With foodborne illnesses affecting 48 million people per year, causing almost 3,000 deaths and costing approximately $9 billion in health care costs, you can bet that, as the CEO
Editor’s note: If you had a magic wand, how would you conjure up sustainable and safe ways to feed the world? We asked several people to consider the possibilities.
Editor’s note: This is the first in a series of articles from CSPI Food Safety Director Caroline Smith DeWaal on the implementation of the FDA Food Safety Modernization Act.
I listened in on Monday’s White House conference call announcing that President Obama would sign the Food Safety Modernization Act.
Speakers said the new bill will give the FDA
“Dual Jurisdiction,” for those who may not know, generally describes a processing plant where more than one product line is being produced, and some of the facility’s products fall
As a dietitian with a passion for communicating about food production, processing, and technology, I’m often puzzled when I think about the readiness with which consumers embrace the latest
Antibiotics, one of the world’s greatest medical discoveries, are slowly losing their effectiveness in fighting bacterial infections and the massive use of the drugs in food animals may be
When you think of Italian food, the first dishes that come to mind are probably pizza and pasta. I am here to tell you that’s not just your imagination.
“Today, people are persuaded more than ever that they have perfect freedom, yet they have brought their freedom to us and laid it humbly at our feet … And we alone
Sprouts . . . nutritionally dense, next to irresistable on sub sandwiches, and an exceptional medium for the proliferation of dangerous bacteria.
Sprouts have been called one of the 10 riskiest foods. They