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Science News
August 18, 2001
Janet Raloff |
Germ-Fighting Germs Plants and animals aren't the only things that get sick. Even pathogenic microbes can succumb to infections. Federal plant pathologists are now looking to capitalize on that phenomenon as a strategy to fight off food poisoning...   |
Food Engineering
September 1, 2008
Kevin T. Higgins |
Engineering R&D Electrolyzed oxidative water technology recently entered commercial use at an upstate New York poultry operation. |
Science News
October 11, 2003
Janet Raloff |
Wash Those Hands! In most instances food poisoning can be blamed on bacteria or viruses that originate in animal or human feces. A Florida-based company is now developing a laser-based scanning technology to scout for dirty hands. Installed in restaurant washrooms or daycare centers, it could identify fecal traces. |
Nutrition Action Healthletter
October 1998 |
Safe Food Quiz Food poisoning, safe preparation, contaminants, etc. |
Science News
March 18, 2006
Janet Raloff |
Protozoa Aid Food-Poisoning Germs Seemingly innocent microorganisms may have harmful consequences: Ubiquitous waterborne protozoa appear capable of aiding the survival of several types of bacteria responsible for gut-wrenching food poisoning. |
Science News
February 26, 2000
Janet Raloff |
Sickening Food Attempting to quantify the number of food poisoning cases. |
AskMen.com
January 15, 2004
Sarah Keefe |
Your Guide To Food Poisoning To avoid experiencing digestive problems, find out which foods are prime food poisoning suspects, and learn how to combat these often invisible enemies. |
AskMen.com
May 23, 2002
Sebastien Stefanov |
Dangerous Cooking Habits Some cooking practices, foods and additives that are used over a long period of time, can cause irreversible health risks, so it's important to be preventive now. No need to worry, I'm not here to alarm you, but rather inform you of those things that are potentially harmful... |
Seasoned Cooking
July 2010
Ronda L. Carnicelli |
Preparing Greens Preparing greens for cooking tends to take some time. I find that spending a little time preparing them in advance really helps speed things along and makes cooking much easier. |
Food Engineering
April 1, 2009 |
Tech Update: Contamination Killers There are a number of disinfecting and sanitizing technologies that can reduce contaminants significantly. |
Prepared Foods
January 2008
David Kilcast |
Cutting Sodium An overview of salt's technical functions and impact on human sensory perception is provided, along with suggestions for salt-reduction strategies. |
Food Processing
September 2009
Diane Toops |
Demonizing Salt: America's Assault on Salt Shaking out sodium looks like the next trans fat for food processors. |
