Every hour of every day people around the world are living with and working to resolve food safety issues. Here is a sampling of current headlines for your consumption, brought to you today with the support of iwaspoisoned.com.
Three days before 2018 arrived, officials from the Centers for Disease Control and Prevention (CDC) announced they were investigating a foodborne E. coli outbreak that ultimately resulted in one death and sickened at least 25 people in 15 states. “Leafy greens” were identified as the likely source, but the Food and Drug Administration (FDA) continues to work with state and local partners to determine the specific products that made people ill and where they were grown, distributed and sold, all with the goal of finding points where the E. coli contamination might have occurred.
Food Safety: Green, Cost-Effective And Sensitive Method To Detect Metronidazole And Other 5-NDZ Residues In Food
In the current global food market, consumers are more concerned than ever about the food that they eat. Within this framework, several legal actions have been launched by European Union (EU) countries, United States of America (USA), and China, among other countries, in order to guarantee food safety.
Bill Marler knows all too well what kind of damage tainted food can do. The Seattle attorney has represented victims of foodborne illness for 25 years — people who came close to death just by eating a hamburger. Marler’s work hasn’t put him off from eating in restaurants, but he’s more wary when he eats out.
UMass Amherst Food Scientists Developing New, Low-Cost Tool for Detecting Bacteria in Food and Water
Food scientist Lili He and colleagues at the University of Massachusetts Amherst report that they have developed a new, rapid and low-cost method for detecting bacteria in water or a food sample. Once commercially available, it should be useful to cooks using fresh fruits and vegetables, for example, and aid workers in the field responding to natural disasters, He says.
Hortense Dodo, a food scientist and entrepreneur based in North Carolina, has been on a mission to develop a hypoallergenic peanut for over a decade. This aspiration blossomed from Dodo’s lifelong fascination with food science, beginning with her upbringing in Côte d’Ivoire, where she often wondered about how agricultural patterns impacted crop supplies at local markets.