Expert Q&A: Do breakthrough cases mean we will soon need COVID boosters? The extremely contagious Delta variant continues to spread, prompting mask mandates, proof of vaccination, and other measures. Media invited to ask the experts about these and related topics.
Among the deadliest of foodborne pathogens, Listeria monocytogenes soon may become easier to track down in food recalls and other investigations, thanks to a new genomic and geological mapping tool created by Cornell University food scientists.
With a host of online videos available on Tik Tok and YouTube, it’s tricky weeding out fact from fiction when it comes to food safety. Gina Taylor, a WVU Extension Service Family and Community Development Agent, debunks a few of these widely circulated myths and provides expert advice on safely preserving your food.
One type of the salmonella bacteria is much more likely to cause disease and fend off frontline antibiotics when acquired in Europe, Asia, and parts of Africa rather than domestically in the United States.
DALLAS – July 28, 2021 – The body’s ability to prevent food poisoning by producing a natural antimicrobial compound increases during the day, when exposure to noxious bacteria is most likely, a new study by UT Southwestern scientists suggests. The findings, published online in Cell, could eventually lead to timed therapies and vaccination regimens designed to maximize this immune response.
• In this analysis of U.S. adults with advanced kidney disease, even low levels of lead in community drinking water had a negative effect on health. • Higher lead levels were found in the drinking water of predominantly Black communities compared with predominantly white communities.
Eight pieces of salmon-based maki, nigiri or sashimi or maki unagi (eel) is the safest combination of sushi for adult and adolescent populations.
University of Rhode Island College of Engineering Professor Ali Shafqat Akanda and a team of researchers have developed an application for smartphones called CholeraMap to serve as an early warning device for cholera.
Placing rodent traps and bait stations based on rat and mouse behavior could protect the food supply more effectively than the current standard of placing them set distances apart, according to new research from Cornell University.
Travel, publications support available for studies leveraging fiber database.
New research from the University of Georgia shows that there may be more antimicrobial-resistant salmonella in our food animals than scientists previously thought.
Draining waterlogged farm fields helps crops but can leach nitrogen into waterways. A three-decade-long experiment is helping farmers strike the right balance.
According to the World Health Organization, about 785 million people around the world lack a clean source of drinking water.
Solar steam generation has emerged as a promising renewable energy technology for water harvesting, desalination, and purification that could benefit people who need it most in remote communities, disaster-relief areas, and developing nations. In Applied Physics Letters, researchers inspired by mangrove trees thriving along coastlines developed a synthetic tree to enhance SSG, replacing capillary action with transpiration, the process of water movement through a plant and its evaporation from leaves, stems, and flowers.
S&T is studying how anhydrous ammonia behaves during a potential leak or spill, whether accidental or intentional, in order to inform planning efforts in communities across the nation.
Review of over 100 studies finds mostly correct usage but some slips in interpretation
Dynamic science meeting to address critical food safety, nutrition topics
While examining the prevalence of listeria in agricultural soil throughout the U.S., Cornell University food scientists have stumbled upon five previously unknown and novel relatives of the bacteria.
There are two key drivers of recall uncertainty — upstream and downstream complexity, according to research from Kaitlin Wowak, associate professor of information technology, analytics and operations in Notre Dame’s Mendoza College of Business.
S&T collaborates with DHS experts to ensure that the food we eat and our agricultural supply are safe.
Artificial food colorants can cause disease when the immune system has become dysregulated, Icahn School of Medicine at Mount Sinai researchers report. The study, published in Cell Metabolism in May, was the first to show this phenomenon.
Data sharing for the 21st Century to protect against foodborne disease
Meat that is certified organic by the U.S. Department of Agriculture is less likely to be contaminated with bacteria that can sicken people, including dangerous, multidrug-resistant organisms, compared to conventionally produced meat.
New paper describes path for science-based dietary recommendations
The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) today is opening a free online portal for the public to submit ideas on science projects related to nutrition and food safety.
By swiping surfaces in commercial food processing plants with specially designed rapid-testing adenosine triphospate (ATP) swabs – which produce a light similar to the glow of fireflies in the presence of microorganisms – spoilage and foodborne illness could diminish, according to a new study from Cornell University food scientists.
