141. ACSH > Search > Page Not Found American Council on science and Health's food safety page. http://www.acsh.org/food/index.html

About ACSH Contact ACSH ... Page Not Found Page Not Found We have recently updated our site, and the page you are looking for has moved. We apologize for the inconvenience. Please use our customized search engine to find the page you are looking for. If you are searching for a general topic, use the Quick Search . Or if you know the exact title of the document you are looking for, use the A dvanced Search. Thank you for your patience during this transition. Quick Search About ACSH Contact ACSH Support ACSH My ACSH ... Advanced Search AMERICAN COUNCIL ON SCIENCE AND HEALTH 1995 BROADWAY, 2ND FLOOR, NEW YORK, NY 10023-5860 TELEPHONE: (212) 362-7044 FAX: (212) 362-4919 E-MAIL: acsh@acsh.org American Council on Science and Health

142. Cheating Babies Nutritional Quality And Cost Of Commercial Baby Food A report from the Center for science in the Public Interest. http://www.cspinet.org/reports/cheat1.html

CSPI Reports Cheating Babies: Nutritional Quality and Cost of Commercial Baby Food Daryth D. Stallone, Ph.D., M.P.H. Michael F. Jacobson, Ph.D. Executive Summary Conclusions and Recommendations Parents expect baby foods to be just as nutritious as possibleto live up to Heinz' slogan "Only the best ingredients for the best nutrition." This report was intended to inform parents about nutritional differences among types and brands of commercial baby foods and to discourage them from paying high prices for baby food. While our study indicates that some baby foods are diluted, they do not appear to endanger the health of infants, inasmuch as most of infants' nutrition comes from breast milk, formula, or cow's milk. I. Major Findings Gerber and Heinz replace real food with water and thickening agents in many of their products for children over six months of age. Such adulterated products are nutritionally inferior to products made with more fruits and vegetables. Makers of baby food encourage a mystique about their products. They want parents to think that commercial baby foods have special properties that make them particularly appropriate, if not essential, for infants. Advertising campaigns promote the myth that commercial products are especially good at meeting the nutritional and developmental needs of infants. Gerber's public relations and advertising machinery has cultivated an almost sacred image in people's minds of Gerber products. Those perceptions are clearly untrue. Parents, armed with a food processor, blender, or mashing fork, can easily prepare safe, nutritious, and economical food for their infants at home. Of course, many commercial products are nutritious and do fill a need when convenience is desired.

143. CNN.com - Turning Food Waste Into Plastic - Dec. 6, 2002 CNN http://cnn.com/2002/TECH/science/12/06/plastic.food/index.html

CNN Europe CNN Asia Languages Spanish Portuguese German Italian Korean Arabic Japanese On CNN TV Transcripts Headline News CNN International ... Special Reports SERVICES Video E-Mail Services CNNtoGO SEARCH Web CNN.com Turning food waste into plastic By Kiesha Porter CNN Story Tools RELATED Hawaii Natural Energy Institute Environmental Science and Technology journal (CNN) A meal you don't eat could return to your kitchen table not as leftovers, but as plastic wrap. Using food scraps, biochemical engineer Jian Yu and colleagues at the Hawaii Natural Energy Institute in Honolulu have come up with what they claim is an inexpensive way to make a biodegradable polymer. The substance could be used in disposable products such as bottles, wrappers and even surgical instruments, according to the researchers, who recently published their work in the journal Environmental Science and Technology. Plastics engineers with the British company ICI began making this type of polymer about a decade ago, but they used pure sugar and organic acid, a much more costly process. Food waste can reduce the expense by 40 percent, according to the Hawaii researchers. It contains more organic matter that can be easily digested by microbes for polymer biosynthesis, they said.

