Opinion
“Tropical parasites in our food? No way!” most Americans think.
It’s time to think again.
In May Hawaii’s Department of Health announced three more cases of rat
Opinion
Authors: Angela Spivey, Andrew Phillips, and Alan Pryor
It may come off as a truism that food safety is the “most central consumer safety and legal compliance issue” facing
JOpinion
Editor’s note: Gary M. Weber, president of G.M. Weber Consulting LLC, submitted this column for original publication in Food Safety News.
Numerous E. coli O157:H7 outbreaks
What if you could kill 99 percent of the potentially harmful bacteria on the surface of your fresh produce in one minute with just the flip of a switch? Consumers
Contributed
Editor’s note: This article was published by the Penn State Extension Service and is reprinted here with permission.
It seems we hear about food recalls more frequently. To
Opinion
Today, the FDA doubled-down on its flawed 2005 and 2017 decisions to allow the hazardous chemical perchlorate to be added to dry food packaging. The FDA denied a request
Opinion
AFDO has been a long-term collaborator with the Food Safety Summit, participating as a member of the Educational Advisory Board, coordinating summit sessions, and providing technical specialists for sessions
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How much money have you lost in the past 24 hours? How much food has gone bad and how much time was wasted in your kitchen?
We
Opinion
There are three letters that should strike fear into every food executive’s heart – and three steps those business people can take to protect their companies.
No, the three
Opinion
An emerging body of scholarship argues that machine learning and artificial intelligence can solve food safety enforcement. By mining tweets and Yelp reviews, health departments can target inspections more
Opinion
Food companies have been at the forefront of technological innovation and scientific research and development for decades upon decades. Cursory attention to the items we eat — how those items
Opinion
Editor’s note: This guest column was written by Senior Director of Health and Food Erik Olson and Interim Food Director Lena Brook of the Natural Resources Defense Council.
