Food Safety: A Job for 10-Year-Olds?
Earlier this month, I watched groups of kids ages 9 to 16 present their own original ideas for solving major food safety problems. They were participating in the annual First Lego League challenge, the robotics competition founded by inventor Dean Kamen and Lego. We heard ideas for better ways of monitoring the pH level of [...]
Keep reading »Nanopowder on Your Doughnuts: Should You Worry?
February 6th, 2013 |
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There are nano-sized particles in your food. Does this make you nervous? A new report from an environmental health group, As You Sow, raises concern about nanoparticles in some popular sweets. The group says it found particles of titanium dioxide less than 10 nanometers in size in the powdered sugar coating on donuts from Dunkin’ [...]
Keep reading »Food Safety: Romney and Obama Focus on Different Solutions
September 7th, 2012 |
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We now have responses to the Top Science Questions facing the US from Governor Mitt Romney and President Barack Obama. So I thought I’d look at some of the specifics in their answers to the next question in our weekly list–number 7, on agriculture and food safety. (For this election-year project, Scientific American partnered with [...]
Keep reading »Bacterial cross-contamination found to be a hidden problem in commercial kitchens
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How safe was your last meal? If you dined out, you took a significant risk. The Centers for Disease Control estimates 76 million Americans acquire foodborne illnesses annually. In the U.S., 3,334 incidences of outbreaks from 1998 to 2002 were reported in restaurants or delicatessens according to a Morbidity and Mortality Weekly Report. And recent [...]
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