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.
IAFNS-supported review focuses on carotenoid intake impact on a key aspect of eye health.
Who doesn't like the smell of caramel? However, the olfactory receptor that contributes decisively to this sensory impression was unknown until now.
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.
Amyloidosis is a multifaceted disease group caused by deposits of the misfolded "amyloid" protein in various tissues.
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.
IAFNS upcoming Science Innovation Showcase could feature your data-driven presentation on a new nutrition or food safety idea.
Cholera is still an enormous problem. An acute diarrheal disease, there have been seven major pandemics in the last two hundred years.
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.
Phosphorus, a critical nutrient for crops, is inefficient and causes growth of harmful algae in water systems
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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.
New study of nationally representative sample aims to update understanding of beverage caffeine intakes in the U.S. population
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.
IAFNS’ “Idea Portal” is open to pitches for science-focused projects from the public
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.
Expert Q&A: Do breakthrough cases mean we will soon need COVID boosters? The extremely contagious Delta variant continues to spread, prompting mask mandates, proof of vaccination, and other measures. Media invited to ask the experts about these and related topics.
Among the deadliest of foodborne pathogens, Listeria monocytogenes soon may become easier to track down in food recalls and other investigations, thanks to a new genomic and geological mapping tool created by Cornell University food scientists.
With a host of online videos available on Tik Tok and YouTube, it’s tricky weeding out fact from fiction when it comes to food safety. Gina Taylor, a WVU Extension Service Family and Community Development Agent, debunks a few of these widely circulated myths and provides expert advice on safely preserving your food.
One type of the salmonella bacteria is much more likely to cause disease and fend off frontline antibiotics when acquired in Europe, Asia, and parts of Africa rather than domestically in the United States.
DALLAS – July 28, 2021 – The body’s ability to prevent food poisoning by producing a natural antimicrobial compound increases during the day, when exposure to noxious bacteria is most likely, a new study by UT Southwestern scientists suggests. The findings, published online in Cell, could eventually lead to timed therapies and vaccination regimens designed to maximize this immune response.
• In this analysis of U.S. adults with advanced kidney disease, even low levels of lead in community drinking water had a negative effect on health. • Higher lead levels were found in the drinking water of predominantly Black communities compared with predominantly white communities.
Eight pieces of salmon-based maki, nigiri or sashimi or maki unagi (eel) is the safest combination of sushi for adult and adolescent populations.
University of Rhode Island College of Engineering Professor Ali Shafqat Akanda and a team of researchers have developed an application for smartphones called CholeraMap to serve as an early warning device for cholera.
Placing rodent traps and bait stations based on rat and mouse behavior could protect the food supply more effectively than the current standard of placing them set distances apart, according to new research from Cornell University.
Travel, publications support available for studies leveraging fiber database.
New research from the University of Georgia shows that there may be more antimicrobial-resistant salmonella in our food animals than scientists previously thought.
Draining waterlogged farm fields helps crops but can leach nitrogen into waterways. A three-decade-long experiment is helping farmers strike the right balance.
According to the World Health Organization, about 785 million people around the world lack a clean source of drinking water.
Solar steam generation has emerged as a promising renewable energy technology for water harvesting, desalination, and purification that could benefit people who need it most in remote communities, disaster-relief areas, and developing nations. In Applied Physics Letters, researchers inspired by mangrove trees thriving along coastlines developed a synthetic tree to enhance SSG, replacing capillary action with transpiration, the process of water movement through a plant and its evaporation from leaves, stems, and flowers.
S&T is studying how anhydrous ammonia behaves during a potential leak or spill, whether accidental or intentional, in order to inform planning efforts in communities across the nation.
Review of over 100 studies finds mostly correct usage but some slips in interpretation
Dynamic science meeting to address critical food safety, nutrition topics
While examining the prevalence of listeria in agricultural soil throughout the U.S., Cornell University food scientists have stumbled upon five previously unknown and novel relatives of the bacteria.
There are two key drivers of recall uncertainty — upstream and downstream complexity, according to research from Kaitlin Wowak, associate professor of information technology, analytics and operations in Notre Dame’s Mendoza College of Business.
S&T collaborates with DHS experts to ensure that the food we eat and our agricultural supply are safe.
Artificial food colorants can cause disease when the immune system has become dysregulated, Icahn School of Medicine at Mount Sinai researchers report. The study, published in Cell Metabolism in May, was the first to show this phenomenon.
Data sharing for the 21st Century to protect against foodborne disease
Meat that is certified organic by the U.S. Department of Agriculture is less likely to be contaminated with bacteria that can sicken people, including dangerous, multidrug-resistant organisms, compared to conventionally produced meat.
New paper describes path for science-based dietary recommendations
The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) today is opening a free online portal for the public to submit ideas on science projects related to nutrition and food safety.
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