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Articles by Topic - General Food Science
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Before U.S. women earned the right to vote in 1920, three female pioneers in food safety endured discrimination to make major contributions to the field.
Columns: Gail Borden Jr. 'Got Milk'
A New England businessman and inventor founded Gail Borden Eagle Brand condensed milk
Electron-beam pasteurization could reduce the risk of infection with viral pathogens from raw shellfish by 26 percent to 91 percent, depending on the pathogen, according to new research from scientists at Texas A&M University.
Australian researchers are fine-tuning a new, more efficient genotyping platform for pathogen screening, leveraging microsphere bead technology to carry out multiplexed PCR assays to simultaneously test multiple gene variants without the need for unique internal probes customized for each target.
Consensus on how to test and confirm health benefits is necessary to instill consumer confidence
How the “Tomato King” of Indiana changed the global food landscape.
As more and more antibiotic-resistant pathogens appear in livestock, it seems logical that eliminating antibiotics from animal feed might reduce the levels of antibiotic-resistant bacteria.
Features: A Gas for Salmonella in Produce
Chlorine-based decontamination is a technique commonly used for eliminating pathogens from fresh produce, but the damage it does to the products’ cell structure shortens their shelf lives
The U.S. Food and Drug Administration and Centers for Disease Control and Prevention have partnered with the University of California-Davis and Agilent Technologies to create a publicly available database that will eventually contain the genomes of at least 100,000 foodborne pathogens.
Researcher’s method creates ‘cold snow’ around eggs