2010 has not started out as a good year for the Estrella Family Creamery in Montesano, WA.
The 164-acre dairy farm located in Southeast Washington State in the past
Basic Food Flavors–the company at the center of the recall of foods containing hydrolyzed vegetable protein that may laced with a strain of Salmonella Tennessee–was born in California
The nation’s lesson on food ingredients has continued since late last Thursday.
That was when top food safety officials appeared together at a Washington D.C. press conference to
Last week, the Food and Drug Administration (FDA) released 17 warning letters to food manufacturers, accusing the companies of violating the Federal Food, Drug, and Cosmetic act with false product
The U.S. Food and Drug Administration (FDA) does not exercise adequate oversight over certain widely used food additives, according to a Government Accountability Office (GAO) report released last week.
Wisconsin has joined a growing list of state governments taking BPA regulation into their own hands. Governor Jim Doyle signed a bill into law Wednesday banning the chemical from being
Robert L. Scharff, with the help of funding from the Produce Safety Project at Georgetown University, recently published a study analyzing the financial impact of foodborne illness in the United
Canadians are wondering if meat from the United States is safe after learning 70 truckloads have evaded border inspections since January. That’s how many truckloads the Windsor Star newspaper
Farmers are going to have to wait a little while longer before they know whether they’ll be able to plant this year’s crop of genetically modified sugar beets.
A new study published in the Journal of Food Science shows that boiling shrimp for ten minutes may reduce its allergenic properties when compared to those of raw shrimp.
According
The tasks assigned to the media in America are pretty simple, and have not changed much. We are here to tell you who is ahead, and give our opinions with
This month Tom Besser, professor of veterinary microbiology at Washington State University, received $1 million from the Federal Agriculture and Food Research Initiative. This money will be used to evaluate