(This article by Sydney Ross Singer was originally posted on his blog April 21, 2015, and is reposted with his permission.) Disease prevention specialists warn against shaking hands as a
In the U.S. District Court for the Northern District of Iowa, Judge Mark W. Bennett’s courtroom is on the third floor of the federal building dedicated Dec. 29,
Olive oil, fish, honey, milk, and fruit juices are common, everyday foods found in most people’s kitchens. However, these common foods may not contain the food ingredients you think.
One of the surprises of my life is how much of my time has been spent on various regulatory systems. I fondly remember all my political science professors on such
For most consumers, it may come as a surprise to learn that many of the foods available at their local grocery store contain ingredients that have neither been evaluated nor
(This article by Liz Bradshaw, a postdoctoral research scholar in NoroCORE, the Norovirus Collaborative for Outreach, Research, and Education based at NC State, is the fifth in a series leading
People are often shocked to learn how little government oversight exists surrounding the way animals are slaughtered in the United States.
There are only about 148 (full-time equivalent) humane slaughter
In a week, Austin “Jack” DeCoster and his son, Peter DeCoster, will both face possible jail sentences stemming from a Salmonella outbreak caused by their Iowa egg farms in 2010.
(This article by Liz Bradshaw, a postdoctoral research scholar in NoroCORE, the Norovirus Collaborative for Outreach, Research, and Education, based at NC State, is the fourth in a series leading
Those of us who practice daily journalism usually make like cowboys and keep our eyes on the horizon for what’s coming next. But sometimes, one of us has to
Springtime, egg hunts, candy, bunnies and delicious family meals. These festive events are the hallmarks of Easter and, with a few tips from STOP Foodborne Illness, those celebrating this year
(This post by Hannah Bolinger, a graduate student in NC State’s Department of Food, Bioprocessing and Nutrition Sciences, is the third in a series leading up to April 7,