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Quality control in the food industry has a multitude of meanings. But the basic principal—to ensure sufficient quality—always remains the same.
It’s often said that the future is now, which may explain why so many people are unprepared for it.
Two years into it term, the Obama administration gets a solid grade of B for overall food safety from a range of interest groups that includes consumer advocates, growers, processors, and manufacturers. But consensus is lacking on specific efforts, such as the conducting inspections, since different groups are impacted very differently by these activities. For instance, consumers applaud more frequent testing of fresh produce, but growers complain that the process takes too long and can hold up and even...
Departments: Is Food Nanotech Withering on the Vine?
As recently as 2005, food manufacturing giants like Kraft Foods and Nestlé were touting the food science breakthroughs they expected to make using nanotechnology. At the time, anticipated innovations included tiny chemical tongues and noses to sense spoilage, smart foods that could change composition to suit the consumer, and delicious junk foods with the nutritional profile of broccoli. Kraft even organized a consortium of government and academic institutions, called the Nanotek Consortium, to...
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.