Food safety expert: takeout is a low-risk optionUniversity of Georgia
Takeout is a good choice to lower risk of exposure because it reduces the number of touch points relative to eating in a restaurant, said food safety expert.
DHS S&T and MatMaCorp completed a successful evaluation of a field-deployable genetic test to detect African Swine Fever (ASF) virus in infected pigs and pork products.
To keep New York’s food processing industry safe during the COVID-19 pandemic, Cornell University’s Institute for Food Safety has created a comprehensive, practical and convenient website for commercial processors.
A new study led by the University of Washington finds dramatic increases in the abundance of a worm that can be transmitted to humans who eat raw or undercooked seafood. Its 283-fold increase in abundance since the 1970s could have implications for the health of humans and marine mammals, which both can inadvertently eat the worm.