Newsletter Editor and Social Media Coordinator at Food Safety News. Based in Huntington, West Virginia, Jonan holds a Bachelor of Arts from Houghton College and a Master of Fine Arts in creative writing from Seattle Pacific University.
PHOENIX — This morning presenters gave an update on various recent outbreaks, including this past year’s red onions with Salmonella, deli meats with Listeria and peaches with Salmonella.
Salmonella in
In a recent presentation, Martin Wiedmann of Cornell University discussed the positives and negatives of whole-genome sequencing (WGS) data sharing, saying that easy access to such data can sometimes
There are reports of more than 80 lawsuits filed against firms that were named in a February congressional report about highly dangerous levels of arsenic and other poisons in baby
Soaking “sprouted” foods at room temperature creates the risk of salmonella growth on popular snack foods, according to an Oregon State University study. The study is intended to provide information
Cooking your own beans is a great way to save money, reduce waste and lower your sodium consumption, but eating improperly cooked beans can lead to serious illness. This is
Ma Anand Sheela is in the spotlight again. The mastermind behind the largest bioterror attack in U.S history, that resulted in more than 700 Salmonella infections, is the subject
Giving live animals as Easter gifts has been a tradition for decades, as a child I received a rabbit one Easter and baby chicks the Easter after. And beside my
South African Nthabiseng Zaza liked traveling and gospel music. She liked shoes, especially designer brands like Michael Kors. “She was the life of the party,” Matlhogonolo said, Nthabiseng’s 26-
Microgreens growing operations are an emerging industry and the topic of research that surveyed growers in the United States. The online survey, answered by 176 growers, included questions about farm
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Editor’s note: In part four of this four-part series with SafetyChain Software, Food Safety News is exploring how food firms can become resilient in the face of
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Editor’s note: In part three of this four-part series with SafetyChain Software, Food Safety News reviews how food firms can become resilient in the face of 2021’
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Editor’s note: In part two of this four-part series with SafetyChain Software, Food Safety News reviews how food firms can become resilient in the face of 2021’
