Britain's Food Standards Agency (FSA) has called on the public to stop washing raw chicken to reduce the risk of contracting campylobacter, a potentially dangerous form of food poisoning. The call comes as new figures show that 44% of people always wash chicken before cooking it – a practice that can spread campylobacter bacteria onto hands, work surfaces, clothing and cooking equipment through the splashing of water droplets.
Food Science and Technology Stuff
Campylobacter jejuni is the most common agent of food poisoning in industrialised nations. Professor Gary Dykes' team at Monash University, Melbourne, is trying to understand how it not only survives, but how it persists under conditions that should kill it.
Yielding only 1 kcal/g, polydextrose has become a multipurpose synthetic ingredient helping manufacturers increase non-dietary fibre content while replacing portions of a product's sugar, starch and fat. This, in turn, helps food and beverage makers create products with reduced calories and lower energy density in a variety of foods, including beverages, cakes, candies, dessert mixes, breakfast cereals, frozen desserts, puddings and dressings. It's also been a boon to low-carb and sugar-free creations.
Several new developments in the world of microalgae-derived ingredients have transpired recently. Agribusiness giant, ADM, is entering the fray to produce DHA, and there's a new name hailing from Portugal and that's calling for its products to be considered for several good reasons.
We all know bacon is delicious, but what is it about cooking bacon that makes it smell so tantalising? In the American Chemical Society’s (ACS’) latest Reactions video, the team puts its nose into everyone’s favourite breakfast, anytime, food.
The US FDA has approved a new high intensity sweetener, advantame, for general use in foods and beverages. This new sweetener, whose safety is supported by 37 scientific studies, has successfully completed the food additive petition approval process of the FDA. This is the first time the FDA has approved a new high intensity sweetener through the food additive approval process since 2002.
The world is in love with coffee. People love coffee so much many of them are willing to throw down five dollars on a cup at Starbucks. Unfortunately, the universal coffee addiction comes with some environmental costs from unavoidable waste. But, a new product, coffee flour, is looking to change that in the most revolutionary of ways.
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