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UrduA June 13-14 gathering of scientific and regulatory experts at the National Press Club
Tag: Food Safety
IAFNS Looks Ahead at 2nd Anniversary with Focus on Food, Nutrition, Transparency
Advancing food science for public health benefit through transparency and collaboration.
Wearable, Printable, Shapeable Sensors Detect Pathogens and Toxins in the Environment
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.
Evidence Map of Gut Metabolites Identifies Links to Cancer, Digestive Disorders
Review of over 300 studies sifts out relationships between metabolites and health worth a further look.
Dec. 13-15 Science Innovation Showcase Highlights Alternative Proteins, Next-Gen Topics
Afternoons-only, virtual conference features talks on food labels, ‘safe’ ingredients and more.
A disinfectant spray that deploys “billions of tiny soldiers”
Researchers have created a powerful new weapon against bacterial contamination and infection by developing a way to spray bacteriophages – harmless viruses that eat bacteria – onto food and other materials to rid them of harmful pathogens.
Poison Control Center Tips on Preventing Illness this Holiday Season
A Rutgers New Jersey Poison Control Center expert discusses how children and adults can reduce risks of poisoning
Words matter in food freshness, safety messaging
Changing the wording about expiration dates on perishable food items – which is currently unregulated and widely variable – could help reduce food waste, according to a new Cornell University-led study.
When Tapas Can Cause Harm: Large Listeriosis Outbreak in Spain
Listeria bacteria are ubiquitous in the environment and consumption of food contaminated with Listeria monocytogenes is one of the main routes for food-borne outbreaks.
Toward a fully edible sensor showing if frozen food has previously thawed
Researchers reporting in ACS Sensors have designed a food-grade device from edible materials that lets you know if food has been thawed and refrozen . The proof-of-concept sensor provides a color readout when it’s warmed above a specific temperature, which is tunable from -58 F to 32 F.
Call for Papers – The International Halal Science and Technology Conference 2022 (IHSATEC): 15th Halal Science Industry and Business (HAISB)
The Halal Science Center, Chulalongkorn University, and Research Synergy Foundation, invites all to attend “The International Halal Science and Technology Conference 2022 (IHSATEC): 15th Halal Science Industry and Business (HAISB)” and has opened up a call for papers. The conference sessions will be on December 15-16, 2022 at Chulalongkorn University, Bangkok, Thailand.
Call for Abstracts on Alternative Proteins, Next-Generation Topics for IAFNS Dec. 13-15 Science Innovation Showcase
Register and submit an abstract today!
IAFNS Launches Project to Link Consumer-Articulated Cognitive Benefits with Valid Research Tools
Effort aimed at documenting which outcomes measured by cognitive performance tests are aligned with benefits sought by consumers.
Food Safety Organizations Team Up to Strengthen Research, Education and Protections
IAFNS and IAFP establish new memorandum of understanding to strengthen collaboration on food safety issues.
Stickers and a smartphone for easy nitrite detection on foods
Researchers reporting in ACS Applied Materials & Interfaces have developed a color-changing film that consumers can stick onto foods and easily analyze nitrite levels by snapping a picture with a smartphone.
Food safety tips for summer gatherings
Summer is a time for outdoor fun, picnics and cookouts. When preparing and serving food outdoors, food safety should be top of mind for everyone. Kimberly Baker, Ph.D., RD, LD, director of the Clemson Extension Food Systems and Safety Program…
IAFNS Research Assistant Develops Videos on Bulk Sampling Tool for Food Safety
IAFNS Research Assistant advances food safety sampling efforts with instructive videos for new bulk product sampling tool.
Low levels of high-risk salmonella evade traditional methods of detection
Poultry is responsible for more than one out of every five cases of salmonella infection in the U.S. But traditional methods of testing the chicken you grab off the grocery shelf may not be enough to detect all strains of the bacteria, according to new research from the University of Georgia.
Diverse Speakers Confirmed for Second Annual IAFNS Science Symposium
IAFNS June 21-23 Second Annual Meeting and Science Symposium still open for online registration
Consumers embrace milk carton QR codes, may cut food waste
The “use-by” and “best-by” dates printed on milk cartons and gallon jugs may soon become a thing of the past, giving way to more accurate and informative QR codes. A new Cornell University study finds that consumers will use the QR codes – to better depict how long the milk is drinkable and create substantially less agricultural and food waste.
Fermented Foods Surge Meets Patchwork of Regulation, Standards
IAFNS-supported study reviews country frameworks for fermented foods
Food Safety in Focus: Clarifying Potential Hazards on Low-Moisture Foods
IAFNS supports studies on threats posed by pathogens and viruses in low-moisture fruits and nuts.
Registration Opens for Food and Nutrition Science Institute’s Annual Conference
Leading food safety and nutrition scientists are meeting June 21-23, 2022, at the National Press Club.
Fitbits and Other Devices Measure Energy Expended Well, But Less Reliable for Tracking Energy Storage and Intake in Research
IAFNS-supported study finds that commercial devices do well in estimating energy outlays compared to gold-standard measures but less well on storage and intake.
