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Americans eat more romaine than any other lettuce. But it has been plagued by recurrent foodborne-illness outbreaks.

Researchers have created a computer model that can help produce farms and food processing facilities control COVID-19 outbreaks, keeping workers safe and the food chain secure.

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.

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.

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.

Benjamin Houlton, the Ronald P. Lynch Dean, recognized 41 faculty and staff members for their remarkable accomplishments at the 2021 CALS Research, Extension and Core Value Staff Awards ceremony.

Researchers from Cornell are blending food science expertise and computer programming savvy to help the food industry stop Listeria outbreaks.

The pathogen listeria soon may become easier to track down in food recalls, thanks to a new genomic and geological mapping tool created by Cornell food scientists.

While examining the prevalence of listeria in agricultural soil throughout the U.S., Cornell food scientists have stumbled upon five previously unknown and novel relatives of the bacteria, according to new research published May 17 in the International Journal of Systematic and Evolutionary Microbiology.

Food businesses and consumers struggling with impacts of COVID-19 in Bangladesh, Cambodia, Kenya, Nepal and Senegal now have access to customized resources, thanks to a mentorship project led by the Institute for Food Safety at Cornell...

The Feed the Future Innovation Lab for Food Safety, co-located at Cornell and Purdue University, has announced $2.9 million in grants for research projects to improve food safety and prevent foodborne illness in Bangladesh, Cambodia, Kenya and...

A Cornell-led project will use computer modeling and outreach to find optimal strategies to minimize COVID-19 cases and transmission among workers in food processing facilities, while maintaining the best possible production. Researchers will...

The protein, called AcrVIA1, can halt the CRISPR-Cas13 editing process, according to new research from Cornell, Rockefeller University and the Memorial Sloan Kettering Cancer Center published in the journal Science July 3. “We’re expanding our...

Fourteen teams of faculty and community partners have received Engaged Research Grants from the Office of Engagement Initiatives to increase undergraduate involvement in research that strengthens the well-being of communities. “By combining two...

The milk donations are courtesy of the Dairy Farmers of America (DFA) cooperative in Syracuse; the Cornell Dairy processing plant in Stocking Hall; and 155 lactating cows at the Teaching Dairy Barn, part of Cornell’s College of Veterinary...

Experts from Cornell's Institute for Food Safety are holding a series of virtual office hours to answer questions about how the novel coronavirus might affect industry professionals, their workers and consumers.

Coherent safety information for food processing plants in New York and other states can be difficult to find, said Sam Alcaine, assistant professor of food science, who led the writing of the descriptive text for the new website. Food processors...

Researchers have developed a method to identify salmonella serotypes in a mere two hours, allowing food safety sleuths to find the sources of bacterial contamination more quickly.

About a dozen Cornell graduate students in food science entertained hundreds of children at the Ithaca Sciencenter on Feb. 19 by explaining the secrets of gummy worms (sodium alginate, the seaweed material that gums the candy), pickles...