The U.S. Food and Drug Administration will allow irradiation on crab, shrimp, lobster, crayfish and prawns to control foodborne pathogens and extend shelf life. After a safety assessment considered
In October 2013, the U.S. Food and Drug Administration released a draft risk assessment on the levels of contaminants in spices. The report made headlines nationwide for including the
Down in Pass Christian at Bay St. Louis, Mississippi, as the adjoining waters of the Gulf of Mexico warm, Crystal Seas Seafood is offering its customers something new that the
Meat and poultry producers who use ionized radiation to kill pathogens in product now have expanded options, thanks to two rules published by the U.S. Food and Drug Administration
A public opinion survey has surfaced in Canada that shows folks do not know much about food irradiation, but suggests they might support its use.
The 65-year old Consumer Association
Since the U.S. Food and Drug Administration (FDA) began clearing irradiated foods for sale in 1963, few such foods have attained much prevalence within grocery store aisles. In fact,
When it comes to ensuring that food enters the market carrying as few pathogens and insects as possible, the large majority of health, governmental and scholarly authorities seem to agree
Last Friday, Dr. Betsy Booren, Director of Scientific Affairs at the American Meat Institute, received a long-awaited letter from the Food Safety Inspection Service. It had been five long years
Eighteen months ago, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) signaled that the meat industry’s 2005 request to use low-dose irradiation as a
The E. coli crisis currently sickening more than 3,800 and attributed to German-grown sprouts illustrates the need to keep produce safe, and the way to do this is through
Food-safety engineers from Texas AgriLife Research at Texas A&M University report they’ve devised a method to reduce the amount of irradiation needed to kill pathogens like Salmonella
Part II in a two-part series on food irradiation. On foodborne illness outbreaks caused by ground beef, fresh leafy greens, and spices–all foods that could arguably be made safer