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Not only are restaurant patrons willing to pay more for meals prepared with produce and meat from local providers, the proportion of customers preferring local meals actually increases when the price increases, according to a team of international researchers.
Food safety problems can arise at any of multiple stages of food production, and illnesses that result from them are frequently not detected or reported, according to a new report from the American Academy of Microbiology.
Escherichia coli can live for weeks around the roots of produce plants and transfer to the edible portions, but the threat can be minimized if growers don’t harvest too soon, a Purdue University study shows.
University of Toronto scientists have found that chemicals used to line fast-food wrappers and microwave popcorn bags are migrating into food and being ingested by people where they are contributing to chemical contamination observed in blood.
An international team of scientists is calling for protecting complementary food for infants in developing countries, especially those where corn is a staple food, against fumonisin, a toxin produced by fungi.
The review process being used by the Food and Drug Administration (FDA) to assess the safety of a faster-growing transgenic salmon fails to weigh the full effects of the fish’s widespread production, according to analysis by a Duke University-led team in a recent issue of Science.
News: Heavy Metals in Seafood
European Union (EU) researchers conducting an experiment in which 57 laboratories from 29 countries volunteered to test for the presence of heavy metals in seafood found that most of the labs came up with similar results, thus underscoring the efficacy of the tests.
You pick up a bottle of pomegranate juice at the store because you’ve learned that, although it costs more than most juices, it is replete with antioxidants that bring health benefits. But wait: Is the juice you’ve purchased really pomegranate juice? Or is the product label you have carefully read promising more than it delivers?
Dan Rowe, product manager at JustFoodERP, suggests that since country of origin labeling (COOL) went into effect, “sales, purchase, and manufacturing documents have designated COOL requirements ensuring that the inventory transaction associated with the shipment, receipt, consumption, and output conform to that COOL.”
Features: Testing Olive Oil Authenticity
Notice was given in the April 28, 2010, Federal Register that on October 25, 2010, revised U.S. standards for grades of olive oil and olive-pomace oil will become effective, replacing the first edition of the U.S. grade standards, which have been in force since March 22, 1948.