This week, the European Food Safety Authority (EFSA) announced a new online warehouse in which data on chemical contaminants and food consumption is available to the public.
Just as things had started to die down after a foodborne outbreak closed 43 Chipotle Mexican Grill locations on the West Coast, a new outbreak seems to have developed on the East Coast.
A study by the Center for Science in the Public Interest (CSPI) has found that fresh produce items cause more foodborne illnesses than any other food category.
This week, the California Department of Food and Agriculture announced plans to host informational sessions on the U.S. Food and Drug Administration’s Food Safety Modernization Act Final Rules for Produce Safety and Prevention Controls for Animal Food.
Today, Denver-based Chipotle Mexican Grill released details of what the chain is calling its “enhanced food safety program” that “ will establish Chipotle at the forefront of food safety protocols in the restaurant industry.”
Findings announced today by the World Health Organization (WHO) reveals that nearly 30 percent of all deaths from foodborne illness are in children under the age of 5, despite the fact that they make up on 9 percent of the world’s population.
A major scientific assessment released by the U.S. Department of Agriculture (USDA) indicates that climate change will likely have a negative effect on global food security.
Last month, the Journal of Foodservice Business Research published a study indicating that restaurant managerial staffers have a lot to learn when it comes to food allergies--even those who have gone through training.
Idaho State University’s (ISU) Research and Innovation in Science and Engineering (RISE) facility has teamed up with Atlanta-based ScanTech Inc. to develop a new, chemical-free treatment process for produce and meat.
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