A joint report and scorecard by a number of organizations has rated more than 20 top restaurants on their use of antibiotics in meat. With the exception of five companies, all received failing grades.
Today, the U.S. Food and Drug Administration (FDA) issued draft guidance entitled, “A Labeling Guide for Restaurants and Other Retail Establishments Selling Away-From-Home Foods--Part II”.
The UK’s Food Standards Agency (FSA) has just published its final report of their year-long survey of Campylobacter levels on UK fresh shop-bought chickens.
Two people in California and Texas have died after consuming cucumbers that were contaminated with Salmonella poona.
In January 2011, President Barack Obama signed off on the Food Safety Modernization Act (FSMA). Over 4 years later, some of FSMA’s final rules are coming into effect.
New research from the University at Buffalo School of Management suggests that consumers are more likely to purchase food products when stores utilize traceability systems that prove where and how the food was produced and shipped.
Subway is joining a rapidly growing list of fast food restaurants choosing to serve antibiotic free chicken due to growing concern about antibiotic resistance from consumers.
As President Barack Obama’s regulatory agenda gradually comes to an end, there’s expected to be an onslaught of new rules passed before election year becomes Washington’s priority.
A new report issued this week by the American Association for Justice (AAJ) states that food safety regulators are not able to keep up with such a quickly evolving industry, therefore making the civil justice system the primary point of protection against unsafe food for consumers.
When it comes to food safety concerns, American consumers are most worried about chemicals in food, according to the International Food Information Council (IFIC) Foundation’s 2015 Food and Health Survey. Previously, consumers’ concerns were centered around foodborne illness.
Five months after shutting down production due to Listeria contamination, Jeni’s Splendid Ice Creams’ Columbus, OH facility is now back in business. For now, the facility will only be used for making certain ice cream ingredients.
Is organic ground beef safer than conventional beef? It is, according to Consumer Reports’ “How Safe is Your Ground Beef?”.
The National Environmental Health Association (NEHA) has been awarded a 5 year, $5 million cooperative agreement to develop and implement critically needed training for state, local, territorial, and tribal food safety agencies.
The Center for Food Safety (CFS) has filed a lawsuit against the U.S. Department of Agriculture (USDA) for allegedly failing to respond to the group’s requests for records on genetically engineered crops CFS says harm the environment.
In 2014, Denmark experienced a decrease in reported foodborne outbreaks, according to new data released by the National Food Institute, the Technical University of Denmark, the Danish Veterinary and Food Administration, and Statens Serum Institute.
A request was sent to FDA to implement programs and training to help small farmers comply with the Food Safety Modernization Act.
Federal budget cuts in Canada are putting public health at risk, says the president of the Public Service Alliance of Canada.
Blue Bell Creameries has announced that its products will be back on some store shelves just in time for Labor Day--about 4 months after a Listeria outbreak led to a nationwide recall and complete shutdown of operations.
A report by the Australian Broadcasting Corporation last week says that foodborne illness rates in Australia are on the decline--except for Salmonella.
Cinnamon, oregano and vinegar are natural ingredients that can be used to sanitize leafy greens, according to researchers at the University of Arizona.