After last week’s announcement that McDonald’s will phase out their use of antibiotics in chickens, KFC--the world’s largest chain of fried chicken restaurants--is facing mounting pressure to also alter the way their chickens are raised.
The North American Meat Institute Foundation (NAMIF) released an updated version of its popular Yellow Pages, a meat and poultry resource guide that provides important consumer information and answers to commonly asked questions about the meat supply, preparation and cooking and nutrition.
Based on a joint federal food study by the U.S. Department of Agriculture, the U.S. Food and Drug Administration and the U.S. Centers for Disease Control, the primary source of Salmonella poisoning was seeded vegetables, not meat as many might have assumed.
After a number of failed marketing and rebranding efforts, McDonald’s––one of the biggest purchasers of chicken in the U.S.––has announced that they will begin phasing out the use of antibiotics in their chicken at U.S. locations.
After a milk sampling survey was conducted at nearly 2,000 dairy farms, the U.S. Food and Drug Administration (FDA) has confirmed that the overwhelming majority of America’s milk supply is indeed safe, even in cases that require medication to maintain the health of dairy cattle.
The Government Accountability Office (GAO) released a report last week stating that the U.S. Food and Drug Administration could do more to ensure that food being imported into the U.S. is safe.
Some House Republicans appear to be considering proposals for a single food safety agency.
The European Food Safety Authority and the European Center for Disease Prevention and Control have released findings from their joint European Union Summary Report.
The U.S. Food and Drug Administration has released an enhanced version of a free web-based tool that helps users to conduct quantitative risk assessments related to food safety.
The Scientific Report of the 2015 Dietary Guidelines Advisory Committee, submitted this month to the Secretaries of the U.S. Department of Health and Human Services as well as the U.S. Department of Agriculture, is suggesting that consumer behavior––along with other practices put in place by government and private sectors––can play a role in reducing cases of foodborne illnesses.
There’s a new method for analyzing outbreak data to determine which foods are responsible for illness related to four major foodborne bacteria, thanks to the U.S. Food and Drug Administration, the U.S. Centers for Disease Control and Prevention, the U.S. Department of Agriculture’s Food Safety and Inspection Service.
The U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) has announced that $160 million in funding is now available for research, education and extension projects to boost U.S. agriculture production.
John G. Surak––a member of Food Safety Magazine’s Editorial Advisory Board––has been presented with a Freund-Marquardt Medal.
The U.S. Food and Drug Administration (FDA) is warning consumers with peanut allergies to avoid food products containing cumin spice due to possible traces of peanut. Cumin is a common ingredient in Indian dishes and Tex-Mex style cooking.
Traces of Listeria monocytogenes bacteria may not be completely destroyed with current cleaning procedures in place at retail delis, according to new research conducted by Purdue University.
With a growing interest surrounding the laws and regulations that govern the foods and beverages we grow, raise, share, sell, cook, eat and drink, an entire new area of law continues to emerge and take hold in academia across the country.
This week, the Grocery Manufacturers Association (GMA) announced that Jennifer Cleveland McEntire will take over as the organization’s new vice president of science operations beginning March 3rd.
Secretary of Agriculture Tom Vilsack announced that $30 million has been set aside to help citrus producers fight Huanglongbing (HLB)––otherwise known as “citrus greening”––a disease that threatens U.S. citrus production.
Researchers at the University of Maine have been granted $150,000 from the U.S. Department of Agriculture and the National Institute of Food and Agriculture.
Under the Meat and Poultry Recall Notification Act, the U.S. Department of Agriculture’s (USDA’s) Food Safety and Inspection Service (FSIS) would have the authority to recall contaminated meat, poultry and some egg products. This bill would also allow the Secretary of Agriculture to issue a mandatory food recall. This new legislation has been proposed by Senator Kirsten Gillibrand (D-NY).