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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.

Life

Social and Behavioral Sciences

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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.

Life

Law and Public Policy

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UCLA, Yale Professors Propose New Regulations for Off-Label Uses of Drugs and Devices

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Researchers have proposed a system for off-label drug prescriptions combining reporting, testing and enforcement regulations, and allowing interim periods of off-label use. This would give patients more treatment options while providing regulators with evidence of the drugs’ safety and efficacy.

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Should Arsenic in Food Be a Concern?

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The topic of arsenic in the U.S. diet has sparked considerable public interest following publication of an article in Consumer Reports magazine analyzing arsenic findings from fruit juices and rice products. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT) contributing writers IFT Fellow Carl Winter, PhD, Elizabeth Jara, PhD student, and IFT Fellow James Coughlin, PhD, CFS write about how levels of consumer exposure to arsenic are still below levels of toxicological concern.

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Humanity Has Exceeded 4 of 9 ‘Planetary Boundaries,’ According to Researchers

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An international team of researchers says climate change, the loss of biosphere integrity, land-system change, and altered biogeochemical cycles like phosphorus and nitrogen runoff have all passed beyond levels that put humanity in a “safe operating space.” Civilization has crossed four of nine so-called planetary boundaries as the result of human activity, according to a report published today in Science by the 18-member research team.

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UF/IFAS Study: Wheat Yield to Decline as Temperatures Increase

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Production of wheat, one of the world's most important food crops, will decline as temperatures increase, a finding made possible by pooling computer models worldwide, in a study led by a UF/IFAS researcher.

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Researchers Call for Changes in 50 Year-Old Drinking Water Standards

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Andrea Dietrich, professor of civil and environmental engineering at Virginia Tech, and her colleague Gary A. Burlingame of the Philadelphia Water Department, are calling for a critical review and rethinking of the U.S. Environmental Protection Agency’s (EPA) secondary standards for maintaining consumers’ confidence in tap water as well as in its sensory quality.

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Social and Behavioral Sciences

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Research Finds Mandatory Meat Labels Economically Not Worth the Fight

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A little label is causing a big stir among the U.S., Canada and Mexico, but research from Kansas State University finds the majority of consumers don't even know it exists.