Food Poisoning Current Events | Food Poisoning News | 6
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Animal food allergens unmasked
The relatedness of an animal food protein to a human protein determines whether it can cause allergy, according to new research by scientists from the Institute of Food Research in Norwich and the Medical University of Vienna. view more (2007-10-15)
Global warming increases oyster sensitivity to pollution
Do you enjoy eating oysters on a hot sunny afternoon? Make the most of it - it may not last forever. Research has shown that global warming increases the sensitivity of oysters to metal pollution, causing a deadly threat to populations in polluted areas. view more (2005-07-12)
Fish slime crock of gold at end of rainbow
The slippery mucus on the skin of rainbow trout is being studied by scientists as a possible source of new medicines to fight infectious diseases, according to research presented today (Monday, 06 September 2004) at the Society for General Microbiology's 155th Meeting at Trinity College Dublin. view more (2004-08-23)
Work conditions impact parents' food choices
Since most parents in the US are employed, there are competing demands on their time that can compromise food choices for themselves and their children. view more (2009-09-09)
New Food Standards Agency to end Climate of Confusion and Suspicion
The UK's New Food Standards Agency began operating this week. It has been established to end the climate of confusion and suspicion about the way that food safety and standards issues have been handled. Professor Sir John Krebs, Chairman of the Agency provides his view on the role and operation of the agency in this month's Science & Public... view more... (2000-04-06)
Pioneering system for the compression of additives in food conservation
Researchers at the Public University of Navarre, the University of La Rioja and the enterprise Diasa Industrial are designing a machine which makes food additives in pellet form with substances that have been hitherto impossible to compress. The idea is to develop an existing project for a new system of additives dosage for the food industry and... view more... (2003-07-08)
What you eat depends on with whom you eat
If you are a woman who dines with a man, chances are you choose food with fewer calories than if you dine with a woman. view more (2009-08-06)
Climate change may affect length of respiratory infection season
Rising global temperatures over the past two decades may be responsible for a shortened season of a serious respiratory illness in the United Kingdom. view more (2006-02-10)
Chip pan fires responsible for one in four UK non-fatal fire injuries
One in two poor families could be at high risk of a house fire because they still deep fry food, especially chips, finds a study in Injury Prevention. view more (2002-12-03)
Lund scientist to head EU project on acryl amid
The EU has now given the go ahead for a major international project to study acryl amid and other toxic substances that are formed when food is heated. The project comprises 23 collaborative partners, including the Department of Food Engineering at Lund University, the National Food Administration in Sweden, and the research team at Stockholm... view more... (2003-11-10)
The lethal fourth state
The use of toxic chemicals to sterilise medical instruments may soon be a thing of the past, according to researchers at Old Dominion University in Norfolk, Virginia, and the University of California in San Diego. Their work, released on 30 April 2003 in New Journal of Physics, published jointly by the Institute of Physics and the German Physical... view more... (2003-04-24)
Differences in neighborhood food environment may contribute to disparities in obesity
Researchers at Columbia University Mailman School of Public Health examined the association of neighborhood food environments and "walkability" with body mass index (BMI) and obesity in New York City and found that a higher density of BMI-healthy food outlets is associated with a lower BMI and lower prevalence of obesity. view more (2009-03-20)
Suntans are bad for bacteria too! Exposure to UV irradiation kills off harmful bacteria in food
Research news from the Journal of the Science of Food and Agriculture 15 December 2003: The presence of E.coli bacteria, found in foods such as egg white and apple juice, is a major public health concern. The bacteria have, in the past, been inactivated by heat pasteurisation -- which can affect flavour and consistency. New evidence published in... view more... (2003-12-15)
EU Food Position Papers Published By SCI
A special issue of the Society of Chemical Industry (SCI) peer-reviewed Journal of the Science of Food and Agriculture (JSFA) is now available containing critical reviews produced within the European Union (EU) Concerted Action Nutritional Enhancement of Plant-based Food in European Trade (NEODIET) An international array of scientists have... view more... (2000-09-13)
Choosing dry or wet food for cats makes little difference
Although society is accustomed to seeing Garfield-sized cats, obese, middle-aged cats can have a variety of problems including diabetes mellitus, which can be fatal. view more (2007-12-04)
New service to help monitor toxic species in marine waters
University of Liverpool scientists have launched a new website to help environmental agencies and marine industries identify harmful organisms in UK coastal waters. view more (2006-01-25)
Researchers find association between food insecurity and developmental risk in children
Researchers from Boston University School of Medicine (BUSM) and Boston Medical Center (BMC), in collaboration with researchers from Arkansas, Maryland, Minnesota and Pennsylvania, have found that children living in households with food insecurity , are more likely to be at developmental risk during their first three years of life, compared to... view more... (2008-01-16)
Food - Can It Really Prevent Cancer?
Food is a major and underused anticancer weapon, according to the All-Party Parliamentary Group on Cancer. In collaboration with the Institute of Food Research, the Group is calling for diet to be better deployed in reducing cancer risk in the UK. "With dietary interventions, we have the potential to prevent around a third of all... view more... (2003-10-21)
Chemistry & Industry - Issue 3 Cover Date 4 February 2002
NEWS view more (2002-01-31)
Wine-making waste: a natural weapon to beat bacteria
Grape pomace extract can be used as an effective anti-microbial agent to destroy pathogens and help preserve food, according to new research by Turkish scientists published in the Journal of Science of Food and Agriculture. Grape pomace Pomace consists of grape seeds, skin and stems, and is a rich source of polyphenols. Phenolic substances are... view more... (2004-08-18)
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