Health

Reducing aluminium intake can minimize potential health risks

In addition, the contributions of the various sources of total aluminum intake by the population were compared with one another. A high intake of aluminum compounds can cause, among other things, neurotoxic developmental ...

Health

Is sparkling water bad for you?

For many people, the start of a year is a time for new health resolutions—be it eat more vegetables, consume less sugar or drink more water.

Health

Strongest link yet between nitrites and cancer

Researchers from Queen's University Belfast have questioned the World Health Organisation's blanket classification of processed meat as carcinogenic after finding significant evidence gaps between processed meat treated with ...

Health

Play it safe with holiday foods

(HealthDay)—When preparing the Thanksgiving feast this week, don't forget food safety, a medical expert says.

Health

Photoinitiators detected in human breast milk

Photoinitators (PIs) are compounds used in the ink of many types of food packaging. The substances have been shown to migrate into food and, when consumed, show up in human blood serum. Now, for the first time, researchers ...

Diseases, Conditions, Syndromes

Highly virulent listeriosis pathogen discovered

The bacterium Listeria monocytogenes can cause listeriosis, a life-threatening infection in animals and humans. Contaminated food is a frequent source of infection. Elderly people, people with a weakened immune system and ...

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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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