Newswise — The following news briefs are from the Institute of Food Technologists® (IFT®), a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. The briefs are derived from a variety of IFT publications, including the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Food Technology magazine. The monthly media update also includes information on science and policy and IFT events.
Consumer Education Helps Put Food Safety In Practice
Consumer education about safe storage and handling of fresh fruits and vegetables definitely makes a difference, according to a study published in the Journal of Food Science Education by researchers Amanda R. Scott, Paul E. Pope, and Britta M. Thompson. The education program was developed by Texas AgriLife Extension Service in conjunction with faculty from the Department of Nutrition and Food Science at Texas A&M University. The researchers asked a group of consumers in Texas three questions about safe produce handling after the consumers took an educational program on the subject. The questions covered washing produce, cleaning cooking utensils, and the proper temperature setting for refrigerators. At the beginning of the program, only 24.4 percent of the participants answered all three items correctly. After the program, 75.6 percent of the same participants correctly answered the questions.
For more about the study, visit http://www3.interscience.wiley.com/cgi-bin/fulltext/121583078/PDFSTART
Disrupting Cell Communication in Bacteria May Prevent Foodborne Illness
The rise in the number of foodborne illnesses from Salmonella, Listeria, and E. coli, coupled with the lack of an effective intervention method, has led to intense scientific research into prevention efforts. One solution may be interfering with quorum sensing, a sophisticated network of cell-to-cell communication in bacteria that may cause foodborne illness, according to a Scientific Status Summary published by the Institute of Food Technologists.
In the article, published in the January/February 2009 issue of the Journal of Food Science, authors Bassam A. Annous, Pina M. Fratamico, and James L. Smith of the U.S. Department of Agriculture, Agriculture Research Service, Eastern Regional Research Center in Wyndmoor, Pennsylvania, review recent research on how inhibiting quorum sensing may help decrease foodborne illnesses.
According to the authors, "It may be possible for foods to be formulated to interfere with quorum sensing and thus inhibit growth of spoilage or pathogenic organisms, virulence, and biofilm formation, which would greatly benefit food production quality and safety."
For more information on biofilms:
Journal of Food Science's Scientific Status Summary: Quorum Sensing in Biofilms: Why Bacteria Behave the Way They Do: http://www3.interscience.wiley.com/cgi-bin/fulltext/121559819/PDFSTART
Food Technology article on Biofilms: http://members.ift.org/NR/rdonlyres/4948C264-F17C-4B36-8BA0-945A980E6EE9/0/0209_feat_biofilms.pdf
Quorum Sensing Press Release: http://www.ift.org/cms/?pid=1001962
Rethinking Saturated Fats
The prevailing wisdom among medical and public health professionals is that dietary saturated fat presents a threat to cardiovascular health. At a scientific program session at the 2008 IFT Annual Meeting & Food Expo®, research was presented suggesting that the link between dietary fat and human disease is inconclusive. In addition, there is a clear health benefit to consuming a reduced-carbohydrate diet without restriction of fat content. Author Eric C. Westman, M.D., Associate Professor of Medicine and Director of the Lifestyle Medicine Clinic at Duke University School of Medicine, discusses his own research, which found that a low-carbohydrate diet maximizes the potential to lower blood glucose. Westman discusses the dietary saturated fat nutritional debate in Food Technology: http://www.ift.org/foodtechnology/0209feat_rethinking1.pdf
Not All Fats Are Bad
Consumers now realize that some fats are essential for proper nutrition. According to the United Soybean Board's (USB) 15th Annual Consumer Attitudes about Nutrition report, high numbers of consumers recognized olive oil (87 percent), flaxseed oil (71percent), canola oil (70 percent), and soybean oil (68 percent) as the healthiest. Nutritional or "functional" oils such as these have been reported to benefit skin, heart health, diabetes, and even weight management. For more on the nutritional values of functional oils, including hemp, borage, and fish, click on Linda Milo Ohr's article in the February issue of Food Technology: http://members.ift.org/NR/rdonlyres/40AA4157-4D00-4C23-A6EA-683CFB61D87A/0/0209nutra.pdf
Eating at Home on the Upswing Among Consumers
Driven by an ailing economy, cooking and eating at home are back on the front burner, says A. Elizabeth Sloan in Food Technology. According to Food Marketing Institute's (FMI) 2008 Shopping for Health report, 96 percent of consumers believe that eating at home is healthier than eating out. Information Resources Inc., found that more than half of consumers are cooking from scratch more frequently than six months ago. Read other interesting statistics about consumer eating patterns and how they're driving increased demand for meal components such as rice, spices, and sauces, and preparation trends such as braising: http://members.ift.org/NR/rdonlyres/65A38697-CD5D-401C-8C39-DEDE4ABAD068/0/0209trends.pdf
IFT Letter to Obama: Ready to Join You to Defend Nation's Food Supply
In a January 7, 2009 letter to President-Elect Barack Obama, IFT president Sheri Schellhaass commends Mr. Obama on his pledge to strengthen the safety of the U.S. food supply and states that IFT stands ready to assist him. "As in your 'Improving Food-borne Illness Surveillance and Response Act of 2008,' IFT has also advocated for increased state and federal surveillance and response efforts," Schellhaass writes, adding that IFT has long advocated for increased state and federal funding for food safety surveillance and response efforts. To read the entire letter: http://www.ift.org/pdfs/newsmedia/IFTWelcomeLetterPresidentObama.pdf
Have You Seen ePerspective?
