Researchers have estimated the burden of foodborne disease caused by certain hazards in two African countries and the role of specific foods.
The work covered illnesses from beef, dairy, poultry
According to a study in the United Kingdom, imported chicken and salmon were more likely to be contaminated than domestic products.
Researchers said the work, published in the journal Food
Heavy metals are the main hazard for consumers when eating seaweed harvested in Nordic countries, according to a report.
The report covers the safety of seaweed used as food, with
The leaders of the International Association for Food Protection (IAFP) are asking for nominations for the association’s annual awards. The deadline for all award nominations is Feb. 14.
The
The World Health Organization (WHO) and the UN Food and Agriculture Organization (FAO) are holding a meeting on Campylobacter in poultry next month.
Several experts from the United States are
Factors affecting the safety of aged meat have been assessed in a European Food Safety Authority (EFSA) opinion.
The impact of dry-aging of beef and wet-aging of beef, pork, and
Daniel Karp, Ph.D., with the University of California-Davis, is examining the prevalence of different wild bird species in agriculture and whether they carry and transmit foodborne pathogens. Karp is
A recall of Nestlé Maggi noodles in India in 2015 impacted the company for several years, according to an analysis of consumer purchase data.
Scientists examined the immediate and long-term
Many students are not following recommended food safety and hygiene behaviors and are increasing their risk of food poisoning, according to a survey.
More than half are washing raw chicken
— OPINION —
By Jane M. Caldwell
Portions of this article were originally published in Food Technology magazine.
This session the Missouri General Assembly will consider whether the sale of raw milk
In an effort to improve food safety and reduce the risk of eating spoiled meat, Concordia researchers have designed a new technology that identifies the presence of the toxin putrescine
A new study commissioned by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has shown that consumers may need to rethink how they handle their
