Dropped grill items, ice cream cones that topple, pacifiers that fit the floor - most of us have employed the five-second rule at some point to salvage a lost item. Loyola infection disease chair takes five on the five-second rule.
A simple and inexpensive device to wash leafy produce, created by students at the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management (HRM), may provide a convenient way for small farmers to clean produce before market.
The Institute of Food Technologists (IFT) today launched a new public education campaign called ”A World Without Food Science” that will aim to generate greater awareness of the role food science plays in ensuring a nutritious, safe and abundant food supply. The campaign is a multimedia, national initiative featuring a series of videos that highlight how food science has responded to major food issues and provided positive solutions on a global scale.
Taking just a few seconds to cool freshly laid eggs would add weeks to their shelf life, according to a Purdue University study.
Researchers at the Georgia Tech Research Institute (GTRI) have developed a prototype system that uses advanced imaging technology and a robotic cutting arm to automatically debone chicken and other poultry products.
Sensors that work flawlessly in laboratory settings may stumble when it comes to performing in real-world conditions, according to researchers at the Department of Energy’s Oak Ridge National Laboratory.
Texas Tech University found evidence of antibiotics – one a suspected human carcinogen – in seafood imported into the United States and purchased from grocery store shelves.
A study presented by Mayo Clinic researchers during Digestive Disease¬¬ Week 2012 provides clear evidence that the number of people contracting the hard-to-control and treat bacterial infection Clostridium difficile (C. difficile or C. diff) is increasing, and that the infection is commonly contracted outside of the hospital.
Nearly 80 percent of disease in developing countries is linked to bad water and sanitation. Now a scientist has found a simple, cheap way to make water safe to drink, even if it’s muddy.
The International Food Information Council (IFIC) 2012 “Consumer Perceptions of Food Technology & Sustainability” survey shows that Americans remain highly supportive of existing federal rules for labeling foods produced through biotechnology and very few cite biotechnology as an information need on the food label.
Today, U.S. regulators and representatives from national food production industries will meet to discuss “Improving Antimicrobial Use in Food Animal Production: Alternatives, Options and Incentives,” in Washington, DC. The National Stakeholder meeting convened by the Alliance for the Prudent Use of Antibiotics is intended to identify concrete approaches to promote judicious use of antibiotics, in order to preserve their efficacy to treat disease in humans and animals, while ensuring a safe, stable and affordable food supply. Participants will evaluate feasible alternatives to current, non-therapeutic/ preventive antimicrobial use in food animal production and incentives.
Nearly 80 percent of disease in developing countries is linked to bad water and sanitation. Now a scientist at Michigan Tech has developed an easy, cheap way to make water safe to drink, even if it’s muddy.
Researchers at McMaster University have developed a rapid testing method using a simple paper strip that can detect E. coli in recreational water within minutes. The new tool can close the gap between outbreak and detection, improving public safety.
Levels of copper, cadmium, lead and other metals in Southern California's coastal waters have plummeted over the past four decades, which researchers attribute to sewage treatment regulations that were part of the Clean Water Act of 1972 and to the phase-out of leaded gasoline in the 1970s and 1980s.
If the U.S. food supply was attacked, would the public know what to do? The answer is dependent upon the risk communications practices of the stakeholders involved.
Researchers found that adding lime juice to water that is treated with a solar disinfection method removed detectable levels of harmful bacteria such as Escherichia coli (E. coli) significantly faster than solar disinfection alone.
Handbook of Sustainability for the Food Sciences, a newly published book by University of Arkansas food science professor Ruben Morawicki, addresses the urgent challenge of worldwide food security, which is threatened by the rapid decline of critical resources needed for production.
Researchers at the Johns Hopkins Bloomberg School of Public Health and Arizona State University found evidence suggesting that a class of antibiotics previously banned by the U.S. government for poultry production is still in use. Results of the study were published March 21 in Environmental Science & Technology.
Reusable grocery totes are a popular, eco-friendly choice to transport groceries, but only 15 percent of Americans regularly wash their bags, creating a breeding zone for harmful bacteria, according to a survey by the Home Food Safety program, a collaboration between the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and ConAgra Foods.
In an expanding “foodie” culture, people go to great lengths to get the best ingredients, seek out the most aesthetic desserts, and buy organic. Less noted, though, is the forager movement: people who “eat wild” on a regular basis, supplemented by naturally growing, edible plants for which they search in their local communities, whether urban or rural.
A risk communication study reveals how cultural differences trigger varying responses to individual versus company blame in crisis messages.
Despite financial stress caused by the weakened economy, chicken establishments appear to be maintaining food safety procedures necessary to control Salmonella contamination, according to a new study conducted by researchers at RTI International and the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS).
Fish exhibit abnormal behavior and lower levels of anxiety when exposed to Selective Serotonin Reuptake Inhibitors (SSRI), which are common drugs used to treat depression, among other disorders. The study, by Baylor University researchers and online in the journal Environmental Science & Technology, also found that human data for drug activity can be used to predict surface water concentrations of these substances that negatively impact fish behavior.
Working in the emerging field of systems biology, UT Southwestern researchers mathematically predicted how bacteria that cause food poisoning hijack a cell’s sense of direction and then confirmed those predictions in living cells.
On Monday, February 27, 2012, international experts in water-related issues will join the USC Center on Public Diplomacy for a critical examination of how to reach publics around the world through water diplomacy, which aims to improve foreign relations by helping water-stressed areas.
Billions of engineered nanoparticles in foods and pharmaceuticals are ingested by humans daily, and new Cornell research warns they may be more harmful to health than previously thought.
