Focus on safety of specialized foods or food ingredients
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Discusses the contamination of potatoes with spore-forming pathogens (Clostridium botulinum, C. perfringens, and Bacillus cereus)
Discusses volatile compounds that can be associated with the Maillard reaction.
Identifies the ingredients most commonly used in plant-based cheese analogs marketed in the U.S. and identifies what is currently known about the allergenic potential of these ingredients.
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.
Information on the composition and microflora (especially yeasts) of brines used with Gouda-style and other cheeses.
import_contacts Food Safety Brief
Discusses which gas mixtures are best for modified atmosphere packaging (MAP) to store ready-to-eat (RTE) meat products
import_contacts Food Safety Brief
Discusses the inactivation of bromelain in pineapple
import_contacts Food Safety Brief
A literature review on the isolation of microorganisms from high salt and/or acidic environments (extremophiles/acidophiles/halophiles).
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
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 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
This review by FRI science writer Wendy Bedale discusses the possible microbiological concerns associated with rice starch.
import_contacts Food Safety Brief
This document provides a general overview of plant-based cheeses, including their ingredients, quality, food safety risks, sales volumes, and regulations. This review does not discuss plant-based soft cheeses (such as cream cheese, cottage cheese, etc.). Written by FRI science writer Wendy Bedale.
import_contacts Food Safety Brief
A review of the potential food safety hazards associated with coconut oil by FRI science writer Wendy Bedale.
import_contacts Food Safety Brief
Written by Persephone Valentine, Undergraduate Science Writing Intern, Food Research Institute, University of Wisconsin-Madison
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
Bacteria of concern (C. botulinum, B. cereus, Listeria, Salmonella, S. aureus, E. coli O157:H7); Importance of salt, emulsifiers, fat, bacteriocins, pH, enzyme-modified cheese.
import_contacts Food Safety Brief
Cardiovascular disease, cancer, different fatty acids.
import_contacts Food Safety Brief
