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The authors looked at the presence of coliform bacteria present in ground beef after cooking it various CDC standards. They found that no coliform bacteria was present when CDC guidelines for cooking ground beef were properly followed.

Microbial agents reposnsible for respiratory infections are often carried in spittle, which means they can be easily transmitted. Here, the authors investigate how likely certain activities are to spread microbes carried in spittle. They also investigate whether eating certain types of food might reduce the spread of spittle-borne bacteria too.

Tamura and Moché found that Folsomia candida, a common crop pest, prefers to consume yeast instead of lettuce seedlings. The authors confirmed that even with the availability of both lettuce seedlings and yeast in the same dish, Folsomia candida preferred to eat the yeast, thereby reducing the number of feeding injuries on the lettuce seedlings. The authors propose that using this preference for yeast may be a way to mitigate crop damage by this pest.

Previous studies have found that how a food item is labeled may influence people's liking of it. This study used a cookie taste test to investigate whether people's liking of a dessert item would be swayed by the use of different labels.

The authors investigated alcohol content of foods during preparation and when ready to serve to determine how much alcohol remained in the food.

Phagocytes feed by forming food vacuoles. In this article the authors investigate the extent that exposure of non-nutritional food, such as India Ink, to Tetrahymena pyriformis affects the number of vacuole formation. These studies provide insight to how organisms budget their energy and metabolic processes during an energy shortage.

The availability, portion sizes, and consumption of highly palatable food has been linked adverse health outcomes. McBurnett and O’Donnell sought to assess the relationship between reward-based eating drive, consumption, cravings, and knowledge of the effects of sugary foods. In this study population, reward-based eating drive was related to both consumption and cravings. Further, for females, the knowledge of sugar’s effects was significantly and inversely associated with its consumption.

As levels of food waste continue to rise, it is essential to find improved techniques of prolonging the shelf life of produce. The authors aimed to find a simple, yet effective, method of slowing down spoilage in tomatoes. Linear regression analysis revealed that the tomatoes soaked salt water and not dried displayed the lowest correlation between time and spoilage, confirming that this preparation was the most effective.

Seeking to investigate eco-friendly biological methods to control weeds and enhance food crop yields, here the authors considered the effects of three essential oils on seed germination and radicle length of both a weed and a common crop. They found that treatment with turmeric oil had phytotoxic potential, leading to a reduction in both seed germination and radicle length of the weed. In contrast, ginger oil possessed allelopathic properties towards both. The authors suggest that essential oils could be used as eco-friendly bio-herbicides.

The authors studied the chemoreception of moon jellyfish in response to food, and developed an AI tool to identify track and quantify the pulsation of swimming jellyfish.