food safety topics for thesis

81 Food Safety Essay Topic Ideas & Examples

🏆 best food safety topic ideas & essay examples, 📌 good essay topics on food safety, 💡 simple & easy food safety titles.

• Food Contamination and Adulteration: Environmental Problems, Food Habits, Way of Cultivation The purpose of this essay is to explain reasons for different kinds of food contamination and adulteration, harmful contaminants and adulterants and the diseases caused by the usage of those substances, prevention of food contamination […]
• The Governmental Role in Food Safety The government has the mandate to supervise the overall procedures that are undertaken for food to be made from the farms to the shelves.
• Food Hygiene Legislation in the UK For comprehension purposes, the applicable food laws and powers of authorized officers who conducted the inspection are presented briefly in the first section of the report.
• The Importance of Food Safety in Live The food control system is an internationally recognized system that details various elements that are involved in food handling and to ensure safety and fitness for human consumption.
• Food Safety and Regulations in China Today, China, the world’s largest food producer, has chosen the path to reforming domestic legislation in the field of food safety, by eliminating the contradictions between national standards and technical regulations for food production.
• Food Hygiene Inspection of a Food Premises and the Intervention Strategies The need to conduct this inspection was necessitated by the complaints that were received from the customers about the food served at this store.
• Casa Vasca Restaurant’s Food Safety and Sanitation As the restaurant is open daily, I have visited it once during the working days and on the weekend to compare whether the restaurant practices or service differs on regular days and at the weekends […]
• Food Preparation: Workplace Hygiene Thus if the chicken is not properly cooked or stored the bacteria in it can survive and cause food poisoning. Thus the chickens were contaminated by the germs or bacteria that were in the hands […]
• Food Safety Policy for a Music Festival Several food businesses are expected to be at the festival thus posing a threat to the health of the participants should the right measures fail to be implemented to avoid the spread of food-borne diseases.
• The Actuality of Issue of Food Safety Although the article does not explore specific strategies that can be utilized to increase food safety globally, identifying the necessity to promote food safety culture and behavioral change toward food safety make it a reliable […]
• Safety of Food: Weaning Management Practices The methods have different significance in the efficiency and performance of the calves, but the main impact remains to prevent and reduce stress.
• Operations to Ensure Food Safety The Preventive Controls for Animal Food regulation requires suppliers of animal food, particularly pet food, to apply the same careful preparation used to identify and avoid dangers in the growth of human food.
• Food Safety Modernization Act and Its Importance Because of the increasing concerns about the food safety outbreak of foodborne diseases and other food contamination in the United States, sophisticated inspection-based procedures based on accurate detection technologies are necessary to ensure that food […]
• Preserving Food Hygiene and Safety Thirdly, assessment Apps have aided in the transition of audits from worksheets to a platform designed to implement and track food safety procedures.
• Food Safety and Organic Growing in the USA According to Ehlermann, the technique allows to contain food spoilage, destroy foodborne pathogens, such as bacteria, and eliminate the effects of insect pests without significantly affecting the taste or smell of food.
• Wildlife Conservation and Food Safety for Human From the epidemiological investigation, the seafood market in Wuhan was termed as the cause of the outbreak and Coronavirus was identified as of bat origin.
• Food Safety and Information Bulletin Moreover, meat, poultry, fish and other fresh products should be packed in separate plastic bags in order not to spoil the rest of the products selected.
• Food Safety in the Modern World It is evident that the process of delivering food to the table is highly complex and there are multiple points along the way where food may be mishandled leading to contamination.
• Impacts of H7N9 Virus and Food Contamination at Maleic Acid on Inbound Tourism for Elderly to Taiwan In addition, health involves the advancement of the entire body of the individual with regard to the individual’s mind, spirit, or will to aid in his/her functionality.

