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.

This brief literature summary discusses the prevalence and control of Sporolactobacillus in food.

Discusses the inactivation of bromelain in pineapple

Discusses which gas mixtures are best for modified atmosphere packaging (MAP) to store ready-to-eat (RTE) meat products

A literature review on the mechanisms for sporistatic and sporicidal effects of food additives.

A literature review on novel (i.e., non-chemical) sanitation technologies for food (especially dairy) manufacturing environments, such as blue light.

A review of nisin in dairy systems.

A literature review on the isolation of microorganisms from high salt and/or acidic environments (extremophiles/acidophiles/halophiles).

A review of published studies that investigate how industrial microwave treatments affect the nutritional content of food (vs. conventional pasteurization methods)

Discusses the pathogens of concern in raw milk extra hard cheese varieties such as Parmesan, Grana Padano, and similar types

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.

This review by FRI science writer Wendy Bedale discusses the possible microbiological concerns associated with rice starch.

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.

A review of the potential food safety hazards associated with coconut oil by FRI science writer Wendy Bedale.

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

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.

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.

by Wendy Bedale, FRI Science Writer; published in Food Protection Trends, vol. 39, no. 4, pp. 348-353, Jul 2019

In this video, FRI affiliated faculty member JP van Pijkeren discusses how to analyze a Sanger sequencing chromatogram.

by Wendy Bedale, FRI Science Writer; published in Food Protection Trends, vol. 38, no. 3, pp. 226-231, May 2018

developed by Wendy Bedale, FRI Science Writer; Kathy Glass, FRI Associate Director and Distinguished Scientist; and Jeff Sindelar, Dept. Animal Sciences, UW-Madison

In this video, FRI affiliated faculty member JP van Pijkeren discusses how Sanger DNA sequencing works.

In this video, FRI affiliated faculty member JP van Pijkeren discusses how to use BLAST to find similarities of your sequence (DNA or protein) with sequences in a large database.

In this video, FRI affiliated faculty member JP van Pijkeren discusses bacterial enumeration by spread plating and spot plating methods.

by Wendy Bedale, FRI Science Writer; published in Food Safety Magazine EDigest

by Wendy Bedale, FRI Science Writer; published in Food Safety Magazine February/March 2017

by Wendy Bedale, FRI Science Writer; published in Food Protection Trends November/December 2016

by Wendy Bedale, FRI Science Writer; published in Food Protection Trends, vol. 36, no. 2, pp. 146-149, Mar 2016, Volume 36, Issue 2: Pages 146–149

Extensive debate continues on how to lower sodium intakes of the population given that previous campaigns, related to labeling and education, have had minimal impact. The workshop objective was to connect the dots with the nutrition and public health community on why sodium reduction has been so challenging due in large part to the variety of microbial and functional roles sodium plays across different food categories. The workshop provided greater knowledge and appreciation of these challenges.

by Wendy Bedale, FRI Science Writer; published in Food Protection Trends, vol. 35, no. 6, pp. 472-474, Nov 2015

by Wendy Bedale, FRI Science Writer; published in Food Protection Trends March/April 2015

This review summarizes much of the latest information on campylobacteriosis and interventions being used or investigated to reduce contamination of food and water.

by Wendy Bedale, FRI Science Writer, and Andy Milkowski, Dept. Animal Sciences, UW-Madison; edited by the American Meat Science Association Scientific Information Committee

This literature search, compiled by Wendy Bedale, Science Writer for the Food Research Institute, covers the use of HPP along with antimicrobials in food.

This brief review discusses some food allergen issues of interest to food producers and processors.

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.

A recent report of presumptive C. botulinum spores in whey protein concentrate (WPC) generated questions about potential risks and strategies for control of spores in dried dairy products. This document was prepared to address Frequently Asked Questions regarding this episode.

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.

C. difficile, a common cause of diarrhea in healthcare settings, has become more prominent in the community as more virulent strains emerge. This paper reviews data on epidemiology of C. difficile, including the potential for foodborne transmission.

