Cornell's research on Listeria monocytogenes (Lm) will continue throughout 2020 with the aim to provide a better understanding of Lm prevalence in frozen food facilities and related risk assessment.
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The rural poor in Ethiopia tend to live near lower-quality markets that sell food at high prices, impacting the health of children, a study from the International Food Policy Research Institute has found.
A new 'butter' formulation has been developed that is approximately one-fourth the calories of regular butter.
The use of genome sequencing in the food industry will lead to the consistently reliable detection of salmonella, according to new research.
Multi-year droughts in the Caribbean have meant increasing food insecurity and decreasing freshwater availability for over two million people.
Orange whey is not considered commercially viable so cheddar makers often waste it. The new method could bring a welcome chunk of revenue back into the producer's pocket.
Researchers have called for microbial safety standards for the currently unregulated mould spores to prevent food spoilage.
A new test, developed by Cornell University, allows accurate, rapid testing for Salmonella bacteria, one of the leading causes of food-borne illness across all regions of the world.
Research concludes that far from an exercise in apathy, behind the human willingness to eat meat lies an involved belief system linked to hierarchical structures.
FoodKeeper has had an update and now the American consumer can keep abreast with the latest food-safety developments on the go.
13 November 2015 | By Victoria White
Their work could encourage the beverage industry, packaged dressings, cream sauces, powdered soups and dairy products to use more stevia...