A bipartisan group of U.S. lawmakers is trying to bar Chinese poultry from federal school lunch and other nutrition programs because of China's poor record on food safety, reports the Los Angeles Times.

The quest for clean labels — and food safety — isn’t always an easy one. Meat processors are using more natural solutions to extend shelf life to please consumers, but are also hedging against food-safety risks with technologies like high-pressure processing (HPP).

So far, 2013 has been both a good and bad year for food safety. The good: We have made many advances, laboratory tests are getting faster and more accurate, food-safety programs are becoming more robust, and we have learned a lot about Salmonella and are realizing the true challenge it presents.

One day last spring, one of the leading veal producers in the country opened his doors to a group of culinary instructors and students, allowing an up-close look at today’s veal industry.

Food Safety Sanitation Forum to be held on September 26th at the Sheraton Springfield Monarch Hotel in Springfield.

On June 10, 2013, the Food Safety and Inspection Service (FSIS) issued a proposed rule in the Federal Register: “Descriptive Designation for Needle- or Blade-Tenderized (Mechanically Tenderized) Beef Products.”

There is no better time to be a student at Texas Tech University, especially in the Department of Animal and Food Sciences

Most companies undergo periodic external audits

For almost 150 years, residents of Northern Kentucky have turned to the Rice family for their meat product needs.

The EAB is comprised of industry leaders including eight new members for 2014.