— OPINION —
By Steve Gibb, MS
Science needs a publicist, and badly. How badly? One can only conclude from reading newspapers that false narratives are increasingly considered normal and acceptable. And
— COMMENTARY —
By Davis W. Cheng, Ph. D.
The terms “Contagious Disease,” “Infectious Disease,” and “Communicable Disease” are related concepts and often used interchangeably, but there are distinctions in their meanings
According to a new study recently published in the International Journal of Food Microbiology, over 90 percent of listeriosis cases in the U.S. come from deli meat, followed by
– OPINION –
By Mindy Brashears
As we ended 2021 I kept my blogs upbeat and holiday-focused, given the season. There is a time for fun, a time for recognizing the hard
Founded in 1971, the Center for Science in the Public Interest is celebrating it’s 50th anniversary this year.
It is perhaps the oldest independent, science-based consumer advocacy organization with
A study shows promise for future victims of botulism poisoning, which is a particularly dangerous foodborne illness that can quickly paralyze respiratory muscles causing suffocation.
The botulism antitoxin heptavalent (BAT)
Opinion
Food companies have been at the forefront of technological innovation and scientific research and development for decades upon decades. Cursory attention to the items we eat — how those items
Opinion
Editor’s note: This is the first in a series of articles and opinion columns we are publishing in recognition of Food Safety Education Month.
Since its founding as
The application of genomics is reducing the number of people who become ill from foodborne infections, according to Public Health England.
PHE made the comments in a paper on the
Research recently published by scientists in The Netherlands shows that E. coli and Campylobacter bacteria are so common on goat and sheep dairy farms that pasteurization is necessary to prevent
There’s good news for millions of children who participate in the program daily: The National School Lunch Program’s strict food safety standards work.
A study led by researchers
Next generation sequencing is beginning to replace traditional DNA methods in food safety testing. As this trend continues, sequencing will no longer be the time intensive process it once was.
