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Scientists developed a method to analyze PFAS in foods including chicken, pork, beef, catfish, and eggs.

Hempseed cake was mixed into cattle feed for approximately 16 weeks and then meat products from the cattle were tested for CBD and THC levels.

ARS scientists have developed yellow bean varieties that contain more absorbable iron.

ARS researchers developed an antibody against the most lethal variant of the Shiga toxin, called Stx2.

ARS researchers developed a new spawning aid for female channel catfish resulting in increased egg yield.

ARS scientists used artificial intelligence to develop image-based identification for five common stored grain insect species.

Researchers developed a portable, dual detection biosensor that enables on-site testing of samples for mercury and displays the results on a smart phone.

ARS scientists are studying the potential health risks of perfluorooctanoic acid (PFOA).

ARS scientists in collaboration with researchers at the University of Georgia, developed a series of algorithms capable of effectively predicting the prevalence of Salmonella.

ARS scientists created a new potato variety with greater yields and better processing qualities, especially for making chips and fries.

ARS researchers released two new varieties of blackberry: ‘Twilight’ and ‘Hall’s Beauty.’

ARS researchers found that two disinfectants could reduce, Salmonella on papayas.

Certain plant-based compounds and probiotic cultures are effective for keeping poultry and eggs free from harmful bacteria.

Learn about the Keepsake strawberry developed by ARS

Scientists developed a effective, energy-saving technology to help keep microbes and mycotoxins off almonds.

ARS scientists at the Food Safety and Intervention Technologies Laboratory have hatched a way to produce safer eggs without jeopardizing quality.

ARS scientists recently released “Contender” peanut, which is high in oleic fatty acids.

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

ARS scientists are using a device known as "SHIME," to study the influence of dietary changes on the activity of these microbes in a simulated environment outside the human digestive tract.

ARS scientists designed and developed portable and stationary LED-light grading systems and developed a computerized software system.

ARS researchers compared egg storage methods to verify the benefits of egg washing and refrigerated storage.

The researchers found that raising the temperature in stored peanuts solved the mold problem without affecting peanut quality.

ARS scientists have developed a biodegradable edible film from casein, a milk protein, which can be used as a food wrap.

ARS scientists have worked with public and private partners to develop animal vaccines, antibody therapies, and strategies for enhancing the immune systems of farm animals.

ARS scientists released two new varieties of potatoes—'Clearwater Russet' and 'Blazer Russet'—that will be used by McDonald's for French fries.

ARS scientists and collaborators developed and released the new OLé peanut.

ARS scientists, in collaboration with the Children's Hospital Oakland Research Institute, developed a low-calorie, fruit-based snack bar fortified with micronutrients and fiber.

ARS collaborated with the FDA to develop a low-cost, portable detection system that can differentiate between active and non-active toxins in food samples