Food Safety and Quality

Researchers developed a portable, dual detection biosensor that enables on-site testing of samples for mercury and displays the results on a smart phone.

ARS scientists are studying the potential health risks of perfluorooctanoic acid (PFOA).

ARS scientists in collaboration with researchers at the University of Georgia, developed a series of algorithms capable of effectively predicting the prevalence of Salmonella.

ARS researchers found that two disinfectants could reduce, Salmonella on papayas.

Certain plant-based compounds and probiotic cultures are effective for keeping poultry and eggs free from harmful bacteria.

Scientists developed a effective, energy-saving technology to help keep microbes and mycotoxins off almonds.

ARS scientists at the Food Safety and Intervention Technologies Laboratory have hatched a way to produce safer eggs without jeopardizing quality.

ARS scientists are using a device known as "SHIME," to study the influence of dietary changes on the activity of these microbes in a simulated environment outside the human digestive tract.

ARS scientists designed and developed portable and stationary LED-light grading systems and developed a computerized software system.

ARS researchers compared egg storage methods to verify the benefits of egg washing and refrigerated storage.

The researchers found that raising the temperature in stored peanuts solved the mold problem without affecting peanut quality.

ARS scientists have worked with public and private partners to develop animal vaccines, antibody therapies, and strategies for enhancing the immune systems of farm animals.

ARS collaborated with the FDA to develop a low-cost, portable detection system that can differentiate between active and non-active toxins in food samples