Wednesday, 22 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?

Using a chemical reaction that changes color when specific chemicals are present, a new “dipstick” may detect spoilage better than the human nose.

Amid a flood of contaminated Chinese imports, we ask: what is going on? How dangerous are these foods and medicines? Is this normal, expected? Or should we be doing something more to improve safety?

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?

Europe bans American beef. How safe are hormone-treated beef and genetically engineered food?