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Articles by Topic - General Food Science
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New antimicrobial edible coatings made with essential oils like clove and oregano could boost the shelf life of meats by as much as 50%, researchers at the Public University of Navarre in Spain reported.
Features: A Key Figure in Food Safety
Mention the name Louis Pasteur (1822-1895), and most people think of the pasteurization process he invented to prevent beverage spoilage. But Pasteur was a true renaissance man, researching, teaching chemistry and physics, and ultimately making discoveries that revolutionized fields such as agriculture, hygiene, and industry.
Plan to use halamine coating could reduce illness-causing organisms
Scientists in Israel have developed what they call “killer paper,” packaging material coated with silver nanoparticles, each 1/50,000 the width of a human hair.
Higher nutrient levels are a much-touted benefit of organic fruits and vegetables, but a recent study casts doubt on that idea. Researchers from the National Food Institute at the University of Copenhagen in Denmark put the antioxidant content of organic potatoes, onions, and carrots to the test and found them no better than their conventionally grown counterparts. The research was published in the Journal of Agriculture and Food Chemistry.
Features: The Father of Food Preservation
Just after the new year began, President Obama signed legislation for the most sweeping overhaul of America’s food safety system in more than 70 years, allowing the U.S. Food and Drug Administration to impose new rules to prevent contamination. It’s a concern that dates back to Roman times, but food microbiology saw major advances starting in the late 1700s, spearheaded by no less than Napoleon.
Features: New Test May Speed Salmonella Detection
A lab test developed by researchers at the University of Missouri may speed the detection of Salmonella in poultry and eggs, generating accurate results in as little as five to 12 hours, compared to as many as five days, the time required by the most common current Salmonella identification methods.
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...
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.
After the U.S. Food and Drug Administration Food Safety Modernization Act (S. 510) passed in the U.S. Senate by a bipartisan vote of 73-25 on Nov. 30, the next step was supposed to be a quick trip back to the House of Representatives, which would vote to adopt the Senate’s version of the legislation. Instead, the bill is languishing after a last-minute rules snafu.