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  • Posted on June 19, 2019
    The Case for Healthier Tomatoes

    At some point in your life, you’ve probably gone to class knowing you left an assignment unfinished. The knot in your stomach grew as homework […]

  • Posted on February 25, 2019
    Five Things Everyone Should Know about … Mycotoxins

    Mycotoxins are small, poisonous molecules, produced by certain species of molds, that can cause disease or death in animals and humans. Mycotoxin-producing fungi can invade […]

  • Posted on March 4, 2016
    Keeping Us Safe

    For 70 years, the Food Research Institute has been illuminating and helping eradicate a host of food-borne illnesses

  • Posted on June 9, 2015
    To Eat It—Or Not

    Biosensors being developed for food products offer a vastly improved indicator of freshness and safety

  • Posted on June 19, 2014
    Partners in Food Safety

    CALS undergrads are part of efforts to expand food safety training at campus eateries

  • Posted on November 20, 2013
    Give: Supporting Food Safety

    When Kikkoman wanted to establish a naturally brewed soy sauce plant in Walworth, Wisconsin—an operation that was to become the world’s largest—the company had a […]

  • Posted on October 18, 2011
    Detectives in Training

    A new internship puts undergrads on the trail of foodborne pathogens

  • Posted on March 23, 2010
    Fixing Our Food: Get Creative About Food Safety

    We’ll never be 100 percent at spotting threats to our food. But what if the pathogens gave themselves up?