Some say cancer-causing chemicals can leak into packaging and into your food.
There is no evidence supporting claims that cooking or heating food in the microwave can give you cancer or food poisoning.
We all want to keep our food in tip top condition but very few of us know how to use fridges properly.
Many of us worry about chemicals in our food, but you can relax about one thing.That green bean casserole may have a lot of calories, but not BPA.
Don't panic: just follow these basic rules.
Don’t touch that dough!
The FDA recently advised people not to eat raw cookie dough because raw flour with E. coli in it had sickened 38 people. Do we really have to forgo our favorites?
When does it all become dangerous to eat?
Congress is considering new legislation to unify and clarify what all those "use by," "sell by," "best by" dates on foods really mean. Here's the (limited) science behind how those dates get set.
Some companies have used nano-titanium dioxide to make powdered sugar on donuts whiter.
Two new studies from Food Standards Australia and New Zealand show there's no evidence that nanoparticles in food present a health risk, but there's more research to be done.
What’s in the bottle is good for me, right?
Microscopic needle-like particles don't seem like something you'd want to feed a baby. Whether safe or not, the way we deal with nanoscale food additives leaves plenty of other questions.
Proceed with caution when using foil for cooking.
While cooking food in aluminium pots isn't a bad thing, doing so in foil is problematic. Over-exposure to aluminium may pose serious threats to human health.
Recipe in need of improvement.
Mars by Shutterstock
Mars' product recall will be an expensive business.
If it looks okay, and smells okay, then it’s alright, right?
Nasty pathogens can be present without affecting what the food looks and smells like, which is why we have use-by dates.
So it turns out you can thaw out meat and refreeze it. Who knew?
What are some of those food safety myths we've long come to believe that aren't actually true?
Applying the finishing touches to some toasted chilli crickets & wild garlic hummus on rye bread.
Insects are a healthy and sustainable source of protein. It's time foodies appreciated them too.
It’s not still good.
Sharon Sperry Bloom/Flickr
A food scientist explains the nitty gritty of the five-second rule.
The governments’s proposed new labelling system doesn’t allow for clear statements about where food comes from if it’s not Australian.
The new country-of-origin labels are supposed to change a confusing system that led to public outrage about hepatitis infections from frozen berries earlier this year. They fall considerably short.
Noodle brand was an instant hit in India but the wider issue the country must tackle won't be so quick to solve.
How much of the harmful arsenic does it have?
rice via www shutterstock com
Tests have shown that arsenic in rice often exceeds recommended daily levels, yet there are no in-food arsenic safety standards. Why not?
What’s lurking on your food?
We've come a long way since beer was safer to drink than water but the UK still has work to do when it comes to food-borne illness.
Unclear and sometimes misleading country-of-origin labelling in Australia is a source of confusion for consumers.
Diego Sevilla Ruiz/Flickr
Prime Minister Tony Abbott has called on two ministers to prepare a cabinet submission about country-of-origin food labelling despite initial reluctance about change.
China’s export food safety standards are much more stringent than domestic ones.
Image sourced from Shutterstock.com
Australian Prime Minister Tony Abbott has been forced to respond to calls for stricter food labelling and inspection of food imports, following a spate of hepatitis A infections suspected of being linked…