144. Nuclear Science And Technology And How It Influences Your Life Covers five major application fields food irradiation, industry, medicine, space, and electricity. http://www.aboutnuclear.org/

145. Bioriginal - Homepage Supplier of essential fatty acid oils including borage, fish, flax, evening primrose, black currant, and EFA blends. http://www.bioriginal.com

Bioriginal supplies the highest quality essential fatty acid oils and powders including: borage oil (containing up to 24% GLA) evening primrose oil (containing up to 10% GLA) flax seed oil (containing up to 55% ALA) fish oils (containing varying amounts of EPA and DHA) and other specialty nutritional oils We serve wholesale customers in nutritional supplements, cosmetics, pet and veterinary products, over the counter pharmaceuticals, and functional foods. All our oils are GMO free and independently tested to ensure that products are free from pesticides, herbicides, heavy metals, and PCBs. Our seed oils are expeller pressed without hexane or other harsh chemicals. All products are manufactured to Canadian pharmaceutical grade GMP (Good Manufacturing Practices) and WHO (World Health Organization) Codex standards for edible oil safety. And, we deliver a certificate of analysis with every shipment. About Bioriginal EFA Products Other Products Product Development ... Contact Us 102 Melville Street, Saskatoon, Saskatchewan, Canada S7J 0R1 Telephone 306-975-1166, Facsimile 306-242-3829.

146. Food Microbiology Course Online course based on 'The Microbiology of food' book. http://science.ntu.ac.uk/external/foodmicrobiol.htm

Food Microbiology Course support Resources Overview Learning outcomes Introduction ... Additional URLs This site accompanies The Microbiology of Safe Food and The Microbiological Risk Assessment of Food books by Dr Steve Forsythe. CV Email : stephen.forsythe@ntu.ac.uk Site Structure This site was last up-dated on 3rd June, 2002 Brazilian Portuguese version of the 'The Microbiology of Safe Food' has been released Search this site or the web powered by FreeFind Site search Web search Site Map What's New Search Dr Steve Forsythe's general microbiology Home page www.theagarplate.com Dr SJ Forsythe, Department of Life Sciences, The Nottingham Trent University , Nottingham, NG11 8NS, UK and the East Midlands Food Technology Centre Research Assessment : Grade 5 ! External subject review : 24 Excellent s="na";c="na";j="na";f=""+escape(document.referrer)

147. Science Registry Scientific placement service for temporary and permanent positions in the food, drug, cosmetic, chemical, and clinical research fields. Based in New Jersey. http://www.scienceregistry.com

148. Not By Bread Alone: America's Culinary Heritage An exhibit from the Cornell University Library. Includes information on early cookery books, food nutrition and science, kitchen technology, and food processing. http://rmc.library.cornell.edu/food/

149. ACSH > Facts & Fears A news site promoting sound science and combating the hype and junk science. The issues covered include food, nutrition, chemicals, pharmaceuticals, lifestyle, the environment and health. http://healthfactsandfears.com/

About ACSH Contact ACSH ... FactsAndFears May 24, 2004 CSPI Not Sweet on Sweeteners By Jeff Stier, Esq. The Center for Science in the Public Interest's flagship publication, Nutrition Action Health Letter is a prime fundraising tool for the Food Police. On its face, it looks like a well-written and visually appealing newsletter with health tips and recipes. But to the trained eye, it's not so pretty, at least from a scientific perspective. Let's break down just a few things from their May 2004 feature "Sweet Nothings: Not All Sweeteners Are Equal." (Cute title. [Read Full Text] May 20, 2004 Antioxidants Do/Do Not Work An important new piece of evidence may explain some of the controversy surrounding antioxidants and heart disease. A protein called haptoglobin may modify the effect of antioxidants. Only people with one form of the gene for that protein benefited, while those with another form got worse, and the other group showed no real effect. Almost 300 women were given 800 IU of vitamin E and 1000 mg vitamin C daily for 2.8 years. They had angiograms of the coronary arteries done at the [Read Full Text] May 20, 2004

150. Food For Space Flight Learn about the history of food in space, the space shuttle food system, the shuttle's menu, and get an insight into the science of space nutrition. http://liftoff.msfc.nasa.gov/academy/astronauts/food.html

Liftoff Home STS-38: Pilot Frank Culbertson, and Mission Specialist Charles Gemar eating meal on middeck Food for Space Flight History of Food in Space The Space Shuttle Food System The Shuttle's Menu Food System Constraints As more experience in spaceflight is gained, food systems for space travelers will continue to improve. New foods are being developed and evaluated along with new commercial foods as candidates for the Shuttle food system. Foods are tested for taste, nutritional value, convenience in preparation, storage life, and microbiological safety. The containers for the foods and preparation techniques are also being evaluated. While the science of space nutrition is still relatively young, potential benefits to people on Earth will certainly arise from it. Already, the technology originally developed for spacefoods has found its way into the food market place. Space nutrition research may also help in understanding the problems of deterioration of people restricted to hospitals and nursing homes. The weightless condition of Earth orbit effects the body in much the same way as extended bed rest. Updated September 18, 1995.

