Americans are getting about one-third of all their daily calories from the “empty calories” of snack foods – that is, from solid fats and added sugar of little nutritional value, according to the USDA’s Agricultural
Three U.S. Department of Agriculture scientists were recently named to the Agricultural Research Service (ARS) Science Hall of Fame, including zoologist Ronald Fayer who has done a broad range of work in food and water
Researchers at the U.S. Department of Agriculture are conducting promising research looking at the role citrus byproducts could play in reducing pathogens in cattle.
And, luckily, cows seem to really like orange peels.
Scientists with the U.S. Department of Agriculture’s Agricultural Research Service (ARS) working at the Environmental Microbial and Food Safety Research Laboratory in Beltsville, Maryland, have developed and patented an advanced scanning system to be used
When considering the best time of year to eat oysters, clams, mussels, and other mollusks, consumers may often hear the advice, “Never eat shellfish unless there is an R in the month.” This rule of
Before the sun came up in Washington, DC Saturday the House passed a continuing resolution–with $61 billion in budget cuts–to fund the government from March to September. Key food safety agencies, including the U.S. Food
Preliminary studies by Tara H. McHugh, a food technologist and research leader at the Agricultural Research Service (ARS) Processed Foods Research Unit at the Western Regional Research Center in Albany, California, along with her research…
Continue Reading Studies Show Benefit of UV Light on Fresh Produce
Not exactly a household word, Campylobacter is nonetheless one of the top five infectious organisms causing foodborne illness and ranks among the top four foodborne pathogens when it comes to sending its victims to the