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.
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.
Endocrine disruptors are chemical compounds, either naturally-occurring or man-made, that may interfere with the body’s endocrine system. Trace amounts of these compounds are just about everywhere in our environment, in things like cosmetics, foods, pesticides, consumer products, and even pharmaceuticals. Everyone can be exposed to them through normal routines such as breathing, touching and eating, as they enter the body through the lung, skin and the mouth.
While agriculture and food production practices seem to be a source of endless debate, advances in modern food production and technology have made it possible to enjoy healthful, nutritious foods that are safe, affordable, and more readily available than ever before. This fact sheet provides a brief glimpse into our modern food production system and some of its nutritional and safety impacts on our food supply.
Register Now for the 2011 Center for Food Integrity (CFI) Food System Summit on October 25 and 26 2011.
Dietary sodium has received increasingly intense attention due to its effect on blood pressure and the increasing prevalence of hypertension in the U.S. population. Since 2005, the Dietary Guidelines for Americans , has recommended that healthy Americans without risk of hypertension should consume no more than 2,300 mg sodium per day. Those with or at risk for hypertension are advised to consume no more than 1,500 mg sodium per day.
Have you ever heard that it is important to “eat a rainbow” of foods? This is may be a good way to think about your diet because numerous functional foods can be recognized and grouped together by their color. Functional Foods are foods or dietary components that may provide a health benefit beyond basic nutrition. Examples can include fruits and vegetables, whole grains, fortified or enhanced foods and beverages and certain dietary supplements.
The International Food Information Council (IFIC) convened many of the brightest minds in nutrition and physical activity communications, behavior, and policy to engage in a critical analysis of challenges and experiences in communicating the calorie balance equation to consumers. The experts have experience with program development and implementation, making them well-equipped to provide practical advice on facilitating behavioral change toward achieving calorie balance.
For all Registered Dietitians and Dietetic Technicians Registered, the LIVE, “IFIC Foundation 2011 Food and Health Survey: Consumer Attitudes toward Food Safety, Nutrition and Health” webinar is approved for 1.5 CPEs. The LIVE Cook it Safe: Practical Strategies to Reduce Foodborne Illness webinar is approved for 1 CPE.
The International Food Information Council Foundation’s 2011 Food and Health Survey takes an extensive look at what Americans are doing regarding their eating and health habits and food safety practices.
By: Liz Williams, President of the SoFAB Institute Date: 12/4/2013
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Filmed in Washington, DC asking real people real questions from the 2013 IFIC Food and Health Survey.
In this video we ask people their thoughts on food safety. Here's what they had to say...
More about the 2013 Food & Health Survey here.