food safety

Outbreaks of food poisoning tend to rise in November and December. Tainted turkey, undercooked stuffing and germ-laced gravy from holiday buffets have led to past illnesses and even deaths.

Experts who track food safety say improvements are needed, but the situation is not getting worse. Federal officials say the U.S. food supply “remains one of the safest in the world.”

This season delves into the science of keeping produce fresh for longer and more.

The Food and Drug Administration is inspecting less food these days, thanks to the shutdown. And while that has raised questions about food safety, the food business is largely carrying on as usual.

Rinsing chicken or turkey before cooking it is an ingrained step for many home cooks — passed down through generations and reinforced by cookbooks....

Publix has allowed some employees to grow short beards despite a decades-long ban on facial hair except for conservative mustaches.

From Romaine lettuce to McDonald's salads, Goldfish crackers and Taco Bell queso, we hear more about food recalls and outbreaks. But many experts say our food supply is as safe as ever.

Rinsing foods doesn't always prevent foodborne illness and can sometimes make the risks worse. Here's what the science says about which foods you should run water over and why.

Disease hunters are using genetic sequencing in their investigation of the ongoing food poisoning outbreak linked to romaine lettuce, a technique that...