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News from the Food Safety Lab

A glass of milk

News

Higher bacterial counts detected in single-serving milks

After examining pasteurized single-serving milk cartons, Cornell food scientists found bacterial counts two weeks after processing were higher than in larger containers from the same facilities.

  • Food Safety Laboratory and Milk Quality Improvement Program
  • Dairy
  • Food Science
A bottle of milk on a grey/white background. The bottle reads "organic milk."

News

Cornell food scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria -- suggesting that criteria needs updating.

  • Dairy
  • Food Science
  • Microbiology
Milk splashing in a spoon.

News

A new filtration process that aims to extend milk’s shelf life may result in a pasteurization-resistant microbacterium passing into milk if equipment isn’t properly cleaned early, Cornell scientists say.

  • Food Safety Laboratory and Milk Quality Improvement Program
  • Food Science
  • Food