ASTM D4236-94(2021): Labeling Art Materials for Health Hazards
In a world of consumer products, safety is always a top priority—especially when it comes to products that children use. One important standard that assures…
The Seed Oil Debate: Why Standards Matter in Health Talks
In recent years, seed oils have taken center stage in conversations about health, nutrition, and food quality. From being lauded for their heart-healthy unsaturated fats…
ASA/ANSI ASA S1.26-2014 (R2024): Sound Absorption
Imagine you are walking through a bustling city—where honking cars, street construction, and loud music from nearby restaurants all compete for your attention. This constant…
The Importance of Credentialing in Environmental Health
Environmental public health (EPH) professionals protect communities through overseeing and regulating safe food, water, housing, and environments. But the workforce is under strain: retirements, turnover,…
Chia Seed Benefits: What You Need to Know
As a staple food for the Aztecs and Mayans, chia seeds have been a part of the human diet for over 5,000 years. Despite their…
Health Effects of Microplastics: What the Science Says
Tiny plastic particles, known as microplastics, have been found throughout the human body—including the brain, blood, lungs, liver and even lower limb joints. In fact,…
Differences between European and American Food Standards
In the global food market, understanding the differences between European and US food standards is critical. For instance, picture this: you are perusing the bread…
Dry vs. Wet Scallops: Why Most Aren’t Ideal for Searing
If you are shopping at a mega-supermarket chain, you are likely purchasing wet scallops without realizing it. While wet and dry scallops may look similar,…
Food Safety of Ice Cream Stabilizers and Emulsifiers
It is a hot and humid summer day, so of course, a frozen desert from the local ice cream truck satiates that craving. What makes…