A research team has developed an innovative and sustainable method to extract collagen from sardine bones using water extracts from banana peels, a common agricultural waste in Malaysia.
This project is part of a $15 million multi-institution effort to research ways to reduce per-and polyfluoroalkyl substances exposure from food and farming communities.
A research team reveals the potential of microbial treatments in significantly increasing rice yields in Africa, particularly in Tanzania and Kenya.
The American Dental Hygienists’ Association (ADHA®) supports community water fluoridation as a safe and effective method for reducing the incidence of dental caries throughout the lifespan.
A cutting-edge online food safety toolbox has been crafted to bolster the proficiency of Food Business Operators (FBO) and regulatory bodies. This tool streamlines the implementation of the Codex Alimentarius (Codex) General Principles of Food Hygiene (GPFH), employing a structured learning strategy that encompasses mapping, chunking, and dynamic inquiry. Its goal is to unify food safety protocols, from farm to table.
Lakes provide drinking water, food, recreation and mental health benefits to people who use them or live nearby. Regular monitoring of water quality is essential to collect information to track lake health. Without this information, people who use the lakes may be at a higher risk if water quality is poor.
Dr. Jatuwat Sangsanont from the Department of Environmental Science at the Faculty of Science, Chulalongkorn University, has been awarded the United Nations Public Service Awards (UNPSA 2024) in the ‘Innovation in Public Institutions’ category.
New research led by FAMU-FSU College of Engineering Assistant Professor Ebrahim Ahmadisharaf examined how drought and water volume in the Lower Apalachicola River watershed affect nitrogen and phosphorous, crucial nutrients for a healthy aquatic ecosystem.
The heavy metal cadmium, which is found in the air, water, food and soil, is known to cause health problems. A new study published in the September 4, 2024, online issue of Neurology®, the medical journal of the American Academy of Neurology, examined if thinking and memory skills were associated with cadmium exposure. They found no association when they looked at the group as a whole.
Health and nutrition factors that affect the availability of metals when ingested should also be considered.
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Researchers in ACS’ Environmental Science & Technology Letters analyzed water from over 100 wells in Denmark for one particularly persistent PFAS: trifluoroacetate. They report steadily increasing levels of the forever chemical in recent decades.
Sustainable agriculture can benefit the environment but only when food safety and human health are taken into account.
University of Pittsburgh researchers are the first to trace one of those pollutants, nitrogen, along the U.S. beef supply chain at the county level. They found high spatial disconnect between where beef is eaten and where nitrogen’s impacts are felt.
Rutgers poison expert offers tips to prevent children of all ages from coming into contact with poisons at home and school
In a landmark development for environmental conservation, a pioneering plasmonic photocatalyst has been engineered to synergistically degrade the potent pollutants hexavalent chromium (Cr(VI)) and norfloxacin from aquatic environments.
GW study helped lead to USDA action; Experts available for comment ...
Wildfires can damage crops, even if flames come nowhere near the plants. One outcome can be an unpleasant flavor and smell of wine that is made from grapes exposed to smoke. But researchers report in ACS’ Journal of Agricultural and Food Chemistry that they have developed a way to lessen this smoke taint to improve the palatability of the wine.
Another school year has begun, and for Hokie sports fans that means the start of a new football season and a lot of tailgating. But tailgating brings unique food safety challenges that you don’t necessarily have to worry about when eating at home.
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