News tagged with food safety

Related topics: centers for disease control and prevention , outbreak , food , food and drug administration , consumers

Big data reaps big rewards in drug safety

Using the Food and Drug Administration's Adverse Event Reporting System (FAERS), a hospital electronic health records database, and an animal model, a team of researchers at the Icahn School of Medicine at Mount Sinai report ...

Oct 09, 2013
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Taiwan probes fresh tainted oil claim

Taiwan on Wednesday pulled several products from shelves over fresh allegations that they were contaminated with oil intended for animal feeds, in another food safety scare after a damaging "gutter oil" scandal.

Oct 08, 2014
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Researchers develop food safety social media guide

(Medical Xpress)—To help protect public health, researchers from North Carolina State University have developed guidelines on how to use social media to communicate effectively about food safety.

Aug 04, 2014
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Battle over GMO labeling rumbling in US

A GMO labeling battle is rumbling in the United States, with those demanding full disclosure of genetically modified organisms in food products pitted against big companies.

Jan 05, 2014
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FDA investigating PML in patient taking MS drug

(HealthDay)—The U.S. Food and Drug Administration is investigating the possible association between a rare brain infection and the multiple sclerosis (MS) drug Gilenya (fingolimod), according to a drug ...

Aug 31, 2013
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Food safety

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item.

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