food

Jul 14, 2015

Public Response to New Technologies in Food Depends on the Type of Tech

A recent study highlights the complexity of determining how the public will respond to incorporating nanotechnology or genetic modification into food products. 

May 1, 2015

Study Finds Guidance Improves Food Safety Practices at School, Community Gardens

School and community gardens have become increasingly popular in recent years, but the people managing and working in these gardens are often unfamiliar with food safety practices that reduce the risk of foodborne illness. Now researchers have developed guidelines that address how to limit risk in these gardens – and a pilot study shows that the guidelines make a difference. 

Apr 13, 2015

Foodborne Illness: Consumer Costs, Consequences and Choices

Changes to our food system have increased the availability and variety of foods for U.S. consumers, but these changes have also introduced food safety challenges that can have significant impacts on human health and the economy. 

Apr 7, 2015

Seafood Safety 101: Vibrio in Shellfish

Seafood consumption is on the rise -- but so is the most important pathogen found in seafood: Vibrio bacteria. 

Apr 1, 2015

When a Norovirus Expert Got Norovirus

Norovirus affects millions of people each year, costing the U.S. billions of dollars. This year, one of those people was a norovirus researcher. 

Mar 31, 2015

Food Safety 101: What Is Campylobacter (and What Are We Doing About It)?

Researcher Hannah Bolinger explains what campylobacteriosis is, why it's important, and what researchers are doing to tackle the problem. 

Mar 30, 2015

Listeriosis and Produce: What’s the Connection?

How NC State researchers are trying to understand and address the health risks associated with listeriosis and fresh produce. 

Mar 10, 2015

Why Everyone Should Care About Food Safety

Food safety poses a global health problem. But it also causes millions of illnesses in the U.S. every year -- costing the country more than $14 billion annually. 

Jan 5, 2015

Mezcal and Markets: One Battle in the War Over Mexico’s Agave Spirits

In 2011 and 2012, Mexico was the site of a battle over precisely how agave-based liquors could be branded or marketed. In the end, as outlined in a new paper in the journal Gastronomica, U.S. bartenders, retailers, and consumers played a key role in the debate – which raises some interesting questions about how to best protect local food customs and producers. 

Dec 15, 2014

If Eggnog Has Eggs in it, Why Is it Safe to Drink?

Eggnog is a holiday treat, but it contains eggs. So why is it okay for us to drink it? We can answer your questions about eggnog and food safety. 

Dec 5, 2014

Fruitcake – Will it Last Forever?

How long will a fruitcake last? Is it safe to eat old fruitcake? We asked a scientist. 

Dec 4, 2014

Bolstering Our Food Banks

The number of people at risk of going hungry in North Carolina is more than one in six. It often falls to the state’s food banks to provide relief from food insecurity — with help from industrial and systems engineers at NC State. 

Dec 2, 2014

Nutrition, Safety Key To Consumer Acceptance of Nanotech, Genetic Modification In Foods

New research shows that the majority of consumers will accept the presence of nanotechnology or genetic modification technology in foods – but only if the technology enhances the nutrition or improves the safety of the food. 

Sep 24, 2014

Engineering a Better Food Bank

How an NC State engineering professor is helping food banks help those in need. 

Sep 23, 2014

Fast Facts About Cutting Boards and Food Safety in Your Kitchen

Anything that touches your food can be a source of contamination and foodborne illness – including cutting boards. Learn what you can do to limit the risk of foodborne illness.