Check out these tips before your next barbecue. Nothing screams summer more than barbecue. But cooking meat, poultry, or fish at high temperatures until well done can create heterocyclic amines…
Category: Food Safety
Thousands die every year from foodborne illnesses, and much of that is preventable. Besides more government inspections to stop contaminated foods from ever reaching your kitchen, take your own steps to avoid tainted foods.
Ken Koehler lay curled up on the floor of his bathroom in late November of 2011, waiting for the diarrhea and stomach pain to finally end. A week earlier, the…
Science and evidence-based policies are under attack. Don’t see it? Consider the budget cuts, censorship of government researchers, and threats to government agencies that put our health, food, and climate at…
Marion Nestle is the Paulette Goddard Professor in the Department of Nutrition, Food Studies and Public Health at New York University. Nestle is the author of nine books including Food Politics:…
Traces of 51 drugs have been detected in the wastewater that Burlington, Vermont, residents flush or pour down their drains and that ends up in Lake Champlain. Researchers at the…
“Sponges are usually the dirtiest thing in the kitchen and difficult to keep clean,” says microbiologist Manan Sharma of the United States Department of Agriculture’s Food Safety Laboratory in Beltsville,…
Most Sabra-brand hummus products were recalled Friday November 18th by the Sabra Dipping Company of White Plains, New York, because the products have the potential to be contaminated with Listeria…
More than 85 percent of Americans will eat turkey on Thanksgiving Day. If you’re cooking the holiday meal, here are some tips to help you buy the bird you want…
More than half of Americans say they’ve watched cooking shows on television. And more than a fifth use these shows as their primary source of information about food safety. That’s…
It’s the worst thing I’ve ever been through,” Robin Shaffer recalled. “I had no energy. You’d try to keep something in you and it just comes out.”
When Shaffer ate an enchilada, bean burrito, and chile relleno combo meal at a Mexican restaurant in Bemidji, Minnesota, she had no idea that raw eggs tainted with Salmonella bacteria had contaminated her food in the kitchen. That food poisoning from eggs would knock Shaffer off her feet for three weeks. “My life was literally the toilet,” she told a local TV station.
Shaffer and six other diners at the restaurant were among the first of what would become more than 1,600 documented victims of the largest outbreak of Salmonella enteritidis food poisoning from eggs since the government began compiling statistics in 1973.