With recent headlines about dangerous "superbugs," an outbreak of Salmonella from chicken parts on the West Coast and the announcement by a national restaurant chain that it plans to serve only "antibiotic-free" chicken, it's no wonder the public is alarmed and confused.
Picnics are a popular summertime event and foodborne illnesses are more prevalent in the summer months because temperatures are higher and allow bacteria to grow faster.
UNIVERSITY PARK, Pa. -- Antimicrobial agents incorporated into edible films applied to foods to seal in flavor, freshness and color can improve the microbiological safety of meats, according to researchers in Penn State's College of Agricultural Sciences.
With the continuous parade of winter storms hitting the U.S., USDA has released an information sheet titled Food Safety Tips for Areas Affected by Snow Storms.
UNIVERSITY PARK, Pa. -- Thanksgiving is a time for sharing: good food, family time, friendship and memories. But one thing you don't want to share, warns a food-safety expert in Penn State's College of Agricultural Sciences, is pathogenic bacteria.
UNIVERSITY PARK, Pa. -- Strict requirements on the use of animal manures in fresh produce production imposed by the new federal food-safety law threatened to adversely impact the mushroom industry, which relies on horse and poultry manure for a specialized growth substrate.
Whether you picked a basket of tomatoes from your own garden or purchased a peck of cucumbers from your favorite farm stand, you can continue to enjoy fresh fruits and vegetables throughout the year by properly preserving them.
According to the Center for Disease Control, contaminated foods cause about 3-thousand deaths a year in the United States. In response to large-scale and highly-publicized contaminations in recent years to foods like spinach and peanut butter, the government has created the Food Safety Modernization Act.
Raw, whole chickens purchased from farmers markets throughout Pennsylvania contained significantly higher levels of bacteria that can cause foodborne illness compared to those purchased from grocery stores in the region, according to a small-scale study by researchers in Penn State's College of Agricultural Sciences.
An analysis of evaluation results from 2012 GAP training in Pennsylvania to be published in the Journal of Food Control. 31(1):73-80.
The Penn State farm food safety webinar, "Update on the New FDA Produce Safety Standards: Issues of Importance for Pennsylvania Produce Growers", was presented on May 31, 2013 and now is available for viewing.
Norovirus - you may not have heard the name before, but chances are you or someone you know has suffered from it. It's the leading cause of vomiting and diarrhea from foodborne illness in the U.S.
Recently released reports about the frequency of foodborne illness -- commonly known as food poisoning -- show that the risks have not changed much in recent years, according to an expert in Penn State's College of Agricultural Sciences.
Proposed new Food and Drug Administration regulations developed under the 2011 Food Safety Modernization Act, or FSMA, will affect how Pennsylvania farmers, processors and retailers operate. But the devil is in the still-to-be-finalized details, and implementing the most sweeping changes to the nation's food-safety laws in more than 70 years will require collaboration, communication and education.
A new strain of norovirus, known as GII.4 Sydney 2012, is making the rounds this winter, causing a significant number of acute outbreaks. According to the U.S. Centers for Disease Control and Prevention, it has become the dominant strain, causing more than 140 reported outbreaks in the United States this year. People should try to limit their exposure to norovirus and try to minimize its spread, advised an expert in Penn State's College of Agricultural Sciences. "There are some important reasons that lead to so many people becoming ill from norovirus," said Martin Bucknavage, extension food safety specialist. "One is this virus' low infectious dose. It is estimated that it may take less than 20 viral particles to make someone ill. Then, there is the ability of the virus to survive on dry surfaces for two weeks or more and in water for months."
Growers should be aware of the Produce Safety Rule proposed Jan. 4 by the U.S. Food and Drug Administration, according to a food-safety expert in Penn State's College of Agricultural Sciences. If adopted, it will establish mandatory practices that farmers must employ to prevent microbial contamination of fresh produce.
On January 4, 2013, the U.S. Food and Drug Administration (FDA) released a draft Produce Safety Rule as required under the Food Safety Modernization Act (FSMA) of 2011. This proposed regulation would establish mandatory practices that farmers must take to prevent microbial contamination of fresh produce.
Seems like every month there is a new food scare that makes the national news. Most recently, it was antibiotic-resistant bacterial pathogens found in pork. But whether pathogens are drug-resistant or not, consumers should know that these microorganisms can be controlled by proper food handling and destroyed by proper cooking, noted a food-safety expert in Penn State's College of Agricultural Sciences.
For those fortunate hunters who bag a deer in the upcoming season, a food-safety specialist in Penn State's College of Agricultural Sciences offers some advice for field dressing and storing the carcass properly and processing the meat.
After Hurricane Sandy ravaged the Northeast, people and businesses face the daunting task of recovery. One of the biggest questions they confront is what to do with food, according to a food safety expert in Penn State's College of Agricultural Sciences. In some cases, food may have been exposed to contaminated water; in other cases, electrical power outages may have jeopardized the safety of refrigerated and frozen food, according to Martin Bucknavage, extension food-safety specialist, who offered several recommendations.