Genetically modified organisms (GMOs or GM foods) are beginning to become a normality in the Western consumer’s diet. Estimates show that as much as 80 per cent of packaged foods in the U.S. contain genetically modified ingredients and in 2015, 92 per cent of all corn, 94 per cent of all soybeans and 94 per cent of all cotton grown in the U.S. were genetically modified strains. The specific figures regarding Canada’s adoption of GMO crops aren’t readily available, but recently Canada’s food quality control agents have approved GMO salmon to be sold in Canada. Read on to discover more.. READ MORE »
BPA is an acronym that stands for bisphenol A, and is an industrial chemical that has been used to make plastics since the 1960s. It’s often found in plastic containers that are used to store food and water, as well as the inside coating of food cans. Recently, some studies have pointed to the potential for BPA to “leech” into food products stored in these containers. On top of that, concerns have emerged over a possible link between adverse health effects and the presence of BPA in food or beverages. As a result, some companies and governments are working to.. READ MORE »
Have you ever wondered how experts determine the precise, scientific degree of a food product’s safety? It’s all about microbiology. Tiny microbes in food products can tell you a great deal about that food product’s bacterial makeup, and whether or not it’s conducive to safe consumption. If you choose to work in the food technology and food safety field, you’ll learn to examine food products and ingredients for the microscopic flaws that can put consumers at risk. Food quality control professionals are employed throughout the modern food supply chain to detect spoilage and determine germ content, minimizing contamination risks and.. READ MORE »
Often among the most expensively priced items in restaurants, shellfish, such as oysters, lobster, and mussels, are considered some of the finest culinary delicacies. However, they are also some the trickiest foods to prepare safely, and can carry harmful bacteria, viruses and biotoxins, which cause a number of illnesses, while shellfish allergies are also common. When dealing with shellfish, there are food safety risks at every stage of the food supply chain. Whether you’re pursuing a career in quality assurance and control, or working in a food serving environment, taking care when dealing with shellfish is essential. Want to know.. READ MORE »
If you’re interested in becoming a certified nutritionist, you likely already know that food is more than just fuel for the body. A carefully crafted, healthy diet is proven to reduce a person’s risk of both physical and mental illnesses, and even certain types of cancer. “Superfoods” are foods that today’s health scientists find to have great nutritional value. Understanding which foods to eat for specific benefits will be your job as a nutritionist, so having a working knowledge of superfoods is essential. Whether you are planning to enroll in nutrition courses, or you have recently started your program, read.. READ MORE »
