University of California, Davis food safety field scientists Michele Jay-Russell, Paula Kahn-Rivadeneira, Anna Zwieniecka, Navreen Pandher and Peiman Aminabadi celebrate the first day of their experiment testing E. coli survival in soil. Courtesy of Fhon Saharuetai hide caption

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Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com hide caption

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Brent Gentry of Underground Meats rotates a coppa. Underground Meats is behind a new project that aims to lower the barrier to entry for would-be artisanal meat producers by making it easier for them to craft food safety plans. Emily Julka/Courtesy of Underground Meats hide caption

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Food chemists say that pigments from the purple sweet potato are becoming a "natural" alternative to synthetic food dye. avlxyz /Flickr hide caption

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Joe Buley owns Screamin' Ridge Farm in Montpelier, Vt. He says the FDA's new food safety rules threaten the viability of small New England farm operations like his. Here, Buley harvests cucumbers. Emily Corwin hide caption

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Small Farmers In New England Fear New Food Safety Rules
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Julia Child poses with "the chicken sisters" before an episode of The French Chef in which she teaches us how to roast a bird. Courtesy of Paul Child/PBS hide caption

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Julia Child Was Wrong: Don't Wash Your Raw Chicken, Folks
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The label for the berry blend recalled in June because of pomegranates linked to a hepatitis A outbreak. Food and Drug Administration hide caption

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What Poisoned Pomegranates Tell Us About Food Safety
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A fruit thought by some to be what Eve used to tempt Adam has been grown in the Middle East for centuries. iStockphoto.com hide caption

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