Holiday Food Safety and the Foodkeeper App

A beautifully arranged holiday dinner table is a feast for the senses. Occasionally, however, festive fare that looks perfectly delectable can sicken unsuspecting diners. There are many ways in which the “perfect” holiday dinner can go horribly wrong. Fortunately, most foodborne illness can be avoided when cooks maintain and apply a keen awareness of the […]

Closing Produce Contaminant Loopholes

What role could organic and locally sourced produce have played in the recent Chipotle foodborne illness outbreaks?  As we reported previously, Chipotle’s 2014 annual report notes the company’s “significant commitment to serving local or organic produce when seasonally available.”  Chipotle admits these initiatives may “present additional risk of food-borne illnesses given the greater number of […]

When Fresh Ingredients Make Consumers Sick

Over 140 Boston College students were sickened recently after eating at a Chipotle restaurant near the Chestnut Hill, Massachusetts campus.  The culprit:  norovirus, the most common cause of foodborne illness in the US.  The norovirus outbreak comes on the heels of a multistate outbreak of E. coli associated with Chipotle that made 52 people sick […]

Foodborne Illness: It’s Not Just about Meat, Poultry and Seafood

Fresh fruits and vegetables are the stuff of healthy diets, so it may surprise you to know that fresh produce can be implicated in foodborne illness.  Salmonella, Listeria and other foodborne pathogens can contaminate your salad ingredients just as they can contaminate meats, poultry and seafood. Recently, imported cucumbers from Mexico were reported to be […]

US Shigella Infections: “A Troubling Trend”

Graph from City of Cincinnati Health Department website A dramatic increase in the number of recent cases of shigellosis is being recorded in certain areas of the US, including Cincinnati, Pittsburgh and northern Kentucky. Shigellosis, also known as “bacillary dysentery” is an acute infection of the intestine caused by Shigella bacteria1. According to the US […]

Easter Egg Safety

Dyeing Easter eggs and organizing Easter egg hunts are treasured traditions in many families. Enjoying these traditions safely—without foodborne illness—is a matter of following a few commonsense guidelines.  We provide the following Easter egg safety tips based on US Department of Agriculture (USDA) recommendations with our wishes for a healthy, enjoyable holiday. Buying Eggs Buy […]

Thanksgiving Stress: What Rates High on Your Meter?

Thanksgiving is meant to be a delightful day centered on family, friends, and food. Traditions play a big role on this day, whether it is a brisk pre-dinner hike, watching football on TV, or giving everyone at the table a chance to express what he or she has been most grateful for this year. Thanksgiving […]

Six Sneaky Hiding Spots for Kitchen Germs

Watch full video here. What are the sneakiest hiding spots for kitchen germs?  Microbiologist Lisa Yakas, of NSF-International recently set out to answer that question.  Her findings confirm that germs are especially partial to environments that feature moisture and food residue.  Twenty volunteer families enlisted in Yakas’ NSF-International project in which participants swabbed 14 common […]

That White Film on Baby Carrots: Myth and Fact

There is no truth to the myth that the whitish film on baby cut carrots is a chlorine residue from carrot processing. Myth: The white film noticed occasionally on baby carrots is a chlorine residue from carrot processing that presents a cancer health risk to consumers. Fact: The white film in question, sometimes referred to […]

Activating Your Holiday Kitchen

It’s the holiday season and your kitchen may be one of the millions in America that is about to be activated. Get ready to turn out your favorite dishes in the warmest, friendliest room in the house. But keep in mind that according to the Centers for Disease Control and Prevention, each year one in […]

Keep In Touch