Food Allergies

Reading the 2/28 article in the Wall Street Journal concerning food allergies led me to speculate as to their cause.
The article stated that 1 in 13 school children in the US now have food allergies.
There seems to be little explanation for this drastic increase.
As a food chemist and the grandfather of children with food allergies, one of my own theories is that people have not changed, but foods have.
Hybridization and genetic engineering of food are ongoing. Our foods may be changing at the genetic level into foods that some bodies can't tolerate.
The implication of this theory is scary!
Could we be creating a food supply that humans can't eat?

Food Safety - Part 3

There will be one more section on the history of food in the US.
In 1957, many standards for food were set and enforced, these are commonly known as "standards of identity". But over the last 60 years, a number of other guidelines for food were passed. A few examples include the Delaney Amendment, which empowers FDA over pesticides. The Fair Packaging and Labeling Act of 1966 and the Food Quality and Protection Act of 1996 were also passed and they aimed to reduce the number of food borne illnesses. During this 30 year period, food production became cleaner and more transparent to all consumers. All this leads us to 2011, when President Obama signed into law the Food Safety and Modernization Act (FSMA), prompted by a salmonella outbreak linked to peanut butter in 2009. This new law emphasized prevention. The law also was very distinct from its predecessor laws. It focused on harmful bacteria, parasites and viruses in manufacturing facilities, and not the historical concerns of adulteration through inks and sawdust.
Flanyak Scientific, LLC can help your firm establish a solid quality system around the guidelines of the FSMA.