✍️ Food Safety Essay Topics for College

• The Sunshine Wok: Food Hygiene Inspection At the kitchen, the food handler was not aware of the requirement to maintain high-risk food at a temperature of not above 8 C and was at 9.4oC.
• The Routine Food Hygiene Inspection The report will outline the conditions present in the food establishment that violate the food hygiene legislation and regulations. The main food legislations in the UK and Europe include the Food Safety Act 1990, the […]
• The Food Industry as a Threat to Public Health and Food Safety Nestle examine the problem of food safety, but the main difference is that they focus on the practical aspect of the issue. The authors suggest the regulation and monitoring of the food industry by health […]
• Public Service Bulletin: Food Safety Issues It should be noted that food itself does not cause illnesses but what causes illnesses are the pathogens and bacteria present in food. There are several illnesses commonly referred to as food borne diseases that […]
• Food Safety Policy and Inspection Services To begin with, I would like to dwell upon the issue of food safety establishments’ attitude towards the complaints of the citizens. The friend’s story mentioned in the discussion serves as a vivid example of […]
• Independent Food Safety Inspections in US Restaurants In order to take proper control over the quality of the food served in facilities, the Us Food & Drug Administration has implemented the system of regulatory inspections.
• The Problem of Food Safety and the Spread of Various Diseases These days the low level of food safety, the absence of health infrastructure, and the inability of the authorities to take preventive measures contribute a lot to appearing emergencies in some countries.
• Safety and Quality: Food Contaminants and Adulteration Food adulteration according to the Federal Food, Drug and Cosmetic Act is any food that contains materials that are injurious or noxious to the health of a human being.
• Beef Industry: Nutrition and Food Safety Analysis The amount of saturated fat in the six leanest beef cuts is almost equal to that in the chicken’s leanest cut, the skinless chicken breast.
• 3D Printed Food and Utensils Safety The former is typically implemented in the production of simple foods and components, whereas the latter is used in combined culinary, with the implementation of both natural and printed ingredients.
• Food Poisoning and Hygiene Awareness in Saudi Arabia The primary aim of the research is to establish the extent to which hygiene awareness in Saudi Arabia helps in the prevention of disease.
• Food Safety and Health Violation at Workplace This can give pests access to food and enhance the growth and spread of bacteria. This can cause a quick growth and spread of bacteria.
• Food Safety at Introducing of New Meal The former is the most significant threat from the medium risk category due to its high presence, and the latter is the biggest issue out of all the factors listed above.
• Food Safety: Washing Contact Surfaces and Cooking An important aspect of food safety is the personal hygiene practices of the food handlers as they make contact with the food.
• Aspen Hills Inc.’s Food Safety and Quality Issues For most of the food companies and restaurants, food safety is one of the primary components of quality management. As a result of the letter, the company’s officials chose to shut down the production activity […]
• The Mass Production of Food: Food Safety Issue The development of the food industry regarding the mass production of food globally led to the discussion of the food safety and nutrition issues at the international level because the violation of the food safety […]
• CookSafe Food Safety Management Audit The audit also highlights some of the major problems hindering the application and effectiveness of the CookSafe system. The suitability of HACCP in food safety management is made apparent in the wide scope of the […]
• Food and Environmental Hygiene Department He also claims that the attendance book was left unattended and thus he filled in information in the absence of the receptionist attendant.Mr.
• Food Safety Risk Assessment Poultry is a reservoir of salmonella in human being due to the ability of salmonella to proliferate in the intestines of poultry.
• Recommendations for Ensuring Food Safety & Reducing Disease-Causing Mosquitoes As such, the focus should be to introduce mandatory employee training especially in areas of food safety to guarantee that appropriate practices in hygiene, food handling and preparation, and sanitation are put in place in […]
• Consumer Attitudes Towards Food Safety Risks Associated With Meat Processing
• Food Safety Risk Perceptions as a Tool for Market Segmentation
• Balancing Food Safety and Risk: Do Restrictions Affect International Trade?
• Food Safety Strategies in Hybrid Governance Structures
• Food and Its Effects on Health and Food Safety
• Breeding Crops for Enhanced Food Safety
• Evolving Food Safety Pressures in California’s Central Coast Region
• Food Safety and Network Governance Structure of the Agri-Food System
• Assessing the Potential Impact of Strengthening Food Safety Regulations on Developing Countries
• Efficient Food Safety Regulation in the Food Manufacturing Sector
• Contradictions, Consequences, and the Human Toll of Food Safety Culture
• Consumer Demand for Innovations in Food Safety
• Food Safety and Social Capital: A Double Side Connection
• Demand for Improved Food Safety and Quality: A Cross-Regional Comparison
• Agriculture and Health Through Food Safety and Nutrition
• Analyzing Food Safety and Labeling
• Are Food Safety Standards Different From Other Food Standards?
• Food Safety and Trade: Winners and Losers in a Non-harmonized World
• Demographic and Socioeconomic Influences on the Importance of Food Safety in Food Shopping
• Benchmarking International Food Safety Performance in the Fresh Produce Sector
• Benefits of Food Safety Policies in Vegetable Preparation and Consumption
• Food Safety: Strengthening the Present With an Eye to the Future
• Mandatory Versus Voluntary Approaches to Food Safety
• Global Initiative for Food Safety in Government Facilities
• Improving Food Safety Management Practices
• Geographical Indications, Food Safety, and Sustainability
• Mycotoxin Food Safety Risk in Developing Countries
• Welfare Losses Due to Food Safety Regulation
• Opportunities for the Coregulation of Food Safety: Insights From the United Kingdom
• Contracts in the Supply Chain and Food Safety in International Markets
• Modeling Food Safety Strategies
• Public and Private Food Safety Standards: Facilitating or Frustrating Fresh Produce Growers
• The Economic Forces Driving Food Safety Quality in Meat and Poultry
• Managing Food Safety Modernization: The Produce Industry Perspective
• Free International Food Safety Regulations
• Maximum Residue Limits: Protectionism or Food Safety
• Food Safety Standards and Their Impact on the Small Farms of Developed Countries
• Redesigning Food Safety: Using Risk Analysis to Build a Better Food Safety System
• The Potential of Insurance to Improve Food Safety
• Assessing the Benefits and Costs of Improving Food Safety
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Food safety and security: what were favourite topics for research in the last decade?

The world is faced with the challenge to feed an estimated 9 billion population of the Earth by 2050. To address the scientific evidence for the safety of food, I searched the Web of Science bibliographical and citation database for most cited articles from this research area. The topics with greatest impact on the research community, judged by their annual rate of citations during the last decade, were food-borne pathogens and toxins, with emerging genetic studies and new methods of visualising toxins on surfaces. Epidemiological and survey studies demonstrated that there was systematic effort to document, rapidly detect and control epidemic spread of disease and that these measures decreased the threat to food safety in developed countries, but that there is still much room for improvement. Research relevant for developing countries included the potential molecular targets to alleviate accumulation of arsenic in rice. As in other areas of research and life, human factor seems to be the most important one for the safety of food. The five keys to safer food of the WHO – keep clean, separate raw and cooked, cook thoroughly, keep food at safe temperatures, use safe water and raw materials – are thus still very relevant for the developed as much as the developing world.

The safety of food is an important health, social and economical issue. According to the World Health Organization (WHO), foodborne and waterborne diarrhoeal diseases kill an estimated 2.2 million people annually, 1.9 million of them children (1). Unsafe food can be the cause of or contribute to many diseases, from diarrhoea to some cancers, so that food safety, nutrition and food security are among WHO’s 13 strategic objectives (1). Food safety also has potential impact on at least 4 of the 8 millennium development goals set by the United Nations for 2015 (2): eradication of extreme poverty and hunger, reduction of child mortality, improvement of maternal health, and ensuring of environmental stability. To ensure safer food for health, WHO also developed training materials called ‘Five Keys to Safer Food’, promoting simple health measures based on evidence from scientific research for use of food handlers, including customers, in order to decrease the burden of foodborne diseases (3).

Food and its safety has become the topic of globally increasing research efforts, particularly in view of the growth of human population. The interest of the scientific community in food safety is illustrated by the recent special issue of the Science magazine, which explored the potential of science to tackle the challenge of feeding the estimated 9 billion people who will inhabit the Earth by 2050 (4). The topic stirred a heated debate on the printed and electronic pages of the journal (5). The 2011 crisis at a nuclear power plant after the earthquake in Japan and the detection of radioactivity in certain food samples contributed to the concerns about the safety of food from that area (6). Most recent outbreak of a deadly haemolytic-uremic syndrome in Germany, caused by bacterial contamination of vegetable sprouts (7), also drew the attention to food safety. In view of the attention of the scientific community to the topic of food, I was interested in the scientific evidence for its safety. To assess research published on this topic in the last decade, I searched the Web of Science, bibliographical database that also uses citations to published research as a measure of impact on research community (8).

I performed the search of the Web of Science (WoS), the citation database of the Thomson Reuters, formerly the Institute for Science Information (ISI) (8). WoS was chosen as a widely used citation database (9-12), so that the results of the study could be comparable to other citation analyses. The search was performed on 18 March 2011 and included all databases available in WoS ( Science Citation Index Expanded , Social Sciences Citation Index and Arts and Humanities Citation Index ). The search term was ‘food safety’, as this term is used by the WHO (3) and the time span was limited to the last 10 years (2001–2010). The search was then refined by selecting ‘article’ as the document type. The articles with highest citations rates, defined as the number of citations per year after publication (11), were analyzed. WoS tools were used to present the number of articles and their citations, relevant research areas, leading journals, countries, institutions and funding sources.

To get an insight into the possibly most influential articles in the area of food safety, I identified top 10 articles according to their citation intensity, defined as the average number of citations received per year after the publication date. Because of the different times of publication, the total number of citations at a certain time point may not be the best measure of the article’s visibility and influence, so the citation intensity was taken as the proxy for the interest of the research community for the research, regardless of the time of its publication (11). Only the most recent studies, particularly those published in 2010 would have disadvantaged by such approach (11).

