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.
Three years ago, it was a different time. Bacteria could not get dates on weekends.
People who shunned meat could feel smug about leading lives free from E. coli O157:
Editor’s Note: This is the first installment in a ten-part series on meaningful foodborne illness outbreaks.
It’s been ten years since the Centers for Disease Control & Prevention
A dozen children, all under age 10, in South East England are in hospitals across the region with infections from the dangerous E. coli O157:H7 bacteria that they picked
When Heather Whybrew entered Pacific Lutheran University in Tacoma, WA, she truly thought the worst was behind her. At PLU, she was pursing a double major in biology and psychology
Bacteria, viruses and parasites–the unholy trinity of foodborne illnesses–hurt people in such unique and different ways so-called “class action” lawsuits brought on behalf of victims of foodborne illness
It seems to always begin this way.
The U.S. Department of Agriculture’s Food Safety & Inspection Service (FSIS) announces the recall of 845,000 pounds of ground beef
Swine Flu is NOT a foodborne illness. Now called the 2009 H1N1 flu, scientists originally called it “swine flu” because laboratory testing showed genes in the new virus were like
Close to 5,000 food products were recalled this year because they contained ingredients the U.S. Food & Drug Administration (FDA) said were possibility contaminated with salmonella. Ingredient-driven product
FSI solves every food borne illness outbreak in the land. It works out of ultra modern laboratories. It is led by a soft-spoken, professional with reddish hair who flies above
When looking at a maze of federal agencies, be it the “intelligence community” or our nation’s food safety mechanism, it is easy to forget that it is the individuals
