Archived articles

Food safety

Food safety
Organic meat less likely to be contaminated with multidrug-resistant bacteria, study suggests
Published May 13, 2021
Analysis also uncovers meats from processors that handle both organic and conventional retail meat may be less likely to be contaminated with pathogenic bacteria
Ailing under slaughterhouse rules
Published July 27, 2020
Like health care workers, those on the front lines of U.S. meat production are at high risk during the pandemic. The dangers don't stop at the novel coronavirus.
Between farm and fork
Published Fall 2016
Ellen Silbergeld aims for the heart with Chickenizing Farms and Food, an appeal to transform what we talk about when we talk about food / Johns Hopkins Magazine
Consumer Behavior
Know not, waste lots
Published Fall 2015
The amount of food wasted in the U.S. every day could fill the Rose Bowl stadium. / Johns Hopkins Magazine
Food safety
Court ruling called public health setback
Published July 24, 2014
There is overwhelming scientific evidence linking use of antibiotics in food animals to rising antibiotic resistance in humans, experts say
Fowl findings
Concerns about chicken
Published May 13, 2013
Study shows elevated levels of arsenic in U.S. chicken meat / School of Public Health
Blind taste test
Published Feb 20, 2013
Lack of knowledge about food production most troubling aspect of Europe's horse meat scandal, Johns Hopkins expert says