Apr 13, 2015
Foodborne Illness: Consumer Costs, Consequences and Choices
Changes to our food system have increased the availability and variety of foods for U.S. consumers, but these changes have also introduced food safety challenges that can have significant impacts on human health and the economy.
Apr 7, 2015
Seafood Safety 101: Vibrio in Shellfish
Seafood consumption is on the rise -- but so is the most important pathogen found in seafood: Vibrio bacteria.
Apr 1, 2015
When a Norovirus Expert Got Norovirus
Norovirus affects millions of people each year, costing the U.S. billions of dollars. This year, one of those people was a norovirus researcher.
Mar 31, 2015
Food Safety 101: What Is Campylobacter (and What Are We Doing About It)?
Researcher Hannah Bolinger explains what campylobacteriosis is, why it's important, and what researchers are doing to tackle the problem.
Mar 30, 2015
Listeriosis and Produce: What’s the Connection?
How NC State researchers are trying to understand and address the health risks associated with listeriosis and fresh produce.
Mar 10, 2015
Why Everyone Should Care About Food Safety
Food safety poses a global health problem. But it also causes millions of illnesses in the U.S. every year -- costing the country more than $14 billion annually.
Dec 15, 2014
If Eggnog Has Eggs in it, Why Is it Safe to Drink?
Eggnog is a holiday treat, but it contains — surprise! — eggs. So how come it’s okay for us to drink it? Here are a few questions and answers about eggnog and food safety.
Dec 5, 2014
Fruitcake – Will it Last Forever?
The USDA says a fruitcake will last two to three months in the refrigerator without spoiling. But how long will it really last? We asked a scientist.
Oct 24, 2014
Trick or Treat or Barf: Researchers Use Social Media to Raise Awareness of Norovirus Season
NC State researchers are trying to raise awareness of norovirus safety through a novel (and cute) social media campaign.
Sep 23, 2014
Fast Facts About Cutting Boards and Food Safety in Your Kitchen
Anything that touches your food can be a source of contamination and foodborne illness – including cutting boards. Learn what you can do to limit the risk of foodborne illness.