Food Safety News and Research

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Research suggests that weanling pigs are susceptible to West Nile virus infection

Since the emergence of West Nile virus in the Western Hemisphere in 1999, health care personnel have been on the lookout for signs of infection in people and animals. Recent research suggests that food processing personnel should beware of the presence of the virus in swine and a potential health risk to employees in pork processing plants.

17 May 2004

Discovery of immune system malfunction that plays a profound role in food allergy

A team of scientists, led by the Institute of Food Research (IFR) in the UK, has discovered an immune system malfunction that is likely to play a profound role in food allergy.

8 May 2004

Scientific assessment of the health significance of very low levels of furan

The Food and Drug Administration today announced that it will embark on a thorough scientific assessment of the health significance of very low levels of furan -- a chemical that is produced through the heating process - in certain foods.

8 May 2004

The First International Congress on Antioxidant Methods

The First International Congress on Antioxidant Methods will be held June 16-18 in Orlando, Fla., in an effort to reach agreement on techniques for measuring and reporting on antioxidants, beneficial compounds found in foods, cosmetics and certain vitamins that are believed to fight cancer, heart disease and aging.

6 May 2004

Pennsylvania's restaurants, stadiums, bars and supermarkets are adjusting to revised food safety requirements

Pennsylvania's restaurants, stadiums, bars and supermarkets are adjusting to revised food safety requirements in the Pennsylvania Food Code, according to a specialist in Penn State's College of Agricultural Sciences.

27 Apr 2004

Irish minister launches Heart Foundation´s conference on salt, functional foods and heart health

Mr Ivor Callely T.D. Minister of State at the Department of Health and Children today, (27 April 2004) launched the Irish Heart Foundation´s Conference on Salt, Functional Foods and Heart Health.

27 Apr 2004

Los Angeles health officials urge public to take preventative measures against West Nile virus

Los Angeles health officials have issued a statement urging the public to take precautions against mosquitoes after crows in the county tested positive for the West Nile virus. "These findings are a clear warning that the virus is continuing to circulate and amplify in the environment. Now is the time to take precautions," said Steve West of the San Gabriel Valley Mosquito and Vector Control District.

24 Apr 2004

Resolution of US-Chinese cosmetics mad cow disease issue

The Food and Drug Administration today announced a successful resolution of an issue arising out of the January, 2004 decision by the Chinese government to suspend on public health grounds the importation of United States cosmetics.

22 Apr 2004

Poultry litter harbors agents that generate antibiotic multi-resistance

They found that poultry litter – a ubiquitous part of large broiler operations – harbors a vastly larger number of microbial agents that collect and express resistance genes than was previously known.

19 Apr 2004

76 million people get sick in US, 300,000 are hospitalized, and 5,000 die from foodborne illness

Foodborne illnesses have a major public health impact in the United States. It is estimated that each year in the United States, 76 million people get sick, more than 300,000 are hospitalized, and 5,000 die as a result of foodborne illnesses, primarily the very young, elderly, and the immunocompromised.

18 Apr 2004

Omega-3 fatty acids found in seafood improve brain function

Citing new evidence that the omega-3 fatty acids found in seafood improve brain function in middle aged people and actually lower the risk of mental impairment as people age, the U.S. Tuna Foundation (USTF) today reminded the public that canned tuna is not only good for your heart but is a tasty and affordable "brain food" for people of all ages.

17 Apr 2004

Food agency responds to egg debacle

The Food Standards Agency is reiterating its advice about eating eggs in the light of the Soil Association's report on a particular feed additive residue in eggs. The report does not raise any immediate health concerns but the Agency is continuing to press industry to ensure that the additive, lasalocid, is not found in eggs.

14 Apr 2004

More Americans allergic to seafood than any other food

A new study released today at the American Academy of Allergy, Asthma & Immunology annual conference shows that food allergies are a much more pervasive health challenge than once thought. About 11 million people -- roughly 1-in-25 Americans -- are now believed to be affected by one or more food allergies, a disease triggered by the ingestion or contact with certain foods that may cause life-threatening reactions, or anaphylaxis, according to The Food Allergy & Anaphylaxis Network (FAAN), a co-investigator of the nationwide survey.

13 Apr 2004

New AMA guide on treating foodborne illness

In partnership with a national nursing organization and several federal agencies, the AMA released an educational guide on April 7 about how health care professionals should identify and treat foodborne illnesses. "Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals" contains charts, scenarios and a continuing medical education section. It is free to health care professionals.

8 Apr 2004

Consumer trust in food is high in the United Kingdom, Denmark, and Norway, but low in Italy and Portugal

Consumer trust in food is high in the United Kingdom, Denmark, and Norway, but low in Italy and Portugal and relatively low in Germany. Research also shows that consumers in these countries are most sceptical about meat products, fast-food outlets and food processors.

5 Apr 2004

Functional food, beyond providing a purely nutritional value, may promote health or reduce the risk of disease

Functional food, beyond providing a purely nutritional value, may promote health or reduce the risk of disease. An example is food meant to lower the cholesterol level. During the past few years, the potential benefits posed by functional foods have led to an increased interest by producers and consumers as well as a broader range of such products on the market worldwide.