In his May 2011 article “Test-Tube Burgers,” Michael Specter, science writer for the New Yorker, wrote about research into producing meat for human consumption in laboratories. Researchers have been experimenting with lab-grown meat for 10 years. Specter recently traveled to labs in the Netherlands and North Carolina to meet with scientists who
UW scientists use technology to tackle food-borne illnesses
University of Wisconsin-Madison reports that on its journey to your dinner plate, food is vulnerable to contamination along the way. Usually, it arrives at its final destination without picking up dangerous microbial hitchhikers-but not always.
According to estimates from the U.S. Centers for Disease Control and Prevention, food-borne pathogens account for 76 million illnesses, 325,000 hospitalizations and 5,000 deaths in the United States each year. As the food industry continues to globalize, food safety is expected to remain a significant public health issue.Continue Reading UW scientists use technology to tackle food-borne illnesses