Every year, about 15 people die after eating raw oysters tainted with a bacterium that has no effect on healthy diners but can be deadly to those with HIV, cancer, liver disease or otherwise compromised immune systems. The deaths are easily preventable.

In a research report published in the November 2009 issue of the journal GENETICS (http://www.genetics.org), scientists show how a family of genes (1-aminocyclopropane-1-carboxylate synthase, or ACS genes) are responsible for production of ethylene.

The International Rice Research Institute (IRRI) is asking scientists from all over the world to join in its vision of sequencing the genomes of the more than 109,000 different types of rice contained in the International Rice Genebank. IRRI said that the information will help rice breeders and farmers worldwide breed and develop new and improved rice varieties.

The European Food Safety Authority (EFSA), EU's top food watch dog, issued a statement in 2007 on Bayer's application for the market authorization of its genetically modified herbicide-resistant LLRice62 for food/feed uses, import and processing in the European Union.

The idea of Chapman calling others amateurs is amusing. P.J. O’Rourke wrote a National Lampoon column about how amateur drunks throw up on other people’s shoes. In Champan’s case, it would be other people’s rose bushes. That’s us, in 2000, at my house in Guelph. He barfed in the bushes.

Traduzido por Manoelita Warkentien Destaques do folheto: -    O peru festivo das refeições comemorativas tem sido ligado a manifestações de salmonelose e campylobacteriose. -    Limpe e higienize os utensilios e superficies de trabalho após o manuseio do peru cru a ser cozido.

Food Alert: for Information Ref: 33/2009 The public will wish to be aware that Tesco Stores Ltd is withdrawing two batches of their own brand wholegrain brown rice due to possible contamination with insects.

Weigh the newspaper and magazine coverage and you might think the meat industry has little concern about food safety issues.

Triangle -- Thanksgiving is an opportunity to share a meal with loved ones, but it is also a time when small mistakes in the kitchen can lead to foodborne illness. Dr. Ben Chapman, food safety specialist and assistant professor of food science at North Carolina State University, can offer suggestions to ensure your Thanksgiving meal is a safe one.