To make sure that the food you bring home is as safe and delicious as it was at the store, it’s important to know the best way to pack and transport your groceries. Instead of just throwing all of your food in a bag, follow these 10 safety tips:
Source: Jennifer McEntire, PhD, IFT member
According to Food Allergy Research and Education (FARE), up to 15 million Americans have food allergies. Food allergies affect 1 in every 13 children under 18 years of age. That’s roughly two in every classroom. We all probably know someone who avoids certain foods for one reason or another, be it gluten-intolerance or a full blown shellfish allergy, and this IFT Food Facts Video explains what exactly a food allergy is.
The article describes why new product concepts may need new packaging concepts and how ideas in both areas are initiated and fulfilled.
Leading food science researchers discuss advances in lactic acid bacteria, probiotics, fermentation, and CRISPR genome editing that have transformed the fermented foods industry.
A recent study by researchers at Pennsylvania State University uncovered that facilities that process apples unwittingly play a role in harboring foodborne pathogens, particularly Listeria monocytogenes.
According to a recent study, researchers in Brazil have determined that a simple technique may prevent the disease passion fruit woodiness from spreading among Brazil’s passion flower crops.
International researchers led by the Institute of Medical Microbiology at the Justus Liebig University Giessen (JLU) in Germany have discovered a highly virulent strain of Listeria monocytogenes that may present a new food safety threat.