Feature Channels: Food and Water Safety

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New science on patients will allow registered dietitian nutritionists to enhance care.

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Takeout is a good choice to lower risk of exposure because it reduces the number of touch points relative to eating in a restaurant, said food safety expert.

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DHS S&T and MatMaCorp completed a successful evaluation of a field-deployable genetic test to detect African Swine Fever (ASF) virus in infected pigs and pork products.

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To keep New York’s food processing industry safe during the COVID-19 pandemic, Cornell University’s Institute for Food Safety has created a comprehensive, practical and convenient website for commercial processors.

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A new study led by the University of Washington finds dramatic increases in the abundance of a worm that can be transmitted to humans who eat raw or undercooked seafood. Its 283-fold increase in abundance since the 1970s could have implications for the health of humans and marine mammals, which both can inadvertently eat the worm.

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If you are doing more cooking than usual due to coronavirus-related concerns, it’s important to make sure leftovers are stored properly.

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A U.S.-Israel team that includes researchers from the U.S. Department of Energy’s Argonne National Laboratory has received $21.4 million to develop new technologies to help solve global water challenges.

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Microbes in groundwater release arsenic from sediments, and organic matter helps fuel this reaction. Now, researchers reporting in ACS’ Environmental Science & Technology have discovered that the type of natural organic matter (NOM) influences the rate and level of arsenic release.

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Currently, nearly a third of the food produced in the US never makes it to the grocery aisle — creating a huge waste problem. Two Arizona State University professors worked on a new federal report that highlights the reasons for the losses and some potential solutions.

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Researchers from Cornell and the Mars Global Food Safety Center can complete whole-genome sequencing to determine salmonella serotypes in two hours and the whole identification process within eight hours.