Food safety, nutrition, and health
Daily Avocado Consumption Improves Attention in Overweight and Obese Persons
A diet including daily avocado consumption improves the ability to focus attention in adults whose measurements of height and weight are categorized as overweight or obese, a new randomized control trial found.
Natural Habitat Around Farms a Win for Strawberry Growers, Birds and Consumers
Conserving natural habitat around strawberry fields can help protect growers’ yields, their bottom line and the environment with no detectable threat to food safety, indicates a study led by the University of California, Davis.
Diet Alone Can Improve Older Adults’ Health
Older adults on a diet designed to help patients with high blood pressure reaped benefits beyond those anticipated by South Dakota State University (SDSU) researchers.
New Potato Varieties Have Lower Levels of Probable Carcinogen
Mary Ellen Camire has some good news about french fries.
Wild Tomatoes Resist Devastating Bacterial Canker
Many New York tomato growers are familiar with the scourge of bacterial canker.
Composite Antimicrobial Film Takes a Bite Out of Foodborne Illnesses
A novel composite film could help to decrease foodborne illness outbreaks, according to researchers in Penn State’s College of Agricultural Sciences.
Safer Fresh Tomatoes
Tomatoes are a highly nutritious source of minerals, vitamins, and phytonutrients.
Minimize Food Waste and Maximize Food Safety
Operational Technologies Corporation in San Antonio, Texas has developed a highly sensitive and specific test strip for the major foodborne pathogens. This technology significantly reduces the time required to test pathogens in foods from 24-72 hours to approximately 30 minutes.
Improving Health Through Stevia Research
Two Fort Valley State University (FVSU) researchers are investigating ways to help local farmers grow a naturally sweet plant that could have a huge impact on human health.
'Functional Ice' Shows Food Industry How to Keep Cool and Reduce Loss
Over 133 billion pounds of food per year is lost due to waste at different stages in the farm-to-fork continuum.