No one should have to fear food poisoning every time they eat or drink, but the reality, even in the 21st century, is that ...

An Osaka Metropolitan University-led Egypt-Japan research team found E. coli prevalent in over 25% of popular milk and dairy ...

This is also accomplished with a strainer, but you'll want to fully cover the cheese and then weigh it down with a heavy ...

After one month of storage, a strain of bacteria, Propionibacterium shermanii, consumes lactic acid and releases carbon dioxide. These bubbles become trapped in the cheese rind and form holes ...