The FDA's review of new food ingredients has a big legal loophole—and food and supplement companies are taking advantage of it at the expense of public health.
Food AdditivesThomas Galligan, PhD, Jensen N. Jose, Adrienne Crezo
For 50 years, CSPI has worked to improve food safety, labeling, nutrition, and public health. Here's what we accomplished in 2023, thanks to our supporters.
Most bouts of food poisoning clear up on their own. But severe symptoms—like diarrhea that’s bloody or lasts more than three days, vomiting too much to keep liquids down, a fever over 102ºF, or signs of dehydration (like dizziness or infrequent urination)—require medical help. (If in doubt, call your doctor.) Here’s when and how contaminated food typically makes people sick.
Big Dairy’s ‘cheese rider’ puts profit over kids, the link between dollar stores and community health, no more diet pills for kids in New York, and more food safety, health, and nutrition news.
Assessing additives in school snacks, creating a healthier retail environment, (finally) banning BVO, and more in this week’s food safety, health, and nutrition news roundup.
The United States Department of Agriculture is considering a move to reduce food safety monitoring by public health veterinarians. Should consumers be worried?
The Center for Science in the Public Interest submitted these comments on behalf of itself and other food safety advocates in support of the U.S. Department of Agriculture's draft proposal to control Salmonella in non-ready-to-eat breaded, stuffed chicken products
The Center for Science in the Public Interest and other food safety advocates are coming out in support of a proposal by the U.S. Department of Agriculture to protect consumers from Salmonella in some particularly risky poultry products.