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  • Embargo expired:
    13-Feb-2019 7:00 AM EST

Article ID: 707901

Media Advisory: Stanford GSB Inaugural Climate, Business and Innovation Conference Convenes Feb. 13

Stanford Graduate School of Business

Stanford Graduate School of Business (GSB) Energy Club and Sustainable Business Club are hosting the inaugural Climate, Business and Innovation conference to inform the Stanford business community of the risks and opportunities presented by climate change.

Released:
11-Feb-2019 2:00 PM EST

Education

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Article ID: 707896

Scientists use machine learning to ID source of Salmonella

University of Georgia

A team of scientists led by researchers at the University of Georgia Center for Food Safety in Griffin has developed a machine-learning approach that could lead to quicker identification of the animal source of certain Salmonella outbreaks.

Released:
11-Feb-2019 2:05 PM EST

Article ID: 707758

Making a medical isotope used by millions (Podcast)

Oregon State University, College of Engineering

How can we support nuclear medicine efforts that help more than 40,000 people in the U.S. everyday? Researchers at the Oregon State University College of Engineering have developed a way to produce the much-needed radioisotope technetium-99m using small research reactors like the one here at the university.

Released:
11-Feb-2019 9:00 AM EST
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Article ID: 707805

The February Issue of The American Journal of Gastroenterology

American College of Gastroenterology (ACG)

BETHESDA, MD (February 8, 2019) – The American College of Gastroenterology (ACG) is pleased to announce publication of the February 2019 issue of The American Journal of Gastroenterology. The role of food and diet in irritable bowel syndrome (IBS) is addressed in several papers in this month’s issue, including guidance on what patients need to know about the low FODMAP diet. Two-thirds of those living with IBS report food intolerance, says Kate Scarlata, RDN, a GI dietician and the author of the low FODMAP paper.

Released:
8-Feb-2019 3:20 PM EST
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Article ID: 707755

Practice Kitchen Safety During National Nutrition Month® 2019

Academy of Nutrition and Dietetics

You know to wash your hands before eating — but many people aren’t aware of other common kitchen mistakes that can cause illness. The Academy of Nutrition and Dietetics encourages everyone to practice food safety before, during and after preparing your meals.

Released:
7-Feb-2019 4:05 PM EST
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Article ID: 707436

Registration Now Open for IFT19: Feed Your Future

Institute of Food Technologists (IFT)

Registration is now open for IFT19: Feed Your Future in New Orleans, LA from June 2-5, 2019 at the Ernest N. Morial Convention Center. Hosted by the Institute of Food Technologists (IFT), IFT19 will bring together science of food professionals from around the globe to inspire and transform collective knowledge into innovative solutions that help advance the planet’s food safety, nutrition, and sustainability.

Released:
5-Feb-2019 8:05 AM EST
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Article ID: 707463

Study Reveals That Modifying Display Case Airflow and Domestic Refrigerator Temperature Minimizes Environmental Impact of Food Refrigeration

Society for Risk Analysis (SRA)

Refrigeration is an essential component of the food supply chain, extending the shelf life of perishable food and ensuring that consumers receive safe food that does not pose a threat to their health. It is estimated that 40 percent of food products require refrigeration and that nine percent of losses of perishable foods are due to lack of refrigeration in developed countries. However, this level of refrigeration has an environmental cost; refrigeration accounts for 15 percent of the electricity consumed and the food cold chain represents one percent of CO2 emissions worldwide.

Released:
4-Feb-2019 11:05 AM EST
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Article ID: 707007

Computer program aids food safety experts with pathogen testing

Cornell University

Cornell University scientists have developed a computer program, Environmental Monitoring With an Agent-Based Model of Listeria (EnABLe), to simulate the most likely locations in a processing facility where the deadly food-borne pathogen Listeria monocytogenes might be found. Food safety managers may then test those areas for the bacteria’s presence, adding an important tool to prevent food contamination and human exposure to the pathogen through tainted food.

Released:
24-Jan-2019 10:05 AM EST

Article ID: 706848

Widely available food in US workplaces: Perk or hazard?

Elsevier

Philadelphia, January 22, 2019 - Nearly a quarter of employed adults obtain foods and beverages at work at least once a week, according to a new study from the US Centers for Disease Control and Prevention (CDC) and published in the Journal of the Academy of Nutrition and Dietetics. Foods obtained at work are often high in calories, refined grains, added sugars, and sodium.

Released:
22-Jan-2019 12:05 PM EST

Article ID: 706853

Widely available food in US workplaces: Perk or hazard?

Elsevier

Philadelphia, January 22, 2019 - Nearly a quarter of employed adults obtain foods and beverages at work at least once a week, according to a new study from the US Centers for Disease Control and Prevention (CDC) and published in the Journal of the Academy of Nutrition and Dietetics. Foods obtained at work are often high in calories, refined grains, added sugars, and sodium.

Released:
22-Jan-2019 11:45 AM EST

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