Food contaminants and adulterants fall under many categories, all with significant potential to adversely affect brands, profits, and health

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

Food authentication helps ensure that our cheese, olive oil, and other foods are the real deal, and that they don't contain unwanted adulterants

Scientists have discovered a new way to attack Staphylococcus aureus bacteria

Researchers developed a technique to look for pairs of short DNA sequences from beef, buffalo, and pork in hot dogs

Lactic acid bacteria can enhance product attributes, or cause them to be recalled or discarded due to spoilage, depending on how well it is controlled

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