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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).
Although the Canadian food safety program is ailing, the government can fix its problems with substantial effort and investment, according to one researcher.
Adding chlorine to trough water effectively reduces survival of the bacterium that causes Johne's disease among dairy cattle—especially if the trough is made of stainless steel, according to a new study.
The U.S. Food and Drug Administration (FDA) has asked the Department of Justice to seek a permanent injunction against a New York food processing company that has repeatedly been found to operate under unsanitary conditions. Inspections over several years have uncovered deficiencies in the production of food and seafood products at NY Gourmet Salads Inc. in Brooklyn, N.Y., the FDA announced.
A report from a food safety research company identifies potential hazards, including microbial and chemical contamination, in the aquaculture and processing of imported catfish. The report concludes that the current inspection system for imported catfish “does not provide sufficient protection” for consumers.
Adding a yeast gene to tomatoes increased production of a compound that slows aging and delays microbial decay, researchers at Purdue University reported. High levels of the polyamine spermidine increased the shelf life of tomatoes and may do the same for other fruits, allowing delivery of fresh fruits to areas they do not normally reach, the researchers suggested.