Researchers from the Florida State University College of Medicine have unveiled findings from an ongoing study revealing a potential link between aspartame consumption and learning and memory deficits in mice.
FAO and WHO have published the full report of an analysis looking at reducing the risk of microbiological hazards in fresh fruits and vegetables.
The UN Food and Agriculture Organization
Scientists from a food research center in Wales are handing out fridge thermometers as part of a food safety research project.
Researchers from the ZERO2FIVE Food Industry Centre at Cardiff
The relationship between living standards and incidence of infection in the United Kingdom varies by pathogen, according to scientists.
A study analyzed the association between socioeconomic deprivation and incidence of
The Centers for Disease Control and Prevention has identified a strain of E. coli bacteria that it considers persistent and causing illnesses over a long period.
An article in the
The National Research Council of Canada (NRC) has unearthed a novel seafood toxin responsible for ciguatera poisoning.
The toxin, known as ciguatoxin, is found in large fish such as barracuda,
Climate change is expected to lead to an increase in foodborne infections and presents a growing public health risk in Germany, according to scientists.
One of a series of articles,
Food Standards Scotland (FSS) is calling on people to help gather data which will shape future food safety messaging.
The FROST Project – which stands for Fridge Recording Over Set Time
The CDC is reporting that a number of infections from a persistent strain of Salmonella are linked to chicken. It is currently legal for producers, distributors and retailers to sell
As per the Paperwork Reduction Act, federal agencies must release a notice in the Federal Register for each proposed information collection to allow the public to express their views. The
TORONTO — Shannon McGraw-Manza, a research bioengineer with the U.S. Army Combat Capabilities Development Command (DEVCOM) – Soldier Center, highlighted the army’s interest in food safety during her presentation at