RESULTS AND DISCUSSION

The search retrieved 11 565 out of 14 417 309 indexed items for the 2001–2010 time span. Out of those, 69.6% were designated as ‘articles’ (n=8044) and the rest were ‘reviews’ (13.1% items) ‘proceedings papers’ (10.5%), or other types of bibliographical items ( Table 1 ). Items classified as ‘articles’ by WoS should bring results of original research (11), so that further analysis was performed only for this bibliographical item. As the database retrieved articles and/or citations to some items from 2000 and 2011, citation data for individual articles were manually checked and only the relevant post-publications years up to the end of 2010 were included in the analysis. Descriptive data on the total publications ( Table 1 and Figure 1 ) were presented for all retrieved items because it was not possible to separate citations for outlying years.

Types of items, areas of research and top 10 countries, funding agencies, institution and journals publishing research on food safety in 2001-2010*

*Data from Web of Science (WoS), search performed 18 March 2011. Categorisation of items is according to WoS.

†Percentages were calculated from total number of published items in 2001-2010 (n=11 565) for the type of bibliographical item or the total number of articles (n=8044) for all other items. Percentages for areas of research were not calculated as articles may be assigned to more than 1 area of research.

Number of publications about food safety (blue line), classified as ‘articles’ by the Web of Science , and citations to these publications (green line) in 2001–2010.

Time trends in food safety research publications

The number of articles continually increased over time, from 385 in 2001 to 1316 in 2009 and 1307 in 2010 ( Figure 1 ). These articles received increasing numbers of citation over the years, from 128 in 2000 to 16 018 in 2010 ( Figure 1 ). The number of citations increased more rapidly than the number of published articles, demonstrating the growing interest for and the impact of food safety research. The causes for the increasing trend are not clear, and may include a number of factors, from the increasing number of relevant journals covered by the database; growing number of researchers in this area; increased interest of funders, both public and commercial; increased collaboration in the field, particularly in globally relevant topics, or improved quality of research which generates more and better (and more publishable) data. While it is difficult to assess factors related to the research community, the journal coverage of the Thompson Reuters’ databases increased 22% from 2002 to 2010 (12) and surely contributed to the general increase in publications and their citations.

Most of the published articles were classified into the category of ‘Food science & technology’, followed by a range of related categories, from ‘Biotechnology and applied microbiology’ to ‘Chemistry, applied’ in the top 10 categories ( Table 1 ). Top 10 countries that published most articles in food safety were responsible for 82.6% of all retrieved articles ( Table 1 ). Among them the leader was the USA, followed by England, Germany and Canada. The only developing country that made a significant contribution to this area was China, which may reflect the rising concerns in China over food safety, particularly after the 2008 scandal of milk formulas tainted with melamine (13).Agencies for funding research on food safety were few ( Table 1 ). As most of the published articles did not carry statements on funding, it is difficult to make an objective conclusion on the extent of financial support for food safety research and the interpretation is possible only for those articles that carried funding declaration. The top 10 funding agencies provided support for only 199 of the 8044 articles (2.5%) ( Table 1 ). Among them, the European Commission or the European Union funded most articles (62 articles), followed by the National Natural Science Foundation of China (34 articles).

The top 10 institutions with most published articles were responsible for 9.1% of all publications ( Table 1 ). Among them, 6 were US-based, and non-US based institutions were located in The Netherlands, China, Canada and France ( Table 1 ).

There was no dominating journal among the 10 journals with the highest volume of articles on food safety, which published 18.5% of all retrieved articles ( Table 1 ). The lead was taken by the Journal of Food Protection , which published 336 articles or 4.2% of all retrieved articles. Finally, the dominating language of the publications was English (93.0% of all retrieved articles), followed by German and French (3.6%). All other languages were used by only 3.4% of the retrieved articles.

Most cited publications on food safety

Among the top 10 articles with highest citation intensity there were 3 review articles (14-16) and 6 original research articles (17-23) ( Table 2 ).

Top 10 articles published in 2000-2009 with highest number of citations intensity, presented as the average number of citations per each year after publication*

*Citations were calculated for the years after publication, including the year of publication, up to the end of 2010. The exception was the article by Koopmans and Duizer, which had 1 citation in 2003 although the official paper publication was in 2004.

The review article with the highest citation rate (34 citations per year) was published in the British Medical Bulletin in 2003 and addressed the hazards of heavy metal contamination, predominantly lead, cadmium, mercury and arsenic (14). Cadmium exposure comes mainly from re-chargeable nickel-cadmium batteries, which are often thrown away with the regular garbage, as well as from cigarette smoke. Exposure to mercury occurs via food, mainly fish, while there is no evidence so far that amalgam dental fillings contribute to mercury exposure and poisoning. Lead exposure currently comes primarily from emissions of petrol combustion in vehicles, while the lead-based paints and food containers have been abandoned. Finally, food is the most important source of arsenic poisoning for most populations, although drinking water could be a source of long-term exposure to arsenic.

Two other review articles received an average of 16 citations per post-publication year. The paper published in the International Journal of Food Microbiology in 2004 covered state of the art research on foodborne viruses (15). Norovirus and hepatitis A virus are highly infectious and lead to wide spread outbreaks of disease because they can persist in food manually handled by an infected food-handler and if such food is not heated or treated in other way after handling. Thus, greatest attention in preventive efforts should be given to good manufacturing practice to avoid introduction of viruses during food handling. The article on the control of Listeria monocytogenes (16) in the food-processing environment was published in the Journal of Food Protection in 2002, addressing the problem of large outbreaks of scattered cases after a virulent strain got established in the food-processing chain and thus infected multiple food lots over a short period of production. To increase the safety of ready-to-eat foods, there is a need to establish a sampling programme in the production environment, organization and interpretation of collected data and appropriate response to the positive finding of Listeria contamination.

The article with the highest citation rate (annual average of 44 citations) among all 8044 retrieved articles was published in Nature in 2005 (17), describing the genome sequencing and analysis of Aspergillus oryzae , a fungus used in the production of traditional fermented foods and drinks in Japan. The article shows that the genome of this Aspergillus species acquired specific expansion of genes for secretory hydrolytic enzymes, amino-acid metabolism and amino-acid/sugar uptake transporters, making it a suitable organism for fermentation.

The article ranked as the 3rd among the 10 top publications came from a collaborative group of researchers in Japan and UK and explored the transporters of arsenite in rice plants (18). The article was published in the Proceedings of the National Academy of Sciences USA in 2008 and received an average of 16 citations each year since then. The authors demonstrated that the possible accumulation of carcinogenic arsenite in rice grains, which caused massive poisoning in some Asian countries, was due to two different types of transporters in the rice roots, which are also used for silicone transport. High expression of genes for these two transporters in rice leads to silicone accumulation, which increases yield production, but also increases arsenic accumulation in the grains. The authors suggest that increasing silicone availability in the soil may suppress arsenic accumulation in rice and thus alleviate potential risk of arsenic poisoning.