The international guideline panel included 22 health-care professionals, school administrators, and parents of children with and without food allergy, along with a team of six researchers with methodology expertise. A systematic literature review of practices for managing food allergy in schools found a lack of high-quality evidence, so the guideline recommendations are graded as conditional.
Hertz Fellow Ravi Sheth was awarded the 2020 Hertz Thesis Prize for developing new tools used in microbial research.
An increasing number of Virginians searching for leeks are being poisoned when they instead mistakenly gathered the highly poisonous False Hellebore.
Science symposium to address food safety and nutrition topics of current interest
Removing pathogens from drinking water is especially difficult when the germs are too tiny to be caught by conventional filters. Researchers at Empa and Eawag are developing new materials and processes to free water from pathogenic microorganisms such as viruses.
The Academy of Nutrition and Dietetics’ Board of Directors has revitalized the organization’s ongoing Strategic Plan to prioritize programs and initiatives in four areas where the Academy will focus efforts to accelerate progress towards achieving its vision and mission.
Researchers at The University of South Australia's Future Industries Institute have developed technology that could eliminate water stress for millions of people, including those living in many of the planet’s most vulnerable and disadvantaged communities.
How will climate change affect the world’s dinner plates?
Argonne National Laboratory is partnering with industry, government, academia and others to solve problems with the nation’s water system, with wide-ranging benefits for the U.S. economy.
IIASA researchers worked with local stakeholders from the East African Community to explore and co-develop regional water scenarios that can enhance understanding of the up- and downstream water sector interactions in the extended Lake Victoria Basin.
Remote, part-time Fellowships available for graduate students from diverse backgrounds to learn about and contribute to ongoing food and beverage sector research projects.
By: Mark Blackwell Thomas | Published: March 17, 2021 | 3:09 pm | SHARE: It’s been seven years since the city of Flint, Michigan responded to a budget shortfall by switching its water source from Detroit, which draws from Lake Huron, to the Flint River. That move set off a years-long health crisis that has devastated lives and led to the indictment of the state’s former governor and eight other public officials.
The vegan diet is on trend. How this type of diet affects health is the subject of scientific studies. In a new study from the German Federal Institute for Risk Assessment (BfR), the bone health of 36 vegans as well as 36 people following a mixed-food diet was determined with an ultrasound measurement of the heel bone.
A new study has shown that gentle streams of water carrying sound and microscopic air bubbles can clean bacteria from salad leaves more effectively than current washing methods used by suppliers and consumers.
The New York State Center for Clean Water Technology (CCWT) at Stony Brook University has made a series of critical discoveries regarding a new approach to protecting Long Island’s drinking water, groundwater, and surface waters. Some of the discoveries involve 1,4-dioxane.
Keeping backyard chickens was already on the rise, and the hobby has become even more popular during the COVID-19 pandemic. Now, a University of Georgia researcher cautions that the practice has risks not just for chickens, but for wildlife and people as well.
Research on the relationship between the gut microbiome and diet can provide insights into diseases like depression and other health conditions.
An international group of leading fertiliser and soils experts have published a major review of the status of the toxic heavy metal cadmium in agricultural systems around the world.
A Florida State University researcher has received two grants from the U.S. Department of Agriculture to develop tests that will uncover adulterated or contaminated foods.
Women whose household drinking water contained nitrate had babies that weighed, on average, 10 grams less than babies born to mothers where household water had no detectible nitrate, according to a new study. Even low nitrate levels — about half of the allowable level set by the U.S. Environmental Protection Agency, or EPA — caused an adverse effect.
Rice husk residue can prevent uptake of harmful elements in rice
Research uses plant breeding and biotechnology to remove proteins associated with food allergies.
Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have developed a method to simultaneously measure 77 antibiotics in a variety of foods.
An estimated 48 million cases of foodborne illness are contracted in the U.S. annually, causing about 128,000 hospitalizations and 3,000 deaths, according to CDC. In some instances, the source is well known, but 80 percent of food poisoning cases are of unknown origin. A new study published by Risk Analysis, proposes a new Food Safety Monitoring System that utilizes data mining on websites to identify products associated with food-related illnesses.
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