food safety

Dec 1, 2016  |  The Abstract

Don’t Trust Your Waiter for Food Safety Advice

"What the server didn’t know, and I did, was that my guest for lunch was a food safety expert – and her tableside manner was being judged."

Dec 1, 2016  |  Research and Innovation

Study: Restaurants Not Good At Explaining Risks of Undercooked Meat to Customers

A recent study finds restaurants don’t do an effective job of communicating with customers when it comes to addressing risks associated with eating undercooked meat – specifically hamburgers.

Nov 22, 2016  |  The Abstract

Cooking Stuffing This Holiday? Here’s a Simple Way to Help Ward Off Foodborne Illness

Some food safety tips to help you avoid making loved ones sick this holiday season — because nothing ruins a get-together like projectile vomiting.

Jun 6, 2016  |  The Abstract

5 Things You Should Know About Grilling Burgers (To Avoid Getting Sick)

To help you avoid barfing this grilling season, a food safety expert gave us these five things to remember when it comes to making a delicious (and safe) burger.

Nov 2, 2015  |  Research and Innovation

Scientists Evaluate Food Safety Practices to Help Support Nonprofit Food Pantries

Researchers have done an in-depth analysis of food safety at nonprofit food pantries to determine how food safety experts can help these pantries best meet the needs of their clients.

May 1, 2015  |  Research and Innovation

Study Finds Guidance Improves Food Safety Practices at School, Community Gardens

School and community gardens have become increasingly popular in recent years, but the people managing and working in these gardens are often unfamiliar with food safety practices that reduce the risk of foodborne illness. Now researchers have developed guidelines that address how to limit risk in these gardens – and a pilot study shows that the guidelines make a difference.

Apr 13, 2015  |  The Abstract

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  |  The Abstract

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  |  The Abstract

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  |  The Abstract

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.