Browsing: Policy, Science & Research
Food safety remains a global priority as advancements in detection technologies help identify harmful pathogens, chemical residues, and allergens in…
Understanding the Three Types of Foodborne Hazards: Biological, Chemical, and Physical Foodborne illnesses are a significant public health concern worldwide,…
When most people think of foodborne pathogens, they imagine spoiled meat, improperly cooked chicken, or warm buffets left out too…
Silent Danger: The Threat of Undeclared Allergens in Our Food Supply Food allergies affect millions of people around the world,…
Heat, Rain, and Risk: The Climate Connection to Foodborne Pathogens Climate change is increasingly recognized as a significant factor influencing…
While Salmonella and E. coli dominate headlines as common sources of foodborne illness, a less known yet more serious threat…
Food poisoning is an unpleasant and often worrying experience, especially when it affects children. According to the national food poisoning…
Giardia is a microscopic parasite that causes a diarrheal illness known as giardiasis. It is one of the most common…
Salmonella, a genus of bacteria commonly associated with foodborne illness, remains one of the most persistent public health threats in…
The Difference Between Type One and Type Two Diabetes, and Why It Matters Diabetes mellitus is a chronic condition that…