Articles by Topic - General Food Science

Listing articles 51 to 60 of 66

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...

News: Chemicals in Food Wrappers Likely Migrating to Humans

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.

News: Despite Senate Passage, Food Safety Bill in Limbo

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.

News: Decline in Farm Animal Vets Threatens Food Safety

The demand for large animal veterinarians in the food industry is rising much faster than the supply, according to the American Veterinary Medical Association (AVMA).

Features: AAM Report Calls for Systems Approach to Food Safety

Each plate of food served in the U.S. probably contains ingredients from many different countries, raising the risk of contact with pathogenic bacteria and other contaminants, according to a new report from the American Academy of Microbiology.

Features: Food Safety Goes to School

In October, food safety history was made with the opening of the Eurofins Analytical Testing Center located at the Institute for Food Safety on the downtown campus of Florida State College.

News: Yogurt = Mayonnaise = $$$

Like turning lead into gold, making mayonnaise out of yogurt has presented scientists with some challenges. But unlike alchemists of old who failed to achieve transmutation, Utah State University doctoral candidates Subash Shrestha and Ranjeeta Wadhwani prevailed in their quest to produce a tasty, dairy-based sandwich spread. Their achievement netted them a $10,000 prize in the New Product Development Competition at the Idaho Milk Processors Association’s annual conference, held August 11-13 in Sun...

News: McGill University to Open Food Lab

Montreal’s McGill University will open a new culinary and product development facility in January that is expected to be the first to offer all the components needed to develop a new food product, according to a faculty member.

thumbnail image: thumbnail for: CDC Lists Food Pathogens for 2007

News: CDC Lists Food Pathogens for 2007

Of the 734 foodborne disease outbreaks with known etiologies in 2007, Norovirus and Salmonella accounted for the lion’s share of reports, according to new data from the Centers for Disease Control and Prevention (CDC), reported in the Aug. 13 edition of Morbidity and Mortality Weekly Report (MMWR) .




Current Issue

Current Issue

August/September 2014

Site Search

Site Navigation