Two species of fish-borne parasites have been found in freshwater fish routinely caught for consumption. Researchers say people could be eating the fish in ways that are conducive to transmission.
Food Standards Scotland (FSS) research has revealed high refrigerator temperatures are putting people at increased risk of foodborne illness.
Despite the recommended operating temperature being between 0 to 5 degrees
Memorial Day marks the unofficial start of summer, filled with barbecues, picnics, and feasts of grilled burgers, hot dogs, potato salads, and more. As the celebrations wrap up, leftovers can
For Memorial Day weekend, millions of Americans will fire up grills and gather outdoors to honor fallen heroes. But with warm May temperatures, food safety is critical to prevent foodborne
The CDC is investigating an outbreak of Salmonella Mbandaka infections that are linked to contact with backyard poultry.
Information from the Centers of Disease Control and Prevention says at least
Say the word “irradiation,” and a lot of people will shudder. Now ask them about irradiated food, and they’ll quickly say something like “definitely not.”
Yet as far back
People in the Netherlands have been advised not to eat home-produced eggs because of high amounts of per- and polyfluoroalkyl substances (PFAS).
The National Institute for Public Health and the
Easter unites families for vibrant celebrations with colorful eggs, savory hams and sweet treats, but food safety is critical to keep the holiday joyful. Improper handling of traditional foods risks
Gifting live animals like chicks, ducklings and bunnies during Easter remains a cherished tradition, but public health officials and animal welfare advocates warn of significant risks.
Salmonella outbreaks, animal abandonment,
A recent incident at a Buffalo public school has raised alarms about the food safety risks posed by edible marijuana products that resemble common candies, particularly for children.
On April
An evaluation of domestic refrigerator temperatures has led to an update of guidance on shelf-life studies.
Work by scientists at the French Agency for Food, Environmental and Occupational Health and
Foodborne illness typically traces back to contaminated meat or greens, but intentional contamination has a grim legacy that stretches across human history — from ancient poisonings to modern malice.
Deliberate food
