As Americans settle into their new fall routines with sending kids back to school and returning to work after relaxing vacations, they are packing more lunches for both school and work in an effort to save money. In this economy, packing your lunch or your child’s can save your family money, and ensure a safe and healthy meal.
The Food Safety and Inspection Service of the United States Department of Agriculture (USDA) released a report on the importance of food safety for “packed” lunches brought from home. Here are some suggested tips to follow while packing your lunch for school or work:
Following these simple steps will help you and your to family enjoy a “packed” lunch at school and work, while keeping the food that you eat safe.
For more information about preventing foodborne illness, visit the Partnership for Food Safety Education web site at www.fightbac.org.
In this Food Facts video, Paul Counce, a professor at the University of Arkansas’s Rice Research and Extension Center, explains the process behind how brown rice becomes white rice.
Aletta Schnitzler believes the world is ready for lab-made milk protein, and she’s working hard at TurtleTree to make it a marketplace reality.
IFT President Vickie Kloeris previews the 2022 IFT FIRST annual event and expo.
Meet six winners of the inaugural Seeding the Future Global Food System Challenge, a new initiative that invests in organizations that deliver creative, sustainable solutions with the potential to transform the global food system.
This column offers information about developing sustainable food packaging and food packaging challenges and research opportunities.
This column offers information about microbial safety research on preventing foodborne illness outbreaks associated with fresh produce, focusing on sanitation, plant-derived antimicrobial compounds, and the use of surrogate bacteria.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have all contributed to this uncertainty. This episode of Food Disruptors is one of several that will explore the immediate and lasting effects that COVID-19 may have on the food industry. Today, we’re going to speak with experts in food manufacturing and food safety. Listeners will learn what COVID-19 means for food production and how the food industry can ensure food safety in this unique environment.
With the ability to survive for long periods at both high and low temperatures, Listeria monocytogenes is a potentially deadly foodborne pathogen. So, it’s easy to see the value of a computer model developed by Cornell University scientists, which allows food safety professionals to predict where in a production facility the pathogen is most likely to be found.