After 30 Michigan inmates were recently treated for an apparent foodborne illness and maggots were found near a prison food service line, Gov. Rick Snyder said the private contractor’s
The U.S. Food and Drug Administration published consumer advice on Monday warning pet owners about their pets’ risk for contracting Salmonella or Listeria monocytogenes from raw food. “Feeding raw
Joel D. Joseph, chairman of the Los Angeles-based Made in USA Foundation, announced Tuesday that he wants a preliminary injunction in a lawsuit he filed in April against Trader
The U.S. Food and Drug Administration (FDA) posted seven warning letters in the past week consisting of warnings to five dairies — all for drug residue issues — and to two
As the World Trade Organization’s (WTO) final decision regarding country of origin labeling (COOL) looms, industry is asking Congress to prepare for a judgment against the U.S. “With
A sugar and amino acid compound called fructose-asparagine never previously recognized as a nutrient for any organism is the stuff that makes Salmonella grow and it could be key
Many consumers are aware of the safety concerns surrounding energy drinks combined with alcohol, but energy drinks in their own right are an increasing cause for concern. Dr. Stacy Fisher,
Richard’s Rubs & Seasonings LLC is recalling Richard’s Too Good BBQ Sauce, Richard’s Too Good Hot Sauce and Richard’s Too Good Teriyaki Sauce because they may
The American Medical Association (AMA) is calling for federal action to ban antibiotic use in food animals for growth promotion purposes so as to slow the development of antibiotic-resistant
Government plans to strengthen laws, combined with dramatic increases in private spending, especially by Western companies, may signal the emergence of a “belt and suspenders” approach to finally making food
For those in the food industry, the Jack in the Box E. coli outbreak of 1993 is known as the single event that convinced burger joints across the country to
Longtime readers of this five-year-old news service know that we’ve had our “issues” with the kid-glove treatment most state and federal agencies give the restaurant industry.