A recent blog post from Food & Water Watch in the The Huffington Post raised concerns about genetically-engineered (GE) sweet corn. Previously, we posted information from experts regarding the effect of GE foods on human health. We asked those experts to weigh in on the GE sweet corn issue.
 
   Dr. Bruce Chassy - University of Illinois-Urbana/Champaign
   Dr. Wayne Parrott - University of Georgia
   Dr. Alison Van Eenennaam - University of California-Davis
 
Is genetically engineered sweet corn safe for human consumption?
Van Eenennaam: “The National Academy of Sciences and other leading research institutions agree that GE foods present no unique risks, or greater risks, than non-GE foods. In fact, because GE foods are intensively tested for safety while most other foods are not, GE foods are probably safer than most foods on the market today.”
Chassy: “Genetically-engineered foods are rigorously tested before marketing. These tests are designed to ensure there are no adverse effects on human health now or in the future.  The Huffington Post’s blog fails to recognize this. There is an abundance of scientific evidence and published research, as well…

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Merriam-Webster defines technology as, "A manner of accomplishing a task especially using technical processes, methods, or knowledge." We're used to technology with the latest mobile phones, music players and cars, for example, but what about technology in food production? We received a question from www.FoodDialogues.com asking about technology in food.
What production practices or technologies have researchers found that help grow healthier food?

To answer this question, Best Food Facts reached out to three of our Food System Experts:



Dr. Scott Hurd, Associate Professor of Veterinary Diagnostic and Production Animal Medicine, Iowa State University



Dr. Peter Davies, Professor of Animal Science, University of Minnesota



Dr. Tom Tomich, WK Kellogg Endowed Chair in Sustainable Food Systems, University of California, Davis
 
Best Food Facts: What production practices or technologies have researchers found that help grow healthier food?  
Dr. Hurd: "One of the most exciting things I’m seeing right now in livestock production has to do with food safety for consumers. Researchers are testing the potential for animal vaccines for bacteria found…

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Recently, Best Food Facts received a question from Maddee asking, "What is the hormone level (estrogen) in beef compared to that of other animal protein products? With that, how does an animal that has been implanted with synthetic hormones (estrogen) excrete those hormones?”
To answer Maddee's question, Best Food Facts contacted Dr. Ann Macrina from Penn State. 
Dr. Macrina: "Thanks for your question on estrogen concentrations in beef. First, let me say that all animals, like people, have hormones that are naturally present in their bodies. These hormones are required for normal life-supporting functions. Your concern appears to revolve around beef animals that have had hormone implants to improve growth efficiency.
A 3-ounce serving of beef from a steer that had a hormone implant contains 1.2 ng of estrogen while that from a steer with no implant contains 0.9 ng. Milk is another animal protein product that has been well studied regarding estrogen levels. One serving of whole milk contains about 3 ng of active estrogen, and skim milk would contain less. To put these figures in perspective:  Prepubertal girls produce 54,000 ng of estrogen per day Adult women produce 630,000 ng per day Pregnant women produce a staggering 19,600,000…

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Lean finely textured beef, also known as "pink slime," has made headlines around the world. From Jamie Oliver's YouTube video to stories from ABC News, you've probably heard all sides of the story by now. Many grocery stores have stopped selling ground beef that also contains lean finely textured beef. And schools can opt-out of receiving it, too.
Best Food Facts interviewed Dr. James Dickson, Iowa State University, about “pink slime” and its implications. Learn how lean finely textured beef is processed in Dr. Dickson's post here: http://www.bestfoodfacts.org/main/food_for_thought/0/111
Because of the public outcry about "pink slime," meat processing plants have closed, and jobs have been lost. But there are other factors to consider: Will our meat be safer? Will the price of ground beef go up? Will more cattle have to be slaughtered to make up the difference? What happens to all the lean finely textured beef that's on the market right now? Will lean finely textured beef go into other products?
Best Food Facts interviewed Dr. Jude Capper, Assistant Processor in the Department of Animal Sciences, Washington State University, and Dr. Jolena Waddell, Program Director of Meat Sciences and Lecturer, Department of Animal Sciences, Purdue University, about…

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Best Food Facts reader Nora had a couple questions about antibiotics and probiotics in food animals. We contacted Dr. Paul Ebner and Dr. Stuart Price to answer her questions.
 Dr. Paul Ebner - Assistant professor of animal sciences with an emphasis on microbiology at Purdue University.
 Dr. Stuart Price – Associate professor in the Department of Pathobiology at Auburn University. His focus is on the pathogens that cause food-borne disease, and he’s currently studying E. coli and Salmonella.
 
Q: As far as antibiotics in animals, doesn't this go away at some amount after it is cooked?  
Dr. Price: “Antibiotic residues are not ever allowed in food or fiber for human consumption."
Dr. Ebner: "The Food Safety Inspection Service of the USDA conducts the National Residue Program that routinely tests meat during processing to make sure the meat doesn't contain antibiotic residues in the first place."
Dr. Price: "Food animals treated with antibiotics must undergo a withdrawal period before products from them (such as meat or milk) can be processed for food, to allow time for the drug to be cleared from the tissue and thus prevent residues from being consumed.”
 

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