Readings in food safety
75°
What happens before food reaches your table?
We approach food safety through real stories, numbers that show what is happening, and practices that change what reaches our plates.
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About the newsletter
Why 75°?
The newsletter takes its name from the 75°C cooking temperature set out in restaurant requirements for raw foods, with specific conditions for some foods. We look at food safety through regulations, daily practice and the challenges people face in the field.
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Latest brief
Issue 01Is washing the chicken really the problem?
An experiment that shows how contamination travels from raw chicken to ready-to-eat food, and what its findings mean for kitchens and food businesses.
Read issue 01 →In-depth articles
Independent readings and analysisStories worth reading closely.
Articles and analysis from the newsletter’s editors and writers will appear here, each with its own headline and byline.
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Newsletter archiveBrief 01Is washing the chicken really the problem?
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