Dr. Denise Eblen, currently FSIS’ assistant administrator for the Office of Public Health Science, has been named agency ...

The World Health Organization estimates 600 million people a year already suffer from foodborne illnesses. Climate Change Is Spoiling Food Faster, Sickening Hundreds of Millions of People originally a ...

Researchers at Acadia University find that wine drinkers are more accepting of pasta sauce formulated with the addition of grape pomace than those who do not drink wine.

Jennifer Acuff, assistant professor of food microbiology and safety, conducted a study to evaluate methods of sanitizing pecans against Shiga toxin-producing E. coli.

Before those sweet and savory pecans make their way into your pecan pie or other holiday treat, they may go through an ...

In‐shell pecans are typically harvested after falling from trees to the ground, which presents a potential route of ...

The Centers for Disease Control and Prevention also assure the public that, while food safety measures should always be ...

The burden of food safety should not be on the consumer. Food companies should willingly take on the responsibility.

Antimicrobial resistance (AMR) poses a significant and growing threat to food microbiology, particularly within food ...

Global warming has made it easier for bacteria and other germs to contaminate the food supply, and this little-discussed danger of climate change is teaching painful and sometimes life-threatening ...

This approach emphasizes experiential learning, preparing students for careers in food safety, food chemistry, microbiology, processing, and beyond. Whether it’s working in the state-of-the-art ...

One of the most important emerging aspects that requires further research in food safety is the simultaneous presence of ...