Jul 28, 2014 — A U.S. company that supplies meat to fast-food chains in China has pulled all its products made by a subsidiary. An expose revealed some of the products were mishandled and had expired.
Jul 9, 2014 — The California chicken producer has been dogged by food safety problems at its plants for months. But Foster Farms may also now be one of the country's cleanest, safest sources of chicken products.
May 22, 2014 — Health officials say online restaurant reviews can turn up unreported foodborne illness outbreaks. In New York City, Yelp reviews led officials to three restaurants with food handling problems.
Mar 19, 2014 — Terrorists haven't hit our food supply — yet. But major vulnerabilities exist, from food processing plants to cattle ranching. U.S. regulators want the industry to start taking the risk seriously.
Mar 15, 2014 — Looks like the old adage about when it's safe to eat dropped foods may actually be effective for wet, sticky stuff like candies. For carpet-dusted snacks, you can take your sweet time, a study finds.
Feb 2, 2014 — From sodas to truffles to butter, foods infused with THC — the chemical in marijuana that gives you a high — are already for sale in Colorado. But the federal government still considers pot illegal, so the state has to create from scratch its own system to regulate these foods.
Jan 28, 2014 — The new law aimed at improving food safety requires chefs and others who handle raw food in restaurants to wear gloves. Sushi chefs say it takes the feel out of hands-on sushi.
Nov 22, 2013 — Food safety researchers in California are trying to find out how long E. coli in raw manure spread on a field might survive on a spinach farm. They're tweeting about it, too.
Nov 1, 2013 — Spices get dirty because of the way they're grown, stored and harvested, according to the head spice buyer for McCormick & Company. Because there are so many small farmers and shippers worldwide, that end of the supply chain is hard to control. So spices need to be sterilized before they hit supermarket shelves.
Oct 3, 2013 — Artisanal meat producers face a big barrier to getting into the game: They have to come up with a complex food safety plan that can take months of research and tens of thousands of dollars to craft. A new project wants to make it easier for the next charcuterie master to open shop by creating an open-source safety plan that newbies can look to.