Those OSHA fines for not protecting employees from the coronavirus are getting blow-back from both the industry and the union.
The North American Meat Institute (NAMI) issued a statement
Poisonous mushrooms were the most common cause of outbreaks in China during a 14-year period, according to a study.
Researchers looked at data reported to the National Foodborne Disease
Commentary
Editor’s note: As part of our coverage of national Food Safety Education month we publish the following column from STOP Foodborne Illness.
This time of year food lovers’
As of this afternoon there have been 506 confirmed cases of Salmonella Newport illness in Canada linked to a Salmonella outbreak associated with onions. Officials in the U.S. have
The U.S. Department of Labor’s Occupational Safety and Health Administration (OSHA) has cited a second large meat production company for failing to protect employees from exposure to the
Analysis
How often have you plopped a left-over baked potato, sill tightly wrapped in foil, on your kitchen counter, thinking you could heat it up or for a meal
Researchers have assessed the factors behind an increase in Shiga toxin-producing E. coli (STEC) infections in Switzerland.
Since 2015, a large rise in cases has been observed. This coincided
Negative terms most commonly used to describe the Food Standards Agency (FSA) were “frustrating, challenging and inconsistent”, according to a survey.
The research was done because the FSA wanted to
The U.S. Department of Labor’s Occupational Safety and Health Administration (OSHA) has cited Smithfield Packaged Meats Corp. in Sioux Falls, SD, for failing to protect employees from exposure
An analysis of a Salmonella control program has found it was cost-effective in Hungary, according to researchers.
The authors conducted a retrospective analysis of the Hungarian Salmonella Control Program
Only one fifth of British people always check the hygiene rating of a takeaway restaurant before ordering, according to new research.
A survey of 1,000 adults in the United
It is highly unlikely that SARS-CoV-2 is a food safety risk, according to an international group of scientists.
The International Commission for Microbiological Specifications of Foods (ICMSF) is
