Browsing: Helpful Articles
We’ve all done it—opened the fridge, taken a sniff of last week’s takeout, shrugged, and microwaved it anyway. But while…
From 2014 through 2022, data collected from foodborne illness outbreak investigations across the United States have revealed consistent patterns in…
As fall approaches and students prepare to move into dormitories across the country, many are excited to experience independence for…
As the temperature rises, so does the risk of foodborne illness. Summer is the peak season for food poisoning outbreaks,…
Sous vide cooking, the method of vacuum-sealing foods and immersing them in precisely controlled water baths, has revolutionized culinary arts…
August is around the corner, meaning a return to school is imminent for many kids and young adults. For college…
Whether it’s scrambled eggs in the morning or roast chicken for dinner, poultry and eggs are cornerstones of American meals.…
The consumption of raw fish in sushi and sashimi presents inherent risks of parasitic infections, primarily from nematodes (e.g., Anisakis spp.) and cestodes (e.g.,…
Listeria, Escherichia coli (E. coli), and Salmonella are among the most well-known pathogens responsible for foodborne illness. Each has a long and fascinating history…
The food industry is constantly seeking ways to reduce waste, enhance safety, and extend shelf life. Among the most promising…