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U.S – The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) has published guidelines for producing meat and poultry products that are ready-to-eat (RTE), shelf-stable, fermented, salt-cured, and dried without using cooking as the major lethal process. The guideline answers frequently asked concerns about the risks to food safety connected to the items covered by…
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U.S – The University of Texas (UT) Southwestern Medical Center’s researchers have figured out how Vibrio parahaemolyticus, a foodborne infection, spreads to humans after they consume raw or undercooked seafood, a development that could result in improved methods for treating diseases brought on by intestinal bacteria. The work offers a new perspective on how enteric bacteria, when exposed to bile…
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U.S – The National Institute of Food and Agriculture (NIFA) of the U.S. Department of Agriculture recently financed a study that assessed the cost of foodborne diseases associated with flour and flour-based food products in the United States from 2001 to 2021 to be as high as U.S$258 million. The study, which was carried out by experts at Ohio State…
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