brief
A review of published studies that investigate how industrial microwave treatments affect the nutritional content of food (vs. conventional pasteurization methods)
import_contacts Food Safety Brief
This review by FRI science writer Wendy Bedale discusses the possible microbiological concerns associated with rice starch.
import_contacts Food Safety Brief
A review on spoilage microorganisms, spoilage mechanisms in raw and pasteurized milk, and factors associated with spoilage. Includes a list of microbiological spoilage models, highlighting those which focus on dairy and dairy-based data. By FRI science writer Wendy Bedale.
import_contacts Food Safety Brief
FRI associate scientist Kristin Schill moderated an IAFP roundtable discussion on “Opportunities and Challenges: Developments in Clostridium botulinum Challenge Studies” at the 2021 IAFP Annual Meeting. The discussion featured international experts from industry, academia, and government discussing the unique challenges that face food companies who need to conduct C. botulinum challenge studies and highlighted progress in the development of new surrogates for the organism.
This study investigated the effectiveness of cooking processes that incorporated hydrated surface lethality (HSL) steps for ensuring the reduction of Salmonella on the surfaces of small-dimension meat and poultry products cooked using short-duration, high-temperature impingement oven processes. Published in Meat and Muscle Biology.
Chart compiled by Wendy Bedale, FRI Science Writer
import_contacts Food Safety Brief
The purpose of this research is to provide food companies with microbiological profiles of different spices that have been reported previously in the scientific literature. We focused on three key spore-forming bacteria: Bacillus cereus, Clostridium perfringens, and Clostridium botulinum. This information may be of use to the food industry when they evaluate potential hazards associated with spices used in their products as part of their Food Safety Plans. View the Excel chart here.
This study investigated the effectiveness of cooking processes that incorporated hydrated-surface lethality steps for ensuring the reduction of Salmonella on the surfaces of meat and poultry products cooked using short-time, high-temperature impingement oven processes.
import_contacts Food Safety Brief
by Wendy Bedale, FRI Science Writer; published in Food Safety Magazine EDigest
by Wendy Bedale, FRI Science Writer; published in Food Protection Trends, vol. 35, no. 6, pp. 472-474, Nov 2015
This review summarizes much of the latest information on campylobacteriosis and interventions being used or investigated to reduce contamination of food and water.
import_contacts Food Safety Brief
Pathways for introduction of Listeria into different foods and strategies for preventing contamination and growth in foods are reviewed. Recent data from surveillance studies, outbreak investigations, and economic costs are presented.
import_contacts Food Safety Brief
This update to the February 2009 FRI white paper on Salmonella discusses important food and non-food vehicles for outbreaks of salmonellosis during the past five years, routes of infection, interventions, current surveillance reports, and antimicrobial resistance.
import_contacts Food Safety Brief
Epidemiology, detection, outbreaks, infection routes, and interventions
import_contacts Food Safety Brief
Food and non-food vehicles of infection for human outbreaks of salmonellosis, surveillance strategies, and industry initiatives to control Salmonella spp.
import_contacts Food Safety Brief
Epidemiology, outbreaks, infection routes, surveillance, regulations, interventions.
import_contacts Food Safety Brief
Strain variation; Invasion and Spread; Host Defenses; Virulence factors.
import_contacts Food Safety Brief
