In my practice of Emergency Medicine I have seen hundreds of patients with food allergies.
The FDA states:
Eight people died and 350 were admitted to a hospital from food poisoning yesterday in the United States. Over 40% of the time it was traceable to restaurants.
While environmental toxins, in our food, may catch attention, the real threat to our food safety, internationally, is microbiological.
#1 is “RAW/RED/PINK GROUND MEATS OR CHICKEN”
Eating undercooked ground beef or undercooked chicken can cause some of the most devastating food borne illnesses.
The Environmental Health Specialists Network (EHS-Net) found in over half of all restaurants studied:
Posted September 07, 2010 By Diane Van, USDA’s Food Safety and Inspection Service
Posted August 09, 2010 By Diane Van, USDA’s Food Safety and Inspection Service
Continue reading “Home-Canned Vegetables: Delicious and Safe”
By Diane Van, USDA’s Food Safety and Inspection Service
Because you can’t tell if food has reached a safe internal temperature just by looking at it.
Continue reading “Why Does USDA Recommend Using A Food Thermometer?”
Egg Safety and Salmonella Federal and state officials are investigating a nationwide increase of Salmonella Enteritidis infections associated with shell eggs.
By Magdalena Kendall, surveillance epidemiologist with the CDC
Last week, my colleagues and I presented our research on foodborne outbreaks linked to salsa and guacamole. Recently, the number of these reported outbreaks has increased. Between 1998 and 2008, nearly 1 of every 25 outbreaks associated with restaurants or delis may have been caused by contaminated salsa or guacamole.
By Dr. Michelle Annette Smith, Senior Policy Analyst, Office of Food Safety, Produce Safety Staff, FDA
Since the nationwide alfalfa sprout recall and the related Salmonella outbreak were announced on May 21, we have received a number of questions from consumers who are concerned about eating sprouts. Here are some of the most commonly asked questions:
By Diane Van, Manager, USDA’s Meat and Poultry Hotline
The USDA Meat and Poultry Hotline talked to about 350 people on Thanksgiving Day about thawing, preparing and storing turkey. Most people were right on track and just needed some reassuring about handling the big bird. Some people, however, called about situations that could be disastrous or even deadly.