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Global Protein Developments: What are the Implications for the Meat Industry ?
Global protein demand will increase by a factor of 3.5 over a 50 year period, namely from 1980-2030. Poultry will show the biggest increase in demand, followed by eggs, with seafood and beef having the lowest increase in demand, writes Stuart Lumb....
Getting Essential Iodine in Food
Iodine is a necessary trace element to humans, and iodine deficiency can cause malfunctioning of the thyroid gland....
Lowering Risk of Major Eye Disease through Diet
Age-related macular degeneration (AMD), a chronic, progressive disease, is a leading cause of blindness among people aged 65 and older, writes Rosalie Marion Bliss, Agricultural Research Service....
Devices Designed to Identify Pathogens in Food
Researchers at the National Polytechnic Institute (IPN) in Mexico, have developed a technology capable of identifying pathogens in food and beverages and whether a product is free of microorganisms like E. coli or salmonella....
Phages Transducing Antibiotic Resistance Detected in Chicken Meat
Antimicrobial resistance in bacteria poses a global threat to public health....
How Vacuum and MAP Packed Meat Spoils
Spoilage of modified atmosphere (MAP) or vacuum-packaged meat is often caused by psychrotrophic lactic acid bacteria (LAB)....
Improved Method for Detecting Salmonella During Poultry Processing
A recently completed research project at the University of Arkansas has led to the development of a rapid PCR assay for the detection of Salmonella in the poultry processing plant. The assay was found to be effective and its reduces both cost and testing...
How Freezing, Thawing and Cooking Affect Pathogens in Beef Patties
Frozen storage of ground beef that has been contaminated with E.Coli 0157:H7 enhances the survival of the pathogen....
Manipulating Pores in Food Processing Has Health Benefits
Two University of Illinois food scientists have learned that understanding and manipulating porosity during food manufacturing can affect a food’s health benefits....
Effect of Feeding Ractopamine on Heavy Pigs
This experiment from the US confirms that ractopamine improves the performance of pigs and that aggressive handling can have negative effects on their physical, metabolic and physiological responses. The highest dose rate led to a higher incidence of...
Association of Lunch Meat Consumption and Diet Quality in US
Lunch meat can be incorporated into healthy dietary patterns, because it does not adversely affect the overall quality of the diet....
Food Poisoning - New Detection Method for Bacterial Toxin
The Bacillus cereus bacteria is one of the potential causes of food poisoning. Indeed, a recent study in Analytical and Bioanalytical Chemistry shows that this versatile pathogen produces 19 different variants of a poison that causes nausea and vomiting...
EU Call for Action on Industrially Produced Trans Fatty Acids in Foods
The impact of industrially produced trans fatty acids (TFAs) on the health of citizens in the European Union has been the focus of political debate by Members of the European Parliament, representatives of the European Commission and the World Health...
High-Fat Diet Alters Behaviour and Produces Signs of Brain Inflammation
Can the consumption of fatty foods change behaviour and your brain?...
Salmonella in Pigs Linked with Feed
At the 2014 Teagasc Pig Farmers Conference, a paper by first-named author, Anne Marie Burns, showed Salmonella detected in either feed or pig faecal samples on nine out of 10 high-seroprevalence pig farms in Ireland. It also confirmed the occurrence of...
 
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