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 […]

A Guide to Safe Reusable Grocery Bag Use

Environmental consciousness and municipal “bag taxes” are curtailing consumer use of new plastic and paper shopping bags in many areas of the US. Consumers, myself included, are getting better at remembering to “BYOB”—“Bring Your Own Bag”—to the marketplace. In my view, this paradigm shift in American shopping is positive from the perspective of resource conservation. […]

Cantaloupe Contamination: What Consumers Can Do to Help Reduce their Risk of Foodborne Illness

The rough texture of the cantaloupe rind provides many potential attachment points for dirt and associated bacteria. The evidence is mounting that cantaloupe food safety deserves increased attention from both producers and consumers. Three recent contamination incidents support the need for new approaches. First, an unidentified farm in southwestern Indiana is believed to be the […]

Risky Behavior: Eat Raw Cookie Dough? Just Say No!

Pre-packaged, ready-to-bake cookie dough is believed to have caused a 2009 E. coli outbreak in 30 states. Cookie dough should not be eaten raw. As delicious as it may be, unbaked, commercial, prepackaged cookie dough can make you sick. That’s the conclusion of a Centers for Disease Control and Prevention (CDC) investigative study of a […]

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