It’s the dead of summer and a truckload of fresh beef is making its way from the Texas Panhandle to a distribution center in Tennessee. Somewhere around mile 670, in western Arkansas, the truck breaks down.

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Photo illustration

A quick assessment by the driver reveals it’s a major breakdown and…

illustration farm to forkThere are mountains of it; fresh, nutritious, beautiful — belonging on the finished plates of high-end restaurants, school lunch trays and dinner tables across America. But instead, it’s dumped into landfills to rot into nothing — enough each year to feed 3 billion people.

On top of that overall estimate, the Food and Agriculture Organization…

A Thanksgiving Day meal served by a church group in Antioch, CA, that killed three people was evidently contaminated with the bacteria Clostridium perfringens.

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Photo illustration

“Clostridium perfringens is one of the most common foodborne illnesses in the U.S. It can be found in the human intestine without hurting us,…

Honolulu_406x250The Hawaii State Department of Health (DOH) Sanitation Branch has issued a red “closed” placard to Blue Water Shrimp and Seafood Market located at the Ala Moana Shopping Center in Honolulu. Numerous health inspections revealed chronic temperature violations. The department has issued a penalty fee of $9,000 for the violations that led to the posting…

A critical element of food safety is maintaining proper temperatures from the field to the fork. In practical terms, this means keeping produce cold enough to inhibit pathogen growth or spoilage from the time it leaves the farm or orchard until it’s in the customer’s possession. http://www.dreamstime.com/stock-image-saleswoman-counter-offering-cheese-organic-supermarket-customer-image46778591It also means cooking certain foods at high enough…