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Inconsistent government regulations confound food safety issues surrounding sushi. Fish quality and rice acidification affect the safety of the popular Japanese cuisine.  

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

The Canadian Produce Marketing Association, Produce Marketing Association and United Fresh Produce Association formed the Produce Traceability Initiative in 2007 to help produce companies and their buyer partners move toward achieving whole-chain traceability.

Will salt lose its GRAS status? Only time and a lawsuit outcome will tell.

Three safety tips when storing, serving and drinking wine: What foodservice needs to know.

Regardless of the size of any food manufacturer, there will be a need to source, approve and maintain ingredient suppliers.

While ciguatera continues to be a public health concern, the best way to prevent illnesses is to increase awareness in at-risk populations.