Blog

Doug-B

Continual Underfunding of Food Research Puts the Food System at Risk, Says IFT

The Institute of Food Technology (IFT) published a white about the underfunding of food safety and its consequences. Food research in the US is Food research in the United States is constantly underfunded. Following years of stagnant public funding, Food Science research faces growing and urgent challenges.   This white paper explains that relative to its economic contribution, the funding is disproportionately small. Agriculture and food (AgriFood) is the 3rd largest contributor to the U.S. gross domestic product (GDP). In 2018, U.S. AgriFood contributed $5.08 trillion (24.8%) of Combined GDP. It also accounted for 22.8 million jobs (14.2%), with Food...

Andrea-M

Chipotle Workers Blow the Whistle on management practices that may create food safety risks for consumers

The National Consumers League (NCL) published a report claiming that Chipotle Mexican Grill’s management style could lead to more food safety issues for the Chipotle chain. NCL interviewed 47 workers at 25 stores in New York City to create the report, along with analysis of corporate filings, press reports, and other publicly available documents. Chipotle acknowledges that the company’s business model puts the company at relatively high risk for food-borne illness due to the emphasis on “fresh, unprocessed produce and meats, the reliance on employees cooking with traditional methods rather than automation, and avoidance of frozen ingredients. The management bonus...

Andrea-M

The effect of pH and temperature on the Survival of Salmonella Typhimurium on egg shells

A study published in Pathogens (2019, 8(4), 218) describes the work of a research team from Flinders University in Adelaide, Australia, that developed a method to remove Salmonella Typhimurium (ST) from eggshells without effecting the egg’s usability and quality. The research investigated the effect of pH and temperature on the survival of Salmonella Typhimurium (ST) in peptone water (PW) and mayonnaise. Survival was significantly (p < 0.05) improved at 4 °C. In both mayonnaise and PW, following 24 h, there was no ST growth at pH 4.2. Resuscitation of ST was rapidly observed at 4 °C while complete inactivation was...

Doug-B

Test for antibiotic resistance genes provides answers within an hour

 An article was published in Chemistry World describing a test developed at the University of California, Irvine to diagnosing bacterial infection and whether the bacteria contain a variety of antibiotic resistance genes. The test is sensitive (10–100 times better than existing methods) and provides the results within an hour. The assay can analyze whole blood and uses the polymerase chain reaction. Very interesting development, soon, this method might be adapted to the food industry.