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 almost to the day since
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 irradiation. So argues a recent opinion…
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 or E. coli O157:H7 that can contaminate fresh
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 through irradiation–and the future of the …
Part I in a two-part series on food irradiation, with a focus on the science behind the technology.
With summer underway, barbeque season is in full swing. For some, that means a fresh salad, for…
The U.S. Food and Drug Administration (FDA) could improve transparency and recordkeeping on key decisions on irradiation petitions, according to a new report conducted by the Government Accountability Office (GAO).
This report was produced in
Two and half weeks before The New York Times put the beef industry’s safety flaws under a microscope, the meat industry had renewed its campaign for beef carcass irradiation starting with the new administration right