Pick up any item in the supermarket and read through the ingredient labeling. Nearly all of the ingredients listed have the potential to be vulnerable to food fraud, according to food fraud investigator Mitchell Weinberg. “Around the world, food fraud is an epidemic. In every single country where food
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IAFP 2015: Interview with Mitchell Weinberg, CEO of Food Fraud Firm INSCATECH
Food Safety News recently sat down with Mitchell Weinberg at IAFP 2015 in Portland, OR, to discuss the extent of global food fraud and how we can combat it. Weinberg is the founder, president and CEO of INSCATECH, a food fraud investigation firm.
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IAFP 2015: Interview with Lawrence Goodridge, Professor and Salmonella Researcher
Food Safety News sat down with McGill University Associate Professor Lawrence Goodridge, Ph.D., at IAFP 2015 in Portland, OR, in late July to discuss Salmonella and his team’s new $10-million research project aimed at significantly enhancing our understanding of the bacterium.
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McGill Food Safety Team Gets $10 Million for Salmonella Research
A food safety team at Montreal’s McGill University has been awarded $10 million for a study intended to answer remaining questions about Salmonella and how food growers can better prevent its contamination. The research team, led by McGill Food Safety Associate Professor Lawrence Goodridge, Ph.D., will first sequence the genomes
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IAFP 2015: Interview with Frank Yiannas, Vice President of Food Safety for Walmart
Frank Yiannas, food safety expert and Vice President of Food Safety for Walmart, sat down with Food Safety News at IAFP 2015 in Portland, OR, to discuss how he manages his responsibilities, how technology influences food safety, and the role of litigation in cases of foodborne illness. Watch the interview
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IAFP 2015: Experts May Have Determined How Caramel Apples Caused That Listeria Outbreak
In November 2014, health officials began investigating two concerning clusters of Listeria infections that seemed to be related. The two strains of bacteria had already killed at least five people and hospitalized a few dozen others by the time they got on the case, and they wanted to find the
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Chicken Flock Study on Salmonella Transmission Makes Novel Discovery
Despite Salmonella being the most common illness-causing foodborne bacteria in the U.S. food system, still very little is known about the precise processes through which the bacterium contaminates and transmits among its most pervasive carriers: chickens. New research from the University of Arkansas, however, is aiming to bridge the gap
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Bill Banning State GMO-Labeling Laws Moves to House Floor
The U.S. House Agriculture Committee has approved a bill that would put an end to state-level laws regulating the labeling of genetically modified organisms (GMOs) in food. The bill, H.R. 1599, or the Safe and Accurate Food Labeling Act of 2015, would require a national standard for labeling laws
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FSIS: Beef Safety Measures Seem To Be Working
After testing for Salmonella and E. coli on a variety of beef carcasses at slaughter plants, federal food safety authorities are saying that slaughter plant beef safety measures seem to be working well. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has released its data from the
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Study: Salmonella Infections Rise With Extreme Weather Events
New research has shown that climate change may be causing more than just an increase in extreme weather events such as heat waves and storms. Those events also seem to be bringing a heightened risk of Salmonella outbreaks with them. The rates of people sickened by Salmonella rises each time
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