Inspection reports prove that problems at CRF’s Pasco, WA plant were rampant for well over a year before the company announced a widespread recall of their frozen food products.
Health Canada has long advised consumers to cook ground beef to 71 °C (equal to 159.8 °F). Now, researchers say that even this standard temperature recommendation might not kill all bacteria.
Mike Taylor’s planned departure from the U.S. Food and Drug Administration (FDA) was announced by the agency in March. Today, Taylor has finally given some insight as to what he will do now that he is no longer the Deputy Commissioner for Foods and Veterinary Medicine.
Congress appropriated nearly $200 million over the past six years for U.S. Department of Agriculture (USDA) kitchen equipment grants, which have helped thousands of schools purchase needed upgrades.
Today, the U.S. Food and Drug Administration (FDA) published a question and answer interview conducted with the agency's new Deputy Commissioner, Dr. Stephen Ostroff. Below are snippets from his commentary in relation to food safety the agency's upcoming plans.
After more than 30 individuals have contracted Salmonella Virchow, the U.S. Food and Drug Administration (FDA) is looking into whether or not they need to develop specific food recall and notification methods for online retailers.
Renaissance BioScience Corporation--a global yeast innovation company--has announced that the U.S. Food and Drug Administration (FDA) has approved the company’s Generally Regarded as Safe (GRAS) notice for its nonGMO, acrylamide-reducing (AR) baker’s yeast strain.
A new report published by the Government Accountability Office (GAO), has garnered mixed reactions on worker safety in the meat and poultry industry and whether or not it has improved enough over the last decade or so.
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