From heat-resistant bacteria to carcinogenic chemical shifts, your microwave could be turning yesterday's dinner into a ...

Scientists at the University of Illinois Urbana-Champaign can now differentiate between human-derived and hydrological ...

Ultra-processed foods, which make up over half of daily calorie intake in many developed countries, are increasingly being ...

You might be surprised to learn that your innocent leftovers could harbor hidden dangers. Millions of people worldwide reheat ...

Main outcome measures Cumulative time dependent intake of preservatives, including those in industrial food brands, assessed ...

“This work is unique in its scale of assessment of food additives in a large number of study participants, and also puts added focus on the recognition by the International Agency for Research on ...

Professors Chris Elliott and Brian Green reveal how newly released Committee on Toxicity minutes expose fundamental flaws in the Food Standards Agency’s partial nitrites review. They set out why the ...

There’s something irresistible about bacon in a hot pan. The sizzle, the aroma, that first bite of salty, smoky perfection – it’s breakfast bliss. For many of us, bacon isn’t just food; it’s comfort, ...

Williams Bay residents faced a water crisis due to high levels of nitrite, nitrate, and ammonia. Officials used confusing scientific jargon at public meetings, making it difficult for residents to ...