Scientists are connecting tungsten to clusters of childhood leukemia cases in the Western U.S. after finding high concentrations of the element in residents' bodies. A Kansas State University scientist is digging deep to learn how tungsten contaminates the nation's groundwater and aquifers.
Researchers at the University of Illinois at Chicago College of Medicine have found that particular strains of a food-borne bacteria are able to invade the heart, leading to serious and difficult to treat heart infections. Their study is available online in the Journal of Medical Microbiology.
Researchers recently tested the merits of two new dishware sanitizers, and found them more effective at removing bacteria from restaurant dishes than traditional sanitizers.
The following news briefs are from the Institute of Food Technologists® (IFT), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. This month’s briefs are derived from Food Technology magazine. The monthly media update also includes information on science, policy and IFT events. Topics include: food safety legislation, food habits of the new American family, front-of-pack labeling, healthy beverages, 14 healthy foods, a product tracing webcast, and Wellness11.
Kansas State University professor Walter Dodds is providing a better understanding of how human activity affects water quality.
On Jan. 7, The Institute of Food Technologists (IFT) held a forum in Washington, D.C. to discuss the implications of the new food safety legislation. The event, which attracted over 500 participants both in-person and via webcast, focused on product tracing, third-party certification, and preventive control plans, and featured the insights and perspectives of the following experts: 1) John Bode, OFW Law; 2) David Acheson, Managing Director, Leavitt Partners; 3) Robert E. Brackett, Illinois Institute of Technology; 4) Anthony T. Pavel, Partner, K&L Gates.
Inexpensive igloo-shaped, pollution-eating devices nicknamed “Poo-Gloos” can clean up sewage just as effectively as multimillion-dollar treatment facilities for towns outgrowing their waste-treatment lagoons, according to a new study.
NSF International, an independent public health organization that tests and certifies a wide range of plumbing and drinking water treatment products, strongly supports the passage of the Reduction of Lead in Drinking Water Act on January 4th, which significantly reduces the amount of lead allowed in plumbing products that contact drinking water.
The Australian Government National Water Commission funded a study to establish an approach to assess the quality of water treated using managed aquifer recharge.
Encouraging new evidence suggests that the bulk of the world’s fisheries – including small-scale, often non-industrialized fisheries on which millions of people depend for food – could be sustained using community-based co-management.
A new study by a Kansas State University professor and colleagues finds how the culture of food safety is practiced within an organization can be a significant risk factor in foodborne illness.
Dave Olds, a December 2010 doctoral graduate in hotel, restaurant, institution management and dietetics from Kansas State University, examined current safety precautions used by country club restaurants to protect food and beverages, as well as how often those practices were put into effect.
A recent study by a team of researchers at the University of Arizona has tracked the incident of pathogens in biosolids over a 19 year period in one major U.S. city and at 18 wastewater treatment plants in the United States over 3 years.
Highlights from the past 10 years in food safety include fresh produce outbreaks and the creation of a food safety culture, said Douglas Powell, an associate professor of food safety at Kansas State University.
The following news briefs are from the Institute of Food Technologists® (IFT), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science, Food Technology magazine and Comprehensive Reviews in Food Science and Food Safety. The monthly media update also includes information on science and policy and IFT events.
The Institute of Food Technologists (IFT) commends Congress for passage of landmark food safety legislation, which represents the largest changes in the country’s food safety laws in more than 70 years. These changes will be discussed at a special food safety forum on January 7th, 2011.
A Kansas State University professor is part of a national research team that discovered that streams and rivers produce three times more greenhouse gas emissions than estimated by the Intergovernmental Panel on Climate Change.
Engineering students won an international contest for designing a system to tell when water disinfected by solar rays is safe to drink. They share a $40,000 prize from the Rockefeller Foundation and are working with nonprofits to turn their concept into a reality.
Scientists at the U.S. Geological Survey (USGS) have proven that measuring fluorescence could improve source water monitoring during a study of the McKenzie River in Oregon.
Used in the proper amounts, it can make teeth stronger and aid in the treatment of osteoporosis. When excessive amounts are consumed, however, it can be a killer — a carcinogen that causes bone, lung and bladder cancers. The “it” is fluoride, a common additive in most American communities’ drinking water and an ingredient in the vast majority of commercially produced adult toothpastes.
Right now, it looks a little like one of those plastic containers you might fill with gasoline when your car has run dry. But Scott Gallager is not headed to the nearest Mobil station. The Woods Hole Oceanographic Institution (WHOI) biologist has other, grander plans for his revolutionary Swimming Behavioral Spectrophotometer (SBS), which employs one-celled protozoa to detect toxins in water sources.
A study published December 7 ahead of print in the peer-reviewed journal Environmental Health Perspectives (EHP) reports what scientists believe is the worst documented U.S. case of food contamination with polybrominated diphenyl ether (PBDE) flame retardants. The incident also marks the first time food contamination has been thought to result from PBDEs in a food’s packaging.
Water engineering researchers at the University of Adelaide have developed a model to estimate potential urban water supply shortfalls under a range of climate change scenarios.
