Browsing: Policy, Science & Research
Honey is often praised as a natural sweetener with antibacterial properties, but not all honey is created equal. Unpasteurized or…
In an increasingly interconnected global food system, innovative approaches to food safety have emerged as critical tools for preventing outbreaks…
Autumn on Your Plate: The Overlooked Food Safety Hazards of Fall Foods When cooler weather arrives, people often turn to…
Most people picture food poisoning as a predictable cycle: eat bad food, feel nauseous, vomit, suffer diarrhea, recover in a…
Staying Healthy This Fall: 10 Smart Ways to Avoid Food Poisoning When Temperatures Drop Fall is a season of change.…
Alcohol and Food Safety: Can Contaminated Drinks Make You Sick? Alcoholic beverages are often thought of as self-preserving products that…
The Cold Truth About Frozen Vegetables: Why Pathogens Survive in Your Freezer Frozen vegetables feel like the safest bet in…
The Science of “Danger Zone” Temperatures: Why 40°F to 140°F Matters Food safety guidelines often emphasize the importance of temperature…
Bacteriophage Therapy in Poultry: Exploring a New Frontier for Salmonella Control Among foodborne pathogens, Salmonella remains a leading cause of…
Your Kitchen Sponge: The Most Dangerous Item in the House You might think your kitchen sponge is a helpful ally—but…