Five livestock experts who study infectious diseases in the dairy industry explain the risks.
Academic rigour, journalistic flair
Articles on Food safety
Displaying 1 - 20 of 111 articles
If leftovers aren’t saved and reheated properly, it could put you at risk of food poisoning.
Mycotoxins contamination causes health issues. Paying attention to storage of agricultural produce can save many lives.
Street food is popular in Nigeria but safety is not regulated.
Nigeria’s soft cheese, wara, could be made more widely available with new techniques to extend its shelf life.
A food thermometer is your holiday feast’s unsung hero, ensuring that poultry, meats and other dishes, including vegetable-based, reach the internal temperatures needed to eliminate harmful pathogens.
Washing chicken may actually increase your risk of cross-contamination.
Keeping guests safe involves far more than just careful cooking − hand-washing, keeping work surfaces clean, safe handling and proper storage are also key ingredients.
The struggle with open defecation is a silent emergency, undermining the continent’s efforts towards sustainable development goals.
A microbiologist explains the risks to your health of a fly landing in your chilled glass of sauvignon blanc.
Some people like to use their sense of smell to tell if food has gone off. A food safety expert explains why that’s not a good idea.
Improving food safety in low- and middle-income countries requires a shift in thinking and practice.
Failing to understand what communities consider important greatly diminishes the responsiveness of policies to the actual needs of individuals.
Consumers’ main concerns regarding farm monitoring are food safety, animal welfare and water quality. Many would like to see Māori values and land practices incorporated.
PFAS can be filtered, but getting rid of the chemicals is a monumental challenge. A biochemist and soil scientist explain.
Food safety means checking the source and paying attention to hygiene and storage.
Biological and chemical substances are the most common food contaminants and account for over 200 food-borne illnesses.
Do your ice taste funny? Is there ‘freezer burn’ on your meat? This is why your freezer probably isn’t as clean as you think – but it only takes a few simple steps to fix it.
The era of stocking pantries and keeping our fridges and freezers full is over.
Most food in Australia remains free of PFAS, but a new study has found it can build up in cattle on PFAS-affected farms. But there are ways to manage the land and livestock to reduce the risks.
Top contributors
-
Research Fellow, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University
-
Senior Lecturer in Clinical Microbiology, University of Leicester
-
Associate Professor, University of Birmingham
-
Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
-
Professor in the Department of Microbiology and Plant Pathology and Co-Director at the Centre of Excellence in Food Security, University of Pretoria
-
Professor of Microbiology, Swinburne University of Technology
-
Professor of Advanced Technology Transitions, Arizona State University
-
Professor of Food Safety, University of Guelph
-
Policy Analyst HDR, Deakin University
-
Specialist, CGIAR System Organization
-
Associate Professor in Law, Faculty of Social Sciences, University of Nottingham
-
Professor of Food Science, Clemson University
-
Professor of Chinese Business and Management, University of Sydney
-
Lecturer, Business School, University of Sydney
-
Food microbiologist and Food safety specialist, CSIRO
