news, journals and articles from all over the world.
The U.S. Food and Drug Administration (FDA) recently banned the use of Red Dye No. 3 in food, decades after concerns that it is a significant cancer risk and contributes to hyperactivity in children. Virginia Tech food safety expert Melissa Wright says manufacturers will now have to find suitable alternatives that maintain the quality customers expect.
The invention of a microscopic spectral sensor that can identify myriad materials with unprecedented accuracy is set to overhaul our approach to healthcare, food safety and more.
Leafy greens can become contaminated with pathogenic E. coli or other bacteria. Growers and processors work hard to implement multiple safety procedures, but contaminated products still slip through the cracks. A new study from the University of Illinois Urbana-Champaign looks at control measures and product testing in the produce supply chain.
Celebrating the Holiday Season GW experts available for comment WASHINGTON (Dec. 11, 2024) – With the holiday season underway, many people are looking forward to festive foods, gatherings with loved ones, shopping for gifts and other traditions. Yet experts say…
The U.S. Department of Agriculture has issued a federal order for the testing of the nation’s milk supply. This order comes following the increase in bird flu cases. The virus was first detected in March in a Texas cow and…
UAlbany researchers have developed a new method for fast-acting salmonella detection. The test employs a paper strip that changes color in the presence of the bacterial genome, enabling quick, easy and inexpensive screening for salmonella in food products.
Each year, December is observed as Worldwide Food Service Safety Month. Created by the National Restaurant Association, it is a month designed to revisit standards in the food service industry and their impact on health and well-being. The George Washington…
Everyone is invited to participate in this exchange of science related to nutrition, innovative ingredients, products and processes in the food and beverage ecosystem.
Bird flu has been discovered in raw milk sold in California. It was detected during testing of whole raw milk from Raw Farm, LLC. …
The George Washington University is proud to announce the launch of the Institute for Food Safety and Nutrition Security. The institute, based at GW’s Milken Institute School of Public Health, will play a leading role in addressing one of the…
With Thanksgiving menus almost finalized, trees and lights slowly going up, and holiday gift lists beginning, the most wonderful time of year is almost here! As you anticipate the seasonal cheer, UTHealth Houston experts are available to discuss any of…
Halloween is a favorite holiday for many adults and especially young children. With traditions ranging from attending fun costume parties to transforming spaces with spooky decorations to trick-or-treating, there’s ample opportunity for kids to find themselves with heaps of candy. So, what should parents know about the health effects of all this candy? Christine Venema is a food safety educator with MSU Extension. Here, she explains what parents should know when it comes to the health concerns around candy and the shelf life of candy.
A study led by the University of Bristol shedding new light on how arsenic can be made less dangerous to humans has the potential to dramatically improve water and food safety, especially in the Global South.
Citing testing, McDonald’s confirms quarter pounder patties are not the source of the E. coli outbreak and they will resume selling the patties this week. McDonald’s has removed all contaminated products related to the E. coli outbreak from its restaurants. …
An exchange of science related to nutrition, innovative ingredients, products and processes across the food and beverage ecosystem.
Over nine million pounds of ready-to-eat meat by BrucePac has been recalled due to possible listeria contamination. According to the USDA, BrucePac’s ready-to-eat chicken was identified as the source of listeria during a routine product testing which could’ve affected other…
Agriculture is the world’s largest industry. It employs more than one billion people and generates over $1.3 trillion dollars’ worth of food annually, but some farm practices have serious negative impacts on the environment, which is why sustainable agricultural practices have been championed.
A research team reveals that biofilm formation on food-contact surfaces in the food supply chain poses a significant challenge, providing an environment for harmful bacteria that can lead to foodborne illnesses and degrade food quality.
A cutting-edge online food safety toolbox has been crafted to bolster the proficiency of Food Business Operators (FBO) and regulatory bodies. This tool streamlines the implementation of the Codex Alimentarius (Codex) General Principles of Food Hygiene (GPFH), employing a structured learning strategy that encompasses mapping, chunking, and dynamic inquiry. Its goal is to unify food safety protocols, from farm to table.
Another school year has begun, and for Hokie sports fans that means the start of a new football season and a lot of tailgating. But tailgating brings unique food safety challenges that you don’t necessarily have to worry about when eating at home.
More than 10,000 cases of Apple Juice sold at stores across the U.S. have been recalled. The apple juice, sold under the “Great Value” brand at Walmart stores, is being recalled over high levels of arsenic. The product is in…
Un grupo de investigadores que publican en la revista Nano Letters de ACS ha desarrollado un método de creación de imágenes de alta tecnología para detectar la contaminación por pesticidas en niveles inferiores, y su aplicación en la fruta revela que las prácticas actuales de seguridad alimentaria podrían ser insuficientes.
Researchers reporting in ACS’ Nano Letters have developed a high-tech imaging method to detect pesticide contamination at low levels, and its application on fruits reveals that current food safety practices may be insufficient.
This exciting, virtual event brings together university, industry, venture investment, non-profit and government experts to review, discuss and advance innovations.
