New research finds soy can limit growth of Listeria

Soybeans are known for their essential amino acids, high protein content and as a good source of fiber and calcium. But, it turns out, soy also has the ability to naturally protect people from foodborne illnesses such as Listeria.

Recent research from the University of Guelph in Ontario, Canada found soy can limit the growth […]

New, low-allergen soybean developed

Those allergic to soy may now have a new alternative thanks to a group of researchers who have created a low-allergen variety of the food. This variety, named Triple Null, has reduced amounts of the three proteins that are responsible for soy’s allergic properties.

According to an article, this discovery comes after more than a […]

New studies point to why and how of food allergies

Food allergies are on the rise—and quickly. In recent reports from the U.S. Centers for Disease Control and Prevention, food allergy rates in children younger than 18 grew about 18% between 1997 and 2007. Many of these food allergies can be narrowed down to a few types of food (peanuts, eggs, milk, tree nuts, wheat, […]

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Food safety

Compliance guidelines for controlling Salmonella in market hogs now posted – USDA’s Food Safety and Inspection Service (FSIS)

The guidance comes after Salmonella outbreaks associated with pork products.

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