This article was co-authored by David Plunkett. Both Klein and Plunkett work on food safety issues at the Center for Science in the Public Interest.
As stakeholders begin wading in
Recent reports of secret meetings among industry reps and the Food and Drug Adminstration over GMO labeling piqued my interest, mostly because this critical aspect was missing: any effort to
State legislatures are now in session in almost all 50 states. While last November’s elections did not result in much change, there do appear to be some different approaches
Personally, as I said to the Los Angeles Times several months ago,
“I think that anything that can poison or kill a person should be listed as an adulterant [in
Wouldn’t you think that a one-third decline in reported foodborne illnesses would be a cause of celebration at the agency responsible for educating us about unsafe food? Well, if
In 1993, 623 people in the western U.S. fell ill with a little-known bacteria called E. coli O157:H7. Ultimately, four children would die from their infections; many others
“Salmonella on a raw uncooked product is not, in and of itself, a public health risk … Salmonella on a raw uncooked hamburger does not make it adulterated. It does not
Troy and Sterling Heights are a pair of hardscrabble Michigan towns both about 20 miles north of Detroit now dealing with a Salmonella Typhimurium outbreak. Each has a retail meat
In the fall of 1996, the very last of the Jack in the Box cases had resolved and the media attention surrounding the outbreak had faded away. For most of
In 2003, the animal protection group Compassion Over Killing produced a video exposé of the biggest farm animal industry in our country – the factory farming of chickens raised for meat.
This article is authored by leadership of the California Leafy Greens Marketing Agreement which includes Ryan Talley of Talley Farms, Chairman; Jamie Strachan of Growers Express, past Chairman; Ron Ratto,