“Model Kitchen” for Thai Monks to Stay Away from Illness
The Faculty of Allied Health Sciences, Chulalongkorn University, in collaboration with Maha Chulalongkorn Rajavidyalaya University propose the way to create a “model kitchen” and a variety of media to educate the public about nutrition and food safety of the offerings to monks and advise the public to make merit by building a hygienic kitchen for monks for their good health.
Food claiming to have ‘wild mushrooms’ rarely does
Harvesting wild mushrooms requires an expert eye, making products containing wild fungi expensive. Due to minimal food regulations, it’s nearly impossible to know what species are actually contained within. Sequencing revealed food products labeled with wild mushrooms mostly contained cultivated fungi and some mushrooms poisonous to humans.
Food scientists create national atlas for deadly listeria
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.
Debunking canning myths
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.
Securing Transportation of Ammonia—Agricultural Lifeline and Future Affordable, Clean Energy Source
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.
Registration Opens for Collaborative Food Safety and Nutrition Institute’s Annual Meeting
Dynamic science meeting to address critical food safety, nutrition topics
Scientists discover five new species of listeria, improving food safety
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.
Join Our June 15 ‘Listening Session’ to Improve Food Safety Capacity Building: Forming a Public-Private Partnership for Data Sharing
Data sharing for the 21st Century to protect against foodborne disease
Building better beans to fight food insecurity
As climate change heats up the air and land making them hotter and dryer, warmer nighttime temperatures make it more difficult to grow beans — a critical source of protein for populations. Researchers are working against this to build more resilient beans.
Leading Scientists Say Evidence Should Shape Dietary Bioactive Guidance
New paper describes path for science-based dietary recommendations
Collaborative Nutrition and Food Research Institute Welcomes New Project Ideas
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.
Swiping, swabbing elevates processing plant 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 Institute for the Advancement of Food and Nutrition Sciences is Now Accepting Applications for a Summer Research Opportunity Fellowships
Remote, part-time Fellowships available for graduate students from diverse backgrounds to learn about and contribute to ongoing food and beverage sector research projects.
Collaborative Research Institute Offers March 3, March 24 Webinars on Gut Microbiome
Research on the relationship between the gut microbiome and diet can provide insights into diseases like depression and other health conditions.
Some food contamination starts in the soil
Rice husk residue can prevent uptake of harmful elements in rice
NEW RESEARCH: MONITORING ONLINE POSTS BY CONSUMERS COULD HELP IMPROVE FOOD SAFETY
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.
Groups Denounce Misleading “One Health CertifiedTM” Label Scheme
Today, a coalition of animal welfare, consumer, public health, and environmental organizations called on grocery stores, restaurants and meat producers to reject the use of a misleading label scheme known as One Health CertifiedTM (OHC) and the standards behind it. The label was approved for use on chicken and turkey products earlier this year and is now being used by a handful of grocery store chains, including Aldi and BJ’s, and at least one restaurant chain. Consumer Reports recently assigned the OHC label its second poorest rating because the standards behind the label essentially reflect current problematic industry practices related to antibiotic use, animal production, and environmental impact.
Food scientists mentor international COVID-19 task force
Food businesses and consumers coping with COVID-19 impacts in five countries in Asia and Africa now have access to customized resources, and experts mentored by the Institute for Food Safety at Cornell University.
Tackling food allergies at the source
Food allergies cost billions of dollars and cause enormous suffering for people. Researchers are trying to remove the source of food allergies altogether — troublesome proteins made by our favorite crops.
Food safety lab grants $2.9M for new global projects
The Feed the Future Innovation Lab for Food Safety, co-located at Cornell and Purdue Universities, has announced $2.9 million in grants for research projects to improve food safety and prevent foodborne illness in Bangladesh, Cambodia, Kenya and Senegal.
Scientists to improve food plant worker safety, product supply
A Cornell University-led project will use computer modeling and outreach to find optimal strategies to minimize COVID-19 cases and transmission among workers in food processing facilities, while maintaining the best possible production.
Rutgers Expert Available to Discuss Risk Perception in COVID-19 Era
New Brunswick, N.J. (Oct. 26, 2020) – Rutgers University–New Brunswick Professor William Hallman is available for interviews on the science of risk perception and its practical implications in the COVID-19 era – a time of fear and anxiety among millions of…
Translating soil chemistry science to improve human health
Contaminated soils – and foods – influenced by soil factors
Shipping holiday food: How to properly prepare, package, send
During the COVID-19 pandemic, people have not been able to visit family and friends as they normally do, so this holiday season sending traditional homemade specialties and foods can be especially meaningful. It’s important to keep food safety in mind…
Reducing cadmium levels in cacao
Researchers are working to help cacao farmers manage harmful cadmium levels in the soil.
CDC E. coli report shows effective detection systems, low health risks
A study in the journal Emerging Infectious Diseases published by Centers for Disease Control and Prevention on Wednesday examines E. coli outbreaks linked to leafy greens in the United States and Canada from 2009 to 2018. Professors of food safety at Cornell…