— OPINION —

By Wendelyn Jones, PhD

According the United Nations Industrial Development Organization Corporate Social Responsibility is a management concept whereby companies integrate social and environmental concerns into their business  operations and stakeholder interactions. 

At IAFNS, we believe that food safety efforts — which can often be thankless tasks – should count in CSR tallies at companies. CSR is generally understood as the way through which a company achieves a balance of economic, environmental and social imperatives — the “Triple Bottom-Line Approach.” CSR can take many forms, from community volunteering to support of local charities to company programs and

Continue Reading Corporate Social Response-Ability: Safety commitments in the food and beverage ecosystem

By Wendelyn Jones

Significant resources have been invested in public health campaigns to reduce sodium intake to improve health, but dietary intake remains high, threatening safe eating habits. 

Guidance from public health authorities indicates we should consume less than 2,300 milligrams (mg) of sodium per day, but Americans average 3,400 mg daily. So, what options remain? It has been suggested that instead of encouraging North Americans to eat less sodium, reducing the level of sodium in our food supply could be a key strategy. 

A recent systematic scoping review of hundreds of studies was conducted to explore sodium reduction strategies

Continue Reading Is changing ingredients the best option to maintain safety and combat salty diets?

CONTRIBUTED

By Wendelyn Jones
Institute for the Advancement of Food and Nutrition Sciences

While IAFNS continues its research on pathogens in low-moisture foods recently covered in Food Safety News, there are other elements of our food safety program that deliver public benefit.  Notably, IAFNS addresses heavy metals through several programs that reflect the input of university, industry and government advisers – the triad that informs IAFNS governance and activities as we advance food safety and nutrition sciences.

A Framework for Heavy Metal Exposure Reduction in Human Diets — Heavy metals such as lead, cadmium, mercury and arsenic are ubiquitous

Continue Reading Food Safety in Focus: IAFNS addresses heavy metals in foods