July 2006

Gillian Green, a registered dietitian with the Dominion grocery store on Blackmarsh Road in St. John’s, says food poisoning – or food-borne illnesses as it is often called – is more common than people might think.

"People may not realize they have food poisoning because the symptoms are very similar to that of the flu,"

Adding cranberry concentrate to raw minced beef significantly reduces the growth of common food-borne pathogens, according to new research.

The research may be a significant development for the meat industry, which is constantly searching for natural preservatives to replace chemical additives.

Cranberries offer a defence against food poisoning due to the fruit’s unique ability to

A new wash treatment developed by Agricultural Research Service scientists provides antibrowning as well as antimicrobial benefits to fresh-cut apples.

Microbiologist Arvind Bhagwat, leading the project, worked with plant physiologist Robert Saftner and horticulturist Judith Abbott. They are with the ARS Produce Quality and Safety Laboratory in Beltsville, Maryland. This ARS team now has discovered

A fifth-grade science experiment made 50 students sick last month, the Massachusetts Department of Public Health said last week.

The students were asked to dissect owl pellets, a form of feces, at Jefferson Elementary School. According to DPH spokeswoman Donna Rheaume, 28 were infected with salmonella bacteria.

Because of the outbreak, the state plans to

Everyday soap does not kill bacteria. Rather, vigorous hand-washing with soap helps to release the dirt and oils that are on the surface of your skin, so that they can be rinsed away easily. Although soap and water eliminate some of the body’s good germs as well as the bad germs, regular hand cleaning improves

A combination of specific packaging films, cleaning chemicals and modified atmospheres can lengthen the shelf life of fruit and vegetable varieties, according to studies by the USDA.

The use of special films combined with modified atmosphere packaging method and cleaning chemicals has long been known to improve shelf life. However, the study by the USDA’s