Al fresco dining is one of the great pleasures of warm weather. Whether you’re hosting a neighborhood barbecue or an intimate dinner party on your deck, outdoor dining is a great way to savor good food, company and the great outdoors. To ensure your meals are safe and enjoyable, it’s important to know how to prepare, transport and store food for outdoor eating.
Like a stealthy enemy, blast disease invades rice crops around the world, killing plants and cutting production of one of the most important global food sources. Now, a study by an international team of researchers sheds light on how the rice blast fungus, Magnaporthe oryzae, invades plant tissue. The finding is a step toward learning how to control the disease, which by some estimates destroys enough rice to feed 60 million people annually.
E. coli that produce a toxin dangerous to humans may survive longer in water than benign counterparts, a new study finds.The findings have implications for water quality testing, suggesting that a lake's overall E. coli population may be a poor indicator of danger.
When it comes to technology and the future of food, the pessimists are wrong.
New technology uses directional microwaves delivered at varying doses and intensities in order to target disease-causing microorganisms in food, water and even fabric, with great precision.
Al fresco dining is one of the great pleasures of warm weather. Whether you’re hosting a neighborhood barbecue or an intimate dinner party on your deck, outdoor dining is a great way to savor good food, company and the great outdoors. To ensure your meals are safe and enjoyable, it’s important to know how to prepare, transport and store food for outdoor eating. The Institute of Food Technologists (IFT) offers some advice for safely handling food when you’re dining outdoors this summer.
It's time to kick off outdoor grilling season but before that first juicy bite, there are a few things to know about barbequing safely. Experts at Dana-Farber Cancer Institute explain how to enjoy healthy grilling.
Chickens likely raised with arsenic-based drugs result in chicken meat that has higher levels of inorganic arsenic, a known carcinogen, according to a new study led by researchers at the Johns Hopkins Center for a Livable Future at the Bloomberg School of Public Health.
Harsh Bais and Janine Sherrier of the University of Delaware’s Department of Plant and Soil Sciences are studying whether a naturally occurring soil bacterium, referred to as UD1023 because it was first characterized at the University, can create an iron barrier in rice roots that reduces arsenic uptake.
A research project at Indiana State University into Capri Sun has found five types of fungus.
North America isn’t known as a hotspot for crop plant diversity, yet a new inventory has uncovered nearly 4,600 wild relatives of crop plants in the United States, including close relatives of globally important food crops such as sunflower, bean, sweet potato, and strawberry.
In low doses, hydrogen sulfide, a substance implicated in several mass extinctions, could greatly enhance plant growth, leading to a sharp increase in global food supplies and plentiful stock for biofuel production, new University of Washington research shows.
It’s important to practice good food safety when you’re dealing with eggs. Following are some good egg safety tips to keep in mind the next time you’re buying, storing or cooking eggs.
UT Southwestern Medical Center researchers report that a pathogen annually blamed for an estimated 90 million cases of food-borne illness defeats a host’s immune response by using a fat-snipping enzyme to cut off cellular communication.
After virtually eliminating arsenic as a useful tool for homicide, science now faces challenges in doing the same for natural sources of this fabled old “inheritance powder” that contaminates water supplies and food, threatening more than 35 million people worldwide.
Families can be key players in a revolution needed to feed the world, and could save money by helping to cut food losses now occurring from field to fork to trash bin, an expert said here today. He described that often-invisible waste in food — 4 out of every 10 pounds produced in the United States alone — and the challenges of feeding a global population of 9 billion in a keynote talk at the 245th National Meeting & Exposition of the American Chemical Society, the world’s largest scientific society.
Mention great challenges in feeding a soaring world population, and thoughts turn to providing a bare subsistence diet for poverty-stricken people in developing countries. But an expert speaking here today at the 245th National Meeting & Exposition of the American Chemical Society, the world’s largest scientific society, described a parallel and often-overlooked challenge.
Spring is now upon us, welcoming flowers, warmer weather and of course spring cleaning. The Academy of Nutrition and Dietetics along with ConAgra Foods encourages Americans to give their kitchens a thorough cleaning with tips from the Home Food Safety program’s www.HomeFoodSafety.org.
Rendering some of the world’s toxic soils far less unfriendly, the U.S. Department of Agriculture, Boyce Thompson Institute for Plant Research and Cornell researchers are learning to grow stress-tolerant crops on formerly non-farmable land.