The next most cited article, published in Nature in 2010 (19) and receiving 21 citations in the same year, described the new methodology for the non-destructive and ultra-sensitive visualisation of single molecules on surfaces. The formation a monolayer of gold nanoparticles as a ‘smart dust’ over surfaces allowed the demonstration of pesticide residues on citrus fruits.

High citation rate was achieved by the article presenting a case study of using a specific kinetic model to describe thermal inactivation of microbial vegetative cells in the food (20). The article was published in the International Journal of Food Microbiology in 2002. Based on published studies on thermal inactivation of microbial agents, the author made a theoretical exploration with a new mathematical model to calculate the necessary time and temperature treatment to pasteurize or sterilize foods.

Research articles describing outbreaks of common food poisoning also reached the top list of citation-intense publications. An epidemiological study of trends in indigenous foodborne diseases and deaths in England and Wales in 1992 to 2000 was published in the Gut in 2002 (21), and attracted an annual average of 15.6 citations. The authors analyzed routinely available surveillance data, special survey data and hospital episode statistics to estimate the burden and trends of indigenous foodborne disease. Between 1992 and 2000, the burden of indigenous foodborne disease fell by 53%.The most important pathogens were campylobacter, salmonella, Clostridium perfringens , verocytotoxin-producing Escherichia coli O157 and Listeria monocytogenes . In 2000, campylobacter still remained the highest threat, and the control of other pathogens was required to lower the mortality rates. A description of prevalence of Campylobacter species , Escherichia coli and Salmonella serovars in retail meat products from Greater Washington DC area in the USA was published in the Applied and Environmental Microbiology in 2001 (22) and received an average of 13 citations annually since its publications. The authors analysed 825 samples of retail raw chicken, turkey, pork and beef meat from supermarkets, and found that retail raw meats were often contaminated with foodborne pathogens. Chicken meat was more contaminated with Campylobacter that any other meat (70% of samples in comparison to 14% in turkey and 1.7% in pork and 0.5% in beef). The authors called for the introduction of stricter measures for ensuring food safety, particular the implementation of hazard analysis of critical control points (HACCP), as well as increased consumer education efforts to ensure food safety at home.

Finally, an article on the toxicity of polybrominated diphenyl ethers (PBDE) in foodstuffs also reached high citation rate and was ranked the 9th on the top 10 list, with 15 citations per year since its publication in the Journal of Agricultural and Food Chemistry in 2003 (23). PBDE is used as a flame retardant and seems to be present in a number of food samples, mostly in meat products and eggs, with an estimated dietary intake for an adult male of 97 ng/d in an area in Spain.

Taking into consideration all limitations of a scientometric analysis of research topics (9-12), the most useful topics in food safety during the last decade, according to their impact in research community, seemed to have been food-borne pathogens and toxins. We have also witnessed the emergence of genetic studies and new sophisticated methodologies for detecting small amounts of toxin residues on surfaces. Epidemiological and survey studies showed that there was a systematic effort to document, rapidly detect and control epidemic spread of disease. Some of these measures decreased the threat to food safety in developed countries, but there is still much room for improvement. Novel areas for improving the safety of food in the developing countries were also opened, such as the study on the potential molecular targets to alleviate accumulation of arsenic in rice. The five keys to safer food of the WHO (3) will remain most relevant for the developed as much as the developing world. As in other areas of research and life, the human factor is the most important one for the safety of food, and cannot be fully replaced by a novel chemical, agricultural or processing technology or gene transfer.

Acknowledgments

Funding: The study was supported in part by the research grant No. 206–1080314–0245 from the Ministry of Science, Education and Sports, Republic of Croatia. The funder had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Ethical approval: Not required.

Authorship declaration: AM conceived and conducted the study, and wrote the manuscript.

Competing interests: The author has completed the Unified Competing Interest form at www.icmje.org/coi_disclosure.pdf (available on request from the author) and declares: no support from any organization for the submitted work; no financial relationships with any organizations that might have an interest in the submitted work in the previous 3 years; no other relationships or activities that could appear to have influenced the submitted work.

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Department of food science and technology: dissertations, theses, and student research.

Cellulosome-forming Modules in Gut Microbiome and Virome , Jerry Akresi

Influence of Overcooking on Food Digestibility and in vitro Fermentation , Wensheng Ding

Development of an Intact Mass Spectrometry Method for the Detection and Differentiation of Major Bovine Milk Proteins , Emily F. Harley-Dowell

Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality , Emily Jundt

Fusarium Species Structure in Nebraska Corn , Yuchu Ma

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat

Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome , Nirosh D. Aluthge

Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions , Marissa Behounek

Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods , Leslie Pearl Cancio

High Pressure Processing of Cashew Milk , Rachel Coggins

Occurrence of Hydroxyproline in Proteomes of Higher Plants , Olivia Huffman

Evaluation of Wheat-Specific Peptide Targets for Use in the Development of ELISA and Mass Spectrometry-Based Detection Methods , Jessica Humphrey

Safety Assessment of Novel Foods and Food Proteins , Niloofar Moghadam Maragheh

Identification of Gut Microbiome Composition Responsible for Gas Production , Erasme Mutuyemungu

Antimicrobial Efficacy of a Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, and Sulfuric Acid Against Salmonella on Inoculated Non-Conventional Raw Chicken Products , Emma Nakimera

Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses , Ashley Newton

Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices , Sara Schlange

Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile , Ben Sidner

Comparative Assessment of Human Exposure to Antibiotic-Resistant Salmonella due to the Consumption of Various Food Products in the United States , Yifan Wu

Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile , Constanza Avello Lefno

INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES , Cyril Nsom Ayuk Etaka

Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts , Walker Carson

Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms , Rhaisa A. Crespo Ramírez

Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates , Elizabeth Drey

Understanding the Roles of Nutrient-Niche Dynamics In Clostridioides difficile Colonization in Human Microbiome Colonized Minibioreactors , Xiaoyun Huang

Effect of Radiofrequency Assisted Thermal Processing on the Structural, Functional and Biological Properties of Egg White Powder , Alisha Kar

Synthesizing Inactivation Efficacy of Treatments against Bacillus cereus through Systematic Review and Meta-Analysis and Evaluating Inactivation Efficacy of Commercial Cleaning Products against B. cereus Biofilms and Spores Using Standardized Methods , Minho Kim

Gut Community Response to Wheat Bran and Pinto Bean , ShuEn Leow

The Differences of Prokaryotic Pan-genome Analysis on Complete Genomes and Simulated Metagenome-Assembled Genomes , Tang Li

Studies on milling and baking quality and in-vitro protein digestibility of historical and modern wheats , Sujun Liu

