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.

ARS has launched a sweeping new initiative known as the Salmonella Grand Challenge.

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.

Online quantitative food microbiology database contains information on how microbes grow, survive, and die.

ARS scientists have identified a method to improve the safety of ready-to-eat foods.

The National Agricultural Library’s exhibit “How Did We Can” gives us an appreciation of how canning evolved.

ARS scientists have developed new methods to test beef for the presence of harmful pathogens.

It is a question anyone who has ever eaten or cooked an egg might want to ask: How should we store them?

Q & A About Storing Eggs Safely

A test kit developed by ARS can help protect food from mycotoxins.