Refrigeration is the most important invention in the history of food. But while commercial and home refrigerators have only been used for the past 100 years or so, people have long used cool natural environments to store foods for extended periods.
More than one-third of Americans do not know that foods with no genetically modified ingredients contain genes, according to the new nationally representative Food Literacy and Engagement Poll we recently conducted at Michigan State University. For the record, all foods contain genes, and so do all people.
There is a growing demand for fruit and vegetables across the Western world, thanks to increased awareness of their nutritional and health benefits. But we’ve always been taught they might not be safe to eat straight out of the supermarket, and they have to be washed first. Is this the case? And what might happen if we don’t?
When you drop a piece of food on the floor, is it really OK to eat if you pick up within five seconds? This urban food myth contends that if food spends just a few seconds on the floor, dirt and germs won’t have much of a chance to contaminate it. Research in my lab has focused on how food and food contact surfaces become contaminated, and we’ve done some work on this particular piece of wisdom.
What do you do when you are left with half a chip in your hand after dipping? Admit it, you’ve wondered whether it’s OK to double dip the chip. Maybe you’re the sort who dips their chip only once. Maybe you look around the room before loading your half-eaten chip with a bit more dip, hoping that no one will notice.