A chemical that inhibits insect growth may help combat the spread of foodborne bacteria carried by house flies, according to new research from the U.S. Department of Agriculture. Scientists
A new method of testing for Salmonella could shorten the time it takes to detect the bacteria in food samples.
Researchers at the Agricultural Research Service’s Quality and Safety
Americans are getting about one-third of all their daily calories from the “empty calories” of snack foods – that is, from solid fats and added sugar of little nutritional value, according
Three U.S. Department of Agriculture scientists were recently named to the Agricultural Research Service (ARS) Science Hall of Fame, including zoologist Ronald Fayer who has done a broad range
Researchers at the U.S. Department of Agriculture are conducting promising research looking at the role citrus byproducts could play in reducing pathogens in cattle.
And, luckily, cows seem to
Scientists with the U.S. Department of Agriculture’s Agricultural Research Service (ARS) working at the Environmental Microbial and Food Safety Research Laboratory in Beltsville, Maryland, have developed and patented
When considering the best time of year to eat oysters, clams, mussels, and other mollusks, consumers may often hear the advice, “Never eat shellfish unless there is an R in
Before the sun came up in Washington, DC Saturday the House passed a continuing resolution–with $61 billion in budget cuts–to fund the government from March to September. Key
Preliminary studies by Tara H. McHugh, a food technologist and research leader at the Agricultural Research Service (ARS) Processed Foods Research Unit at the Western Regional Research Center in Albany,
Not exactly a household word, Campylobacter is nonetheless one of the top five infectious organisms causing foodborne illness and ranks among the top four foodborne pathogens when it comes to