Most people think of bacteria as something that makes you sick. While bacteria can certainly be responsible for various illnesses and everyday annoyances, not all bacteria are bad for you.
In fact, without the bacteria that live in everyone's digestive system, our bodies wouldn't be able to properly process food. People are increasingly turning to probiotics as a way to create a healthier balance of gut bacteria. Probiotics are living microorganisms that when consumed in sufficient quantities can exert beneficial health benefits. Often referred to as friendly bacteria or good bacteria, probiotics increase the abundance of beneficial microbiota and/or decrease the abundance of detrimental microbiota in the gut.
Probiotics are available in a growing number of foods, beverages, and dietary supplements. Fermented foods, such as cultured milk, yogurt, kefir, sauerkraut, tempeh, kimchi, miso, and kombucha, are known sources of probiotics.
If you are interested in learning more after watching our video, check out The Role of Probiotics in Metabolic Health.
One of the biggest pitfalls when packing a lunch is cross-contamination—the transfer of harmful bacteria to food from cutting boards, utensils, and other foods.
Whether you’ve cooked your meal at home or bought it at a restaurant, knowing how to preserve leftover food is key to avoiding spoilage and foodborne illness.
A column describing three new consumer products available for purchase.
In this column, the author describes the regulatory and food safety considerations of utilizing principles of sanitary equipment design.
In this column, the author describes considerations and watchouts when using accelerated shelf-life testing (ASLT), which has emerged as a technique that simulates conventional shelf-life testing in a fraction of the time.
In his role as Coca-Cola’s global director, quality and food safety, Jason Richardson is leading efforts to leverage the company’s legacy of quality to refresh and reframe food safety culture across the enterprise’s worldwide ecosystem.
In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.
The COVID-19 pandemic continues to pull the global food system into new and uncertain territory. Much of this uncertainty stems from rapid shifts in consumer behaviors as a result of our collective 'new normal'.