In a new study in ACS’ Environmental Science & Technology Letters, researchers used real-world data to determine an approach for identifying schools likely to have problematic tap water lead levels
A new study in Annals of Allergy, Asthma and Immunology found that among those who self-reported an allergic reaction to sesame, more than 56% of products which contained sesame did not declare sesame on the label.
This exciting, virtual event will bring together university, industry, venture investment, non-profit and government experts to review, discuss, and advance innovations in the food and beverage ecosystem.
Researchers have developed a test to reveal bacterial contamination in dairy products well before they have a chance to reach anyone’s lips. The concept is designed to be applied to any form of packaged food.
As we approach the Thanksgiving holiday, Joshua Carson, MD, regional director of Loyola Medicine's Burn Center is reminding everyone to be vigilant to prevent burn injuries around the holidays. Loyola's Burn Center is the largest in Illinois and is a regional leader in treating adult and pediatric burns and trauma.
With a bit of preparation ahead of your holiday events, you can make sure everyone is safe from allergy and asthma flares, in addition to possible COVID-19 exposure.
إن الحفاظ على سلامة الطعام أمر هام، بدءًا من بقايا الطعام في غدائك وصولاً إلى التخطيط لوجبة للعائلة والأصدقاء، حيث يحدث التسمم الغذائي - ويسمى أيضًا المرض المنقول عن طريق الغذاء - بسبب الجراثيم الضارة، مثل: البكتيريا، في الطعام المُلوَّث.
Desde sobras do almoço até o preparo de uma refeição para família e amigos, é importante manter os alimentos de forma segura. A intoxicação alimentar, também conhecida como doença de origem alimentar, é causada por germes nocivos, como bactérias, em alimentos contaminados.
Es importante mantener la comida a salvo, sean las sobras del almuerzo o los preparativos para una comida con familiares y amigos. La intoxicación alimentaria, también conocida como enfermedad por los alimentos, es producto de la contaminación de los alimentos por microbios, como bacterias.
This holiday season, millions of people will be celebrating with family and friends, perhaps for the first time in two years. While good cheer may fill the air, danger could be lurking just beyond the door to the kitchen or dining room.
What can shoppers expect and how can they be prepared this holiday season? Georgia Tech food supply chain and safety expert Wendy White shares her insights.
Fall and winter 2021 IAFNS webinar series highlights topical research from Canadian universities on novel processing and drying, pulsed light, encapsulation and other processes.
Imagine a world in which smart packaging for supermarket ready meals updates you in real-time to tell you about carbon footprints, gives live warnings on product recalls, and instant safety alerts because allergens were detected unexpectedly in the factory.
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.
Un nuevo estudio que se presenta en la Reunión científica anual del ACAAI de este año revela que, aunque el 58 % de los encuestados informaron de que su médico de atención primaria (PCP) les habló sobre la incorporación temprana del cacahuate, solo el 40 % de los padres dijo haber recibido una recomendación de incorporar el cacahuate antes de los 11 meses de edad.
A new study being presented at this year’s ACAAI Annual Scientific Meeting reveals that although 58% of those surveyed reported their primary care physician discussed early peanut introduction, only 40% of the parents said they received a recommendation to introduce peanut by 11 months of age.
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.
Since 1974, contaminated water has been the most common driver of large-scale zoonotic infectious disease outbreaks, according to new research from the Center for the Ecology of Infectious Diseases (CEID) at the University of Georgia.
A University of California, Irvine-led study suggests that the glucosyltransferase domain (GTD) is an ideal molecular target for therapeutic interventions for Clostridioides difficile infection (CDI). These findings may lead to new treatments to fight this deadly disease.
Researchers from Cornell University are blending food science expertise and computer programming savvy to help the food industry stop Listeria outbreaks.
Susan T. Borra has been named the 2021 recipient of the Marjorie Hulsizer Copher Award, the highest honor bestowed by the Academy of Nutrition and Dietetics.
Eating mushrooms growing in the wild—lawns, gardens, fields, woods, along roadways and trails— has caused some NJ residents to experience harmful health effects. Since issuing an advisory in August 2021 warning about a dangerous mushroom season, the NJ Poison Control Center has assisted 29 people and four pets with exposures to wild mushrooms. Of those exposed, at least two residents were hospitalized with life-threatening liver toxicity.
Results from an IAFNS Symposium focused on per- and polyfluoroalkyl chemicals highlights new measures, lab methods and exposures to address potential health hazards from food consumption.
Fall and winter 2021 IAFNS webinar series highlights topical research from Canadian universities on polymers in sustainable packaging, antioxidants in cereal grains, and many other presentations.
Cultural anthropologist Dawn Martin-Hill, Ph.D., has been named the 2022 University of Oklahoma International Water Prize recipient for her commitment to improving water security for the people of the Six Nations of the Grand River, the largest Native reserve in Canada.
Apple juice lovers won’t be left with a bad taste, thanks to a new Cornell University study that identifies three new bacteria species, one of which fouls up the flavor.
Explaining the meaning of “scientific consensus” may counter false beliefs about the safety of genetically modified foods. This same approach, however, is less effective in convincing skeptics that climate change is real and caused by humans
Unique collaboration of nutritionists, engineers, kinesiologists and other researchers review the state of the science and frame cross-disciplinary approach to advancing public health
Fall and winter 2021 IAFNS webinar series highlights topical research from Canadian universities on polymers in sustainable packaging, antioxidants in cereal grains, and many other presentations.
A new generation of high performance catalysts developed by a team led by University of Adelaide scientists will improve the efficiency of using urea loaded waste water to generate clean energy.
Researchers reporting in Environmental Science & Technology measured 60 DBPs in three types of tea, unexpectedly finding lower levels in brewed tea than in tap water. However, they also detected many unknown DBPs with uncertain health effects.
Researchers create thin film polymer membranes capable of separating fluoride from chloride and other ions. Targeted ion selectivity by the filtering membranes could have important implications for water purification, environmental remediation and industrial production.
A study of a geographically, clinically, and socioeconomically diverse, nationally-representative sample of US households – including both adult patients and caregivers of children with food allergy – found that 72 percent did not know what oral immunotherapy (OIT) was prior to the survey.
Researchers in ACS’ Environmental Science & Technology Letters report that organophosphate esters (OPEs) were found in water dispensed from watercooler systems, but they estimated that daily consumption would be far below the levels associated with health problems.
For those with backyard poultry, like chickens or ducks, a Texas A&M AgriLife expert encourages taking precautions against salmonella exposure as cases spike across the U.S.
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.