When Stephanie Strom of The New York Times wrote “When ‘Liking’ a Brand Online Voids the Right to Sue,” it caught my attention. At first I thought General Mills could
The former chief operating officer of a rural Michigan farmers’ cooperative has been charged with one felony count of introducing adulterated food into interstate commerce. According to a story published
Members of the Vermont Senate voted 28-2 on Wednesday for a bill that, if the Vermont House of Representatives concurs with the Senate’s changes, would make it the
After months of keeping their hands off implementation of Colorado’s voter-approved initiative for recreational marijuana, the state’s political establishment may be having some second thoughts. Two bills
Spent grains have made a lot of headlines in the past couple of weeks. The byproduct of the brewing process that remains after the mashing and lautering stages is commonly
The most recent ban on equine inspections by USDA meat inspectors has moved the horse slaughter debate up to Canada’s House of Commons. A Member of Parliament (MP) from
The United States and Denmark are at war. Not against each other, but against a common enemy — Salmonella on poultry products. Recently, there has been attention in the media about
The 108-year-old American Meat Institute is close to a merger with the two-year-old North American Meat Association. Among other roles, the new organization will direct the
A possible outbreak of food poisoning earlier this month sickened several people and hospitalized two in Mt. Vernon, IL, according to a news report published Tuesday. The sicknesses occurred around
The U.S. Food and Drug Administration is issuing final guidance on enforcement criteria for ackee products containing the toxin hypoglycin A. Ackee is a fruit native to West Africa
(This was posted April 10, 2014, at barfblog.com and is reposted here by permission.) A former colleague at Kansas State University asked me yesterday if I would deliver my
The U.S. Food and Drug Administration will allow irradiation on crab, shrimp, lobster, crayfish and prawns to control foodborne pathogens and extend shelf life. After a safety assessment considered