Browsing: Helpful Articles
When we cook food, we often trust that heat will kill harmful bacteria and render our meals safe to eat.…
Most people associate food poisoning with short-term discomfort: nausea, vomiting, diarrhea, and fatigue that lasts a few days. For many,…
The Science Behind Seaweed’s Antimicrobial Power Seaweed-based packaging leverages natural polysaccharides, such as carrageenan (red algae), alginate (brown algae), and…
While undercooked poultry and raw eggs are well-known food poisoning risks, several unexpected foods have caused significant outbreaks due to…
Cracked from the Start: How Eggs Become Contaminated with Salmonella Eggs are a staple in many diets, praised for their…
In an increasingly complex global food supply chain, food recalls play a vital role in protecting public health. When a…
In May 2025, a multistate outbreak of Salmonella infections was linked to whole cucumbers grown by Bedner Growers Inc. in…
When we dine out, we often trust that the food served is not only delicious but also safe to eat.…
Preventing foodborne illness begins in the kitchen with four evidence-based practices known as the “Clean, Separate, Cook, Chill” framework. This…
The Perils of Food in War Zones and Disaster Areas: Safety Challenges and Humanitarian Responses
By Kit Redwine
Armed conflict and natural disasters create devastating food safety crises by disrupting production, contaminating supplies, and impeding aid delivery. In…