(AP) -- Adding to tomato confusion, the government is about to start testing numerous other types of fresh produce in the hunt for the source of the nation's record salmonella outbreak - even as it insists tomatoes remain the leading suspect. Investigators are mum on exactly what other vegetables are getting tracked.
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CDC: Salmonella outbreak appears to be over
(AP) -- The government said Thursday that the salmonella outbreak that sickened at least 1,440 people appears to be over, but its ultimate source may never be known, partly because of shortcomings in the nation's food safety system.
New UGA invention effectively kills foodborne pathogens in minutes
University of Georgia researchers have developed an effective technology for reducing contamination of dangerous bacteria on food. The new antimicrobial wash rapidly kills Salmonella and E. coli O157:H7 on foods ranging from fragile lettuce to tomatoes, fruits, poultry products and meats. It is made from inexpensive and readily available ingredients that are recognized as safe by the U.S. Food and Drug Administration.
Extension has tomato-handling tips for consumers
The discovery of Salmonella in certain tomato varieties has caused a series of food-poisoning outbreaks throughout the United States and put the media and the public's eye on food safety. Renee Boyer, consumer food-safety specialist for Virginia Cooperative Extension, has advice for anyone handling fresh produce, including tomatoes.
Even before tomato warning, many Americans lacked confidence in the food safety system
A new national study conducted by the Harvard School of Public Health Project on the Public and Biological Security finds that, in spite of a number of food safety incidents in recent years, most Americans remain confident that the food produced in the United States is safe. However, many have concerns about the safety of imported food produced in some other countries. They also do not have high levels of confidence in parts of the U.S. food safety system and some of the organizations involved.
Synthetic moleculues could add spice to fight against cancer
Turning up the heat on the red tomato during processing has the potential to give the popular garden staple added disease-fighting power, Ohio State University research suggests.
Food, health get top billing at national chemistry meeting
Well beyond the advice to drink enough water and not eat too much NaCl, the nation's chemists will get elemental with grapefruit, onions, peppers, tomatoes, carrots and watermelons this week at the American Chemical Society meeting.
Smells like bees' spirit
Bumblebees choose whether to search for food according to how stocked their nests are, say scientists from Queen Mary, University of London.
Bugs put the heat in chili peppers
If you're a fan of habaņero salsa or like to order Thai food spiced to five stars, you owe a lot to bugs, both the crawling kind and ones you can see only with a microscope. New research shows they are the ones responsible for the heat in chili peppers.