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Thanks, But No Thanks: Avoiding Food Poisoning At Thanksgiving

Thanksgiving is when people get together around the dinner table and, unless you want your loved ones getting violently ill, it is a good time to think about food safety. Dr. Ben Chapman, food safety specialist and assistant professor of food science at NC State University, can offer suggestions to ensure your Thanksgiving meal is a safe one.

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Science

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Food/Water Safety

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Researchers Take Protection of Organic Products to Next Level

Iowa State University Food Safety Consortium researchers have found a way to use natural ingredients to fight the potential of pathogenic contamination in organic products to make up for what nitrite isn’t present to do.

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Science

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Food/Water Safety

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Food Science Distance Education at KSU Assists With Careers

Kansas State University’s distance education program in food science is making its curriculum available to food industry employees and others who may not find it convenient to be a conventional on-campus student.

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Science

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Infectious Diseases, Food/Water Safety, H1N1 Flu Pandemic

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Teens Less Likely to Wash Hands, More Likely to Cross-contaminate Raw Food than Adults

A Kansas State University study has shown that when preparing frozen foods, adolescents are less likely than adults to wash their hands and are more susceptible to cross-contaminating raw foods while cooking.

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Science

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Food/Water Safety

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Institute of Food Technologists to Host a Press Conference on the Traceability in Food Systems: An IFT Report to the FDA

Institute of Food Technologists will host a press conference on the findings and recommendations from a new technical study that recommends guidelines to establish a comprehensive product tracing system to track the movement of food products effectively from farm to table.

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Science

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Food/Water Safety

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An Inexpensive “Dipstick” Test for Pesticides in Foods

Scientists in Canada are reporting the development of a fast, inexpensive “dipstick” test to identify small amounts of pesticides that may exist in foods and beverages. Their paper-strip test is more practical than conventional pesticide tests, producing results in minutes rather than hours by means of an easy-to-read color-change, they say.

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Science

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Food/Water Safety

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Researchers Study Materials, Combustion, Cancer with New ‘T-ray’ Instrument

Iowa State University researchers are beginning to work with a new $500,000 terahertz ray instrument that provides a new way to measure and characterize materials. The instrument should produce useful data for the automotive, aviation, food, energy, materials, pharmaceuticals, medical, forensics, defense and homeland security fields.

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Life

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Winter/Holidays, Food/Water Safety

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Have a Safe and Secure Holiday Season

Ryerson University experts offer tips on how to safely prep a turkey and how to shop securely.

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Science

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Story Ideas: Science, Food/Water Safety

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Designer Molecule Detects Tiny Amounts of Cyanide, Then Glows

A small molecule designed to detect cyanide in water samples works quickly, is easy to use, and glows under ultraviolet or "black" light. Although the fluorescent molecule is not yet ready for market, its Indiana University Bloomington creators report in the Journal of the American Chemical Society (now online) that the tool is already able to sense cyanide below the toxicity threshold established by the World Health Organization.

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Science

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New Research Discovers Methods to Increase Safety of Smoked Salmon

A recent study from the Journal of Food Science, published by the Institute of Food Technologists, determined that smoking salmon at adequately high temperatures is a step in reducing the risk of Listeria monocytogenes in the fish.

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