Health

Call for greater transparency in gluten-free testing

A celiac disease expert from the University of Western Australia is calling for greater transparency in the testing of gluten free foods. It comes after reports that some gluten free products contain traces of gluten, potentially ...

Genetics

Scientists discover new antibiotic resistance gene

While sifting through the bacterial genome of salmonella, Cornell food scientists discovered mcr-9, a new, stealthy jumping gene so diabolical and robust that it resists one of the world's few last-resort antibiotics.

Health

Keep pets away from gardens to prevent food-borne illness

Animal waste tainting fresh produce is one of the major causes of food-borne ailments. So farmers markets and pick-your-own growers who fear fecal contamination are increasingly guarded about tolerating pets near their edibles.

Diseases, Conditions, Syndromes

Emails show FDA worry after romaine outbreaks

After repeated food poisoning outbreaks tied to romaine lettuce, a U.S. food safety official shared his concerns in an internal email, saying the produce industry's water testing "failed in an epic and tragic way."

Diseases, Conditions, Syndromes

Zoonoses: Antimicrobial resistance shows no signs of slowing down

Data released today by the European Centre for Disease Prevention and Control (ECDC) and European Food Safety Authority (EFSA) reveals that antimicrobials used to treat diseases that can be transmitted between animals 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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