New FDA rules limit how farmers can give antibiotics to animals raised for meat. But a report says FDA doesn't collect data to know if that policy is working.
Those "expiration" labels on packaged food may dupe consumers into throwing good food in the trash. Two major food industry associations are proposing reforms.
Fleece jackets have transformed our experience of the outdoors. But little, tiny synthetic fibers that fleece is made of could also be ending up in our diets.
Eighteen humanoid robots monitor 3 million Charoen Pokphand Group chickens for signs of food-borne illnesses and bird flu.
The world’s first non-browning genetically modified apple, called the Arctic Apple, is set to debut in select Midwestern grocery stores as early as Feb. 1.
Americans buy twice as many packages of bagged salad greens as heads of lettuce these days. Is the bagged stuff just as good?
The last time government agencies updated biotech regulations was 1992. Today a wave of new discoveries is breaking out of the old regulatory framework.
While touring JBS Marshalltown Pork Plant, reporters were forbidden from taking photos, making audio recordings or quoting the company without permission.
Another outbreak of listeria has caused a recall to expand to include 360 frozen foods under more than 42 brand names.
Due to the long shelf life of frozen foods, officials are encouraging consumers to check their frozen products.
Chipotle may be stepping back from food safety measures adopted after the restaurant's disease outbreaks.
Some animal welfare and food safety advocates think divestment is the key to large-scale change in the factory farm industry.
Chef David Tallent now spends his work days in a different kind of kitchen. Cold weather growing takes some ingenuity. And, chocolate for dessert.
USDA has had success cutting the proportion of whole chickens found with salmonella. Now it’s focusing on cut-up chicken parts and ground chicken and turkey.
Processes that were once the purview of specialty labs are now being put into pocket-sized products to give consumers the ability to analyze their foods.
80 students have fallen ill in Boston after eating at Chipotle, causing the restaurant chain to close another store during the investigation.
As part of the Food Safety Modernization Act, the FDA released safety guidelines to ensure imported produce is held to the same standards as U.S. products.
New research has brought to light significant concerns about the way food pantries handle food and keep up to date with recalls.
43 Chipotle restaurants have been closed following an outbreak of E. coli, while a ground beef outbreak has been traced to a Nebraska plant.
Consumer Reports says about 20 percent of store-bought ground beef from conventionally raised cows in the U.S. contains antibiotic-resistant bacteria.