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News & Information
News and Information
February 28, 2012 When Should Recalls Be Made Public?Source: Food Safety News
Among the list of food recalls in the Food and Drug Administration's weekly enforcement report from February 8, the agency published information on a Class I, farm-initiated recall of 228,360 pounds of curly leaf spinach due to...
February 27, 2012 Expanded record access will cut exposure to tainted food - FDASource: Food Production Daily
US food safety authorities will be given expanded access to food firm records under a new interim ruling – a move it hopes will prevent potentially harmful food entering the food supply and reaching consumers.
February 24, 2012 Food safety: Response team, targeted spending could improve current system, experts saySource: Denver Post
Colorado should create a rapid-response team of farmers, university scientists and health workers to help with an investigation and get to a farm faster after a food-borne illness outbreak, experts at a state agriculture...
February 23, 2012 Shrimp's Carbon Footprint is Ten Times Higher Than Beef'sSource: Mother Jones
Shrimp lovers don't need to crash a fancy party to enjoy premium, seasoned-to-perfection shrimp," announced a Taco Bell press release last year. The chain was heralding its "Pacific Shrimp Taco," which featured a half-dozen...
February 23, 2012 Food safety and consumer organizations defend FDA’s Michael TaylorSource: Food Narigator -USA
The Center for Science in the Public Interest (CSPI) and other consumer and food safety organizations have defended FDA deputy commissioner for foods Michael Taylor, who has been the target of a campaign calling for his...
February 22, 2012 Is 'Genetically Modified' the future of our food?Source: Fox Reno
LAS VEGAS - The rise of genetically modified foods has put agriculture at a crossroads in Nevada and around the nation, and some believe it is also putting food safety at risk.
February 22, 2012 Raw milk causes most illnesses from dairy, study findsSource: USA Today
Unpasteurized milk, touted as the ultimate health food by some, is 150 times more likely to cause food-borne illness outbreaks than pasteurized milk, and such outbreaks had a hospitalization rate 13 times higher than those...
February 21, 2012 Facts and fiction of food safetySource: The Province
We all know that you have to cook pork until it's grey, that you can't leave any-thing with mayonnaise out for too long, and that a quick whiff tells you if food's gone bad. Except that each of those "facts" is wrong.
February 20, 2012 FDA to investigate safeness of inhalable caffeineSource: Portland Press Herald
BOSTON — U.S. Food and Drug Administration officials plan to investigate whether inhalable caffeine sold in lipstick-sized canisters is safe for consumers and if its manufacturer was right to brand it as a dietary supplement.
February 20, 2012 King-size candy is dead! Long live smaller bars?Source: CS Monitor
King-size candy will no longer be made after 2013, says maker of M&M's, Twix, and Snickers. King-size candy bars will give way to products with no more than 250 calories.
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