Have you ever been told not to put metal in the microwave? Edie, age 8, wants to know why.
Articles on Food safety
Displaying 101 - 120 of 145 articles
Food fraud and safety concerns are an ongoing problem in the agrifood sector— could blockchain technology be a solution?
Already suffering debilitating side effects, chemotherapy patients could be made seriously ill by the food they eat.
Bacteria are everywhere, even on your drink garnishes and ice. While most are not going to harm you, some can make you very sick. Here are some things to consider at public drink stations.
When the United States was settled, nearly everyone was a farmer. Today only 2 percent of Americans live on farms, and many of us are illiterate about where food comes from or what kinds are healthy.
China has started exporting cooked chicken meat to the United States. Is it safe to eat? An agriculture extension specialist discusses possible concerns about food safety and contamination.
The appearance a hot dish on your doorstep does more than relieve the burden of meal preparation. It says someone is looking out for you.
Washing chickens in chlorine isn’t actually deemed dangerous – it’s what comes with it that’s the problem.
Even cooks at top restaurants are putting customers’ health at risk.
A new report from the Environmental Defense Fund raises concerns about lead in our food supply. Here are some things you should consider.
There’s a lot to consider in the problem of creating enjoyable foods for people with swallowing difficulties. Could 3D-printed food be part of the solution?
Slaughterhouses are an essential step in meat production. Hygiene standards need to be maintained to prevent the spread of diseases.
President Trump has ordered federal agencies to cut two regulations for every new one they enact – ignoring the fact that many regulations produce large social benefits.
There is no evidence supporting claims that cooking or heating food in the microwave can give you cancer or food poisoning.
We all want to keep our food in tip top condition but very few of us know how to use fridges properly.
Many of us worry about chemicals in our food, but you can relax about one thing.That green bean casserole may have a lot of calories, but not BPA.
Don’t panic: just follow these basic rules.
The FDA recently advised people not to eat raw cookie dough because raw flour with E. coli in it had sickened 38 people. Do we really have to forgo our favorites?
Congress is considering new legislation to unify and clarify what all those “use by,” “sell by,” “best by” dates on foods really mean. Here’s the (limited) science behind how those dates get set.
Two new studies from Food Standards Australia and New Zealand show there’s no evidence that nanoparticles in food present a health risk, but there’s more research to be done.
Top contributors
-
Senior Lecturer in Clinical Microbiology, University of Leicester
-
Research Fellow, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University
-
Professor of Microbiology, Swinburne University of Technology
-
Professor - Department of Plant and Soil Sciences and co-director of the Centre of Excellence in Food Security, University of Pretoria
-
Associate Professor, University of Birmingham
-
Professor Food Safety Systems at the Natural Resources Institute (UK) and contributing scientist ILRI, International Livestock Research Institute
-
Professor of Advanced Technology Transitions, Arizona State University
-
Honorary Associate Professor, University of Leicester
-
Associate Professor of Veterinary Medicine, Iowa State University
-
Associate Professor in Law, Faculty of Social Sciences, University of Nottingham
-
Executive Director, Swette Center for Sustainable Food Systems, Arizona State University
-
Professor of Food Science, Clemson University
-
Policy Analyst HDR, Deakin University
-
Food microbiologist and Food safety specialist, CSIRO
-
Professor of Chinese Business and Management, University of Sydney