The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops , Yutong Liu

Pre-Milling Interventions for Improving the Microbiological Quality of Wheat , Shpresa Musa

NOVEL SOURCES OF FOOD ALLERGENS , Lee Palmer

Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients , Tushar Verma

Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices , Xinyao Wei

The Molecular Basis for Natural Competence in Acinetobacter , Yafan Yu

Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality , Mohamed Abdelmoteleb

CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION , Kristina Arslain

EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS , Madhurima Bandyopadhyay

DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS , Abigail S. Burrows

ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS , Jenna Krager

RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS , Soon Kiat Lau

Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease , Armando Lerma

Assessment of Grain Safety in Developing Nations , Jose R. Mendoza

EVALUATION OF LISTERIA INNOCUA TRANSFER FROM PERSONAL PROTECTIVE EQUIPMENT (PPE) TO THE PLANT ENVIRONMENT AND EFFECTIVE SANITATION PROCEDURES TO CONTROL IT IN DAIRY PROCESSING FACILITIES , Karen Nieto

Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3 , Morganne Schmidt

Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska , Esteban Valverde-Bogantes

HIGH PRESSURE THAWING OF RAW POULTRY MEATS , Ali Alqaraghuli

Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2 , Amy Garrison

Formation of Low Density and Free-Flowing Hollow Microparticles from Non-Hydrogenated Oils and Preparation of Pastries with Shortening Fat Composed of the Microparticles , Joshua Gudeman

Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities , Emerson Nolasco

Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains , Caroline Smith

ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION , Liyang Xie

Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant , Carly Rain Adams

Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition , REHAB ALDAHASH

ABILITY OF PHENOLICS IN ISOLATION, COMPONENTS PRESENT IN SUPINA TURF GRASS TO REMEDIATE CANDIDA ALBICANS (A72 and SC5314) ADHESION AND BIOFILM FORMATION , Fatima Alessa

EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS , Paridhi Gulati

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans , Hollman Andres Motta Romero

Implementation of ISO/IEC Practices in Small and Academic Laboratories , Eric Layne Oliver

Enzymatic Activities and Compostional Properties of Whole Wheat Flour , Rachana Poudel

A Risk-Based Approach to Evaluate the Impact of Interventions at Reducing the Risk of Foodborne Illness Associated with Wheat-Based Products , Luis Sabillon

Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper , Sabrina Vasquez

Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility , CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller

Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures , Ana Cristina Arciniega Castillo

WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION , Sandrayee Brahma

Promoting Gastrointestinal Health and Decreasing Inflammation with Whole Grains in Comparison to Fruit and Vegetables through Clinical Interventions and in vitro Tests , Julianne Kopf

Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products , Brandon Nguyen

Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility , Lisbeth Vallecilla Yepez

Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016 , Esteban Valverde-Bogantes

Validation of Extrusion Processing for the Safety of Low-Moisture Foods , Tushar Verma

Radiofrequency processing for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 in whole black peppercorn and ground black pepper , Xinyao Wei

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mohammed Alrugaibah

Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA) , Abigail S. Burrows

Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches , Rachel C. Courtney

Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates , Rhaisa A. Crespo Ramírez

Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products , Charlene Gan

FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE , José Rodrigo Mendoza

Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry , Yulie E. Meneses-González

Studies on asparagine in Nebraska wheat and other grains , Sviatoslav Navrotskyi

Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process. , Juan E. Ortuzar

Edible Insects as a Source of Food Allergens , Lee Palmer

IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING , Franklin Sumargo

Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles , Junsi Yang

The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle , Nirosh D. Aluthge

Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack , Ashley J. Bernstein

Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour , Didier Dodier

Simulation and Validation of Radio Frequency Heating of Shell Eggs , Soon Kiat Lau

Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix , Liya Mo

Inactivation of Escherichia coli O157:H7 and Shiga Toxin Producing E. coli (STEC) Throughout Beef Summer Sausage Production and the use of High Pressure Processing as an Alternative Intervention to Thermal Processing , Eric L. Oliver

A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods , Krishnamoorthy Pitchai

Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System , Monchaya Rattanaprasert

Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process , Shreya N. Sahasrabudhe

PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION , Nidhi Sharma

Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans , Mallory J. Suhr

Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale , Pimsiree Suwan

Influence of Native and Processed Cereal Grain Fibers on Gut Health , Junyi Yang

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC RICH EXTRACTS FROM PINTO BEANS THAT EXERT HIGH ANTIOXIDATIVE ACTIVITIES USING RESPONSE SURFACE APPROACH , Mohammed Aldawsari

Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility , Jennifer A. Arcila Castillo

DEBARYOMYCES HANSENII : A FOODBORNE YEAST THAT PRODUCES ANTI- CANDIDA KILLER TOXIN , Nabaraj Banjara

Characterization of Commercial Probiotics: Antibiotic Resistance, Acid and Bile Resistance, and Prebiotic Utilization , Carmen Lucia Cano Roca

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Food Safety Research Information Office (FSRIO)

About fsrio.

The  Food Safety Research Information Office  (FSRIO) supports the research community by collecting, organizing, and disseminating food safety information in accordance with the Agricultural Research, Extension, and Education Reform Act of 1998.

Explore FSRIO

An introduction to fsrio.

The Food Safety Research Information Office (FSRIO) is aligned with the  Research, Economics, and Education (REE) mission area  of United States Department of Agriculture (USDA). It was created by the  Agricultural Research, Extension and Education Reform Act of 1998   (7 U.S.C.A. & 7654 Sec. 615) and was formally launched on July 2, 2001. 

The mission of FSRIO is to provide the research community and the general public with information on publicly funded, and to the maximum extent practicable, privately funded food safety research initiatives.

The purpose of the FSRIO information products is to prevent the unintended duplication of food safety research and to assist the executive and legislative branches of the Federal Government and private research entities with assessing food safety research needs and priorities. FSRIO works in partnership with a working group that consists of scientific experts in food safety across the USDA.

Key Information Products

Food safety research projects database.

The Research Projects Database provides users with information on current food safety research projects from both U.S. and international government and non-government organizations.

Research Publications (Food Safety)

An automated feed of the latest food safety research publications released from more than 200 peer-reviewed journals, including FDA/USDA specific publications.