Two professors at The Johns Hopkins University are available to discuss the horse meat incident. They say a culinary taboo is a distraction from the real issue: inadequate food inspection regulations.
Faced with an increasingly hungry world and limited supplies of water for food production, how do we ensure water security for future generations? That's the central question being addressed at a AAAS symposium on Sunday, Feb. 17.
PureMadi, a nonprofit University of Virginia organization, has invented a simple ceramic water purification tablet. Called MadiDrop, the tablet – developed and extensively tested at U.Va. – is impregnated with silver or copper nanoparticles. It can repeatedly disinfect water for up to six months simply by resting in a vessel where water is poured.
A new study analyzing outbreaks of foodborne illness has found contaminated salad greens make the most people sick, but contaminated poultry have resulted in the most deaths. In light of this study by the Centers for Disease Control and Prevention, the Home Food Safety program—a collaboration between the Academy of Nutrition and Dietetics and ConAgra Foods—encourages Americans, rather than avoid certain foods, to practice safe food handling at home instead.
University of Florida research study adds new twist to previous studies of the nation's water supplies; finds that when infrastructure is included in the mix (reservoirs, dams, etc.), water vulnerability is less of a threat than previously believed.
With the newest strain of norovirus sweeping the nation, Kansas State University food safety expert Doug Powell can talk about ways to prevent getting sick.
Female mice exposed to Bisphenol A through their mother's diet during gestation and lactation were found to be hyperactive, exhibit spontaneous activity and had leaner body mass than those not exposed to the chemical, researchers at the University of Michigan School of Public Health have discovered.
Farmworkers are at potential risk from food and waterborne illnesses because of the condition of cooking and eating facilities available to them, according to a new study from Wake Forest Baptist Medical Center.
Restaurant dishes and silverware may be an overlooked place where people can catch stomach viruses. While the current industry guidelines for cleaning dishware used in public settings are effective at neutralizing bacteria, researchers at The Ohio State University found that they appear to fall short of eliminating norovirus - the leading cause of epidemic gastroenteritis and the major cause of foodborne illness worldwide, responsible for at least 50% of all gastroenteritis outbreaks in the United States.
Randy Worobo, a food safety expert and a professor of Food Science in Cornell University’s College of Agriculture and Life Sciences, offers some tips for preparing, enjoying and preserving your Thanksgiving staples.
Recent reports about arsenic in rice have sparked a great deal of panic among U.S. consumers. However, the average American who eats a variety of whole grains doesn’t need to stress about arsenic, according to Loyola University Health System registered dietitian Brooke Schantz, MS, RD, CSSD, LDN.
Preparing a Thanksgiving turkey can prove tricky for even the most experienced cooks. How big of a bird to select, how to thaw it in time and how to avoid undercooking, overcooking or -- even worse -- food poisoning, are among the challenges faced by holiday chefs.
To make sure that the food you bring home is as safe and delicious as it was at the store, it’s important to know the best way to pack and transport your groceries.
Tailgating is a fun American tradition where food is prepared and enjoyed near the back of a car or truck, often in the parking lot of a sporting, music or other large event. However, food-borne illness is no fun. Careful planning and onsite precautions can help ensure your food is safe to eat.
Food safety expert says better risk communication needed at all levels when it's known foods pose dangers to public health.
Amy Pruden, an associate professor in Virginia Tech’s Charles E. Via, Jr. Department of Civil and Environmental Engineering, has been awarded $250,000 by the Alfred P. Sloan Foundation to lead a project to determine the effects of pipe material, water flow, and chemistry on the building plumbing microbiome. The research will determine if the “right” microbes are being selected in the built environment.
Robert Gravani is a professor of food science whose research includes production agriculture, food processing and consumer protection. He comments on the FDA’s report that inspectors found unclean conditions at an Indiana farm linked to salmonella-tainted cantaloupe.
John Duxbury, a professor of soil science and international agriculture at Cornell University, has studied arsenic contamination of soils. He has developed water management strategies to reduce arsenic toxicity related to arsenic content of rice grain.
Brian Rahm is a researcher at the New York State Water Resources Institute at Cornell University whose expertise includes the potential effects of hydraulic fracturing on surface and ground water. He comments on the recent release of EPA data from drinking water tests near hydraulic fracturing sites in Pavillion, Wyo.
Margaret Smith, Cornell University professor of plant breeding and genetics, comments on the local and national implications of California Proposition 37 – an initiative on the ballot this November to require food producers to label all products that contain genetically engineered ingredients.
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