In a March 29 warning letter the FDA formally notified Gate Gourmet Inc. owners that the classification of their airline catering facility in Erlanger, KY, has been downgraded from approved
Update: The back of the Montana brand frozen strawberries packaging states the berries are from Egypt.
Montana brand frozen strawberries are being pulled from Canadian stores because of possible hepatitis
Answer: They are all in Kentucky where a hepatitis A outbreak has been ongoing for months. With 272 people infected with Hepatitis A in Kentucky, restaurants must offer hepatitis A
A bakery is on notice from the FDA because the firm’s products were prepared, packed, or held under conditions whereby they may have become contaminated with filth, or whereby
The most recent outbreak from Escherichia coli O157:H7 in romaine lettuce spurred me to pull up an old draft, trim it and post it in an attempt to promote
Editor’s note: This opinion piece by Sonya Lunder, senior analyst for the Environmental Working Group, is part of a three-piece presentation today by Food Safety News. To read views
Editor’s note: This opinion contribution by the Alliance for Food and Farming is part of a three-piece presentation today by Food Safety News. To read views on the same
Editor’s note: This opinion contribution by Toby Amidor is part of a three-piece presentation today by Food Safety News. To read views on the same topic from the Environmental
Editor’s note: This is the final installment of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by
Nova Scotia-based Masstown Market is recalling smoked kippers and cold-smoked Salmon from the marketplace, urging consumers to not eat the products because of concerns of botulism poisoning.
“This recall was
Spring holidays often bring people together to make and eat meals. Even the most seasoned cooks can be challenged when preparing food when there are more people than usual at
There’s an art to catching a fish, as many an avid angler will tell you. But for biochemist Mike Selden, CEO of Finless Foods, it takes some serious science