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A new paper that inhibits the growth of bacteria in food products could extend product shelf life and protect consumers from bacteria-causing foodborne illnesses. Overcoming the concerns associated with earlier antibacterial materials, this paper is nontoxic, environmentally friendly, and low in cost. The relatively simple processing of this antibacterial material suggests it may be commercially viable for food packaging methods in the near future.
Of the 734 foodborne disease outbreaks with known etiologies in 2007, Norovirus and Salmonella accounted for the lion’s share of reports, according to new data from the Centers for Disease Control and Prevention (CDC), reported in the Aug. 13 edition of Morbidity and Mortality Weekly Report (MMWR) .
Scientists at the University of Washington have discovered a mechanism that may explain part of the organism’s ability to respond to inhospitable conditions. By selectively altering its production of proteins in a manner not previously recognized, Salmonella can change both its susceptibility to antibiotics and its level of virulence.
Certain waters in the Gulf of Mexico are being reopened to commercial fishing after the cleanup and control of the oil spill resulting from the April explosion on British Petroleum’s Deepwater Horizon offshore oil drilling rig.
Nearly 30% of sports venues nationwide have been cited for at least one “critical” or “major” health violation at more than half of their concession stands, according to a recent investigative report by ESPN’s “Outside the Lines” program.
News: Chemicals in Cereal?
In late June, Kellogg’s recalled some 28 million boxes of certain cereals, including Apple Jacks, Corn Pops, Froot Loops, and Honey Smacks, after about 20 complaints of bad tastes or smells. A month later, the company reported that the smell had come from elevated levels of hydrocarbons in the cereals’ packaging, including one called methylnaphthalene, which has yet to be evaluated for human carcinogenicity.
News: Senate Food Safety Bill
Senate Democrats are working on an agreement with Republicans that they hope will allow the Food and Drug Administration Food Safety Modernization Act of 2010 (S. 510) to reach the Senate floor for debate in September, according to a Senate staffer familiar with the discussion.
Eating ice cream makes millions of people happy, so why not sprinkle in more healthful ingredients? That’s exactly what scientists at the University of Missouri College of Agriculture, Food and Natural Resources are doing in early experiments to add fiber, antioxidants, and probiotics to ice cream.
Fruit can retain its quality and remain tamper free with a laser-labeling system that etches information for biosafety and traceability directly on the peel, new research shows.
Researchers at McGill University in Montreal have found new evidence that eating Escherichia coli-contaminated chicken can cause urinary tract infections (UTIs).