Do you prefer brown rice or white rice?

Eating brown rice increases exposure to arsenic compared to white rice

16-Apr-2025 - Whether you buy rice at the grocery store or order a side of it while dining out, do you prefer brown rice or white rice? Or do you exclusively choose brown rice over white rice because you want to eat healthier, as brown rice contains more nutrients and fiber? Well, the answer to this question ...

Color-Changing Test for Rapid Salmonella Detection

10-Dec-2024 - A group of chemists at the University at Albany have developed a new method for fast-acting salmonella detection. The test employs a paper strip that changes color in the presence of the bacterial genome, enabling quick screening for salmonella infoodproducts. Unlike other methods, which can ...

New strategies to combat biofilm formation in the food industry to enhance food safety

24-Sep-2024 - A research team reveals that biofilm formation onfood-contact surfaces in thefoodsupply chain poses a significant challenge, providing an environment for harmful bacteria that can lead to foodborne illnesses and degradefoodquality. This review highlights the critical need for innovative ...

Pesticides in Food: Beyond the Surface

08-Aug-2024 - Pesticides and herbicides are critical to ensuring food security worldwide, but these substances can present a safety risk to people who unwittingly ingest them. Protecting human health, therefore, demands sensitive analytical methods to identify even trace levels of potentially harmful ...

Revolutionizing food testing: 3D chips detect pathogens immediately

Fast and effective detection of E. coli, Salmonella and more

02-Jul-2024 - Every so often, afoodproduct is recalled because of some sort of contamination. For consumers of such products, a recall can trigger doubt in the safety and reliability of what they eat and drink. In many cases, a recall will come too late to keep some people from getting ill. In spite of ...

Engineering a coating for disease-free produce

22-Feb-2024 - Dr. Mustafa Akbulut, professor of chemical engineering, has teamed up with horticultural science professor Luis Cisneros-Zevallos to engineer longer-lasting, bacteria-free produce. According to Akbulut’s recent publication inCurrent Research in Food Science, the global fruit and vegetable market ...

Bacterial test for raw, organic milk may require more precision

09-Feb-2024 - Cornell food scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria, suggesting that the criteria for determining milk quality at processing plants needs to be updated. Their work was published Jan. 20 in ...

Consumers grapple with confusion over food-date labels

20-Dec-2023 - The use of food-date labels such as “use-by” and “best if used by” causes consumer confusion that results in many Americans discarding food that is safe to eat or donate, according to theNovember 2023Consumer Food Insights Report. The survey-based report out of Purdue University’sCenter for ...

Gourmet or Imitation?

New technique ferrets out food fraud

07-Aug-2023 - When you shell out for artisanal food –Swiss Gruyère cheese, organic vanilla extract, Italian prosciutto – did you get what you paid for? With global food fraud estimates as high as $40 billion a year, it’s a question Purdue University researchers are tackling with a food “fingerprint” technique ...

Hydrogen technology to curtail greenhouse gases from food, beverage industry

20-Jul-2023 - Engineers and scientists atWest Virginia Universityare developing an advanced hydrogen flexible boiler to help decarbonize the food and beverage industry and eventually eliminate greenhouse gas emissions. The technology, proposed byHailin Li,professor in theDepartment of Mechanical and ...