A recent study has revealed that nearly 100 million people in the U.S. are exposed to unregulated chemicals in their drinking water—including solvents, refrigerants, and PFAS—with Hispanic populations most disproportionately affected.
A recent study has demonstrated that millions of nano- and microplastics are released by polymer-based commercial tea bags when infused with hot water, and that these plastic particles are readily taken up by human intestinal cells.
A survey of municipal drinking water in the U.S. has revealed the pervasive presence of a little-understood contaminant, chloronitramide anion. The researchers call for urgent research into its toxicity—especially considering its structural similarity to other toxic compounds.
The Canadian Food Inspection Agency (CFIA) has completed its root cause investigation of the summer 2024 listeriosisoutbreak linked to plant-based Silk and Great Value milks. The agency was unable to confirm the primary source of the contamination, but found that the production facility was not compliant with testing requirements.
QualiTru Sampling Systems® has launched the new TruStream™ Drum Port, engineered for the quick and safe extraction of liquid samples without exposing the product to airborne contaminants.
NETZSCH Pumps and Systems has released its new NEMO® R. MY Magnetically Coupled Pump, a hermetically sealed pump that can convey liquid products and slurries with viscosities up to 20,000 centipoise (cps).
Food spoilage is the result of several factors, one of which is the level of moisture in the food. Flash freezing can be used to reduce spoilage in plant-based milk. Several interventions can improve quality and safety, especially with regard to packaging.
The National Association of Wine Retailers (NAWR) has published a paper that provides a comprehensive overview of U.S. regulation of alcohol sales, the challenges within the current system, and possibly beneficial regulatory changes.
A recent study has demonstrated the superior capability of “electronic tongue” (e-tongue) technology when detecting spoilage microorganisms in wine, in comparison to traditional human sensory evaluation.
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