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Will labeling of a genetically modified organism (GMO) on a food package really provide useful information?

Would a single, national food safety agency in the U.S. ever become reality? Do we even want it to?

Why are criminal prosecutors more interested in food industry behavior these days? It’s time to take notice.  

An integrated food safety system should have a common vision, uniform standards, inspections and enforcement, uniform laboratory practices, adequate training, enhanced communications and federal oversight.  

It’s time to focus on reducing food waste and increasing food security. Learn how to help the U.S. Environmental Protection Agency (EPA)’s reach its shared goal with the U.S. Department of Agriculture.

Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.

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.

In recent years, federal, state and local agencies have shifted their thinking toward the concept of building an integrated food safety system.

In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.