151. Raw Food News A magazine about the raw and living foods community breaking news, the science, interviews, testimonials, recipes, tips, questions and answers, pros and cons, local events, contests, and restaurant and book reviews. http://www.rawfoodsnews.com/

152. Untitled Document The national authority responsible for ensuring the safety of our primary foods and protecting the health of people, animals, fish and plants through advanced technology in agriculture, fisheries, veterinary science and the life sciences. http://www.ava.gov.sg

153. Singapore Polytechnic Library - Food Materials And Processes This webpage contains sections on meat science and technology, milk and dairy technology, cereal technology, fats and oils technology. http://www.sp.edu.sg/lib/eng/cpb/foodmat.htm

Food Materials and Processes Internet Resources Chemical and Life Sciences Chemical Process Technology Food Materials and Processes This webpage contains sections on: [Meat Science and Technology] [Milk and Dairy Technology] [Cereal Technology] [Fats and Oils Technology] ... [Journals] Meat Science and Technology Animal Science Growth and Structure of Meat Animals Some information on the growth and structure of meat animals and the conversion of muscles to meat, describing the post-mortem changes that affect the properties of the meat. Provided by H. J. Swatland at the Department of Animal and Poultry Science at the University of Guelph, Canada. Meat Various aspects of meat composition, processing, preparation and the quality of meat are described. This is part of a food science course by the Oregon State University. Milk and Dairy Technology The Basics of Making Cheese This site describes the basic steps of making cheese and discusses milk as the basic material, the making of cheese from curdled milk and the basic components of cheese. Extracted from a book, "Cheesemaking in Scotland - A History" by John H. Smith. The book was published in June 1995 by the the Scottish Dairy Association. CheeseNet CheesNet offers the World Cheese Index - a database of over 100 cheeses which offers pictures as well as detailed information on individual cheese types. It also have a growing Library of cheese-related articles, including a cheese glossary.

154. Food Poisoning Microorganisms food microbiology online course complimenting 'The Microbiology of Safe food' book. Resource portal for undergraduates and professionals. http://www.science.ntu.ac.uk/external/Food poisoning microorganisms.html

Back to Food Microbiology home page site map Chapter 5: Food poisoning microorganisms ICMSF C. jejuni Salmonella E. coli ... FDA Bad Bug book ICMSF ICMSF The International Commission on Microbiological Specifications for Foods (ICMSF 2002) has revised its previous categorisation of microbiological hazards in foods. These are tabulated below. The severity of the illness and duration should be compared with the information on p. 142-192 in the book 'The Microbiology of Safe Food'. Additionally a number of these organisms are permitted above the cells in 25 gram testing specification for ready-toeat food. For details see the PHLS (UK) guidelines in Table 8.20, p.333 for ready-to-eat foods and the various EU and FDA sampling plans in Chapter 8. For more inforamtion on microbiological criteria jump to the relevant page microbiological criteria ICMSF microbiological hazards categorisation (p144, Table 5.2). For Cases see Table 8.1, p.301 Categorisation of common foodborne pathogens (ICMSF 1986) Moderate, direct, limited spread, death rarely occurs B. cereus, C. jejuni, Cl. perfringens, St. aureus, Y. enterocolitica, T. saginata, T. gondii

155. CNN.com - Turning Food Waste Into Plastic - Dec. 8, 2002 CNN http://cnn.com/2002/TECH/science/12/08/plastic.food/index.html

