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Tenderness is one of the most significant factors affecting the overall consumer acceptance of beef cuts. Although the U.S. Department of Agriculture (USDA) Beef Quality Grading program is a useful tool in predicting overall consumer acceptance of beef, other factors besides those assessed by the...

It’s happened to all of us: you’re looking for something in the freezer or pantry, and discover food that has been forgotten. Your first impulse is to throw it out, but wait! Is it still good? Chances are it is! Food poisoning bacteria does not grow in the freezer, so no matter how long a food is...

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio. Chances are that you—or whoever’s the “grillmaster” at your house—have your own “secret ingredient” for making grilled...

Today, I am in Athens, Georgia, visiting the University of Georgia (UGA) and meeting with university leaders, faculty, and students to learn about the great work being done here to advance agriculture and solve some of our most pressing challenges. NIFA has a long history of investing in...

Dr. Joanna Zablotsky Kufel discovered community and public health at Tufts University in Massachusetts. Afterwards, she worked in public health for a couple of years and then moved to Baltimore, Md., where she earned her Masters in 2003 and Ph.D. in 2009 at the Johns Hopkins Bloomberg School of...

Los Centros para el Control y Prevención de Enfermedades (CDC, por sus siglas en ingles) han publicado un reporte llamando Signos vitales (“Vital Signs”) enfocado en los riesgo de salud relacionados con el patógeno Listeria monocytogenes, causante de enfermedades a través de los alimentos. Algunos...

The Centers for Disease Control and Prevention’s June issue of Vital Signs focuses on the health risks associated with the foodborne pathogen Listeria monocytogenes. Certain foods are more likely to pose of higher risk of contamination with Listeria monocytogenes, as outlined in a recently published...

Thunderstorms, insects, and annoying relatives are not the only thing that could ruin a cookout. Many beloved summertime foods are susceptible to contamination by several foodborne bacteria. The USDA Food Safety and Inspection Service (FSIS) reminds all cooks to follow four simple tips— clean...

As part of USDA’s 12-month Digital Government Strategy deliverables we are sharing several new mobile and open data projects that help us deliver 21 st century service to you, our customers and stakeholders. These new tools and open data efforts will enable USDA customers, to more easily access...

Following a disaster, those affected should be aware of these safety tips: Anyone with questions about the safety of their food as a result of weather damage and power outages is encouraged to call the USDA Meat and Poultry Hotline (888-MPHotline), available in English and Spanish from 9 a.m. to 3 p...