Food Safety News spoke with veterinarian and UC Davis researcher Dr. Michele Jay-Russell at the 2013 annual meeting of the International Association for Food Protection. Jay-Russell specializes in the molecular epidemiology of pathogen contamination associated with wildlife.
The conversation touched on the risk wildlife sometimes pose to food safety and the controversy over whether food producers go too far with measures to curb wildlife-related contamination. You can watch the interview by clicking on the video above.
James Andrews is a Seattle-based reporter covering science, agriculture and foodborne illness outbreaks. He holds degrees in Environmental Journalism and English and has previously worked as a science writer for the National Park Service. His reporti
Tributes have been paid to the head of the National Food Agency of Georgia, who has died. Zurab Chekurashvili had been in the role for more than a decade.
The
If confirmed to again serve as USDA’s Under Secretary for Food Safety, Mindy Brashears said she will enter the job as she left it — as a scientist with her
The Alliance to Stop Foodborne Illness, a program of the nonprofit consumer advocacy group Stop Foodborne Illness, proudly announces its annual list of 40 Under 40 Food Safety Professionals, Class
Walmart is joining “The Great Reformulation.”
The Bentonville, AR-based retail behemoth is voluntarily removing synthetic dyes and the use of an additional 30 ingredients, including certain preservatives, artificial sweeteners, and
Pick up any item in the supermarket and read through the ingredient labeling. Nearly all of the ingredients listed have the potential to be vulnerable to food fraud, according to
Food Safety News recently sat down with Mitchell Weinberg at IAFP 2015 in Portland, OR, to discuss the extent of global food fraud and how we can combat it. Weinberg
Food Safety News sat down with McGill University Associate Professor Lawrence Goodridge, Ph.D., at IAFP 2015 in Portland, OR, in late July to discuss Salmonella and his team’s
A food safety team at Montreal’s McGill University has been awarded $10 million for a study intended to answer remaining questions about Salmonella and how food growers can better
