In a significant scientific breakthrough, researchers from the University of Alberta have introduced an innovative technique using atmospheric cold plasma to effectively decrease mycotoxin levels in wheat and barley grains, [...]
The Environmental Working Group (EWG) has released its annual "Dirty Dozen" list, highlighting produce with high pesticide content.
The report shows that approximately 95% of non-organic strawberries, leafy greens (e.g. spinach [...]
The US Environmental Protection Agency (EPA) has recently presented its preliminary risk evaluation for formaldehyde, a chemical compound found naturally and in various consumer products, under the Toxic Substances Control Act (T [...]
A new scientific article, recently published in the peer-reviewed journal Environmental Science & Technology, sheds light on the presence, migration, and hazards of per- and polyfluoroalkyl substances (PFAS) in food packaging and other food c [...]
A recent study published in the peer-reviewed journal Environmental International has shed light on the potential health risks associated with the consumption of plant-based meat alternatives.
While the [...]
In a significant breakthrough, scientists at the University of Rochester have developed an electrochemical approach that promises to revolutionize the remediation of per- and polyfluoroalkyl substances (PFAS) in our environment. &nbs [...]
“Education of consumers, healthcare providers, food business operators, risk assessors and risk managers is critical to PAL management” (FAO/WHO 2021)
Introduction
What is PA [...]
Nowadays, we are exposed to thousands of chemicals in our daily lifes by many pathways of exposure, for example, by ingestion of food and water, inhalation of air and dust, de [...]
How to apply and adjust processes to achieve levels of acrylamide as low as reasonably achievable below the benchmark level.
Cooking is an ancient practice that improves organoleptic properties of foods, nutrient bioavailability, [...]