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News from the Food Safety Lab
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In response to dairy industry needs, a team of researchers found that avian flu persisted in raw milk for as long as eight weeks when refrigerated - but also that it did not survive pasteurization and even some subpasteurization temperatures.
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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.
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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.