How come foods like apples can get moldy, even in a cold refrigerator crisper drawer? asks reader Stephanie Waslin.

Ever start to bite into a red, read more »

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CLEMSON — A Clemson University plant disease researcher has disturbing news for Southeastern strawberry growers. Research data show that the fungus c read more »

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The growth of yeast and mould fungus often poses a threat to the quality of dry-cured meat and is a problem facing producers all over the world. Fung read more »

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Mycotoxins are toxic compounds, produced by the secondary metabolism of toxigenic moulds in the Aspergillus, Alternaria, Claviceps, Fusarium, Penicil read more »

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Momofuku chef David Chang got professorial at Harvard in a recent lecture on Microbiology, and he brought mystery treats for everyone. (Don't eat Num read more »

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Last night, David Chang, leader of the Momofuku restaurant empire (and one of Time’s 100 Most Influential People), spoke to a packed house of food ge read more »

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YAKIMA -- A local fruit canning company here in Yakima is going to great lengths to regain customer trust after being blamed for nine kids sick with read more »

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There's something menacing about mould. Not only is it disfiguring, but it threatens to escalate. "Turn your back," it whispers, "and I will spread. read more »

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