Articles tagged with Food Contamination
A new lab-on-a-chip technology can detect milk contamination and identify the botulinum toxin in as little as an hour with test results available in minutes. This innovation could lead to faster treatment for potential botulism toxin exposure, reducing its high specific toxicity as a bioterrorism threat.
The University of Minnesota has been awarded a $10M grant to lead a national effort in food bio-security. The grant aims to enhance the nation's capabilities to anticipate and prevent deliberate contamination of the food supply, which could have devastating effects on human health and the economy.
A Stanford study found that Listeria bacteria can survive for long periods outside of its hosts and thrive in the gall bladder, posing a risk of food poisoning. The research suggests that the organ's unique environment makes it an ideal place for the bacteria to grow, highlighting the need for improved hygiene practices.
A recent study by researchers found that rice grown in areas with contaminated fields in Bangladesh has arsenic levels 10-fold higher than uncontaminated areas. The World Health Organization warns that the tubewell crisis in Bangladesh is the largest mass poisoning of a population in history, with potential health risks for millions.
The presentation highlights various sources of food poisoning, including animal, plant, and chemical contaminants, as well as common types such as bacterial, viral, and parasitic infections. Early identification of these organisms is crucial for preventing severe illness or death.
A study warns that captive California condor releases will fail unless changes are made to reduce human contact and lead poisoning. Repeated instances of tameness issues and lead poisoning have resulted in bird deaths, highlighting the need for alternative methods.
Chlordane, a persistent organic pollutant, accumulates in the human body and can cause digestive and nervous system disorders; washing food before eating can reduce exposure risk
Researchers found that cooking enhances iron availability in 37 of 48 tested vegetables, with some seeing a nearly doubling of bioavailability after cooking. The approach could help populations in developing countries and vegetarians worldwide boost their nutritional absorption of iron.
A New York-based council argues that health scares about pesticides in food are unjustified on scientific grounds, citing issues of dose and exposure. Experts warn that the risks from nature don't end with cancer, as certain foods like potatoes contain natural toxins.
The Institute of Food Technologists honored four journalists for their investigative reporting on food safety and irradiation. Martha Groves, John Wasik, Bob Gilmartin, and Lea Thompson won awards for their compelling stories, which shed light on issues such as adulterated ground beef and inadequate produce inspection.
Representatives from government agencies, industry, and academia will discuss regulatory aspects of pesticide residues in foods. The symposium will also examine global food safety standards concerning heavy metals, mold toxins, and other contaminants.
Campylobacter is a leading cause of food poisoning, but lacked a reliable test until now. Researchers have developed a quick DNA test that can identify the bacterium in eight hours, and a scanner to detect faecal contamination on meat.
A new report by the Center for Science in the Public Interest (CSPI) reveals significant gaps in food safety surveillance. CSPI calls on CDC to publish a comprehensive list of foodborne-illness outbreaks, citing concerns that public health officials are not being informed about outbreak trends in a timely manner. The report finds that ...
The Institute of Food Technologists' Annual Meeting will explore ways to detect, identify, prevent, and control viruses and parasites in food and water. The symposium will also discuss rising antimicrobial resistance in pathogens, acid-resistant pathogens, and strategies for enhancing the safety of fresh produce.
An outbreak of food poisoning from contaminated hot chocolate vending machines led to the identification of B. cereus contamination. The bacteria thrived when exposed to warm water and remained on machine components, posing a risk to vulnerable populations. Periodic testing of vending machines is recommended.
Hepatitis A virus is the most severe foodborne viral disease, causing liver damage and debility. Viruses are transmitted through direct or indirect contamination of foods with human feces, highlighting the importance of good hygiene practices in preventing transmission.
A new ultrasound technique has been developed to improve food inspection by spotting defects as small as 10 microns in size, which is one-fifth the diameter of a human hair. The technology allows for the non-destructive detection of voids, air, water, or protein strands in plastic-sealed containers.
A new sensor developed by Berkeley Lab can detect the presence of toxic E. coli bacteria instantly, providing a cost-effective solution for food companies, health inspectors, and consumers. The sensor uses a color-changing technology that can be placed on various materials, allowing for rapid detection of contaminated products.
A US chemist, Cliff Meloan, has developed a comprehensive training manual to help Central American food inspectors detect pesticide residues using advanced analytical methods. The manual, published in 1996, covers procedures for handling raw and processed foods, identifying chemical compounds, and quality control and assurance.