Featured Topics

• USDA-FSIS Graduate Student Food Safety Fellowship . Application deadline is 8/14/2024.  
• U.S.-Israel Binational Agricultural Research and Development Fund (BARD)  grants for scientists, graduate and postdoc fellows. 
• ARS student opportunities from usajobs.gov for interns , and those seeking postdoctoral fellowships . Learn about other Temporary and Term positions .
• The HHS, Food and Drug Administration (FDA)  Voluntary Qualified Importer Program (VQIP) application portal .
• USDA, National Institute of Food and Agriculture (NIFA)  Food Safety Outreach Program  grants.
• USDA, National Institute of Food and Agriculture (NIFA)  Agriculture Risk Management Education (ARME)  grants.
• The  April 2024 FSRIO Monthly Newsletter  showcases  Antimicrobial resistance (AMR) resources .
• The  February 2024 FSRIO Monthly Newsletter  showcases  articles relevant to E.coli .
• The  January 2024 FSRIO Monthly Newsletter  has been released, showcasing articles relevant to chemical contaminants   available in the  Research Publications  section.
• Growers can find county-level temperature changes through a new zone map on the USDA ARS Freeze Date Tool .
• Dairy producers can enroll in the USDA 2024 Dairy Margin Coverage Service .
• The USDA Economics, Statistics and Market Information System (ESMIS) ’s World Agricultural Production database includes "monthly reports on crop acreage, yield and production in major countries worldwide."
• The USDA Science and Research Strategy, 2023-2026: Cultivating Scientific Innovation [PDF, 48 pages]  presents a near-term vision for transforming U.S. agriculture through science and innovation, and outlines USDA’s highest scientific priorities.

Historic records provide new insight

• Jul 17, 2024

FSIS Issues Public Health Alert for Ineligible Meat and Poultry Products Illegally Imported from the Philippines

• Jul 10, 2024

FDA Roundup: June 21, 2024

• Jun 21, 2024

Vitakraft Sun Seed Recall of Sun Seed Vita Prima Hedgehog Food Due to Possible Salmonella Health Risk

Frequently asked questions (faqs).

The United States Department of Agriculture (USDA) manages the  Predictive Microbiology Information Portal (PMIP) [ars.usda.gov]  to assist food companies in the use of predictive models. This portal contains:

• The  Pathogen Modeling Program (PMP) [ars.usda.gov]  a package of models that predicts the growth and inactivation of foodborne bacteria under variable environmental conditions.
• The  ComBase [ars.usda.gov] , a database of quantitative microbiological or kinetic data collected from different laboratories.
• USDA Food Safety and Inspection Service (FSIS) maintains the  Kitchen Companion [PDF, 50 pages]  and the  Food Safety Basics resources [fsis.usda.gov] .
• North Dakota State University (NDSU) has a  Food Storage Guide [PDF, 16 pages]  available online.
• Food Marketing Institute maintains the  FoodKeeper [fmi.org]  application with helpful hints about food preparation, handling, and storage.
• National Center for Home Food Preservation (NCHFP) maintains a website that focuses on  canning and other means of preservation [nchfp.uga.edu] .

Biosensor technology is used for the rapid detection of pathogens in our food supply. Please visit   the   U.S. Food and Drug Administration's   New Era of Smarter Food Safety [fda.gov]  resource for more information.

The United States Department of Agriculture (USDA), the Food and Drug Administration (FDA), the Environmental Protection Agency (EPA), and the Center for Disease Control and Prevention (CDC) are the United States government agencies that regulate food safety.

• AskUSDA [usda.gov]
• Food Safety and Inspection Service (FSIS) [fsis.usda.gov]
• Animal and Plant Health Inspection Service (APHIS) [aphis.usda.gov]
• USDA Agricultural Marketing Service (AMS) [ams.usda.gov]
• Small Business Assistance [fda.gov]
• Contact us [cdc.gov]
• Contact us about Agriculture [epa.gov]

Use the National Agricultural Library's  Ask a Question  form. 

Questions are answered by  FSRIO  Technical Information Specialists with expertise in food safety.

Phone:   (301)504-5022

To sign up for the ARS  Food Safety and News  Listserv go to  USDA Agricultural Research Service (govdelivery.com)

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150+ Food Research Paper Topics Ideas for Students

When writing a research paper on food, there are many angles to explore to choose great research topics about food. You can write argumentative essay topics on food processing methods or search for social media research topics . Moreover, the food industry is advancing, and food styles are changing – another inspiration for an outstanding research topic about food. In other words, if you are looking for your ideal topic for food research , there are many places to look.

How to Choose the “Ideal” Food Research Topics

150+ ideas of experimental research titles about food, research title about food processing.

• Interesting Research Topics on Fast Food

Research Title about Food Industry

Research title about cookery strand brainly, trending experimental food research topics, research title about food safety, research title about food innovation for college students, thesis title about food safety for an a+ paper, attention-grabbing research title about baking, fascinating research topic about cookery, research topic about cookery strand for presentation, fun-to-write research topics related to food, example of thesis title about food and beverage, example of experimental research about food, contemporary food processing research topics.

Nevertheless, it can be hard to decipher what characterizes a good example of a thesis title for food. Hence, this article will briefly explain what factors to look for in a research title about food so-to-speak. Then, we will provide up to 150 food topics you can explore.

Personal interest is a vital factor to consider when sourcing the best thesis title about food . If you’re choosing a research title about cookery, you want to ensure it is something you’re interested in. If you’re unsure where your interest lies, you can check out social issues research topics .

Also, the availability of information on the topic of food is important in any research, whether it’s a thesis statement about social media or nutrition topics . Furthermore, choose several food topics to have options if one thesis about food doesn’t work out. Last but not least, ensure your chosen topic about food is neither too broad nor too narrow.

If you are unsure what title about food to work on for your research paper, here we are. Below are some of the best examples of thesis titles or professional thesis writers about food for students and researchers.

• Plant sterols in treating high cholesterol
• Is skipping breakfast healthy?
• Macrobiotic diet: advantages
• Food trendmakers
• Chocolates and emotions: the connection
• Are trans fats carcinogenic?
• Does green tea burn calories?
• Humble lentil: a superfood?

