A new technique that uses ozone to preserve grapes could help prevent allergies and boost healthy compounds at the same time, reports Jennifer Rohn in Chemistry & Industry, the magazine of the SCI. The same technique could be used in the wine-making process to produce healthier wines without the added sulphites that can cause asthma and other conditions in some people.

No one weapon in the food-safety arsenal will take out E. coli 0157:H7, a nasty little pathogen thatÕ›s becoming far too familiar to Americans, say University of Illinois scientists Scott Martin and Hao Feng.