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The MaxSignal Colistin ELISA Test Kit from Bioo Scientific
Kit can help prevent the antibiotic apocalypse by keeping last resort drugs out of the food supply.
Kitchen Utensils Can Spread Bacteria Between Foods
In a recent study researchers found that produce that contained bacteria would contaminate other produce items through the continued use of knives or graters—the bacteria would latch on to the utensils commonly found in consumers' homes and spread to the next item.
GMO Food Animals Should be Judged by Product, Not Process
In a world with a burgeoning demand for meat, milk and eggs, regulatory policies around the use of biotechnologies in agriculture need to be based on the safety and attributes of those foods rather than on the methods used to produce them, says a UC Davis animal scientist.
Acetaldehyde and Formaldehyde Content in Foods
Korean researchers have determined the content of the toxic and carcinogenic aldehydes, acetaldehyde and formaldehyde, in a variety of food groups.
Increasing Vitamin D Supplementation
New study from ETH Zurich finds that elderly women should consume more vitamin D than previously recommended during the winter months.
IARC Monographs Evaluate Consumption of Red Meat and Processed Meat
Processed meat eaten daily increases the risk of colorectal cancer by 18%.
Nanoparticles in Foods Raise Safety Questions
Nanoparticles can make foods like jawbreaker candies brighter and creamier and keep them fresh longer. But researchers are still in the dark about what the tiny additives do once inside our bodies.
Arsenic Found in Many U.S. Red Wines
A new University of Washington study that tested 65 wines from America’s top four wine-producing states — California, Washington, New York and Oregon — found all but one have arsenic levels that exceed what’s allowed in drinking water.
Viruses Join Fight Against Harmful Bacteria
Engineered viruses could combat human disease and improve food safety.
Plastic for Dinner
Roughly a quarter of the fish sampled from fish markets in California and Indonesia contained man-made debris according to a study from the University of California, Davis, and Hasanuddin University in Indonesia.
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ORAC Assay for the Determination of Antioxidant Capacity in Foods
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Reactive oxygen species (ROS) are generated as natural byproducts of the cellular metabolism. They are involved in various biological processes, functioning as important signal mediators. However, excess intracellular levels of ROS may result in cell and tissue damage, and are associated with degenerative diseases, most notably cancer. In healthy individuals, intracellular antioxidant systems maintain ROS levels below a critical threshold, permitting essential ROSmediated signaling processes to function, but preventing ROS overproduction and potential tissue damage. Cells that fail to compensate and neutralize heightened ROS levels die by apoptosis to avoid passing on ROS-caused DNA damage to daughter cells. Any dysfunctions in the cellular antioxidant systems can therefore have serious consequences. In addition to the cells’ own antioxidant systems, various studies have suggested a relationship between an antioxidant-rich diet and a good health status, implicating that the consumption of antioxidant-containing foods can help to maintain health and even prevent certain diseases.

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