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A new report published by Queen’s University Belfast appears to prove that nitrates used in the curing process for processed meats can produce chemicals that cause an increased risk of colorectal cancer.

The Canadian Food Inspection Agency and industry at large are actively working to identify and implement measures at the manufacturing/processing level to reduce Salmonella to below a detectable amount in frozen raw breaded chicken products such as chicken nuggets, chicken fingers, chicken strips, popcorn chicken and chicken burgers that are packaged for retail sale.

Here's what happened after a poultry processor distributed contaminated meat that led to an outbreak.

Mike Cramer joins the Food Safety Matters Podcast this week for an in-depth discussion of best practices for food plant sanitation.

Spoor and Marler are “absolutely convinced and satisfied that we have a very strong case against Tiger Brands.”

This week, the Governmental Accountability Office (GAO) published a new report entitled “FDA Can Build on Existing Efforts to Measure Progress and Implement Key Activities,” that analyzes the U.S. Food and Drug Administration’s (FDA’s) work in a few areas, including feed and food safety.

After 180 deaths and nearly 1,000 ill consumers, the source of the Listeria outbreak in South Africa has finally been named.  

The U.S. Department of Agriculture’s Agricultural Marketing Services Pesticide Data Program has released its 2016 Annual Summary.

The number of pet food recalls has continued to increase in the U.S. as this month comes to a close.

Larry Keener, food microbiologist, discusses validation in food processing—its definition, its importance and why it's more common now than ever before.