Bailee Henderson

Regardless of whether or not cooks wash their poultry or not before cooking it, bacterial contamination is rampant in the kitchen, a recent study finds.

The European Food Safety Authority (EFSA) has published its 2020 EU report on pesticide residue levels in food, including a dietary risk assessment.

The Institute of Food Science and Technology (IFST) recently published a new guide on food safety best practices for directors.

The European Center for Disease Prevention and Control and the European Food Safety Authority have released a report on antimicrobial resistance (AMR) in animals and food throughout the EU during 2019–2020.

U.S. cases of highly pathogenic avian influenza have doubled in the last month.

A recent survey of UK lamb and turkey retail meat reveals new information about antimicrobial resistance levels in Escherichia coli and Campylobacter.

The Codex Alimentarius Committee has drafted a new guidance for the management of microbiological foodborne illness outbreaks at the recent Committee on Food Hygiene meeting.

The U.S. Department of Agriculture (USDA) Economic Research Service found that Salmonella caused 80 percent of pathogen and toxin violations from 2002–2019, based on a recent study of import refusals.