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
Whether they are in backpacks, cubbies or desks, lunches packed for schoolchildren often sit around for three to four hours in various states of refrigeration before the lunch bell ever
When researchers committed to first mapping E. coli genomes back at the turn of the millennium, the sequencing process was a considerable technological undertaking, requiring millions of dollars, months of
In the aftermath of any foodborne illness outbreak, from those that go unreported to those the size of Germany’s recent E. coli disaster, one thought is often likely to
In the wake of May’s European E. coli outbreak, microbiologists worldwide have sped up efforts to prevent a similar disaster from happening again. Among them, a team of collaborators
Here on Earth, food suppliers face enough challenges when it comes to keeping their products safe all the way from the farm to the dining room.
But for a small
With recent estimates attributing the ongoing German E. coli outbreak to 3,406 illnesses and 39 deaths, it has become the deadliest — and second largest — E. coli outbreak in history.
Welcoming speakers and attendees from some of the world’s most recognizable food brands and technology developers, the fifth annual Food Technology Innovation & Safety Forum ensued in Chicago on
When the University of Florida’s Emerging Pathogens Institute (EPI) released a report on April 28 ranking the microorganisms that cause the greatest burden to U.S. public health, many
A report published last week by the European Food Safety Authority (EFSA) has found limited success in efforts to encourage voluntary food industry reductions of acrylamide in processed food products.
It encompasses 2,438 pages spanning six volumes, cost somewhere between $1 million and $10 million to produce, and weighs just under 40 pounds.
“Modernist Cuisine: The Art and Science
Over the past decade, the local food revival in the U.S. has gained tremendous momentum, with more consumers interested in where their food comes from, how it’s grown,
When the U.S. Food and Drug Administration (FDA) released draft guidelines for the judicious use of antimicrobials in food animals last June, the agency welcomed a flood of input
