Andrew Schneider has clocked many years of investigating issues of public health, safety and food,usually gathering thousands of pages of documents, interviewing hundreds of people and at times, chasing those topics through dozens of countries. He ha
Information on arsenic exposure has been all over the news this year and the latest study to be released says that eating rice may lead to potentially harmful exposure to
After a four-month investigation, federal authorities have indicted yet another group of importers for allegedly smuggling Chinese honey into the U.S.
Since September, agents from U.S. Immigration and
Experts in environmental health issues have teamed with major companies to warn food industries to exercise caution when using nano-sized, manmade creations as nutritional additives, flavorings, colorings, or anti-bacterial coatings
It’s become a tradition — or at least a habit — for Food Safety News to host virtual potlucks
on holidays as a way to share our favorite recipes and love
More than three-fourths of the honey sold in U.S. grocery stores isn’t exactly what the bees produce, according to testing done exclusively for Food Safety News.
The results
COLLEGE STATION, Texas – Vaughn Bryant peered through the eye piece of his microscope, making infinitesimally small adjustments on the position of the slide beneath the lens.
“Nothing,” he said, and
Roasting is a novel way of cooking shrimp, which can then be used as an appetizer, or in a salad or on pasta, rice or grains.
Ingredients:
2 lbs. shrimp,
It wasn’t New York City inspectors nor the Food and Drug Administration that found that the nation’s best-known deli was selling lobster salad without the lobster, but a
It’s become a tradition at Food Safety News to take a break on major holidays by hosting a virtual potluck or picnic, held entirely online for our far-flung staff.
NEW ORLEANS — More than 15,000 food scientists, chefs, recipe developers and purveyors of spices, flavorings and additives met here last week to examine the newest innovations in the cook’
A cultural war, environmental nightmare and multi-million dollar business Editor’s Note: This is a special report for Food Safety News by Andrew Schneider, thefoodwatchdog.com
When environmental concern for
