Food Safety News and Research

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Planetary health diet meets key nutrient needs during early pregnancy

Following The Planetary Health Diet in pregnancy can meet key nutrient requirements, suggesting that women who eat more sustainably in pregnancy may have higher intakes of several key-pregnancy-related nutrients, including folate, iron, calcium, and dietary fiber.

31 Mar 2026

Inside the high-stakes corporate fight over feeding preterm babies

In 2013, a scientist at Abbott Laboratories saw study results with potentially big implications for the company's profits and the lives of some of the world's most fragile people: preterm infants.

30 Mar 2026

Experts gather to address evolving food safety risks in Europe

Leading scientists, policymakers, industry representatives and early-career researchers from across Europe will gather on 10-11 June 2026 at Wageningen University & Research (Netherlands) for the joint final conference of the EU-funded HOLiFOOD and FoodSafeR projects.

28 Mar 2026

Novel bacteriophage offers a promising biocontrol solution against foodborne Salmonella

Researchers from China have identified a novel bacteriophage that offers a highly promising "green" biocontrol solution against foodborne Salmonella.

26 Mar 2026

Moderate coffee intake may lower heart failure risk

A systematic review and dose-response meta-analysis of seven prospective cohorts found that drinking 2 to 4 cups of coffee a day was associated with a modestly lower risk of incident heart failure. The lowest estimated risk appeared at 1 to 2 cups daily, although the evidence for a true non-linear J-shaped pattern was suggestive rather than definitive.

24 Mar 2026

New compound targets the neuronal epigenome to treat Alzheimer's disease

A team from the University of Barcelona has designed and validated in animal models an innovative compound with a pioneering mechanism of action for the treatment of Alzheimer's disease.

19 Mar 2026

Zero-risk food safety approach may increase waste and costs

These food safety measures and ultra-sensitive tests may drive edible food being thrown away, excessive packaging, and extra costs for consumers.

17 Mar 2026

New risk models improve food safety guidelines for pregnant individuals

Listeria is the third-leading cause of death among bacterial foodborne pathogens in the U.S. and pregnant individuals bear a disproportionate share of that burden.

17 Mar 2026

Gut bacteria may explain differences in peanut allergy reactions

One of the big mysteries in food allergy is why two people with similar levels of peanut specific antibodies can react so differently. It turns out the answer may be in the mouth and gut's bacteria.

3 Mar 2026

Polystyrene nanoplastics influence Salmonella survival and antibiotic resistance

Plastic products are ubiquitous in our food supply chain, shedding microplastics into every part of the human ecosystem.

27 Feb 2026

Cultured beef shows mixed allergy risks in early food safety study

As cultured meat moves toward commercialization, people want to understand how it impacts health compared to conventional animal meat.

18 Feb 2026

European report: Antimicrobial resistance remains widespread in foodborne bacteria

Antimicrobial resistance (AMR) in common foodborne bacteria such as Salmonella and Campylobacter continues to be a public health concern across Europe, according to a new joint report from the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC).

18 Feb 2026

WHO collaborating center established to assess food risks and benefits

WHO has designated the DTU National Food Institute to host a new collaborating center, named "WHO Collaborating center for Risks and Benefits of Foods and Diets".

30 Jan 2026

Secondary-treated wastewater still transfers antibiotic resistance to fresh produce

A study reveals tertiary-treated wastewater significantly reduces antimicrobial resistance risks in lettuce irrigation compared to secondary-treated water.

26 Jan 2026

Gut microbiota analysis offers insights into how ultra processed foods affect health

To gain more knowledge about how ultra-processed food affects us, we need new research methods, claim researchers. Now they are looking to better understand our intestinal flora.

16 Jan 2026

Common food preservatives may raise cancer risk

Higher intake of certain food preservatives is associated with increased cancer rates, particularly breast and prostate cancers, highlighting safety concerns.

13 Jan 2026

Aptamer-based biosensors could transform viral detection

Rapid and reliable virus detection is one of the most critical tools for controlling outbreaks, from seasonal influenza to global pandemics like COVID-19.

9 Jan 2026

Engineering muscle stem cells for sustainable cultured meat production

The production of cultured meat depends on the isolation, expansion, and differentiation of animal stem cells into edible tissues. Muscle stem cells, or satellite cells, are central to this process due to their ability to regenerate and form muscle fibers.

13 Dec 2025

How ultra-processed foods shape Crohn’s disease risk and what dietary strategies can really help

This narrative review synthesizes evidence showing that higher intake of ultra-processed foods is consistently associated with increased Crohn’s disease risk, with mechanistic pathways implicating emulsifiers, carrageenan, maltodextrin, titanium dioxide, sweeteners and salt. It also highlights that minimally processed dietary strategies, including EEN and CDED, show therapeutic promise, particularly in pediatric Crohn’s disease.

11 Dec 2025

Insect flour could boost gut health and cut environmental impact

Chitin-rich insect flours show promise as functional foods, boosting beneficial gut bacteria while addressing allergenicity and consumer trust issues.

3 Dec 2025