Last year 5,796 lab reports were received by HPS which was an increase of 485 (9.1%) compared to 2016 when 5,311 isolates were reported.
Infusing foods with smoke can impart delicious nuanced flavors, but could also come with an unwelcome side of carcinogens. To reduce the carcinogen content of smoked foods, researchers took a lesson from the automobile industry, running the smoke through a zeolite filter to remove harmful compounds. It worked, and with a happy bonus: superior smoke flavor.
A compound in beets that gives the vegetable its distinctive red color could eventually help slow the accumulation of misfolded proteins in the brain, a process that is associated with Alzheimer's disease. Scientists say this discovery could lead to the development of drugs that could alleviate some of the long-term effects of the disease, the world's leading cause of dementia.
A cheap, safe and effective method of dealing with harmful algal blooms is on the verge of being introduced following successful field and lab tests.
Increasing numbers of consumers are adopting ‘flexitarian’ approaches to diet and incorporating more meat-free options. This has resulted in a rise in vegetarian choices – both in retail and foodservice channels.