Following is a list of Food Safey resources from the International Food Information Council Foundation.
The United States provides one of the safest food supplies in the world. With the U.S. Food and Drug Administration (FDA), the U.S. Department of Agriculture (USDA), the Centers for Disease Control and Prevention (CDC), the U.S. Environmental Protection Agency (EPA), and the food, beverage and agricultural industries working together, our food supply is becoming even safer. However, despite all of these safety factors, microorganisms may still exist at levels that present risks to consumers.
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.
The compound 4-methylimidazole (4-MEI or 4-MI) is a byproduct formed in certain foods and beverages during the normal heating and browning process and possibly as a byproduct of fermentation. It is a naturally occurring compound in caramel coloring and roasted and cooked foods. 4-MEI is not added to food.
Many people may think they have to give up sweets in order to lose or maintain their weight. However, low-calorie sweeteners such as stevia sweeteners offer a way to reduce calories in sweet tasting foods and beverages, which may help you manage your weight. They also offer a way for people with diabetes to decrease overall carbohydrate intake.
Dr. David R. Lineback discusses the safety of acrylamide and why you shouldn't be worried about it (especially if you take the proper precautions).
Food animal production is an important part of agriculture. It includes beef, dairy, poultry, and pork. Advances in animal breeding, genetics, and health have increased the quality, safety and quantity of animal protein available to consumers, an important source of protein in the human diet.
According to the US Centers for Disease Control and Prevention (CDC), there are an estimated 76 million cases of foodborne illness reported in the US each year, resulting in 350,000 hospitalizations and 5,000 deaths. Everyone can do their part to help ensure the safety of our food supply. This page will provide resources on foodborne illness, food safety practices,and the regulatory system in place to keep food safe in the US.
Arsenic is a naturally occurring element in our environment that is widely distributed within the earth’s crust. It is present in the air, soil and water from which our food and beverages are grown and harvested.
It is not surprising that arsenic is being found in foods and beverages because it’s present in the air, soil and water where our food supply is grown and harvested.
The National Center for Food Protection and Defense in cooperation with the International Food Information Council is pleased to provide the Risk Communicator Training, a collection of online training resources focusing on the concepts and skills necessary for effective risk communication strategies before, during and following an intentional attack on the food system.
Antibiotics are used in animals for the same reason as for people: to treat and control diseases. Protecting the health of animals helps to protect human health. About 60% of diseases that impact humans come from animals, so the link between animal health and human health is strong. Maintaining health among both populations is critical, according leading health organizations worldwide, including the World Health Organization and the U.S. Centers for Disease Control.
By: Catherine Gensler, Food Science Undergraduate Student at University of Massachusetts, Amherst Date: 4/15/14
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To celebrate National Nutrition Month and the theme, "Enjoy the Taste of Eating Right," the IFIC Foundation filmed our very own taste test challenge. Take a look, think you would have passed?