Food Safety articles

Biological barcoding: Tracing fruit and fish from farm to fork

Biological barcoding: Tracing fruit and fish from farm to fork

New analytical tools called biological barcodes are assisting food producers and retailers in the traceability of the origins of foodstuffs…

U.S. agriculture faces shortage of trained scientists

At least 1,000 trained ag scientists need to be hired by 2015 by domestic life science companies to meet changing global needs, according to a 2013 study by the Coalition for a Sustainable Agricultural Workforce profiled in a May article in the Southeast Farm Press.

Stretching the food safety net

Consumer activist Caroline Smith DeWaal mixes science, politics and advocacy to find foodborne illness solutions.

Salmonella-contaminated spices—who knew?

We generally think of Salmonella as a threat to chicken and beef. But scientists are recognizing that spices and other foods lower in moisture can carry the disease. “Spices are an emerging vehicle for disease in the food sector,” says Monica Ponder, assistant professor of food science and technology in Virginia Tech’s College of Agriculture

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