News
News from the Food Safety Lab
News
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.
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.
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.