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Category: Food Safety

Which of the top restaurant chains offer paid sick leave or COVID-19 leave policies?
  • Food Safety

Which of the top restaurant chains offer paid sick leave or COVID-19 leave policies?

  • Posted on March 17, 2020March 17, 2020
  • by NAH Editorial Staff

On Monday, federal authorities urged Americans to take a number of steps to slow the spread of the coronavirus that causes COVID-19, including in restaurants. “Avoid eating or drinking at…

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Do you need to refrigerate all eggs?
  • Food Safety

Do you need to refrigerate all eggs?

  • Posted on March 13, 2020March 13, 2020
  • by Caitlin Dow

Store-bought eggs must be refrigerated from farm to table. But if they’re fresh off the farm, it’s a different story. “Commercial eggs are washed at a processing plant,” says Maribel…

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Can you tell if a food is safe to eat by smelling it?
  • Food Safety

Can you tell if a food is safe to eat by smelling it?

  • Posted on March 5, 2020March 5, 2020
  • by Caitlin Dow

Got food that’s slimy or smelly? “That’s due to spoilage bacteria,” explains Maribel Alonso, a technical information specialist at the U.S. Department of Agriculture. “Those bacteria can grow at refrigerator…

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What do the date labels on food actually mean?
  • Food Safety

What do the date labels on food actually mean?

  • Posted on February 27, 2020
  • by Caitlin Dow

Food packages often list a “sell by,” “best by,” “enjoy by,” or “expiration” date. But if you don’t “enjoy by” that date, does it mean you’ll get “sick after”? Nope.…

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Bacteria in food may be a culprit in some urinary tract infections
  • Food Safety

Bacteria in food may be a culprit in some urinary tract infections

  • Posted on February 20, 2020
  • by Caitlin Dow

“We think some of the bacteria that cause UTIs are coming from animal foods,” says Lee Riley, chair of the division of infectious diseases and vaccinology at the University of…

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What’s up with plastic tea bags?
  • Food Safety

What’s up with plastic tea bags?

  • Posted on February 7, 2020February 7, 2020
  • by NAH Editorial Staff

Some snazzy teas come in plastic, rather than paper, tea bags. Skip ‘em. When Canadian researchers steeped empty plastic tea bags in water heated to almost boiling for five minutes,…

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To protect our health, we have to protect the Earth
  • Food Safety

To protect our health, we have to protect the Earth

  • Posted on September 20, 2019September 18, 2019
  • by NAH Editorial Staff

Humans are damaging the natural systems of the only planet we’ve got. Here’s how that puts our health—and our children’s health—at risk. Sam Myers is a physician and principal research…

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The most common causes of foodborne illness outbreaks
  • Food Safety

The most common causes of foodborne illness outbreaks

  • Posted on March 15, 2019March 14, 2019
  • by Lindsay Moyer

And how to lower your risk Contaminated foods and beverages sicken an estimated 48 million Americans each year. The five bugs most likely to cause an outbreak: Norovirus, Salmonella, Clostridium…

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Food safety tips for the holiday season
  • Food Safety

Food safety tips for the holiday season

  • Posted on December 19, 2018November 16, 2020
  • by Lindsay Moyer

How you handle food matters—whether it’s meat, poultry, fruits, vegetables, baked goods, or leftovers. The harmful bugs that cause food poisoning can show up in any of those foods. Here’s…

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Food safety alert: Multistate outbreak of multidrug-resistant Salmonella linked to raw turkey
  • Food Safety

Food safety alert: Multistate outbreak of multidrug-resistant Salmonella linked to raw turkey

  • Posted on November 15, 2018November 15, 2018
  • by NAH Editorial Staff

As Thanksgiving nears, contaminated turkey has sickened 164 people in 35 states The outbreak of Salmonella Reading, which has been going on for nearly a year, has led to 164 illnesses,…

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Notice: Content at this site is not intended to provide medical advice, which should be obtained from a qualified health professional. Any products evaluated or sources cited may contain information that is now outdated. Readers should check product labels to ensure any nutrient content has not changed since our review and still meets the criteria established by Nutrition Action.

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