D-values references list prepared to accompany the FRI interactive webinar: Calculating Thermal Inactivation of Pathogens

Although H. pylori is a known cause of ulcers and gastric cancer, it resides in the gastrointestinal tract of about half the world's population who are usually asymptomatic. Some other Helicobacter species infect mammals, birds and reptiles. Transmission of H. pylori is not well understood because these bacteria enter a viable but nonculturable state when exposed to stressful conditions outside the body.
Appendix: Earlier review on Helicobacter pylori (1997).

Human exposure to cyanobacterial toxins primarily occurs through ingestion of contaminated water or shellfish, with some additional exposure through dietary supplements, other foods, and aerosols from lakes with cyanobacterial blooms. This review addresses recent information on microcystins, β-methylamino-L-alanine, paralytic shellfish toxins, and anatoxin-a.
Appendix: Earlier review on the alga Pfiesteria (1998).

Sodium affects the taste, texture, and safety of foods; therefore the consequences of reducing sodium levels in various foods must be evaluated carefully. This report reviews health concerns associated with high intakes of sodium, important functions of salt in foods, and potential safety considerations associated with food components that may substitute for some functions of salt in foods.

Methicillin-resistant staphylococci: infections in animals and humans, presence in food, and potential food safety implications

Waterborne disease agents; surveillance and outbreaks.

Human enteric viruses and animal viruses potentially present in foods; outbreaks and effective control methods

Epidemiology, detection, outbreaks, infection routes, and interventions

Food and non-food vehicles of infection for human outbreaks of salmonellosis, surveillance strategies, and industry initiatives to control Salmonella spp.

Adverse health effects of high dietary levels of sodium chloride, important functions of sodium chloride for the flavor, structure, and preservation of foods.

Effects of heat, irradiation, and high pressure on avian influenza viruses present in meat and eggs, sanitation methods for environmental decontamination.

Bacteria, yeasts, and molds causing food spoilage, factors affecting shelf-life of meats, dairy products, fish, cereals, vegetables, fruits, and juices.

Food safety issues related to organic and natural foods, additives and processes approved for these foods.

Epidemiology, outbreaks, infection routes, surveillance, regulations, interventions.

Technology; Applications; Toxicology and safety issues.

Penicillin, tetracyclines, sulfonamides, neomycin, gentamicin, flunixin, streptomycin, arsenicals; withdrawal periods.

Cleaning compounds for food contact surfaces, fresh produce, animal carcasses; antimicrobials used in foods.

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.

Update of previous review; prion structure, analytical methods; CWD, BSE, and other transmissible spongiform encephalopathies.
Appendix, earlier BSE briefs: historical review, current issues and strategies for control of transmission spongiform encephalopathies (1996-2002).

Cardiovascular disease, cancer, different fatty acids.

Protozoa, Tapeworms, Anisakis, Trichinella, lung and liver flukes, Ascaris.
Appendix: Earlier review on Cryptosporidium and Cyclospora: Protozoan parasites, waterborne outbreaks, contamination of fresh produce (1996).

Heat resistance in uncured and cured meats; Efficiency of different cooling processes; Growth inhibitors.

Strain variation; Invasion and Spread; Host Defenses; Virulence factors.

Antibiotic resistance; Probiotics and competitive exclusion; Enzymes; Immune modulators; Organic acids; Other feed supplements; Alternative husbandry practices.

Safety of growth hormone implants in livestock.

RTE products; organic acids, bacteriocins, thermal processes, irradiation, modified atmosphere packaging, high pressure, UV light, Ultrasound.

Destruction of microbes; issues of concern; current and proposed applications.

Vibrio vulnificus, V. parahaemolyticus; shellfish; wound infections.

Food vectors; Guillain-Barre syndrome.

Pre- and post-harvest approaches to control DON and fumonisins.

Presence in milk; possible link to Crohn's disease.

Multiple antibiotic resistance.

Gastritis, ulcers.