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.

Featured Research from NUTRITION 2022 LIVE ONLINE

Press materials are now available for NUTRITION 2022 LIVE ONLINE, the flagship annual meeting of the American Society for Nutrition (ASN).

Children’s dislike of cauliflower, broccoli could be written in their microbiome

Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have found that levels of volatile, sulfurous compounds are similar in parent-child pairs, suggesting shared oral microbiomes. They also found that high levels cause children to dislike the vegetables.

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.

The seeds that give: retired WVU plant pathologist donates tomato seeds to developing nations

Mannon Gallegly, professor emeritus of plant pathology at West Virginia University, is donating tomato seeds to the World Vegetable Center, a global nonprofit institute for vegetable research and development.

Rutgers Expert Available to Discuss Coronavirus Risks a Year After Lockdowns Began

New Brunswick, N.J. (March 11, 2021) – Rutgers University–New Brunswick Professor Donald W. Schaffner is available for interviews on the likelihood of becoming infected by the SARS-CoV-2 coronavirus via shopping, groceries, surfaces and airborne/aerosol transmission after a year of lockdowns due to the global pandemic.…

Rutgers Expert Available to Discuss Coronavirus Risk from Surfaces, Groceries, Food, Airborne Exposures

New Brunswick, N.J. (Oct. 26, 2020) – Rutgers University–New Brunswick Professor Donald W. Schaffner is available for interviews on the likelihood of getting infected by the SARS-CoV-2  coronavirus via surfaces, groceries, eating food and airborne/aerosol transmission. “Current evidence still indicates that risk from surfaces remains…

More healthful milk chocolate by adding peanut, coffee waste

Milk chocolate is a consumer favorite, but it isn’t exactly health food. Now, researchers report a new way to combine milk chocolate with waste peanut skins to boost its antioxidant properties and present their results today at the American Chemical Society Fall 2020 Virtual Meeting & Expo.

Think all BPA-free products are safe? Not so fast, scientists warn

Using “BPA-free” plastic products could be as harmful to human health — including a developing brain — as those products that contain the controversial chemical, suggest scientists in a new study led by the University of Missouri and published in the Proceedings of the National Academy of Sciences.

Rutgers Experts Can Discuss Red Meat Controversy

New Brunswick, N.J. (Oct. 1, 2019) – Rutgers University–New Brunswick professors Daniel J. Hoffman and Donald W. Schaffner are available to comment on research in the Annals of Internal Medicine about the health risks of eating red and processed meats.…