Food safety agencies have assessed the risk of acquiring COVID-19 from contaminated food or food packaging. They found that currently, there’s no evidence that the virus is a food safety risk.
Volunteers prepare boxes at the Greater Boston Food Bank on Oct. 1, 2020.
Iaritza Menjivar, The Washington Post via Getty Images
Food production in the US is heavily concentrated in the hands of a small number of large agribusiness companies. That’s been good for shareholders, but not for consumers.
Workers collected crabs caught by fishermen in Indramayu, West Java, Indonesia, 9 September 2020.
ANTARA FOTO/Dedhez Anggara/wsj
Almost all food safety authority from most countries in the world agreed that no strong scientific proof that SARS-CoV-2 is transferable through food chain.
Should I wear a mask and gloves in the grocery story? Sanitize my food? A food virologist takes on the top questions people are asking as they shop for food amid the coronavirus pandemic.
Food safety guidelines for expressed breast milk can be confusing.
From shutterstock.com
If you’re expressing breast milk for your baby, it’s important to understand how to store it safely – particularly when we’re experiencing warmer weather.
Smoked salmon has been named as the likely source of the recent listeria infections.
from www.shutterstock.com
Food safety is in the news again, this tiime after reported deaths from listeria after eating smoked salmon. Here’s what we know so far and what you can do to cut your chance of getting sick.
Most food systems in Africa are informal and unregulated
Alex Berger/Shutterstock
Food safety studies in Ethiopia reveal that unlocking consumer demand for safe food is critical to stopping the millions of deaths and illnesses from foodborne pathogens across the continent.
Distribution center for the UK grocer Sainsbury, Waltham Point, England.
Nick Saltmarsh
Globalization is making it harder to identify and trace outbreaks of foodborne illness. Technology can help, but consumers may also have to rethink their food choices.
After decades of work, a salmon product engineered to grow faster may be coming to the U.S.
Daniel Mennerich
Did you forget to put the leftovers away? If it’s only an hour or two, that’s OK, but as the temperature drops under 60 degrees, the risk of bacterial growth – and food poisoning – increases.
Another review into the safety of pet food leads to another review into pet food. It’s been a decade since this issue was brought to the government’s attention, so what needs to happen now?
More than just a stomach bug.
Photographee.eu/Shutterstock