Roberto Adams, a 69-year-old retired USDA Lead Animal Health Technician, must pay a $40,000 fine and enter federal prison for five years. He acknowledged being guilty of accepting bribes
Progress has been made on guidelines for remote audits but not on a food fraud text, according to reports from a recent Codex meeting.
The Codex Committee on Food Import
Unsafe food may sometimes only lead to mild acute symptoms but it can also cause chronic illness like cancers, or affect nutritional intake, according to experts.
A webinar was held
Vital Proteins of Franklin, IL, is recalling nearly 60,000 canisters of their brand of Collagen Peptides because of potential foreign material contamination, specifically pieces of a broken plastic lid.
Living Nutz Living Organic Foods of Bowdoinham, ME, is recalling certain Living Nutz Nut & Seed Butter Raw Sprouted & Stoneground because the nut butter is potentially contaminated by Salmonella.
Jerome Yoon has been with USDA’s Food Safety and Inspection Service for just over one year, serving as branch chief for the Office of Management’s (OM) Safety &
Ways to help measure and develop a food safety culture and apply it in practice have been published by an industry group.
The document was created by the food safety
On June 6-9, the World Health Organization has scheduled a series of talks on food safety to increase awareness and encourage a variety of stakeholders to debate and discuss an
Meat thermometer ownership is growing but raw and rare meat consumption is increasing, according to an Australian charity.
The Food Safety Information Council conducts consumer research to see how Australians
The Produce Counter is recalling Nature’s Pick brand fresh cut cubed butternut squash from the marketplace because of possible Listeria monocytogenes contamination.
This recall was triggered by Canadian Food
Not so long ago, Hallettsville, TX, was known for its nearby “Chicken Ranch” and its historic Courthouse square was the location of city scenes in The Best Little Whorehouse in
— OPINION —
Editor’s note: This is part of a series of papers written by students in the Food Safety Litigation class taught by Professors Bill Marler and Denis Stearns in
