— OPINION —
By Julie Chapon, Co-founder and CEO of Yuka
Food safety regulations remain a critical concern globally, particularly as consumers become increasingly conscious and concerned about the ingredients present in
By: Robert M. Califf, FDA Commissioner of Food and Drugs
Last month was the first anniversary of the White House Conference and National Strategy on Hunger, Nutrition, and Health. The
By Ben Chapman and Don Schaffner
We spend a lot of time talking about food safety risks to various stakeholders, including consumers. As co-hosts of “Risky or Not”, we know
This column was first published by Q/A and is reprinted here with permission of the author and Q/A.
By Mitzi Baum
At Stop Foodborne Illness (STOP), we are
— OPINION —
By Frank Yiannas and Mindy Brashears
Both of us have dedicated our careers to advancing food safety and protecting the public. We’ve both done so at the height
By Jennifer McEntire, Founder, Food Safety Strategy
“I am confident in the safety of the food I eat.” Five years ago, only one-third of U.S. consumers strongly agreed with
— OPINION —
By Mitzi D. Baum, M.Sc., CEO for Stop Foodborne Illness
Stop Foodborne Illness (STOP) was born in 1994, the same year in which September was dedicated as National
— OPINION —
In June 2023, the U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) issued new Directives and a Notice regarding the regulation of cell cultured food products
— OPINION —
Food safety is a significant concern for both consumers and the food service industry. Ensuring that the food we consume is safe to eat is of utmost importance, and
— OPINION —
Soft fruits like strawberries, raspberries, blackberries, and berry blends play an important part of an overall healthy diet. While millions of servings are consumed safely every day, they continue
— OPINION —
Editor’s note: This is part of a series of papers written by students in the Food Safety Litigation class taught by Professors Bill Marler and Denis Stearns in
— OPINION —
Editor’s note: This is part of a series of papers written by students in the Food Safety Litigation class taught by Professors Bill Marler and Denis Stearns in
