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From: Food Quality & Safety Magazine, 5.29.13

Features

Inorganic Arsenic Detected in Cooked Chicken

Arsenic-based roxarsone no longer used in poultry production in the U.S.

Use of arsenic-based drugs in poultry production increased the level of inorganic arsenic in chicken meat, posing a potential increase in the lifetime risk of bladder and lung cancer in consumers, according to a study conducted by researchers at the Johns Hopkins Center for a Livable Future.

Keeping Deli Food Listeria-Free: New USDA/FDA Report

Major study aims to better understand the risk of foodborne illness associated with eating certain foods in retail delicatessens

Nearly one in every 10 cases of listeriosis caused by retail deli products could be prevented if all refrigerated, ready-to-eat foods were stored at 41 degrees Fahrenheit or below, as the FDA Food Code recommends.That’s one of several key findings from a major new study on food safety in retail delis issued by the FDA and the USDA’s Food Safety Inspection Service (FSIS).

Anti-Bacterial Technology for Stainless Steel

Researchers have discovered a technique that could correct past attempts to make stainless steel resistant to bacteria

Given that visual inspection remains the first line of defence in many food preparation facilities and serveries, it is not surprising that there has been intense interest in developing a way of conferring inherently bactericidal properties on stainless steel surfaces and utensils—making them in effect “self-disinfecting.”

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