Do you ever wonder how controversial ingredients end up in your food in the first place? For instance, why are energy drink companies allowed to add novel ingredients such as
New Jersey’s Health Commissioner is out with advice for fans attending Super Bowl XLVIII on Sunday. And, while some food safety tips were included, Commissioner Mary E. O’Dowd
Last week on Food Safety News, Dan Flynn wrote an article discussing Virginia’s plans to loosen its cottage food laws. Cottage food laws are basically laws that allow small-time
American consumers are becoming increasingly aware of the safety-enhancing methods used on food and beverage products before their arrival at retail outlets: pasteurization by heat and high-pressure treatment, and irradiation
The U.S. Food and Drug Administration plans to take a closer look at the caramel coloring added to certain soft drinks and other food and beverage products because of
U.S. Department of Agriculture inspectors should not interfere with poultry industry efforts to collect chicken samples from processing facilities for a program intended to set pathogen reduction goals, according
German officials have identified one beef cow with a case of bovine spongiform encephalitis (BSE), the fatal neurological disorder also known as “Mad Cow Disease.” This is Germany’s first
When Louis Pasteur developed and patented the process of pasteurization in the 1860s, it had nothing to do with milk. He was more concerned with keeping beer from spoiling. But,
A couple of years ago, after reports surfaced about deaths that might be attributable to popular energy drinks, U.S. Sen. Dick Durbin (D-IL) demanded that the U.S. Food
When Food Safety News began, back in the wee hours of the Obama administration, our plan was to plow deep in the fields that directly involved food safety, but to
Food safety was topped only by the economy and health care in a recent survey of 510 Floridians by the University of Florida’s Institute of Food and Agricultural Sciences.
Foodborne illness outbreaks result when two or more persons develop similar symptoms of illness (gastroenteritis) after eating a common food, or become ill after consuming food from a common source.