Byline correction: Cookson Beecher reported and wrote this story. Our apologies for initially publishing it under a different staffer’s byline. Other stories by Beecher can be found by clicking here.
“We are farmers who
Continue Reading Food safety helped spur dream of greenhouses on urban rooftops
Editor’s note: Ben Chapman, associate professor and food safety extension specialist at North Carolina State University, has posted this tip sheet for dining outside the home during the coronavirus (COVID-19) outbreak. We thank
Continue Reading Risk factors, safety precautions for carry out foods during pandemic
The FDA is reopening the public comment period on a proposed rule that would allow the use of ultrafiltered milk in certain cheeses and cheese products. The move will give consumers and others an additional
Continue Reading FDA reopens comment period on milk rule for some cheeses
The Environmental Working Group has finished crunching numbers from a government report and again says strawberries are at the top of the group’s Dirty Dozen list of fresh produce.
Every year the non-profit group takes
Continue Reading Raisins invade list as environmental group names ‘dirty’ fresh produce
The next time you eat sashimi, nigiri or other forms of raw fish, you should consider doing a quick check for worms, according to a team of researchers.
A new study led by scientists at
Continue Reading Scientists find evidence of huge increase in parasitic worms found in raw seafood dishes
Federal Magistrate Judge Laurel Beeler is a former assistant U.S. attorney who spent much of her career as a top prosecutor for major federal crimes. Her latest assignment as Magistrate for the U.S. District Court
Continue Reading Organic growers say it is in their economic interest to stay grounded in soil
People who dined between Feb. 13 and 21 at the Rediviva restaurant in downtown Aberdeen, WA, are among 19 Grays Harbor residents who have since tested positive for Campylobacter jejuni, a foodborne illness.
The Rediviva
Continue Reading Chicken liver mousse likely source of campylobacter outbreak that closes restaurant
An indoor agricultural evolution is in the making. That’s how some people see the surge of interest in growing leafy greens in greenhouses. No doubt about it, this approach to farming has increased dramatically in
Continue Reading Safety aspects of indoor farming signal a change in agriculture
Dear Editor,
In relation to your recent story, ‘Microenterprise home kitchens’ look for food safety exemptions in Washington, I live in Missouri. In the St Louis area we have rentable fully equipped commercial kitchens
Continue Reading Letter to the Editor: Entrepreneurs should have access to rent-a-kitchens
On one hand, leafy greens growers, including romaine growers, are exploring food safety mitigation for lettuce and other greens grown in open fields. On the other hand, the USDA has given $2.7 million to Michigan
Continue Reading Lettuce research, pathogen control pursued on academic, industry fronts
