Infusing prepared foods with an edible coating that contains green tea extract may lower consumers’ chances of catching the highly contagious norovirus by eating contaminated food, new research suggests.
A new large-scale, open source hydrological and water resources model will enable different stakeholder groups and scientific communities to engage with a hydrological model and support their investigations.
A single protein derived from a common strain of bacteria found in the soil will offer scientists a more precise way to edit RNA.
Toyota Tsusho Canada, Inc. (“TTCI”) will team up with McMaster engineers and biochemists to move a promising new food-safety technology from the lab to the marketplace.
A new Cornell University study finds that when small-scale farmers are trained in food safety protocols and develop a farm food safety plan, new markets open up to them, leading to an overall gain in revenue.
A new portal is increasing access to surface and groundwater water quality data from shale gas regions around the state to inform stakeholders about trends in water quality.
Researchers have discovered that bacteria such as salmonella and E.coli have a backdoor to capitalize on our reliance on leafy greens for a healthy diet. Wild strains of salmonella are delivering foodborne illnesses by circumventing a plant’s immune defense system to get into the leaves of lettuce.
Researchers are using high-resolution printing technology and the unique properties of graphene to make low-cost biosensors to monitor food safety and livestock health.
Children's Hospital Los Angeles offers summer safety tips for children and families so they can enjoy summer activities in a safe and healthy manner
Over the past year, Columbia Engineering researchers have been refining their unconventional desalination approach for hypersaline brines—temperature swing solvent extraction (TSSE)—that shows great promise for widespread use. The team now reports that their method has enabled them to attain energy-efficient zero-liquid discharge of ultrahigh salinity brines—the first demonstration of TSSE for ZLD desalination of hypersaline brines.
Senior chemist Beverly Klein tells her experiences doing essential water quality testing during the pandemic--alone.
Beneficial bacteria in reused poultry litter can reduce Salmonella levels
With a mix of research and outreach, the CSU is addressing one of California's greatest challenges by securing access to safe drinking water for some of the state's most vulnerable populations.
Harvard scientists have developed DNA-barcoded microbial spores that can be safely introduced onto objects and surfaces at a point of origin, such as a field or manufacturing plant, and be identified months later, to help trace problems like the source of foodborne illness.
Detecting the presence of harmful manmade chemicals known PFAS in water and samples may soon be possible using a portable field device.
Using a newly developed approach, researchers have identified seasonal peaks for foodborne infections that could be used to optimize the timing and location of food inspections.
June 1 is the start of hurricane season in the Atlantic, with flooding often the most damaging effect of tropical storms. Now, in ACS’ Environmental Science & Technology, researchers study water quality impacts of two recent hurricanes in North Carolina and suggest interventions to protect susceptible areas.
Until recently, researchers have not inspected the interplay between three common chemicals found in drinking water. Research from the McKelvey School of Engineering at Washington University in St. Louis has found they all affect each other and a closer look is needed.
During the last month, I have heard several comments along the lines of, “I went to the grocery store to buy chicken and there wasn’t any.
The Academy of Nutrition and Dietetics offers tips for planning, preparing and storing healthful meals while under quarantine during the novel coronavirus COVID-19 pandemic.
Environmental biologists at the University of Stirling have warned that the potential spread of COVID-19 via sewage "must not be neglected" in the battle to protect human health.
A new grant from the US Department of Defense will help a University of Delaware team test a novel technology that uses iron nanoparticles to destroy munitions compounds in wastewater.
Covid Conversations on Risk featuring Jade Mitchell, Ph.D., and Felicia Wu, Ph.D. both from Michigan State University addresses food safety and risk. A recording of the webinar can be found on the SRA website at https://sra.org/covid-19-resources
Food insecurity in Vermont has increased by one-third during the coronavirus pandemic, according to a new survey. The increase was strongly correlated with employment status. Among food insecure Vermonters, two-thirds had experienced job losses or work disruptions during the pandemic.
An analysis revealed that water samples held a cocktail of pharmaceuticals and other compounds, including antibiotics, antifungals, anticonvulsants, anesthetics, antihypertensive drugs, pesticides, flame retardants and more. Not all chemicals were found at every test site.
New science on patients will allow registered dietitian nutritionists to enhance care.
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.
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.
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.
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.
If you are doing more cooking than usual due to coronavirus-related concerns, it’s important to make sure leftovers are stored properly.
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.
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.
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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