Salmonella food poisoning wallops you for several days, but new research by Cornell food scientists indicates that some of its serotypes – variations of the bacterial species – can have permanent repercussions. It may damage your DNA.
(Washington, D.C. – February 6, 2017) The Cornell University Dairy Foods Extension team received the International Dairy Foods Association’s inaugural Food Safety Leadership Award at Dairy Forum 2017 last week in Orlando, Fla. The award honors an individual, group or organization for demonstrating outstanding leadership directed at enhancing food safety within the dairy products industry.
A recently discovered spoilage bacterium has been named for Martin Wiedmann, the Gellert Family Professor in Food Safety. The microbe was formally announced Aug. 12 in the International Journal of Systematic and Evolutionary Microbiology.
Bacillus cereus – a common food bacterium – can no longer hide. The food industry has a new tool for identifying specific isolates behind foodborne illness that utilizes the bacteria’s own genomes. “Examining the whole genome of the B. cereus group is a more reliable tool for identifying risks associated with the presence of these bacteria in our food,” said lead author Jasna Kovac, postdoctoral researcher at Cornell’s Food Safety Laboratory and Milk Quality Improvement Program.
As great as it may be for you, there are plenty of things milk just doesn’t really go with. Cereal? Awesome. Fish? Probably not. And now, you can add LED lights to milk’s hit list. According to researchers from Cornell University’s Department of Food Science, exposing milk to LED lights “for even a few hours degrades the perceived quality of milk more so than the microbial content that naturally accumulates over time.”
Starting in the fall 2017 semester, Cornell University will offer a Master of Public Health (MPH) degree with a focus on epidemiology, infectious disease, food systems and sustainability. The goal will be to train students to handle these complex public health problems.
Thirteen prominent research institutions in the United States joined the Supporters of Agricultural Research (SoAR) Foundation today in calling for a surge in federal support of food and agricultural science. “Unlike the United States, China doubled its agricultural research and development funding investment between 2001 and 2008, resulting in an investment equivalent to $4 billion and a transformation of their economy,” said Kathryn J. Boor, the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences at Cornell.
Patrick McGann, chief of molecular research for the Multidrug Resistant Organism Repository and Surveillance Network (MRSN) at the Walter Reed Army Institute of Research, was part of the team that found the mcr-1 gene in E.coli from a patient suffering from a urinary tract infection. This gene confers bacterial resistance to colistin, a last-resort antibiotic.
The idea behind the new 1,400-square-foot Rich’s Food Safety Lab is to partner with the university’s College of Agriculture and Life Sciences to use research and education to further the development of a safe and sustainable global food supply.
The Rich Family Foundation has donated $250,000 to a new partnership with Cornell University. The new Rich’s Food Safety Lab has been opened to engage in both critical food safety research and the education of the next generation of food safety leaders.
Coverage of Martin’s presentations at the 2016 Food Safety Summit in Chicago
Kathryn J. Boor, the Ronald P. Lynch Dean of CALS; Michael Hoffman, executive director of the Cornell Institute for Climate Change and Agriculture; and Per Pinstrup-Andersen, professor emeritus in nutrition and economics, will provide critical insights as part of the new commission convened by the Association of Public and Land-grant Universities (APLU) tasked with addressing domestic and global food security challenges, and ensuring universal food security by 2050.
The New York State Department of Health, in partnership with Cornell University, has been designated as an Integrated Food Safety Center of Excellence (CoE) by the federal Centers for Disease Control and Prevention (CDC).