Our approach to combating pandemics must shift to one that prioritizes prevention of human infections with zoonotic viruses, rather than focusing on rapid response once human infection is widespread.
Articles on Milk
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Can the virus transfer from infected farm animals to contaminate milk, meat or eggs? It depends on where you are and how well you cook your food. But for most of us, the chances are low.
Before World War II, pathogens in milk accounted for 1 in 4 cases of foodborne diseases in the US. Pasteurization reduced this figure to less than 1%.
A veterinarian and epidemiologist who studies infectious diseases in dairy cows discusses the outbreak, how cows recover and what the government is doing to keep the milk supply safe.
H5N1 influenza has been reported in dairy cows, and detected in milk. Here’s a look at what’s known about how pasteurization affects the virus and the safety of consuming H5N1-contaminated milk.
Five livestock experts who study infectious diseases in the dairy industry explain the risks.
Toddler milk is high in sugar and can leave toddlers reluctant to try new foods. It’s also heavily marketed to time-poor parents. We’re worried.
Vegan foods are considered by most consumers to have no ingredients of animal origin, but they may actually contain milk proteins.
Kenya’s smallholder farmers aren’t using antibiotics properly, some are of poor quality and some antibiotics are being found in milk.
Nigeria’s soft cheese, wara, could be made more widely available with new techniques to extend its shelf life.
If Canada wishes to preserve domestic farms and enhance food security, officials must have limits on what they can concede to American and other foreign interests.
It might seem like a simple concept, but to get ice cream right, you need three states of matter and a delicate interplay of chemistry.
A recent evidence review found children who ate full-fat dairy were healthier and leaner.
Researchers looked at the skeletal remains of 40 people, and found evidence of dairy consumption across a wide swathe of early Tibetan society.
From soup and semolina to Jamie’s school dinners: the changing face of school meals in the UK.
To understand the origins of the Yorkshire pudding Christmas dinner debate we need to turn the clock back to the time when the original pudding was first created.
For Australia’s dairy farmers the worst of times are turning out to be the best of times for farmgate prices.
Synthetic milk offers dairy milk without the concerns such as methane emissions or animal welfare. But is it the whey forward?
New Zealand is accusing Canada of undercutting its commitments under the Comprehensive and Progressive Trans Pacific Partnership on dairy. Canada’s problem is that New Zealand’s case is strong.
Look out for products fortified with important vitamins and minerals.
Top contributors
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Honorary Associate Professor, University of Leicester
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Adjunct Professor, School of Nursing and Midwifery, Western Sydney University
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Professor (Food Science & Human Nutrition), Singapore Institute of Technology
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Professor of History and Egg Farmers of Canada Chair in Public Policy, University of Waterloo
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Professor of Biomedical Sciences, Anglia Ruskin University
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Senior Lecturer in Pharmacology, Adelaide University
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PhD, Political Economy, Macquarie University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Conjoint Associate Professor, School of Medicine and Public Health, University of Newcastle
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Food Microbiologist, CSIRO
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Lecturer in Public Health Nutrition, University of Surrey
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Senior Lecturer, School of Management, Te Kunenga ki Pūrehuroa – Massey University
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Reader in Nutritional Epidemiology, Sheffield Hallam University
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Assistant Professor of Chemistry, Vanderbilt University