The following Q&A provides answers to common questions about antibiotic use in animals, including information on why antibiotics are used in food animals and how animal antibiotics are regulated.
In an effort to improve public understanding of modern food production, the International Food Information Council (IFIC) Foundation has released five videos featuring leading physicians in the fields of pediatrics, food allergy and obstetrics who answer frequently asked questions about food biotechnology. To view the videos, click here.
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.
For centuries, ingredients have served useful functions in a variety of foods. Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavor of foods, preserved fruit with sugar, and pickled cucumbers in a vinegar solution. Today, consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient, colorful and affordable. Food additives and advances in technology help make that possible.
Bovine Spongiform Encephalopathy (BSE), or Mad Cow Disease, continues to be in the news worldwide. Surveillance programs are in place to assure consumers that American beef and other food products derived from cattle are safe.
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.
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.
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.
This fact sheet discusses the animal antibiotic regulatory approval process, which ensures the safety of milk, meat and eggs from animals treated with antibiotics. Human safety is a key component of the approval process and all antibiotics intended for use must pass a food safety test prior to approval.
By: Liz Williams, President of the SoFAB Institute Date: 12/4/2013
By: Kimberly Reed, Executive Director,... more »
Scientific experts share their knowledge and experience to de-bunk common myths about antibiotic res more »
Every time I visit a farm or ranch – of any size – I am struck by three factors. The first is how de more »
Fifteen scientific papers comprise a special new supplement, “Safety of GM Crops: Compositional Anal more »
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.