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
Social media platforms such as Yelp and Twitter have significantly altered the online landscape for restaurants. Now anyone with an Internet connection and an opinion can broadcast their thoughts to
The levels of flame retardant chemicals in baby food from the U.S. and China are well below levels considered unsafe, according to a new study conducted by researchers at
A 4-year-old Oregon girl has died from medical complications possibly resulting from an E. coli infection contracted sometime just before Labor Day weekend, according to the girl’s uncle, who
At least 1,444 cases of Hepatitis A were reported in 12 European countries in connection with a variety of mixed berry products last year, according to the final outbreak
California is poised to become the second state in the country to require paid sick leave for workers, an issue that has serious food safety implications for the restaurant industry.
Shaun Kennedy, director of the Food System Institute and professor at the University of Minnesota, recently sat down with Food Safety News to discuss a number of topics related to
Harvard School of Law lecturer Emily Broad Leib sat down with Food Safety News to discuss problems related to food waste and expiration dates at the 2014 conference for the
Can eating the wrong type of fish put you at higher risk for mercury exposure? That’s the question posed in the latest special food safety report published Wednesday from
Infections from a lesser-known foodborne pathogen most commonly associated with infants may be more common in elderly populations — and even adults and adolescents — than previously thought, according to a new
Dr. Martin Wiedmann, professor of food science at Cornell University, spoke with Food Safety News at the 2014 Conference of the International Association for Food Protection (IAFP) held Aug. 3-6
Christopher Waldrop, director of the Food Policy Institute at the Consumer Federation of America, spoke with Food Safety News at the 2014 Conference of the International Association for Food Protection
Shoppers may want to be more mindful of what they touch after handling packages of raw poultry at the grocery store, according to a new study sponsored by the U.