CNN Europe CNN Asia Languages Spanish Portuguese German Italian Korean Arabic Japanese On CNN TV Transcripts Headline News CNN International ... Special Reports SERVICES Video E-Mail Services CNNtoGO SEARCH Web CNN.com Turning food waste into plastic By Kiesha Porter CNN Story Tools RELATED Hawaii Natural Energy Institute Environmental Science and Technology journal (CNN) A meal you don't eat could return to your kitchen table not as leftovers, but as plastic wrap. Using food scraps, biochemical engineer Jian Yu and colleagues at the Hawaii Natural Energy Institute in Honolulu have come up with what they claim is an inexpensive way to make a biodegradable polymer. The substance could be used in disposable products such as bottles, wrappers and even surgical instruments, according to the researchers, who recently published their work in the journal Environmental Science and Technology. Plastics engineers with the British company ICI began making this type of polymer about a decade ago, but they used pure sugar and organic acid, a much more costly process. Food waste can reduce the expense by 40 percent, according to the Hawaii researchers. It contains more organic matter that can be easily digested by microbes for polymer biosynthesis, they said.

156. Professional Advertising Copywriter IL, Freelance Copywriter, Advertising Copywr Web site and traditional print copyL literature, presentations and speeches written for financial, legal, industrial, high tech, consumer, food and science markets. http://www.webwriteconsulting.com

157. America's Test Kitchen: Explanations of cooking and food preparation techniques and why they work. http://www.americastestkitchen.com/sciencedesk/default.htm

Search Recipe Episode Equipment Science Tasting CI.COM Chunky Guacamole Guacamole is a must-have accompaniment for fajitas. We’ll give you tips on preparing this classic Mexican dish. Zesters Our margarita recipe calls for freshly grated lemon and lime zest, and a good tool makes quick work of zesting. Fajitas and Margaritas This popular restaurant fare can easily disappoint—learn how to make a superior version at home. Why Meat Should Rest Find out why patience pays off when it comes to resting meat after cooking. Find out more About ATK About COOK'S WHY DOESN'T EVAPORATED MILK CURDLE? Every macaroni and cheese recipe we tested with fresh milk curdled a bit, but the one made with evaporated milk remained silky smooth. Why? BAKING SODA Cookies (and cakes and quick breads, as well) rise because of chemical leaveners: baking soda, baking powder, or a combination of the two. From Cookie Jar Favorites CHANGING GARLIC’S FLAVOR It may seem odd, but the way that garlic is prepared—whether sliced, chopped, or minced—influences the flavor it contributes to a dish. Doc Willoughby comments on this phenomenon. From Shrimp Classics CHOCOLATE AS THICKENER Doc Willoughby explains the different thickening powers of unsweetened, bittersweet, and semisweet chocolate.

158. The Smorgasbord Articles on food history, science, recipes for kids, kitchenware and the political impact of food on society. http://www.the-smorgasbord.com/

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159. Geologic Cook Book The Kentucky Geological Survey offers recipes for appetizers, desserts and other food that help to explain earthscience concepts. http://www.uky.edu/KGS/education/cookbook.html

Geologic and Paleontologic Cook Book How to make edible goodies for teaching and fun! Would you like to make edible prehistoric critters? Do you want to explore and mine for edible ores? Would you like to make science fun and tasty? Maybe you just want to start people talking about your next appetizer tray? Then this is the site for you. The following are some edible suggestions. Some were concocted by our own resident paleontologists and scientists, others are links to sites elsewhere on the web. If you know of links to other recipes, or want to submit a recipe yourself, please contact Stephen F. Greb at the Kentucky Geological Survey. The only guidelines are that the activity, model, or exercise, should use food to illustrate, demonstrate, or explain an earth-science concept, and that the activity, model, or exercise can be safely eaten (at least in part) when finished. Prehistoric appetizers Ammonites in a blanket Cephalopods in a blanket Cephalopod celery Prehistoric desserts Edible Devonian marine ecosystem (sheet cake) Trilobite cookies More trilobite cookies Even easier trilobite cookies Other food-based earth-science delectables Filter feeding with graham crackers and popcorn Plate tectonics with an orange A paste with taste Layer-cake geology Layer-cake mining Cupcake core sampling ... Extraction (What's in the cereal you eat?)

160. Study Sewage Toxins Might Get In Food CNN http://cnn.com/2002/TECH/science/12/18/sewage.soil.reut/index.html

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