Articles

Scientists in potato country have found many new threats to the nation’s spuds

Navigating E. coli risk in the lettuce industry

Researchers are studying how honey’s bioactive compounds can help against foodborne pathogens.

Researchers have uncovered a promising avenue for enhancing food safety.

Regardless of the protein source, cook your burger patty until it reaches an internal temperature of 160ºF.

Researchers add pulsed light to an arsenal of tools to decontaminate foods.

ARS researchers study whether the path to reducing antimicrobial resistance is right underfoot.

Hyperspectral imaging technologies can detect and identify foreign materials during meat processing.

A new food safety process: nanobubble "marinade" helps reduce pathogens so you can grill and chill.