Scientific Status Summaries
IFT Scientific Status Summaries are peer-reviewed reports that assess the current state of knowledge on food issues. They are typically published in the IFT magazine Food Technology or IFT's scientific journal, Journal of Food Science.
Reprints of documents listed below are available from the Department of Science and Communications. Documents published after April 1997 are available as PDF files. To request reprints, contact firstname.lastname@example.org.
S-057 Antimicrobial Resistance: Challenges and Perspectives
A new scientific status summary in Comprehensive Reviews in Food Science and Food Safety outlines the challenges and complexities regarding antimicrobial resistance from the perspectives of four experts in the field.
Journal of Food Science. March 2013. 12(2):234-248. doi: 10.1111/j.1541-4337.12008
S-056 Quorum Sensing in Biofilms: Why Bacteria Behave the Way They Do
Provides a tutorial on biofilms, their purposeful mechanism of interaction (quorum sensing), and recent findings on how to inhibit their formation.
Journal of Food Science. January/February 2009. 74(1): R24–R37. doi: 10.1111/j.1750-3841.2008.01022.x.
S-055 Innovative Food Packaging Solutions
Informs readers of current and emerging innovations in food packaging materials.
Journal of Food Science. October 2008. 73(8): R107 R116. doi: 10.1111/j.1750-3841.2008.00933.x.
S-054 “Just Add Water”: Regulating and Protecting the Most Common Ingredient
Provides readers with an overview of drinking water standards and regulations and the effects of agriculture and food processing on water quality and wastewater treatment.
Journal of Food Science. January/February 2008. 73: R1-R13. doi: 10.1111/j.1750-3841.2007.00611.x.
S-053 Food Packaging Roles, Materials, and Environmental Issues
Updates readers on food packaging and its impact on the environment.
Journal of Food Science. April 2007. 72 (3), R39–R55. doi:10.1111/j.1750-3841.2007.00301.x .
S-052 Functional Materials in Food Nanotechnology
Updates readers on the applications of nanotechnology in the food industry.
Journal of Food Science. November/December 2006. 71. doi:10.1111/j.1750-3841.2006.00195.x.
S-051 Organic Foods
Updates readers on the organic foods industry.
Journal of Food Science. November/December 2006. 71. doi:10.1111/j.1750-3841.2006.00196.x.
S-050 Food Mycotoxins
Updates readers on the science of fungal toxins.
Journal of Food Science. June/July 2006. 71. doi:10.1111/j.1750-3841.2006.00052.x.
S-049 Transmissible Spongiform Encephalopathies
Updates our knowledge of transmissible spongiform encephalopathies and provides an authoritative perspective on the surrounding regulatory and trade landscape.
Journal of Food Science. June/July 2005. 70:R77-R87.
S-048 Irradiation and Food Safety
Discusses the current state of the science surrounding this technology, including effectiveness, safety, regulatory approvals and research needs.
Food Technology Magazine. November 2004. 58:22, 48-55.
S-047 Bacteria Associated with Foodborne Diseases
Reviews the pathogenic significance, association with foods, and control measures for the microorganisms historically and newly linked with foodborne illness, excluding enterohemorrhagic E. coli.
Food Technology Magazine. July 2004. 58: 20-21.
S-046 Resistance and Adaptation to Food Antimicrobials, Sanitizers, and Other Process Controls
Discusses the potential for microorganisms to become resistant to antimicrobials and sanitizers used in food processing.
Food Technology Magazine. November 2002. 56:69-78.
S-045 Parasites and the Food Supply
Discusses the sources and incidence of human infection by foodborne parasites and new technologies being developed for prevention, detection, and inactivation.
Food Technology Magazine. April 2002.56: 72-81.
S-044 Food Allergies and Other Food Sensitivities
Describes symptoms and pathogenesis of a wide range of food allergies and other food sensitivities, as well as implications for food manufacturing.
Food Technology Magazine. September 2001. 55: 68-83.
Addresses the scientific basis of the hypothesis that consumption of probiotics can positively influence human health, rationale for use, and extent of support for human health effects, as well as products and regulatory issues.
Food Technology Magazine. November 1999. 53:66-77.
S-042 Dietary Supplements: Nutritional and Legal Considerations
Addresses the role of dietary supplement products in normal health.
Food Technology Magazine. July 1999. 53: 87-96.
S-041 Functional Foods: Their role in disease prevention and health promotion
Addresses the primary plant and animal foods that have been linked with physiological benefits.
Food Technology Magazine. November 1998. 52: 63-70; 24.
S-040 Fat Replacers
Addresses the key characteristicsa nd functions of fat replacers that arec ommercially available or underdevelopment.
Food Technology Magazine. March 1998.52:47-53.
S-039 Extended Shelf Life Refrigerated Foods: Microbiological Quality and Safety
Addresses microbiological concerns and control methods for ensuring safety and quality.
Food Technology Magazine. February 1998. 52: 57-62.
S-038 Irradiation of Food
Addresses the state of scientific knowledge of the technology, with emphasis on muscle foods.
Food Technology Magazine. January 1998. 52: 56-62.
S-037 Foodborne Disease Significance of Escherichia coli O157:H7 and Other Enterohemorrhagic E. coli
Addresses the virulence and disease characteristics of EHEC, their reservoirs and sources, survival and growth, and disease prevention strategies.
Food Technology Magazine. October 1997.51:69-76.
S-036 Assessing, managing, and communicating chemical food risks
Describes the trinity of risk-related factors: assessment, management,and communication. Addresses current issues surrounding this trinity of factors that pertain to the determination, management, andacceptablity of risks posed by chemicals in foods.
Food Technology Magazine. May 1997. 51:85-92.
S-035 Virus transmission via food
Discusses special features of viruses as foodborne disease agents, epidemiology of foodborne viral illnesses, and methods to detect and prevent virus transmission via foods.
Food Technology Magazine. April 1997. 51: 71-78.