Yes, baby chicks, ducklings and other poultry that appear in farm stores this time of year are as cute as can be. And, yes, children especially love to hold them
There are many arguments, pro and con, about efforts of the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) to renovate its meat processing inspection process.
2013 was a standout year for Foster Farms, though not for the right reasons. The West Coast poultry giant was tied to two multi-state Salmonella outbreaks this past year, each
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
Meat industry trade publication Meatingplace is publishing an interview series with Brian Ronholm, new Acting Under Secretary of Food Safety at the U.S. Department of Agriculture. The interview focuses
A recent study on food worker habits found that 60 percent of restaurant employees said they had worked a shift while ill, with 20 percent saying that, in the past
To his potatoes, Jon Tester has added some meat. The junior senator from Montana chose to share his thoughts on most of the U.S. Department of Agriculture’s current
The mishandling or undercooking of raw chicken meat associated with the recent Foster Farms Salmonella outbreak has sickened nearly 340 people across 20 states and Puerto Rico since March and
Raw chicken marketed as kosher may harbor up to twice as much antibiotic-resistant E. coli as poultry raised conventionally, according to a new study funded by Northern Arizona University. The
When I was a kid, Julia Child gave me great comfort because she would go on television to handle big chickens under the kitchen faucet to show how to wash
This article was originally published on August 2 by The Midwest Center for Investigative Reporting as part of a series titled “Cracks in the System.” An estimated 1.2 million
Food safety experts are scratching their heads after a Washington Post article suggested last week that certain chemicals used in poultry processing might be masking the presence of Salmonella. It’