Although the United States food supply is generally considered one of the safest in the world, foodborne illnesses remain a concern. Each year, millions of Americans become ill and as many as 5000 die from foodborne infections. The United States Department of Agriculture estimates that medical treatment and productivity losses associated with foodborne illnesses cost as much as $37 billion annu...

High annual losses of honey bees, as well as range reductions and local extinctions of wild and native pollinator species, are concerning because bees are important plant pollinators [1]. Approximately one-third of the typical Western diet requires bee pollination, and honey bees (Apis mellifera) are the primary pollinators of numerous food crops, including fruits, nuts, vegetables, and oilseed...

To clarify the cooking losses of minerals (sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, copper), various food materials were analyzed before and after cooking, and the following results were obtained. (1) The mineral contents of cooked foods in mass cooking were on an average about 60-70 percent of those in raw or uncooked foods. (2) Cooking losses were particularly...

I. In the wild, red grouse live largely on heather, a high-fibre (25 :(,), low-protein (7 %) food. Digestibility trials were carried out under semi-natural conditions, with magnesium as a digestibility marker. T w o trials w-ere done, one in autumn and one in spring. 2. Digestibility of the dry matter varied from 21 to 30 ”/o and metabolizable energy from 1.1 to 1.6 kcal/g. Thcse variations wer...

Recalls of meat, poultry and processed eggs occur under the supervision of the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS). Typically, meat and poultry products that have already been shipped and distributed into the market and are suspected of being potentially hazardous to public health, are voluntarily recalled by firms either by their own initiative or at the ...

I. In order to reinvestigate the classical concept of specific dynamic action of food, the thermic effect of ingested glucose (jo g) or essential amino acids (50 g) or both was measured in seven healthy male subjects dressed in shorts, by using both direct and indirect calorimetry simultaneously. Experiments were performed under conditions of thermal comfort at 28”. 2. Energy ‘balance’ (heat pr...

Policies that would create net benefits for society that contain salient costs frequently lack enough support for enactment because losses loom larger than gains. To address this consequence of loss aversion, we propose a policy-bundling technique in which related bills involving both losses and gains are combined to offset separate bills’ costs while preserving their net benefits. We argue thi...

Although most conservation efforts address the direct, local causes of biodiversity loss, effective long-term conservation will require complementary efforts to reduce the upstream economic pressures, such as demands for food and forest products, which ultimately drive these downstream losses. Here, we present a wildlife footprint analysis that links global losses of wild birds to consumer purc...

(eds M.C.S. Wopereis et al.) 229 In the search for sustainable management options to increase food security, an overall challenge is to increase yields and decrease losses during production and harvest without harming the environment and resource base for future generations of farmers and consumers. As such, integrated pest management (IPM) plays a key role in the context of sustainable agricul...

The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased li...