Nutrition, Food Safety, & Quality

  • Nutrition, Food Safety, & Quality

ARS’s Nutrition, Food Safety, and Quality (NFSQ) program coordinates and leads ARS research to define the role of food and its components in optimizing health for all Americans. The NFSQ supports researchers who develop tests and processes that keep the food supply safe, reduce and control pathogens and toxins in agricultural products, and improve the economic viability and competitiveness of American agriculture.




* Food photo courtesy of Getty Images

In This Section

Science Shows Less Can Equal More

Raising beef cattle without antibiotics may not reduce levels of antimicrobial resistance.

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A Quick Way To Spot Zika in Mosquitoes

ARS scientists have developed a new test to quickly detect Zika virus in mosquitos.

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Allergy Research
A Treatment for Peanut Allergy

Releasing the world’s first treatment for peanut allergy.

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Pasteurized Shell Eggs to a New Level

ARS scientists have hatched a way to produce safer eggs without jeopardizing quality.

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Waste Not, Want Not

Good food going bad is a sad thing when many people are going hungry, but ARS researchers have addressed that issue.

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Hormone Controls Desire to Eat

Scientists may have found a breakthrough for one of the biggest health concerns in the United States.

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Walking to Better Health

People in their 70s and 80s can improve their mobility and function by walking 30 minutes a day.

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Keeping Almonds Safe and Dry

An effective, energy-saving technology to help keep microbes and mycotoxins off almonds.

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