A University of Wisconsin-Madison animal scientist has developed an antibiotic-free method to protect animals raised for food against common infections.

First impressions are important. So much so that even armed with new information, many people won’t change their minds about genetically modified foods and global warming, a new University of Florida study shows.

In the United States, federal mandates to produce more renewable fuels, especially biofuels, have led to a growing debate: Should fuel or food grow on arable land? Recent research shows farmers can successfully, and sustainably, grow both.

Agricultural officials who seek to detect diseases affecting the commercial swine industry may gain a new ally — a biological detection system developed by Lawrence Livermore National Laboratory (LLNL) researchers.

The switchgrass exhibited mosaic symptoms—splotchy, discolored leaves—characteristic of a viral infection, yet tested negative for known infections. Deep sequencing, a new technology, revealed the plants were infected with a new virus in the genus mastrevirus, the first of its kind found in North America.

Few Ontarians eat enough dark green and yellow vegetables despite their nutritional benefits, according to a University of Guelph study.

Nearly half of foodborne illnesses in the U.S. from 1998 through 2008 have been attributed to contaminated fresh produce. Prevention and control of bacterial contamination on fresh produce is critical to ensure food safety. The current strategy remains industrial washing of the product in water containing chlorine. However, due to sanitizer ineffectiveness there is an urgent need to identify alternative antimicrobials, particularly those of natural origin, for the produce industry.

The newly renovated Lasher Laboratory avian diagnostic, disease and research facility was the focus as community members attended an open house held Friday, April 17, at the University of Delaware’s Elbert N. and Ann V. Carvel Research and Education Center in Georgetown, Delaware. 

Vibrio outbreaks have sickened shellfish consumers in Northeast

What we eat has a big influence on our environment, in ways beyond the typical carbon footprint questions of local vs. imported or animal vs. vegetable.