The new sensor could prove useful for a variety of applications New low-cost, durable carbon nanotube sensors can be etched with mechanical pencils. Carbon nanotubes offer a powerful new way to detect harmful gases in [...]

“If stochastic mapping was widely used now, perhaps outbreaks, such the recent ones involving salmonella, could be more quickly tracked down and contained” Uncovering the sources of fresh food contamination could become faster and easier thanks to analysis [...]

The nano-velcro technology is far cheaper than conventional heavy metal measurement techniques While progress has been made in reducing the amount of heavy metal pollution, the very nature of heavy metal contamination means it continues [...]

“Our biochemiresistor was able to detect enrofloxacin in neat milk in 40 minutes” A whole new class of biosensor that can detect exceptionally small traces of contaminants in liquids in just 40 minutes has been [...]

Our days of crying over spoiled milk could be over, thanks to Cornell food scientists. Milk undergoes heat treatment — pasteurization — to kill off microbes that can cause food spoilage and disease, but certain [...]

When the scientists who know best are worried, it’s time to start paying attention. In the debate over genetically modified food, it often seems that one side is painted as pro-science (the GMO advocates), while [...]

By 2030, food demand is expected to increase by 50 percent. University of Notre Dame network physicists Mária Ercsey-Ravasz and Zoltán Toroczkai of the Interdisciplinary Center for Network Science and Applications, in collaboration with food [...]

Products from genetically modified crops can be identified at low concentration It is important to be able to monitor genetically modified (GM) crops, not only in the field but also during the food processing chain. [...]

Olive oil, milk, honey, saffron, orange juice, coffee, and apple juice In new research published in the April Journal of Food Science, analyses of the first known public database compiling reports on food fraud and [...]

A litany of food scares A litany of food scares–and rules for organic produce–have pushed the industry to seek new solutions for food safety. Perfectly sanitized dimpled spinach leaves or tender greens like baby lettuce [...]

A scientist describes his unconventional approach to food safety   A cow’s rumen has an incredibly thick population of microbes, somewhere between 10 billion and 100 billion microbes per milliliter of its fluid. Escherichia coli [...]

Past studies have shown that plasma could successfully reduce pathogens on the surface of fruits and vegetables without cooking them.   A new study by food safety researchers at Drexel University demonstrates that plasma can [...]