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.
Opinion
Editor’s note on the author: Michéle Samarya-Timm, a health educator and Registered Environmental Health Specialist working for Somerset (NJ) County Department of Health, originally wrote this column for
Opinion
The U.S. Department of Agriculture (USDA)’s reorganization plan, which would relocate a key agricultural research agency outside Washington, DC, has drawn increasing criticism from those who know
Opinion
The USDA and FDA recently announced their historic agreement to jointly regulate meat grown from animal cells, helping pave the pathway to commercialization of what’s often called cultured
Contributed
Many vendors at farmers markets take inadequate precautions to prevent the spread of foodborne illness, and they should be trained to reduce food-safety risks, according to Penn State researchers
Opinion
Editor’s note: This is the final piece in a series of articles and opinion columns we have published in recognition of September as Food Safety Education Month.
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