-
U.S. dioxin emissions from man-made sources have declined more than 92% since 1987 due to a number of industry and government initiatives. Dioxin is a byproduct commonly found in the environment as a result of natural and industrial processes. There have been concerns over the years about the potential health impacts of dioxins, but consensus science reports indicate that there are no known established health effects in people resulting from typical dioxin exposure through diet and environment.
more »
-
Carbendazim is fungicide that is used in a number of crops to help control the growth of unwanted fungus and mold. There is no reason for you to be concerned at this time. The low levels of carbendazim found in a number of beverages are well below any level of concern. FDA is not taking any action at this time because the low levels of carbendazim currently detected do not pose any health risk. There is no reason for you to change your diet at this time.
more »
-
Aspartame is a low-calorie sweetener used in foods and beverages in more than 100 countries around the world. It is about 200 times sweeter than sugar. The calories in foods can be substantially reduced, and in some products eliminated, by using aspartame in place of sugar.
more »
-
Low-calorie sweeteners (sometimes referred to as non-nutritive sweeteners, artificial sweeteners or sugar substitutes) are ingredients added to food to provide sweetness without adding a significant amount of calories. Low-calorie sweeteners have been the subject of extensive scientific research looking at a variety of health conditions, including weight.
more »
-
Enterobacter sakazakii, or E.sak, is a pathogen. It is a bacterium within the Enterobacteriaceae family that is characterized by its yellow pigmentation. It has the ability to grow on very simple bacteriological media and may be a causative agent to such diseases as meningitis in particularly vulnerable individuals.
more »
-
The following resources provide science-based information regarding common questions about food colors, such as what they are and common foods containing them, how they are regulated in the United States, and whether they cause hyperactivity in children.
more »
-
Arsenic is a naturally occurring element in our environment. It is widely distributed within the earth’s crust. It enters the environment through both natural and manmade sources such as mineral ore processing or from herbicides used in various agricultural applications. Arsenic may be present in many foods at trace levels through the soil, environment, processing, growing conditions and water sources such as groundwater.
more »
-
Bisphenol A, also referred to as BPA, is an industrial chemical used in the manufacture of polycarbonate plastic or epoxy resins. There is an impressive body of research that supports the safety of BPA for use in its current applications. Many health authorities around the world recognize this consensus science and confirm the safety of BPA.
more »
-
When you think of sodium, salt probably comes to mind. Although the two terms, “sodium” and “salt” are often used interchangeably, they are different substances. The chemical name for salt, sodium chloride, reveals that sodium is in fact a component of salt. By weight, salt is composed of 40 percent sodium and 60 percent chloride. One teaspoon of salt weighs 5 grams and contains about 2,300 milligrams of sodium.
more »
-
Here in the U.S. we enjoy one of the safest, abundant and affordable food supplies in the world. Our food safety system is designed to protect the health and wellbeing of everyone. However, we do experience unfortunate incidences where food enters our food supply that is somehow contaminated and unsafe for sale or consumption.
more »