‘When in doubt, throw it out’ – and more tips to make sure your festive feast won’t make you sick.
The presence of multi drug-resistant bacteria in goats and sheep in southwest Nigeria may be due to regular use of antibiotics and unhygienic practices by farmers.
Lockdowns to curb the spread of COVID-19 had various effects on food as it went from farms to plates.
When it comes to food safety solutions, models which enforce bans and regulations don’t fit.
Like rings in tree trunks, the layers of our teeth carry a detailed record of our growth — and reveal lead contamination is common.
The government intervening to ensure food safety will increase awareness among producers and consumers.
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.
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.
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.
Rapid industrialisation and infrastructure development in developing countries have propelled the growth of the nonylphenol market.
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.
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.
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.
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.
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.
The FDA has given the green light to sell the first genetically engineered animal – farmed salmon –in the US.
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.
What to do with those Christmas dinner leftovers.
Food suppliers and sellers around the world are using blockchain technologies to ensure that what consumers buy is labeled clearly and accurately.
Gene editing of wild plants can help us tap into new sources of food. But we need to make sure it’s safe – and that demands some careful regulation.