(This article by Martha Filipic, a writer/editor with the College of Food, Agricultural, and Environmental Sciences at The Ohio State University, was originally posted here on Aug. 17, 2015,
Senators Elizabeth Warren (D-MA), Dianne Feinstein (D-CA) and Kirsten Gillibrand (D-NY) are still waiting for answers to animal antibiotics questions posed eight months ago. The senators originally wrote to the
An Oregon veterinarian is expanding efforts to get the word out that a sugar alcohol-derived sweetener used in an increasing number of foods poses a serious, and potentially fatal, threat
Four months after a total product recall, Blue Bell Creameries plans to begin distributing its ice cream to select markets (mainly in southern states) two weeks from today. A company
Anytime there is a massive outbreak involving produce, those of us tasked with produce safety should be asking the difficult questions about our prevention methods and why they failed. There
When revolutionary epidemiologist William Keene started working for the Oregon Public Health Division in 1990, he also started collecting packaging from recalled products, restaurant menus, and other elements from his
Health officials in Vancouver, British Columbia, are requiring area restaurants to cook oysters harvested in that province before serving them. Only oysters harvested outside of British Columbia may be served
A Mishawaka, IN, gas station and convenience store operator has been fined for repeatedly violating county health code violations. Philly Boy’s, located in the Marathon gas station in Mishawaka,
The Northwest Washington Fair is embarking on some targeted community health education after an E. coli outbreak earlier this year was linked to a building at the fairgrounds in Lynden,
The public health organization STOP Foodborne Illness has launched a crowdfunding campaign to educate emergency room doctors about foodborne illness. The organization is trying to raise $15,000 on everydayhero.
A critical element of food safety is maintaining proper temperatures from the field to the fork. In practical terms, this means keeping produce cold enough to inhibit pathogen growth or
Salmonella contamination of pet food and pet treats is challenging the industry and leading to major operational changes, according to Robert Buchanan, Ph.D., director of the Center for Food