Experts say it’s difficult to designate a “safe” level for heavy metals in specific foods and beverages.
Karen Appold is an award-winning journalist based in Lehigh Valley, Pa. She has a BA in English (writing) from Penn State University and has more than 20 years of editorial experience. Karen has been a full-time freelance medical writer and editor since 2003. She works for various medical organizations, businesses, and media. Karen has also worked in a variety capacities, including newspaper reporter, editor of a daily newspaper, and editor of a monthly magazine. Reach her at firstname.lastname@example.org.
Articles by Karen Appold
Researchers suggest more attention should be paid to manufacturing sausage products, pork barbecue, and head cheese.
Liquid nitrogen can cause damage to skin and internal organs if accidentally ingested due to extremely low temperatures it maintains.
New breeding techniques have the potential to enhance the shape, size, color, and health benefits of fruits and vegetables.
Researchers examine a simple way to minimize food contamination at industrial production facilities.
What food establishments can do to prevent infestations.
There’s a whole new set of safety issues in era of food trends like insect diets, 3D printing, and legal cannabis.
Government litigators prohibited in civil cases from using noncompliance with guidance documents to prove violations of federal law.
A record number of delegates joined the 2018 event, which was held for first time in Japan.
Common Sense Nutrition Disclosure Act facilitates requirements linked with listing calorie information for variable menu items and combination meals