James Andrews is a Seattle-based reporter covering science, agriculture and foodborne illness outbreaks. He holds degrees in Environmental Journalism and English and has previously worked as a science writer for the National Park Service. His reporti
425 people in 28 states and the District of Columbia have now fallen ill with Salmonella from a recalled tuna product served in sushi and known as Nakaochi scrape. Of
The U.S. Food and Drug Administration on Tuesday released data from five-and-a-half years of laboratory testing on Chinese-made chicken jerky dog treats — products that received heightened attention in 2007
Preparing food on copper surfaces may significantly reduce the risk of spreading foodborne pathogens, according to a study by researchers at the University of Arizona. The study, funded in part
With the U.S. Centers for Disease Control and Prevention linking the Listeria illness, but not yet the death, of a 75-year-old Montana man to last year’s Listeria outbreak
Last fall’s outbreak of Listeria traced to cantaloupes from Jensen Farms in Colorado grew into one of the deadliest in U.S. history, causing at least 146 illnesses and
Back in late April, at least 18 people fell ill with E. coli O157:H7 infections after eating at Jungle Jim’s restaurant in Miramichi, New Brunswick. Two months later,
California’s Office of the Secretary of State announced on Monday that the California Right to Know Genetically Engineered Food Act, also known as the GMO labeling initiative, will appear
At least 36 people have been sickened with E. coli O157:H7 after attending a customer appreciation picnic for Neff’s Lawn Care in Germantown, Ohio on July 3, according
The results of a U.S. Food and Drug Administration inspection into a Diamond Pet Foods production plant may benefit the trio of lawsuits filed against the Missouri pet food
The Appellate Body of the World Trade Organization on Friday ruled that U.S. country-of-origin labeling laws (COOL) discriminated against meat importers such as Canada and Mexico, but that U.
Salmonella bacteria rely on internal pH sensors to initiate their virulent traits after sensing heightened acidity in their environment, according to a study conducted by researchers at the Yale University
