New 'nanobead' approach could revolutionize sensor technology

Researchers at Oregon State University have found a way to use magnetic "nanobeads" to help detect chemical and biological agents, with possible applications in everything from bioterrorism to medical diagnostics, environmental ...

New graphene-based sensor design could improve food safety

In the U.S., more than 100 food recalls were issued in 2017 because of contamination from harmful bacteria such as Listeria, Salmonella or E. coli. A new sensor design could one day make it easier to detect pathogens in ...

Evaluation of scientific rigor in animal research

The "reproducibility crisis" in biomedical research has led to questions about the scientific rigor in animal research, and thus the ethical justification of animal experiments. In research publishing in the Open Access journals ...

Study on pesticides in lab rat feed causes a stir

French scientists published evidence Thursday of pesticide contamination of lab rat feed which they said discredited historic toxicity studies, though commentators questioned the analysis.

Plant communities produce greater yield than monocultures

Diverse plant communities are more successful and enable higher crop yields than pure monocultures, a European research team headed by ecologists from the University of Zurich has discovered. The scientists are convinced ...

page 1 from 15

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.

This text uses material from Wikipedia, licensed under CC BY-SA