Science & the Public
CHICAGO. Nano products are all the rage, even in food science. Here, at the Institute of Food Technologists’ annual meeting, on July 18, scientists described dramatic success in fighting food-poisoning bacteria by doctoring foods or their packaging with microbe-killing nanoparticles – sometimes along with natural anti-bacterial agents.
The nano of interest: Zinc oxide. When particles...
Each of us is a metropolis. Bustling about in everyone's body are tens of trillions of microbes. Some are descended from starter populations provided by mom during birth. Additional bacteria, yeasts, and other life forms hitchhike in with foods. By age 3, everyone's gut hosts a fairly stable, yet diverse, ecosystem.
Most of the tiny stowaways hide out in the...
Food for Thought
Women take note. Researchers find that a chemical that forms in overcooked meat, especially charred portions, is a potent mimic of estrogen, the primary female sex hormone. That's anything but appetizing, since studies have linked a higher lifetime cumulative exposure to estrogen in women with an elevated risk of breast cancer.
Indeed, the new finding offers a "biologically...
Food for Thought
At dozens of beaches around the world, huge female sea turtles come back each year at about the same time. They slowly haul themselves out of the water near the places they themselves hatched, dig shallow holes in the sand, and lay clutches of eggs. The predictability of the turtles' return has made capture of the endangered reptiles and their eggs a reliable bonanza for poachers.
One of the world's worst weeds, Caulerpa taxifolia, has been eradicated from a lagoon in southern California, government officials reported last month. It was the alga's only known invasion in the Western Hemisphere.
Once marketed globally for use in aquariums, this captive-reared alga seems to have evolved into a form quite unlike its wild brethren (SN: 7/4/98, p. 8: http://www....