Textural properties provide information on the ingestibility, digestibility and state of ripeness or decay of sources of nutrition. Compared with our understanding of the chemosensory assessment of food, little is known about the mechanisms of texture detection. Here we show that Drosophila melanogaster can discriminate food texture, avoiding substrates that are either too hard or too soft. Man...

Global hunger is on the rise (FAO, 2009). The number of those that are undernourished has increased steadily over the past decade reaching 1.02 billion people in 2009 (FAO, 2009), and remaining near this total over the past two years. The Millennium Development Goal to reduce world hunger by half by 2015 will likely not be met with current observed trends according to a recent UN report on food...

With business as usual, neither the World Food Summit Goal nor the 2020 Vision will be achieved. The lecture identifies the key driving forces that will influence the prospects for sustainable food security in coming years and proposes a set of high priority policy actions. Both the World Food Summit Goal and the 2020 Vision can be achieved but only if appropriate policies are followed within a...

Background: Simplified and reliable tools for individual and household diet quality assessment have been found helpful to reduce cost of the dietary survey. The main objective of this study was to determine the household’s diet profile in the Centre-West Region of Burkina Faso. Methods: A cross-sectional study was conducted on household food consumption using the last seven days recall. Food co...

The Food and Drug Administration (FDA or we) is issuing this final rule to require domestic and foreign food facilities that are required to register under the Federal Food, Drug, and Cosmetic Act (the FD&C Act) to address hazards that may be introduced with the intention to cause wide scale public health harm. These food facilities are required to conduct a vulnerability assessment to identify...

Introduction: Health organizations are required to raise people’s awareness about foodborne diseases and to control and prevent these diseases. Training courses held by guilds are aimed to enhance food hygiene in the society. The present study was conducted to determine the effect of training courses on the awareness, attitude, and performance of confectionery, bakery, and restaurant workers. ...

background and objectives: staphylococcal food poisoning is a gastrointestinal disease, which is caused by consumption of contaminated food with enterotoxins produced by staphylococcus aureus (ses). milk and its products are known sources of food borne diseases. this study was carried out to evaluate the prevalence of enterotoxigenic s. aureus strains in organic milk and cheese in tabriz - iran...