IFT's new ePerspective, the onlineplace to share ideas and thoughts on food science, technology, and marketplace issues: http://foodtecheperspective.wordpress.com
Food Technology Presents: WELLNESS 09, March 25-26 in Chicago
Americans are looking to amend their diets to improve health and food manufacturers are developing new technologies that are shaping the landscape of the wellness marketplace. At Food Technology Presents: WELLNESS 09, sessions will focus on new marketplace opportunities for healthy products and provide sound insight on key health issues that matter to consumers. Sessions are organized into the following tracks:
Consumer Lifestyles & Demographics Health Issues Legal, Regulatory and StandardizationPlan now to attend WELLNESS 09, March 25-26 in Chicago! Credentialed media receive complimentary registration. Visit ift.org/ftpc for more information or contact Jeannie Houchins, MA, RD, [email protected], 312-604-0231 to register.
Conference of Food Engineering (CoFE '09)April 5-8Columbus, Ohio
Sponsored by Ohio State University, CoFE'09 will cover a broad scope of issues related to food engineering, both theory and practice. Plenary sessions include themes on the role of engineers in delivery of health and wellness, sustainability of food processes, and in sensors and process control. CoFE '09 is co-sponsored by the IFT.
For more information, visit: www.cofe09.org.
Food Science and Technology Education Anytime, Anywhere
Need more information on your upcoming probiotics 101 story? Or have you wanted point/counter point insight on sodium in foods? As an independent scientific society, IFT now offers on-demand webcasts that can help add that extra edge to your story. Access the latest in food science and technology topics from your desktop at anytime. To learn more about these webcasts visit: http://www.ift.org/cms/?pid=1001659.Current topic offerings include:
Probiotics The Sodium Debate: Pros and Cons The Childhood Obesity Dilemma and How Food Science Can Impact Its Future Omega-3 Fatty Acids & Aging Management: Beyond Fish Oil Botanicals in Energy Fueling Foods The Quest to Define and Develop Gluten Free Healthy Aging and Foods Marketing Products to Children: Issues and Solutions Product Traceability - How Far Is Enough in Today's Marketplace? Forecasting Sodium Regulations Health Claims: In-Depth Perspectives The Glycemic Index and Load Debate Culinary Trend Mapping: Insights and Applications for Product Development Capitalizing on the NEW Functional Food Trends Commodity Pricing in a Time of Recession Green Food Production Minimally Processed Foods and Their Safety Section 912: Potential Threat to Food Innovation What is Natural?
About IFT
Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy.
IFT publishes various resources for the food industry, including Food Technology and the Journal of Food Science. The organization also provides a wide range of food science-related continuing education programs. Each year, IFT conducts the world's largest annual forum, the IFT Annual Meeting & Food Expo ®, covering the latest food science trends, new product and technology innovations, and scientific applications. As the authoritative voice of food science and technology, IFT contributes to public policy and opinion at national, state, and local levels. IFT's Science and Policy Initiatives department advocates the scientific perspective on food science and technology issues. And, through the IFT Foundation, IFT supports programs such as undergraduate scholarships, graduate fellowships, career guidance programs, and much more.
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