Editor’s note: This is the second of a two-part opinion piece. To read part one, please click here.
In the previous article, I wrote about the decades-old public health problem of poultry-borne salmonellosis.
Editor’s note: This is the first of a two-part opinion piece.
In recent days the CDC and FSIS updated information on a continuing salmonellosis outbreak connected to raw and live turkeys. Since July 19…
“Regulation is bad for business.”
It’s an all-too-common refrain, but not exclusively a modern one.
Most people, when asked what they know about the origin of the U.S. Food, Drug and Cosmetics Act,…
Researchers from a German institute have expanded knowledge about produce harboring antibiotic resistance genes that often escape traditional molecular detection methods.
These antibiotic resistance genes might evade cultivation-independent detection, but could still be transferred to…
Researchers have investigated the prevalence of Bacillus cereus in infant formula sold in China.
No legal microbiological criteria for the pathogen in powdered infant formula (PIF) and powdered follow-up formula (PFUF) exists in the country.…
The third in a series of four reports on synergies of official controls with food business operators’ internal protocols has been published.
It covers a fact finding mission to Belgium in Sept. 2017. Reports on…
Many vendors at farmers markets take inadequate precautions to prevent the spread of foodborne illness, and they should be trained to reduce food-safety risks, according to Penn State researchers who completed the final phase…
The Lloyd’s Register Foundation is scheduled to present a workshop on food safety in California next month.
The event is part of the foundation’s foresight review on the topic with the academic research laboratory Food…
Undeclared allergens have been driving recent increases in food recalls, which some say contributes to the trend of consumers ignoring recall notices. A year ago, a national recall consultant found millennials are the “least compliant…
The United Nations’ FAO and the World Health Organization have found that the risk of histamine development in fish of the Salmonidae family is unlikely to reach the levels needed to cause food poisoning.