(CIDRAP News) The US Department of Agriculture's (USDA's) Food Safety and Inspection Service (FSIS) plans to hold a meeting Nov 13 to get the public's thoughts on how it analyzes risk.
(CIDRAP News) A recent cluster of Yersinia enterocolitica infections in Chicago infants illustrates the risks associated with preparing and eating chitterlings (pork intestines), according to the Centers for Disease Control and Prevention (CDC).
(CIDRAP News) A New Mexico firm has recalled 22,000 pounds of beef jerky in the wake of an outbreak of Salmonella infections that have been linked with the firm's products, according to New Mexico and federal officials.
(CIDRAP News) Supporters of irradiation as a tool for preventing foodborne disease are dismayed by a generally negative evaluation of irradiated meat in the August issue of Consumer Reports.
Jul 15 (CIDRAP NEWS) The United Nations' food standards body announced last week that it would allow higher kiloGray (kGy) doses for irradiating food.
(CIDRAP News) – It's time to link science-based food safety standards with specific public health goals, says a report released today by the Institute of Medicine and the National Research Council of the National Academies.
(CIDRAP News) The prevalence of Salmonella contamination in raw meat and poultry tested by the US Department of Agriculture (USDA) declined overall from 2001 to 2002, the USDA has announced.
(CIDRAP News) Preliminary data for 2002 indicate that the nation is making progress against some major foodborne diseases, including Campylobacter and Listeria, but not against others, including Salmonella, one of the most common.
(CIDRAP News) The Food and Drug Administration (FDA) has halted the importation of Mexican cantaloupes because of evidence that unsanitary conditions in melon fields and processing facilities have caused four salmonellosis outbreaks in the past 3 years.
(CIDRAP News) As foodborne diseases increase, innovations for improving food safety are sure to follow. And, in fact, such practices are already showing up in grocery stores and at food science institutions around the country.