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‘Blue-Green Algae’ Proliferating in Lakes

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The organisms commonly known as blue-green algae have proliferated much more rapidly than other algae in lakes across North America and Europe over the past two centuries – and in many cases the rate of increase has sharply accelerated since the mid-20th century, according to an international team of researchers.

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Texas Crop, Weather for Feb. 24, 2015

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Weekly summary of crop, livestock and weather conditions throughout Texas.

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Popular Soda Ingredient Poses Cancer Risk to Consumers

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Public health researchers have analyzed soda consumption data in order to characterize people’s exposure to a potentially carcinogenic byproduct of some types of caramel color. Caramel color is a common ingredient in colas and other dark soft drinks. The results show that between 44 and 58 percent of people over the age of six typically have at least one can of soda per day, possibly more, potentially exposing them to 4-methylimidazole (4-MEI), a possible human carcinogen formed during the manufacture of some kinds of caramel color.

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Amaranth Seeds May Prevent Chronic Diseases

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The tiny seed of an amaranth grain may be able to help prevent cardiovascular disease, diabetes, and cancer, according to a review of existing research in Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT).

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Unraveling the Complex Web of Global Food Trade

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Growing global trade is critically important for providing food when and where it’s needed — but it makes it harder to link the benefits of food and the environmental burden of its production. A study published this week in the journal BioScience by an interdisciplinary team of researchers at the University of Minnesota’s Institute on the Environment proposes to extend the way we characterize global food trade to include nutritional value and resource consumption alongside more conventional measures of trade’s value.

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Fluorescing Food Dyes as Probes to Improve Food Quality

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Food dyes can give cakes, candy and sodas brilliant colors of the rainbow. Now a team of food scientists at Rutgers University in New Jersey has found that food coloring may be able to play more than its traditional esthetic role in food presentation.

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Food Safety Fumble: Research Finds 90 Percent of Home Chefs Contaminate Food

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New research from Kansas State University finds that despite receiving food safety messaging, a majority of home chefs still contaminate their food because of poor food-handling techniques.

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Global Food Traceability Center Submits Comments on the Presidential Task Force Recommendations for Combatting Illegal, Unreported, and Unregulated Fishing and Seafood Fraud

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As part of its ongoing commitment to offering solutions for pressing food fraud issues, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) submitted written comments on how to most effectively implement the recommendations from the Presidential Task Force on Combatting Illegal, Unreported and Unregulated (IUU) Fishing and Seafood Fraud.

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Many U.S. Consumers Do Not Use a Food Thermometer When Cooking Poultry, Despite Hazardous Risks

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Many consumers do not follow some recommended food safety practices when handling raw poultry at home, according to a study conducted by RTI International, Tennessee State University and Kansas State University.

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Study Reveals How Listeria Breaches the Placenta

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A gut bacterium called Listeria, which is often found in soft cheese, is known to present a risk to pregnant women. Researchers now show how Listeria uses distinct tactics to breach the intestine and the placenta, using a protein called PI3-kinase.