For the study, a consortium of international researchers contributed strains of T. gondii from more than a dozen countries spanning the Americas, Europe, Africa, and Asia

Microbes with the potential to cause disease are destroyed during milk pasteurization, but not all bacteria and their associated enzymes are eliminated by that process

Scientists have discovered a new way to attack Staphylococcus aureus bacteria

Researchers at Kansas State University and K-State Olathe are collaborating on a project that is using temperature to improve the safety of leftover food in schools and child care centers

Researchers in China report that air plasma can be used to kill biofilms found on the surfaces of perishable fruits and foods—significantly extending their shelf life, and reducing the world’s “food waste” problem as well

The researchers studied Vibrio parahaemolyticus, a globally spread, Gram-negative bacterium that contaminates shellfish in warm saltwater during the summer

Study finds that traceability is hindered by three things: time pressures, supply chain permeation, and product characteristics that create confusion about what to trace

The use of soy isoflavones and peptides to reduce microbial contamination could benefit the food industry

Current testing for pathogens in food requires complicated machinery and trained personnel

In some cases, the pathogen was able to survive for at least to six months in the sandwiches