Tag: food safety

New TCI Study Identifies Household Risk Factors for Mycotoxins

Posted on November 3, 2020

A new study co-authored by researchers at the Tata-Cornell Institute for Agriculture and Nutrition (TCI) identifies household risk factors for exposure to mycotoxins—harmful chemicals produced by fungi—that can be targeted in food safety interventions. The stu… Read more

Pandemics and Food Systems – Towards a Proactive Food Safety Approach to Disease Prevention & Management

Posted on July 14, 2020

In this blog post, which originally appeared as an op-ed piece in Food Security, TCI alumna Anaka Aiyar and director Prabhu Pingali advocate for investments in food safety as part of the response to COVID-19. Abstract Recent large-scale pandemics such as the covid19,… Read more

Participatory Research: Re-Envisioning the Role of the Farmer in Local Food Safety Innovation

Posted on July 7, 2020

“What happened to it?” I asked one woman after she reported that the hermetic (air-tight) grain sack we had given her wasn’t being used in her storage facility. She grinned sheepishly. A giggling daughter guided us through the courtyard and gestured to a corner shaded b… Read more

Managing Mycotoxins: Reducing the Nutritional and Socioeconomic Burdens of Unsafe Food

Posted on May 6, 2020

This piece from the TCI 2019-20 Annual Report explores TCI scholar Anthony Wenndt’s research on managing and mitigating fungal toxins in grain stores. Download the full annual report to read more. Exposure to fungal toxins, or mycotoxins, in the diet can lead to canc… Read more