Scientists made a woolly mammoth meatball, but don’t grab your fork yet By Andrew Paul / Mar 29, 2023
The FDA investigated the ongoing baby formula shortage. Here’s what it found. By Jocelyn Solis-Moreira / Sep 25, 2022
We don’t know if artificial food dyes cause health risks By Lorne J. Hofseth/The Conversation / Dec 14, 2021
How do you track a salmonella outbreak? A data journalist followed the DNA trail to slaughterhouses. By Irena Hwang/ProPublica / Nov 15, 2021
Use these commonsense rules to avoid food poisoning By Ruth S. MacDonald/The Conversation / Jul 24, 2021
‘Fugitive dust’ seems to have caused last summer’s salmonella outbreak from peaches By Philip Kiefer / Jun 24, 2021
Eating less gluten could lower a child’s risk of celiac, but at what cost? By Sara Chodosh / Aug 14, 2019
The FDA knows expiration dates are confusing, so they’re changing them By Sara Chodosh / May 24, 2019
Restaurants could save a lot of dough by letting sick employees stay home By Kat Eschner / Apr 16, 2018
Don’t worry about eggs—these other foods are way more likely to give you Salmonella By Sara Chodosh / Oct 24, 2017
USDA Approves A Genetically Modified Potato With Possible Health Benefits By Francie Diep / Nov 11, 2014
This Week, FDA Considers Genetically Engineered Salmon for Human Consumption By Rebecca Boyle / Sep 21, 2010