In summer of 2022, a research cruise detected a massive harmful algal bloom (HAB) in the Bering Strait region of western Alaska. This expedition provided a dramatic example of science utilizing new technology to track a neurotoxic HAB, and effectively communicate information that protects remote coastal communities in real-time.
In a bid to combat food waste and enhance safety, researchers have introduced a pioneering method for gauging the freshness of raw beef using on-pack pH indicators. This new system provides consumers with a direct visual cue of meat quality, effectively navigating beyond the limitations of traditional best-before labels.
Ahead of Independence Day on July 4, Virginia Tech experts can speak on a variety of topics, including fireworks safety, economic lessons from eating contests, grilling safety tips, and more. To schedule an interview, please contact the media relations office at [email protected]. Fireworks safety The July 4th holiday brings a dramatic increase in eye injuries each year.
The Food and Drug Administration says shellfish from a number of states could be contaminated with toxins that cause paralytic shellfish poisoning. Paralytic shellfish poisoning is caused by eating shellfish contaminated with saxitoxin which causes gastrointestinal distress. According to the…
Recent advancements show nanobodies from camelid antibodies excel in food allergen detection with superior stability, specificity, and cost-effectiveness. This innovative approach aims to improve accuracy and efficiency, crucial for preventing severe allergic reactions.
Seafood is widely savored worldwide and a staple in many regions. However, the seafood processing industry struggles with significant waste generation, causing financial and socioecological issues. A Food Safety and Quality review describes emerging chemical and physical preservation techniques that can overcome the challenges associated with conventional preservation approaches. The review highlights innovative techniques which can significantly improve the shelf life of seafood and retain their sensory attributes, in an efficient, sustainable and cost-effective manner.
As the summer season approaches, lots of people will be planning to host or attend backyard cookouts and potlucks. But before you fire up the grill, Virginia Tech food safety expert Melissa Wright shares tips to protect yourself, your family, and your friends from foodborne illnesses during the warm-weather months. “Safe food handling when eating outdoors is critical,” says Wright.
Event at National Press Club features nutrition, food safety scientists and leaders addressing major issues with a research and regulatory lens.
Barbara Kowalcyk, associate professor of exercise and nutrition sciences at the George Washington University Milken Institute School of Public Health is available to provide information on blu flu and the risk to food safety. Janet Buffer, food safety expert at…
Registration is open for what promises to be an exciting scientific program with important technical updates for those curious about science in the food and beverage sector.
Cronobacter sakazakii is a harmful germ that can be found in powdered baby formula. It can cause very serious health problems in infants, such as meningitis and septicemia. Right now, it takes a long time and is complicated to check if the germ is in the formula. However, a new study has created a special test that uses a computer program to find the germ in the formula. This new method makes it easier and faster to find the germ, which is known for causing serious illness in babies. It helps make sure that baby formula is safe to use.
From lab-grown chicken to cricket-derived protein, these innovative alternatives offer hope for a planet struggling with the environmental and ethical impacts of industrial agriculture.
Part-time, summer opportunity for graduate students to directly participate in advancing food safety or nutritional sciences.
Ultra-processed foods (UPFs) contain more calories, fat, saturated fat, sugar and salt than minimally-processed foods – but not all UPFs are unhealthy, according to new research from UCL.
IAFNS enters its fourth year as a science-focused nonprofit uniquely positioned to mobilize government, industry and academia to drive, fund and lead actionable research.
As demand for food from restaurants soars in the U.S., so does the importance in understanding the impacts of foodborne illness outbreaks. A new paper co-written by a University of Illinois Urbana-Champaign expert in food marketing and food policy finds that outbreaks spanning multiple states bring swift financial losses, increased media attention and a public-relations hit that makes smaller outbreaks more financially damaging.
Blue light kills both dried cells and biofilms of the pathogen Listeria monocytogenes, a frequent contaminant of food processing facilities.
Researchers at McMaster University have created a new packaging tray that can signal when Salmonella or other dangerous pathogens are present in packages of raw or cooked food such as chicken.
Hamburgers are an American classic. There are few foods that embody what a Memorial Day weekend should taste like sinking your teeth into a juicy burger hot off the grill. But with more and more Americans opting for beef-alternatives like plant-based and turkey burgers in recent years, it’s important to keep in mind that the requirements for safely cooking and enjoying a beef hamburger won’t necessarily apply to a black bean burger.
The food contamination that followed the Fukushima nuclear plant incident in 2011 caused widespread fear, both within Japan and internationally.
University of Delaware researchers have developed a new technique to catch bacteria in the act, detecting it on produce before it reaches stores, restaurants and consumers’ plates. The new platform can detect foodborne pathogens in three to six hours.
Researchers have developed a chicken egg that may be safe for people with egg white allergies.
Annual conference speakers to address cutting-edge nutrition and food safety topics.
A June 13-14 gathering of scientific and regulatory experts at the National Press Club
Advancing food science for public health benefit through transparency and collaboration.
Researchers at Tufts University have created a biopolymer sensor that can be printed on or embedded in wide range of materials, including gloves, masks, and everyday clothing. The sensor lights up when exposed to specific pathogens, toxins, proteins, or chemicals.
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