The 5 Most Dangerous Foodborne Pathogens By Lydia Zuraw  It can be tricky business to say that one foodborne pathogen is more dangerous than another. Are the criteria the number of illnesses, number of deaths, or percentage of victims who die? Do the severity of an illness or chronic side effects factor into the ranking? The first three pathogens on this list are fairly obvious dangers and ones... Continue Reading
FDA Warning Letters: Misbranding, Acidified Foods, Seafood HACCP By News Desk  Three warning letters published last week by the U.S. Food and Drug Administration (FDA) dealt with issues involving food processing companies. FDA considers Wonder Natural Foods Corp.'s Better'n Peanut Butter Original product to be misbranded. The labeling of the Watermill, NY, company's Better'n Peanut Butter Original product online bears the claim "healthy" in connection with... Continue Reading
More Food Safety News | 
A team of scientists is genetically engineering plants to produce antimicrobial proteins known as colicins, which can then be extracted and applied to contaminated meat and produce to kill E. coli bacteria. In a study published earlier this month in the Proceedings of the National Academy of Sciences, the team engineered tobacco, leafy beets, spinach, chicory and... 
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