Ketchup has gone through a lot to get where it is today. Beyond tomatoes, it’s “a thick mixture of politics, personality, a 20th-century acceptance that food safety matters”—starting with Henry Heinz in the 20th century, writes Deborah Blum. Early ketchup products were ripe…

Is the embrace of the concept of chabuduo, or “close enough,” to blame for frequent accidental deaths in China? British writer James Palmer seems to think so. He says the philosophy manifests itself in expired vaccines, workplace accidents, poor waste management practices…

Leaving the EU likely will make Britain more vulnerable to disease, as the public health risks of exiting are plentiful. Its stunning decision will exclude Britain from European research, disease control, and drug and food safety networks. And it will cause an…

A National Academies of Sciences review that compared consumption of genetically engineered foods with conventionally produced foods found no difference in health risks to humans.  The NAS report reviewed data from the US and Canada, where GMOs were introduced in the 1990s…

Last year’s US avian flu outbreak revealed just how much work the American agricultural system faces in preventing diseases. Maryn McKenna digs into the details, interviewing bewildered farmers—such as a family in Iowa that lost 56,000 turkeys virtually overnight.…

Produce grown in soil irrigated with reclaimed wastewater exposed consumers to drugs, a study in Israel showed, prompting concern over the increasing use of the practice in times of water scarcity.

Concerned over levels of inorganic arsenic in baby rice cereals, the US FDA proposed a new limit of 100 parts per billion. Out of 76 cereals tested, about 1/2 exceeded the proposed limit. Given consumption relative to body weight, infants are particularly vulnerable.…

Cooking can’t conquer all the bacteria found in ground beef, and conventionally produced beef contains 2x as many superbugs as beef raised sustainably, without antibiotics, according to a new report. Consumer Reports tested 458 pounds of ground beef and found that 18% of…

Noting that herbicide resistance is the main trait being introduced into agricultural plants, Philip J. Landrigan and Charles Benbrook, argue for a reevaluation of the US reluctance to label GM foods.

The precise information afforded by genomic sequencing is now making it easier for the FDA to investigate outbreaks of food-borne illness before they become large scale. Whole genome sequencing is now being used in real time for pathogens that cause food-borne illnesses,…