Craig Altier, associate professor of population medicine and diagnostic science at Cornell University’s College of Veterinary Medicine, comments on U.S. Senate approval today of a long-stalled food safety bill that was partially inspired by last summer’s Salmonella contamination of eggs.
Studies in recent years have claimed multiple health benefits of pomegranate juice, including that it is a good source of antioxidants and lowers both cholesterol and blood pressure, especially in diabetic and hypertensive patients. A preliminary study now suggests that it can ward off a number of complications in kidney disease patients on dialysis, including the high morbidity rate due to infections and cardiovascular events, according to a paper being presented at the American Society of Nephrology’s 43rd Annual Meeting and Scientific Exposition in Denver, CO.
The following news briefs are from the Institute of Food Technologists® (IFT), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science, Food Technology magazine and Comprehensive Reviews in Food Science and Food Safety. The monthly media update also includes information on science and policy and IFT events.
Extracts from natural sources such as green tea, grape seed and bacteriocins such as nisin could be alternatives for food processors instead of chemicals as a means of protecting against pathogen contamination.
Take a couple of natural antimicrobial ingredients – vinegar with lactate and vinegar with lemon powder – and incorporate them into the naturally cured pork products. The result is that bacterial pathogens such as Listeria monocytogenes in the naturally cured pork products are inhibited.
Daniel Fung applied the Fung Double Tube method that he developed decades earlier and determined that the detection time for the Clostridium perfringens bacterium in food and water can be reduced from about a day or two down to four hours.
Scientists with the U.S. Department of Agriculture (USDA) are helping ensure that the smoked salmon that's always a hit at festive gatherings also is always safe to eat.
According to Kansas State University food experts, the shelf life of candy varies depending on the type of candy, packaging and storage conditions.
Craig Altier, a member of the Food and Drug Administration’s Veterinary Medicine Advisory Committee and an associate professor at the College of Veterinary Medicine at Cornell University, comments on potential FDA approval of the first genetically engineered animal for use as food.
The world’s most established fisheries certifier is failing on its promises as rapidly as it gains prominence, according to the world’s leading fisheries experts from the University of British Columbia (UBC), Scripps Institution of Oceanography at the University of California at San Diego and elsewhere.
Nicole Heinley, a graduate student at Missouri University of Science and Technology, traveled to Guatemala twice in the past year to conduct research on ceramic pot filters that are used locally to remove bacteria from water. Now, Heinley’s findings are about to be published in the Journal of Water Science and Technology.
South Dakota State University research is exploring a “fusion strategy” for making improved vaccines to protect pigs and humans against some strains of E. coli. The SDSU researchers altered the toxins produced by a form of E. coli and genetically fused the non-poisonous “toxoid” to a protein known to cause an immune reaction. The resulting “fusion protein” could be used to develop a vaccine.
The recent Salmonella outbreak in eggs highlights a crucial need for an effective product tracing system. According to the Institute of Food Technologists (IFT), a nonprofit scientific society focusing on the science of food, a product tracing system would make it possible to identify food-borne illness outbreaks earlier as well as contain the outbreak faster.
Researchers in the United States and Australia are reporting a first-of-its-kind discovery of a new food additive that may safeguard some foods from intentional contamination with anthrax in the event of a bioterror attack. They’ll discuss the results at the 240th National Meeting of the American Chemical Society.
Brashears is the recipient of millions in federal grants to reduce or eliminate foodborne pathogens.
Cornell University experts in farm animals and food safety comment on the recall of at least 380 million eggs in the past week due to concerns over salmonella contamination -- urging perspective while calling for increased efforts to address overall salmonella contamination issues.
Researchers at UT Southwestern Medical Center have uncovered a key weapon in the molecular arsenal the infectious bacterium Vibrio parahaemolyticus (V. para) uses to kill cells and cause food poisoning in its human host.
Researcher has received millions in grants to combat the spread of foodborne pathogens, including new technology that uses microwaves to zap microorganisms in eggs.
Making food safety education available through distance education is receiving Food Safety Consortium support at Kansas State University, where about 75 students are earning bachelor's degrees through this means.
Poultry processors who constantly engage in the battle to keep Salmonella contamination off their products may have a new procedure at their disposal: add some salt and turn up the heat.
The information-heavy food safety website maintained by Iowa State University continues to grow each year with new features added to meet consumer and industry needs.
A research team examined 618 articles from five North American newspapers using the content analysis technique. The analysis found 41.4 percent of the articles had a neutral tone toward organic agriculture and food, 36.9 percent had a positive tone, 15.5 percent were mixed and 6.1 percent were negative.
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
University of Adelaide researchers are investigating the use of ultrasound as an environmentally friendly and cheaper alternative to controlling blue-green algae in our fresh water supplies.
More than 20 percent of deaths in a study of 12,000 Bangladeshis were attributable to arsenic exposure from contaminated drinking water, new research reports. The large 10-year study is the first to prospectively measure the relationship between individual exposure to arsenic and its associated mortality risk.
The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from the Journal of Food Science and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
Researchers at the U.S.-based nonprofit RTI International believe that if officials in developing nations could better control leaky water distribution systems, they would be able to serve roughly half of the 900 million people in the world who currently get their water from unimproved sources.
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