Veteran journalist with 15+ years covering food safety. Dan has reported for newspapers across the West and earned Associated Press recognition for deadline reporting. At FSN, he serves as Senior Editor and covers foodborne illness policy.
Up until now, court challenges to genetically engineered crops have mostly been about process and procedure, not the merits of the brave new GM world.
But a decision last week
Zuccaro’s Produce Co. in Minneapolis received a May 9 warning letter from the U.S. Food and Drug Administration about drip or condensate in its building.
“Your plant and
A half dozen seafood processing facilities and importers around the country are working to get back into compliance with federal regulations after their food-handling practices were questioned by the
I did an internship during the summer of 1975 at the Hot Springs Star, a weekly newspaper in the southern Black Hills of South Dakota that was still entirely a
Mave Enterprises Inc. in North Hollywood and Triple A Services Inc. in Chicago are unrelated food processing and storage facilities with one thing in common. Both have recently received warning
The marketing of melatonin-laced brownies to children was a just a local issue last week, but not anymore.
Sen. Dick Durbin (D-IL) Wednesday asked U.S. Food and
In nine years, no positive results in regulatory tests for E coli O157:H7 have been found in 10,000 samples of dry and semi-dry fermented sausages and fully
Lest you think that fruit-flavored concoctions mixing caffeine with alcohol were the extreme edge of the supplement industry, please meet Lazy Cakes.
After the Red Bull era, in which
A sardine cannery in Scotland and a pollock processor in South Korea are the latest foreign seafood companies that could lose the ability to export products to the United States.
I will admit I do have a fascination with Plum Island.
When I learned last week that there was a criminal investigation open over locating a “new Plum Island” in
Self-proclaimed as “Central Ohio’s premiere catering service,” Tufo’s To Go is also an airline catering facility, but it has been told to make food-safety improvements.
In
More stress before slaughter makes animals more susceptible to being the source of foodborne illnesses and some say that is a problem particular to confined-animal operations and the industrial
