Thursday, 23 May, 2013

Drafts of two hefty food-safety regulations are released. What are the fundamentals of ensuring safety in the giant American food system? Where is the room for improvement? Who will (and maybe should) escape regulation?

Bacteria have vastly different survival abilities, says Jeri Barak, an assistant professor of plant pathology at UW-Madison. Many species normally live in soil or water, but some of those that live in the human intestinal tract display extreme longevity outside the body. Salmonella, which causes what we sometimes call “food poisoning,” can live more than [...]

Losing your sense of smell raises your chance of an accident.

Food-borne diseases sicken 76 million Americans each year. Lots of bugs can make you sick, especially in meat. Does farm use of antibiotics pose a special risk?