TORONTO — Laura Gieraltowski, lead of the Foodborne Outbreak Response Team at the CDC’s Outbreak Response and Prevention Branch, Division of Foodborne, Waterborne, and Environmental Diseases, presented a review of
TORONTO — Cheryl Murphy, a researcher from the Michigan State University (MSU) Center for PFAS Research, delivered a presentation on the persistent issue of per- and poly-fluoroalkyl substances (PFAS) at the
TORONTO — In a presentation at IAFP’s 2023 Annual Meeting, Kali Kniel, Ph.D., from the University of Delaware Department of Animal and Food Sciences, shed light on the importance
With tonight’s opening session, the International Association for Food Protection marks a milestone. The group will be under new leadership for the first time in 30 years.
In the
The California LGMA (Leafy Greens Marketing Agreement) has announced the initiation of a 2-year food safety study called “Romaine Test & Learn.”
Approved unanimously by the LGMA Advisory Board, the
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Soft fruits like strawberries, raspberries, blackberries, and berry blends play an important part of an overall healthy diet. While millions of servings are consumed safely every day, they continue
Tyson Foods, the largest chicken producer in the United States, has announced that it will remove the “No Antibiotics Ever” label from certain chicken products by the end of the
A graduate student at Southern Methodist University (SMU), has developed a miniature pH sensor that can detect when food has spoiled in real-time.
The 2-millimeter long and 10-millimeter wide flexible
A government program has found that foodborne illnesses have increased to pre-pandemic levels.
In a preliminary report, the Foodborne Diseases Active Surveillance Network (FoodNet) says that enteric infections from food
WHO is looking for experts to work on the burden of disease caused by foodborne exposure to cadmium, methylmercury, arsenic, and lead.
It is part of the World Health Organization
“While the prevalence of Salmonella contamination in regulated poultry products has decreased by more than 50 percent in recent years, there has not been a reduction in human illnesses attributable
“A taste of the future.”
That’s how cardiologist Uma Valeti, MD, CEO and founder of UPSIDE Foods (https://upsidefoods.com) describes the upshot of USDA’s approval this week
