In the wake of Japan's nuclear disaster, all milk, milk products, fresh vegetables and fruit from one of four prefectures closest to the quake-stricken Fukushima Daiichi nuclear power plant will be prevented from entering the United States, a spokesperson for the U.S. Food and Drug Administration said Tuesday.
All other food products produced or manufactured in one of those prefectures - Fukushima, Ibaraki, Tochigi and Gunma - will be diverted for testing, the spokesperson said. Food products from other parts of Japan will be tested as resources allow, but the FDA's main focus is food from these four areas, the spokesperson said.
The Fukushima Daiichi nuclear power plant suffered damage from the earthquake and tsunami that hit Japan on March 11. Efforts to bring the plant's cooling systems back online to stabilize the situation continue.
Some of these food products have already been officially taken off the domestic and export markets: Japanese Prime Minister Naoto Kan had previously ordered the governors of these four prefectures to halt the distribution of spinach and the local vegetable kakina, and told the governor of Fukushima to cease all raw milk distribution, the FDA said.
Anyone who follows food has likely heard of "molecular gastronomy," a term that’s been floated around for the two last decades to describe a scientific exploration of food and the cooking process.
Some of the best restaurants in the world, such as Chicago’s Alinea and Spain’s El Bulli, have become famous for their out-of-the-box thinking when it comes to mixing food, science and technology in this way.
Strawberries and chocolate go all too well together in fondue, cakes, and any other dessert you can imagine. Now, scientists are learning more than ever about the genetic makeup of both of these foods, and that knowledge could lead to genetically modified versions that are more nutritious and easier to grow.
The journal Nature Genetics is publishing studies about the genomes of each of these foods. Each of the studies is led by a different international team of researchers, and has received a mixture of academic, U.S. government and industry funding (strawberry industry groups contributed to research on that fruit, and Hershey Corp. helped fund the cocoa study).
By sequencing the strawberry genome, scientists can learn about how the fruits could be bio-engineered to be bigger, better-tasting, and more resistant to disease, said Kevin Folta, University of Florida researcher who collaborated on the study of the woodland strawberry. Folta estimates that it will be another 5 to 10 years before strawberries genetically modified for these qualities hit the market.
Read the rest of "What's inside chocolate, strawberries" on CNN Health