In a new series, New Food takes a look at some of the more well-known myths around food and subject them to scientific rigour. In this instalment, Lindell Bromham examines the link between spicy food and foodborne illnesses.
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The global meat company Tyson Foods has garnered the expertise of five panelists from across the healthcare spectrum to publish a guidance report for the food industry.
Swedish organisation Axfoundation has developed a document designed to ensure responsible animal husbandry and reduce the unnecessary use of antibiotics in livestock.
Despite this unmitigated success, the vast majority of countries that experience heart coronary disease due to trans fats have far failed to eliminate the ingredient.
The study explored whether the physical distance of livestock from bodies of water would prevent the spread of antibiotic-resistant bacteria in field runoff.
The World Health Organization (WHO) is seeking experts to advise work in the future of food safety and the establishment of a global taskforce on food safety.
The European Commission is reviewing whether CBD should be classified as a narcotic. Dr Parveen Bhatarah, Head of Regulatory and Compliance Unit at The Association of the Cannabinoid Industry, explains the impact this could have on both the European and UK markets.
The FAO/WHO assessment revealed that there have been a series of pandemic outbreaks of V. parahaemolyticus foodborne illnesses due to the consumption of seafood and outbreaks have occurred in regions of the world where it was previously unreported.
The rural poor in Ethiopia tend to live near lower-quality markets that sell food at high prices, impacting the health of children, a study from the International Food Policy Research Institute has found.