Food waste and food-borne diseases are among the most critical problems urban populations face today. They contribute to greenhouse emissions tremendously and amplify economic and environmental costs.

Amy McCarthy is a former reporter at Eater, focusing on pop culture, policy and labor, and only the weirdest online trends. Just in case you weren’t already worried enough about the state of our food ...

Foodborne pathogens are on the rise — and they’re making people unwell. According to the most recent data from FoodNet, the authoritative source for tracking foodborne illnesses run by the Centers for ...

Researchers show how advanced sequencing and natural compounds are shaping the ongoing fight against deadly foodborne diseases, from Listeria hiding in biofilms to frankincense smoke killing harmful ...

Foodborne pathogens and spoilage microorganisms pose significant challenges to global food safety, public health, and the sustainability of the food supply ...

Research points to a potential new ally in the fight against plant pathogens that cost hundreds of billions of dollars per year in lost food production. DURHAM, N.C. -- When we talk about the ...

Helen Onyeaka does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond ...

Public health experts worry that downsizing the sprawling FoodNet surveillance system could make it harder to prevent food-borne illnesses. By Caroline Hopkins Legaspi The Centers for Disease Control ...

Don't risk food poisoning. Learn the four key signs—smell, sight, touch, and eyes—to tell if your raw fish is fresh or has ...

Canning produce correctly is essential to safe food preservation. Two key ingredients to make many canned or pickled foods safe are bottled lemon juice and vinegar, said Kansas State University food ...