Hunters are warned to take precautions handling wild birds, and the virus can spill over to non-avian species, so no one should approach wild animals that appear ill.
Articles on Food safety
Displaying 61 - 80 of 145 articles
PFAS can be filtered, but getting rid of the chemicals is a monumental challenge. A new breakthrough offers some hope.
Climate change has a clear link to rising foodborne illnesses. Blackouts during heat waves and wildfires are a growing part of the problem.
Despite the recent Kinder chocolate recall, there’s no cause for wider concern about chocolate safety.
Bird flu is highly contagious in domestic flocks, and a major outbreak is underway in the US. A veterinary scientist explains what consumers need to know.
There’s a new label on many US food products – here’s what it means and who pushed to add it.
UK supermarket chain Morrisons recently announced it will use ‘best before’ instead of ‘use by’ dates on its milks. This change makes sense for the environment, and from a food safety perspective too.
Four out of five Americans regularly buy some kind of organic food. An expert on the industry says more federal support could greatly expand organic farming and its environmental benefits.
‘When in doubt, throw it out’ – and more tips to make sure your festive feast won’t make you sick.
The presence of multi drug-resistant bacteria in goats and sheep in southwest Nigeria may be due to regular use of antibiotics and unhygienic practices by farmers.
Lockdowns to curb the spread of COVID-19 had various effects on food as it went from farms to plates.
When it comes to food safety solutions, models which enforce bans and regulations don’t fit.
Like rings in tree trunks, the layers of our teeth carry a detailed record of our growth — and reveal lead contamination is common.
The government intervening to ensure food safety will increase awareness among producers and consumers.
Food safety agencies have assessed the risk of acquiring COVID-19 from contaminated food or food packaging. They found that currently, there’s no evidence that the virus is a food safety risk.
Food production in the US is heavily concentrated in the hands of a small number of large agribusiness companies. That’s been good for shareholders, but not for consumers.
Almost all food safety authority from most countries in the world agreed that no strong scientific proof that SARS-CoV-2 is transferable through food chain.
Rapid industrialisation and infrastructure development in developing countries have propelled the growth of the nonylphenol market.
Should I wear a mask and gloves in the grocery story? Sanitize my food? A food virologist takes on the top questions people are asking as they shop for food amid the coronavirus pandemic.
If you’re expressing breast milk for your baby, it’s important to understand how to store it safely – particularly when we’re experiencing warmer weather.
Top contributors
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Senior Lecturer in Clinical Microbiology, University of Leicester
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Research Fellow, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University
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Professor of Microbiology, Swinburne University of Technology
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Professor - Department of Plant and Soil Sciences and co-director of the Centre of Excellence in Food Security, University of Pretoria
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Associate Professor, University of Birmingham
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Professor Food Safety Systems at the Natural Resources Institute (UK) and contributing scientist ILRI, International Livestock Research Institute
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Professor of Advanced Technology Transitions, Arizona State University
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Honorary Associate Professor, University of Leicester
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Associate Professor of Veterinary Medicine, Iowa State University
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Associate Professor in Law, Faculty of Social Sciences, University of Nottingham
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Executive Director, Swette Center for Sustainable Food Systems, Arizona State University
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Professor of Food Science, Clemson University
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Policy Analyst HDR, Deakin University
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Food microbiologist and Food safety specialist, CSIRO
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Professor of Chinese Business and Management, University of Sydney