Interesting Research Topics Fast Food

• Fast foods: impact on living organisms
• Food court restaurants
• Misconceptions about fast foods
• Is McDonald’s healthy?
• Fast food: a social problem?
• National cuisine
• Fast food: effect on the liver
• Fast food education
• Students’ nutrition
• Fast food in children’s diet
• Food and 3D virtual reality
• The contemporary hotel industry
• Food and fashion
• Food in different cultures
• Can food be used for cultural identification?
• Trends in food box consumption
• Information innovation in the food industry
• The food industry in developing countries
• Proper nutrition
• History and origin of food traditions
• Can dietary supplements increase bone density?
• Why nutrition science matters
• Organic food: impact on nutrition
• Antimicrobial resistance
• Services ensuring food safety in the US
• Food safety violations in the workplace
• pH balance impacts flavor
• Animal testing should be abolished
• Does overeating suppress the immune system?
• Lifestyle-related chronic diseases
• Food justice
• Government’s involvement in food justice
• Dietary deficiencies
• Spice rack organization
• Nutrients for body development
• Milk for kids: more or less?
• Organic food and health
• Animal-sourced foods: beneficial or dangerous?
• Continental dishes
• Continental dishes vs. Indian spices
• Food factor in national security
• Junk food vs. healthy food
• Environmental food safety
• Safety and control of food colors in the food industry today
• Criteria and scope of food security
• Ensuring food security
• Cooking technology
• Food quality of agricultural raw materials
• Problems and solutions to food safety
• Food security: the theory and methodology
• Recent labeling food innovations
• Health benefits of genetically modified foods
• The vegetarian diet
• Caloric foods
• Fast food affects on health
• Food allergies
• Fast foods: nutritional value
• Food in the 21st century
• The Slow Food movement
• Doughnut’s history
• Food safety: role in gene pool preservation
• Controlling synthetic colors used in food
• Food assessment and control
• Food: its influence on pharmacotherapy’s effectiveness
• Human rights to balanced nutrition
• Quality of food products in urban areas
• Food in rural areas vs. urban areas
• Food security in Uganda
• Food safety: developed vs. developing countries
• Food factor in biopolitics
• Corn starch in baking: the importance
• Bacteria concerns in baking: Clostridium botulinum
• Normal butter vs. brown butter
• Matcha in Japanese pastry
• Sweet in baked desserts
• Effect of flour type on cake quality
• Sugar vs. stevia
• Why so much sugar in packed cakes?
• Carob is use in baking
• Coca-Cola baking: is it safe?
• Cooking schools
• Protein food preservation
• Food preservation techniques
• Vegan vs. non-vegan
• Caffeine in drinks
• Plastic and food quality
• History of carrot cake
• Turmeric: health properties
• Japanese tea ceremonies
• Healthy sugar substitutes
• The popularity of plant-based diet
• Food steaming: history
• CBD-infused foods
• Achieving the umami flavor in cooking
• Climate and diet
• Quick-service restaurants: impact on life expectancy
• Drinking and Judaism
• Chinese tea: a historical analysis
• Meat canning
• Resistance of meat to antimicrobials
• Eliminating botulism
• Reducing food allergies
• Avian influenza
• Vitamin D nutrition: the worldwide status
• Nutritional supplements are available for the poor
• Food science: importance in human nutrition
• Amino acids and muscle growth
• Poor nutrition and bone density
• Women and diet
• Tea vs. coffee
• Is tea addictive?
• Cholesterol: myths
• Sugar vs. sweeteners
• Keto diet: effect on health
• Food sensitivities in children
• African superfoods
• Spirulina: the properties
• Wine in French cuisine
• Garlic and onions
• Stored foods
• Preventing food poisoning
• Food addiction
• How to fight against food waste
• Aqueous environment: the toxicity
• Fast food in hospitals
• The risks associated with junk
• Food culture and obesity
• The link between fast food and obesity
• Burgers: are they sandwiches?
• Food additives
• History of curry
• Freezing dough: impact on quality
• Best pizza Margherita recipe
• Making low-calorie food tasty
• Jamaica and British cuisine
• Picked food in India
• How to eat eggs
• Egg poaching
• Italian pasta: types

From food innovation research titles to food sustainability research topics , there are many areas of the food industry to explore. With the list of topics and tips for choosing a topic provided here, finding your ideal topic should be easier.

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Five food safety precautions to follow this summer

It’s the season of backyard barbecues, family picnics and weekend camping trips, opportunities to enjoy eating meals outside.

If you’re not careful, though, your outdoor meal could come with unwanted guests: Campylobacter, salmonella and E. coli, to name a few.

These invisible, odourless and tasteless bacteria thrive in warm weather, which can cause food to become contaminated with illness-causing microbes.

And depending on where you are, you may be without the safety controls of your kitchen such as temperature-controlled cooking, refrigeration and washing facilities.

With much of the country experiencing higher-than-normal summer temperatures, it’s important to be extra vigilant about safe food handling practices.

Here’s a food safety primer for the warm weather months and the rest of the year, too.

Food poisoning: prevalence, symptoms, who’s at risk

According to Health Canada, more than four million Canadians get food poisoning every year.

Food poisoning, or food-borne illness, occurs when you eat food or drink water that’s been contaminated by bacteria, bacterial toxins, viruses or parasites. Most cases are caused by bacteria.

Common symptoms of food poisoning include nausea, vomiting, abdominal cramps, diarrhea, fever and headache. Symptoms can start within hours of eating the contaminated food or several days later.

Individuals at greater risk for food-borne illness include children younger than five, adults aged 65 and older, people with weakened immune systems and those who are pregnant.

Foods can become contaminated at any point – the farm, the processing plant, during transport or at home. The most common cause of food contamination is poor food handling.

Practice the following strategies to guard against food poisoning.

Keep everything clean

Wash your hands, utensils, cutting boards and countertops with hot soapy water before and after handling foods. Bring hand soap and water with you to picnics and campsites.

Rinse and gently run fresh fruit and vegetables under cool running water to remove dirt and residue. Before cutting, use a clean vegetable brush to scrub ones that have firm skin or rind.

Every month, clean the crisper drawers in your fridge with hot, soapy water and then sanitize using a disinfectant cleaner or a mixture of bleach and water (1.5 teaspoons of bleach per 8 cups of water).

Don’t cross-contaminate

To prevent unintentionally spreading bacteria from one food to another, separate raw meat, chicken, fish and eggs from other foods in your fridge. Ditto for your grocery cart, grocery bags, and picnic cooler.

Use separate cutting boards and utensils for raw and cooked foods.

Use a digital food thermometer

To kill harmful bacteria in raw meat, it needs to be cooked to a safe internal temperature. You can’t tell if your beef burger or chicken breast is safe to eat by its colour or texture, so the reliable way is to test using a digital food thermometer.

Cook to the following safe internal temperatures: beef burgers 71°C (160°F), turkey burgers 74°C (165°F), chicken pieces 74°C (165°F), pork sausages 71°C (160°F), fish 70°C (158°F).

If you want to reuse some of the marinade used on raw meat as a sauce for the cooked food, boil it first to kill any harmful bacteria. Always marinate meat in the fridge.

The safe ways to defrost meat are in the fridge, in cold water or in the microwave. If thawing in cold water or the microwave, cook immediately after. Never defrost meat at room temperature on the kitchen counter.

Watch the clock: the one-hour rule

Illness-causing bacteria multiply rapidly in a temperature range of 4°C (40°F) and 60°C (140°F), known as the “danger zone.” In fact, bacteria can double in number in just 20 minutes.

In hot temperatures (above 32°C or 90°F), don’t leave food sitting outdoors for more than one hour. For temperatures that are less hot, don’t let food linger outside for longer than two hours.

Transport foods safely

Place cold food in a cooler with plenty of ice or frozen gel packs to maintain a constant cold temperature. Pack foods first that you’re likely to use last.

Pack drinks in one cooler and perishable foods in another so perishable foods won’t be exposed to warm air every time someone grabs a cold drink.

Transport your cooler in the back seat of an air-conditioned car, not the hot trunk. At the picnic or campsite, keep it out of the sun.

