Scientists decipher details of deadly toxin's cloaking mechanism that could guide development of new vaccines, treatments

New research could help make the food supply safer and address stored grain problems that cost hundreds of millions of dollars annually

Blue LEDs can kill off pathogens most effectively in cold temperatures and acidic conditions.

A family with Cornell University roots nearly 100 years old is helping the school's College of Agriculture and Life Sciences promote safe, high-quality foods well into the 21st century.

Vivian Wu, a professor of microbiology and food safety in the School of Food and Agriculture at the University of Maine, was interviewed by Food Safety Magazine about her latest research on food-borne pathogens

An estimated 55 million to 105 million people in the United States suffer from foodborne illnesses each year, according to the Centers for Disease Control and Prevention (CDC), resulting in costs of $2-$4 billion annually.

A K-State meat scientist discusses the implications for the proposed rule at the retail level, and also how it could affect beef producers, packers and consumers.

Research in Journal of Food Protection finds antibacterial soap significantly reduces risk of illness compared to non-antibacterial soap.

Corralling desperados with names like bacillus and paenibacillus will require ingenuity and an arsenal of weapons. These outlaws aren't rustling cattle—they're making milk sour and cheese soft and crumbly.

The majority of consumers that eat or buy organic products do not want synthetic antimicrobials or antioxidants added to their foods