Earlier this year, U.S. Department of Agriculture unveiled the first major overhaul of the nation's poultry-inspection system in more than 50 years.
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Jennifer Brdar’s dream job was to be a meat inspector for the U.S. Department of Agriculture, watching out for unwary consumers and making sure the meat on their dinner tables was clean and disease-free.
Foster Farms, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture threatened to shut down three of the company's plants.
Maka Kalaí, manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colorado, holds up a card that tells the reader to "start low, go slow." when it comes to edibles, meaning eat a little bit and give it some time to kick in.
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When Colorado legalized recreational marijuana use earlier in 2014, it also opened the door for food products infused with the drug to anyone over the age of 21. That means a whole set of bakers and food companies have to ensure new products aren’t contaminated with foodborne pathogens. And they have to make sure they’re falling into the hands of children or are too potent to eat.
Change is coming to the poultry industry and not everyone is happy about it.
Until now, inspections have been governed by a law written in 1957. It’s nine pages long. The new rule — finalized recently by the U.S. Department of Agriculture’s Food Safety and Inspection Service — fills 379 pages. Even accounting for differences in font type and size, and formatting, there’s a whole lot more in this one.
Foodborne illnesses attributed to restaurants dwarfed the number of illnesses tied to in-home meals in a new report.
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You’re much more likely to get a foodborne illness eating at a restaurant than in your own home, according to a new report from the Center for Science in the Public Interest (CSPI), a Washington D.C.-based think tank.