IBM and Mars Inc. are teaming up to genetically sequence the microbial communities that exist in food production facilities so consumers can be better protected.
Getting your kabob on wheels is just as safe -- or safer -- as buying it at the kabob shop, suggests a survey of safety inspections in major cities.
In several species of shark, levels of toxic chemicals found to be 10 times higher than what's considered safe.
It's obviously disgusting to contemplate -- who wants to see hair in their food? -- but is the occasional stray follicle in a plate of foodstuff really going to harm you?
But still, drinkers in the Americas imbibe less than Canadians or Russians, says a WHO survey.
Laci takes a look at the top three most popular sweeteners to try to figure out which is the safest.
Beer-bathed pork formed less potentially cancerous chemicals when grilled, according to a new study. Continue reading →
The fast-food chain Subway has agreed to remove a chemical from its bread, based on concerns from a blogger. But is it danger or hype? Continue reading →
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