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Food News


THIS SECTION IS FOR NEWS AND INTERESTING STORIES RELATED TO FOOD, NUTRITION AND FOOD PROCESSING. THEY ARE NOT NECESSARILY RELATED TO KOSHER BUT MAY BE OF INTEREST TO THE KOSHER CONSUMER, MANUFACTURER OR MASHGIACH.

Researchers Debunk “Five-Second Rule"

September 12, 2016: The FoodIngredientsFirst and Barfblog:

"Rutgers researchers have disproven the widely accepted notion that it's OK to scoop up food and eat it within a "safe" five-second window. Donald Schaffner, professor and extension specialist in food science, found that moisture, type of surface and contact time all contribute to cross-contamination. In some instances, the transfer begins in less than one second. Their findings appear online in the American Society for Microbiology's journal, Applied and Environmental Microbiology
The type of surface is also a factor. Carpet has very low transfer rates compared with those of tile and stainless steel, whereas transfer from wood is more variable.
"So while the researchers demonstrate that the five-second rule is 'real' in the sense that longer contact time results in more bacterial transfer, it also shows other factors, including the nature of the food and the surface it falls on, are of equal or greater importance." The U.S. Dept. of Agriculture (USDA) has announced an enhanced funding partnership with Israel to better leverage new agricultural research for mutual scientific benefit. The updated agreement is administered by the USDA National Institute of Food and Agriculture (NIFA) and the U.S.-Israel Binational Agricultural Research and Development Fund (BARD)."
"Beginning in early 2017, Israeli scientists can align their research with fiscal year 2016 NIFA-funded competitive grant research projects of mutual benefit to both nations. This new opportunity builds on an existing 2013 NIFA-BARD agreement to promote joint research, which has already resulted in the development of a model wastewater reuse program and analysis of hydrophobic soil in dry climates."
"Through this agreement, U.S. scientists have two ways to collaborate with Israeli researchers either through new joint research projects or by coupling Israeli scientists’ new projects to NIFA projects on the same topic. In both cases the Israeli scientists will receive funding through BARD, and the U.S. scientists will receive funding through NIFA. The resulting research will amplify both the funds and knowledge base to strengthen research outcomes. Some of the research areas of interest for this U.S.-Israel collaborative initiative include food security, water for agriculture, food safety, sustainable bioenergy, and bioproducts."

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