Cargill’s Feed 4 Thought Grilling Survey of 1,000 adults in the United States found consumers “somewhat savvy about food issues” with “room for even more care in this
About 12,000 people in Briton are poisoned by contaminated oysters each year; 11,800 of which are due to norovirus, according to the researchers at the Centre for Applied
The Stericycle Recall Index has been tracking product recalls in the United States for five years. Recently, Stericycle announced its quarterly research findings, which most notably includes foreign material as
The USDA’s Food Safety and Inspection Services is extending the comment period for a petition submitted by the U.S. Cattlemen’s Association (USCA) requesting that FSIS exclude so-called
WebMD, the popular website for checking on symptoms and finding a medical doctor, has published a list of foods “most likely” to cause foodborne illness.
Certain foods, more than others,
Editor’s note: Thanks to Doug Powell and Ben Chapman at barfblog.com for compiling the below list of outbreaks linked to leafy greens.
The current E. coli O157:H7
Kentucky’s Department of Public Health recommended on Monday that all unvaccinated people in six of the state’s counties seek hepatitis A vaccination because of an ongoing outbreak of
The most recent outbreak from Escherichia coli O157:H7 in romaine lettuce spurred me to pull up an old draft, trim it and post it in an attempt to promote
Editor’s note: This opinion piece by Sonya Lunder, senior analyst for the Environmental Working Group, is part of a three-piece presentation today by Food Safety News. To read views
Editor’s note: This opinion contribution by the Alliance for Food and Farming is part of a three-piece presentation today by Food Safety News. To read views on the same
Editor’s note: This opinion contribution by Toby Amidor is part of a three-piece presentation today by Food Safety News. To read views on the same topic from the Environmental
Spring holidays often bring people together to make and eat meals. Even the most seasoned cooks can be challenged when preparing food when there are more people than usual at