What have we learned, and how prepared are we for future large-scale disruptions?
Mary Beth Nierengarten is a freelance journalist and writer with more than 25 years of experience writing for online and print publications. In addition to writing about food quality and safety, she reports on the latest developments in clinical medicine and health policy. Prior to freelancing, Mary Beth worked as a medical editor at an academic health center and as an acquisitions book editor in the life sciences. She lives in Minneapolis and can be reached at [email protected]
Articles by Mary Beth Nierengarten
More and more state laws allow for the sale of home-based foods, but is food safety being upheld?
The study concluded that the upfront investment needed to establish and maintain the program are easily predicted to be offset by large gains from averting human health costs.
Despite success in bringing the first cultivated meat product to market, experts say the technology for these products is in its infancy.
Food processors and manufacturers are under strict regulations regarding which products can be labeled gluten free to ensure their safety for consumers.
While traditional testing methods continue to be the gold standard for grains testing, newer methods for rapid detection have emerged.
Hunger rates are “skyrocketing around the world” as the socio-economic impact of the COVID-19 pandemic is moving many people into poverty.
Strong and secure measures within food processing and manufacturing facilities are needed to ensure the safety of frozen foods.
Mycotoxins present an ongoing challenge to food safety, prevention and mitigation is critical to protect consumers.
The coronavirus pandemic has pressured the food supply chain and forcing the food industry to quickly adapt to a rapidly changing world.