Risk factors, safety precautions for carry out foods during pandemic
Contributed Editor’s note: Ben Chapman, associate professor and food safety extension specialist at North Carolina State University, has posted this tip sheet for dining outside the home during the coronavirus (COVID-19) outbreak. We thank him for his diligence and service.
Editor’s note: Ben Chapman, associate professor and food safety extension specialist at North Carolina State University, has posted this tip sheet for dining outside the home during the coronavirus (COVID-19) outbreak. We thank him for his diligence and service.
Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, "Outbreak" sparked his interest in pathogens and public health. Wit
Labor Day weekend marks the unofficial end of summer for many Americans, bringing one last round of backyard barbecues, picnics and gatherings with family and friends.
But as summer winds
Nearly one in three consumers in Scotland have eaten beef burgers that are pink or have pink juices, according to a survey.
Food Standards Scotland (FSS) said results highlight potentially
Editor’s note: This column by Ben Chapman was originally posted on BarfBlog.com and is reposted here with permission.
I never met Dave Theno. I saw him speak a
Editor’s note: This column was originally posted on barfblog.com on Dec. 7 under the headline “Chipotle CEO Ells uses the bare hand touch test for meat doneness.”
Chipotle,
Editor’s note: Ben Chapman, a food safety researcher and holiday meal enthusiast, originally published this column in the North Carolina State University News.
As a Canadian in the U.
(This blog post by Dr. Ben Chapman was published June 2, 2014, on Barfblog and is republished here with his permission.) A couple of years ago, I heard a retailer