Leslie Beck, a Toronto-based private practice dietitian, is director of food and nutrition at Medcan. Follow her on Twitter @LeslieBeckRD

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AW Farms Recalls Ready-To-Eat Hot Dog Products Produced Without Benefit of Inspection

Fsis announcement.

WASHINGTON, July 15, 2024 – AW Farms, an Argillite, Ky., establishment, is recalling approximately 6,900 pounds of hot dog products that were produced without the benefit of federal inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The ready-to-eat hot dogs were produced on various dates since approximately May 30, 2024, and have a shelf-life of 45 days. The following products are subject to recall [ view labels ]:

• 10-lb. boxes containing two 5-lb. vacuum-packed packages containing “FRENCH CITY FOODS 6” 12-1 HOTDOGS” and “PACKED ON” with various dates since approximately May 30, 2024, represented on the label.
• 10-lb. boxes containing two 5-lb. vacuum-packed packages containing frozen “PORK, BEEF, DEXTROSE, SALT, SUGAR MAPLE GEO BROWN ALL MEAT HOTDOGS” and “PACKED ON” with various dates since approximately May 30, 2024, represented on the label.
• 10-lb. boxes containing two 5-lb. vacuum-packed packages containing frozen “GEO BROWN ALL BEEF HOTDOGS” and “PACKED ON” with various dates since approximately May 30, 2024, represented on the label.

The products subject to recall bear establishment number “EST. 47635” inside the USDA mark of inspection. These items were shipped to restaurant and hotel locations in Ohio and West Virginia. 

The problem was discovered when FSIS was notified by a state public health partner about these products. FSIS investigated and determined that the hot dog products were produced and distributed without the benefit of federal inspection.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider. 

FSIS is concerned that some product may be in restaurants’ or hotels’ refrigerators or freezers. Restaurants and hotels are urged not to serve these products. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at  www.fsis.usda.gov/recalls .

Consumers and members of the media with questions about the recall can contact AW Farms at [email protected] .

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or send a question via email to [email protected] . For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/ .

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Distribution list, company information, aw farms, llc dba aw meat house.

Argillite, KY

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Processing category.

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• Xi Jinping is trying to love-bomb China’s entrepreneurs

It will take a lot more to win back their broken hearts 

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C hina’s leader , Xi Jinping , worries about “black swans” (unexpected crises) and “grey rhinos” (big problems that are ignored). Recently he has been fretting about vanishing unicorns, too. In May he asked a group of bosses to explain why fewer Chinese startups were turning into these beasts: privately held startups with a valuation of a billion dollars or more. In June the State Council, China’s cabinet, acknowledged that investors were fearful of putting money into risky new ventures and that it was difficult to cash out.

Reviving China’s flagging entrepreneurial spirits has become urgent. As this article was published, the Communist Party’s Central Committee ended a four-day meeting in Beijing. The meeting decided to “place reform in a more prominent position”. During the event new data added to gloom, showing that gdp growth in the second quarter of 2024 slowed to 4.7% year-on-year. Successful startups could boost growth and technological self-sufficiency, which are key party aims.

China used to breed many unicorns. Between 2016 and 2018 the country created at least as many as America and three times more than the rest of the world. But so far this year China has produced only half as many new billion-dollar startups as America. The total in 2024 is likely to be less than one-third of the number in 2021, when China begat a record 109 unicorns. A global slowdown in startup activity is only partly to blame.

In 2020 Mr Xi began worrying about a “disorderly expansion of capital” as tech giants moved into businesses over which the state wanted tight control. Regulators lashed out, alarming entrepreneurs and investors. In 2021 China forced Didi, a ride-hailing app, to delist in America over data-sharing concerns. Offshore listings have become frowned upon, while domestic ones have dried up. The value of onshore initial public offerings ( ipo s) fell by 84% in the first half of 2024 compared with the same period last year. One reason is that regulators curbed them in an effort to buoy China’s sagging stockmarkets.

The environment has become so forbidding that some firms are switching nationality. Joshua Xu is the kind of ambitious entrepreneur that Mr Xi will need to encourage. Four years ago Mr Xu founded HeyGen, an artificial-intelligence startup in China. In 2022, however, he moved the firm to Los Angeles to get easier access to capital and advanced computer chips. Last month, during its latest funding round, HeyGen’s worth shot up to $500m. That means it is halfway to becoming a unicorn, but an American one. Hundreds of other startups have moved abroad.

The Chinese government may now see the error of its ways. Mr Xi and the prime minister, Li Qiang, have been meeting entrepreneurs, urging them to invest and innovate. But reviving the unicorn scene is not straightforward. The original boom depended on American investment funds, often staffed by executives with Chinese roots. Seven in every ten Chinese unicorns have foreign, mainly American, backing. A single firm, HongShan, had a hand in 96 of 369 Chinese unicorns, according to kpmg , an accountancy firm. HongShan was part of Sequoia Capital, a renowned Silicon Valley venture capital ( vc ) firm, until it split off in 2023 as tensions rose between China and America.

Attracting Silicon Valley cash is much harder now. American funds investing in China face greater scrutiny and policy uncertainty. For example, draft rules published on June 21st by the treasury department ban some investments in Chinese artificial intelligence, expanding America’s security net to include outbound capital flows. Reflecting these risks, this year foreign investors are on track to fund fewer Chinese startups than in any other of the past ten years. Data from avcj , a research firm, suggest they have provided only one-fifth of vc funding in 2024, down from two-thirds between 2014 and 2021.

As a substitute the government wants to replace foreign cash with more of its own, through state-backed vehicles known as guidance funds that invest directly and back other vc firms. In last month’s State Council directive, the government promised to make it easier for Chinese firms to list at home, and abroad too, if they are not in sensitive industries. The change of tone has had some effect: within days of the pivot in June a handful of ipo applications in mainland China were accepted. Yet the state’s growing role in filling the gap left by the exit of foreign capital is amplifying a different set of fears.

Mr Xi favours “new productive forces” (party-speak for favoured cutting-edge tech industries) which may distort the allocation of venture capital. “Our job all day,” says one fund manager in Beijing, “is to figure out where the government is going to be investing and bet on it.” And investors who lose money, as vc s often do, risk graft charges when using state funds. Li Bo of Peking University and fellow academics write that some fund managers are willing to forgo millions of dollars in government money rather than involve the state.

Entrepreneurs remain pessimistic. Even within the bureaucracy there are misgivings. In a blog last month a government researcher in Beijing outlined the tensions inherent in China’s stance on startups. Officials must balance a push for self-reliance with the need to stay open to foreign capital, and enforce tough regulatory controls while maintaining business confidence. The government has woken up to the scale of the problem, but the fix for how to reconcile its contradictory goals is proving as elusive as one-horned beasts. ■

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This article appeared in the China section of the print edition under the headline “Love-bombing entrepreneurs”

China July 20th 2024

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