Water-associated infectious disease outbreaks are more likely to occur in areas where a region's population density is growing, according to a new global analysis.
2011 brought two of the deadliest bacterial outbreaks the world has seen during the last 25 years. The two epidemics accounted for more than 4,200 cases of infectious disease and 80 deaths. Software developed at Georgia Tech was used to help characterize the bacteria that caused each outbreak.
Whether you cook all your food for the week on Sunday or have extra food left at the end of a meal—for many families, leftovers are key to solving the problem of “what’s for dinner.” Meals like pastas, soups, chili, and other home-cooked meals can easily be reheated for lunch at the office the next day or packed in a heat-insulated thermos for kids’ lunches.
A new study by food safety researchers at Drexel University demonstrates that plasma can be an effective method for killing pathogens on uncooked poultry. The proof-of-concept study was published in the January issue of the Journal of Food Protection.
Retail pork products in the U.S. have a higher prevalence of methicillin-resistant Staphylococcus aureus bacteria (MRSA) than previously identified, according to new research by the University of Iowa College of Public Health and the Institute for Agriculture and Trade Policy.
Several Kansas State University researchers have found that using light-emitting diode, or LED, lights in refrigeration units could save the retail meat industry millions of dollars each year. A switch to LED lights reduces energy costs and extends the shelf life of some beef products.
The Alliance for the Prudent Use of Antibiotics praises the FDA’s action, published in the Federal Register today, to restrict some extra-label use of cephalosporins in cattle, pigs, chickens and turkeys. The misuse of these critically-important antibiotics is contributing to antibiotic resistance, posing a threat to the successful treatment of human diseases.
For a number of years, Kathy Alexander noticed that many Botswana residents become ill two times during the year, and that these peaks appear to coincide with river flow. She is investigating the links between humans and animals as they influence water quality.
Recent studies find shoppers are paying more attention to what they put in their bodies, therefore driving development and reformulation of products with cleaner labels. An article in the December 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), written by Barbara Katz, IFT member and President of HealthFocus International and LuAnn Williams, IFT member and Head of Research at Innova Market Insights, says that people tend to perceive foods with simpler labels to be less processed. The article explores how industry is responding to consumer demand for clarity around food labels.
When it comes to holiday leftovers, many of us secretly relish that slice of cold turkey or ham the next morning, and savor how reheating just enriches the flavor of those candied yams. Before you take that first bite, it’s important to remember that proper care can help ensure the leftovers you love stay safe, edible and bacteria-free.
A recent study published in JAMA raises concerns about Bisphenol A (BPA) in canned foods. To provide additional clarity on the health effects of endocrine-disrupting chemicals as well as recommendations for increasing understanding and raising awareness of these effects, see The Endocrine Society’s Scientific Statement on endocrine-disrupting chemicals.
Society for Risk Analysis Meeting set for Charleston, South Carolina, December 4-7, 2011, will include speeches by the Incident Commander of the BP Oil Spill Admiral Thad Allen and extreme weather expert Margaret Davidson of the National Oceanic and Atmospheric Administration.
According to a new study in the Journal of Food Science, published by the Institute of Food Technologists, food fraud is a food protection threat that has not been clearly defined or addressed but can ultimately be a real public health vulnerability. The authors from Michigan State University explain that food fraud can be defined as an intentional act for economic gain.
A new report published by an independent global commission of eminent scientists states that the world’s food system needs an immediate transformation to meet current and future threats to food security and environmental sustainability.
A new study by researchers from the Johns Hopkins Center for a Livable Future at the Bloomberg School of Public Health shows that testing of imported seafood by the U.S. Food and Drug Administration (FDA) is inadequate for confirming its safety or identifying risks.
At Thanksgiving, small mistakes in the kitchen can lead to food-borne illness. Dr. Ben Chapman, food-safety specialist and assistant professor of family and consumer sciences at North Carolina State University, can offer suggestions to ensure your Thanksgiving meal is a safe one.
The source of arsenic in India's groundwater continues to elude scientists more than a decade after the toxin was discovered in the water supply of the Bengal delta in India. But a recent study with a Kansas State University geologist and graduate student, as well as Tulane University, has added a twist -- and furthered the mystery.
On December 1st, 2011, the Institute of Food Technologists (IFT) is hosting it’s first-ever Food Policy Impact Conference in Washington D.C. at the Sheraton Crystal City. The conference will bring together professionals in food laws, regulations and policy to learn approaches that will make a tangible impact on the future.
According to a University of Illinois at Chicago study, canoeing, kayaking, rowing, boating and fishing on the Chicago River pose the same risk of gastrointestinal illness as performing these same activities on other local waters -- a risk that turns out to be higher than that intended for swimmers at Lake Michigan beaches.
An April 2011 two-day workshop sponsored by The Pew Charitable Trusts, the Institute of Food Technologists (IFT) and the journal Nature brought together over 80 experts in science and food policy from government, industry, academia and public interest organizations to develop a shared understanding of the current system the U.S. Food and Drug Administration (FDA) uses to assess food additives and to explore opportunities to strengthen the system.
A collaborative team led by Cornell University scientists will enable government agencies and food companies to pinpoint the exact nature and origin of food-borne bacteria with unprecedented accuracy.
Bananas offer natural, effective solution for water contamination.
Although the world’s food supply is largely safe, flavorful, nutritious, convenient and less costly than ever before, nearly a billion people go hungry every day. To compound matters further, according to the Food and Agricultural Organization (FAO) of the United Nations, food production must increase by 70 percent in order to feed the anticipated world population of 9.1 billion by 2050.
In January, President Obama signed a $1.4 billion overhaul of the nation’s food safety system with the Food Safety Modernization Act.
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