Contributing Writers

Matt Cheung

blank user picture Seattle, Washington
info@foodsafetynews.com
Articles Written by Matt Cheung

Organic vs. Conventional: A Bacterial Comparison

Many consumers associate organic food production with food safety. While there is an abundance of persuasive arguments supporting this connection, the claims are often not accompanied by credible, scientific studies. As a result, it is unclear whether advocating for organic production methods will actually lead to a safer food supply.For a study to be recognized by the scholarly community it...

  • Discuss (4)

Banning Trans Fats--How Important Is It?

On January 1, 2010, California became the first state to ban trans fats in restaurants. Governor Arnold Schwarzenegger signed the bill back in July 2008, but restaurants had until the first of this year to comply. Under the new law, restaurants may only use oils, margarine, and shortening with less than half a gram of trans fat per serving.Trans fats...

  • Discuss (0)