Shipping meat and seafood within the perishable cold chain is a high-stakes proposition for grocers, restaurants, and their supplier networks. Temperature abuse can lead to the formation of bacteria ...

That simple handoff—retiring the raw-meat spoon once the food is safely cooked—prevents bacteria from being transferred to fully cooked food. It's a straightforward step that removes an invisible risk ...

Cooking meat to the wrong temperature isn’t just a matter of taste—it’s a public health issue. A steak pulled from the grill at 130 degrees Fahrenheit might satisfy some diners’ preferences for medium ...