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eDiets reports that you may have had food poisoning (you’ve become ill after eating a food contaminated with a bacteria, virus or toxin) and not have known it; that’s because symptoms are similar to stomach flu. The FDA estimates that 60 million to 80 million people get sick annually from eating contaminated food, but that could be underestimated.
What’s known is that more than 5,000 Americans yearly die from foodborne illness. The very young, the very old and those with weak immune systems are most vulnerable. Without warning you could be the next victim, but you can lower your risk by taking precautions. As usual, the educated consumer is the safest. Some foods need extra caution; all foods need proper preparation.Continue Reading Beware! The foods that kill!

Doug Worgul of the Kansas City Star (MO) reports that grills just want to have fun this time of year, but you have to be careful when you cook with them.
Grilling is not without risks, says Fadi Aramouni, a Kansas State University Research and Extension food scientist. “Common food safety mistakes, especially underestimating cooking times or overlooking the need to check cooked temperatures, increase the risk of food-borne illness,” he says in a monthly bulletin from K-State Research and Extension.
Researchers at Kansas State University have found that ground beef browns at different rates, so that browning alone — long considered the primary means of determining ground beef to be cooked — is no longer an accurate indicator of doneness.Continue Reading Summer food safety: You know the grill

Dr. Mallika Marshall for CBS4 Boston reports that for many of us, Memorial Day marks the traditional start of the summer picnic and cookout season.Unfortunately, thousands of Americans become sick from food poisoning every year.
“When you’re at BBQ’s or family events the kids are running around, it’s very easy to get distracted and the other thing is the temperature being warmer in the summer, folks are not conscious of that and they are leaving food out and it’s spoiling faster,” said Michele DeBiasse, a registered dietician.
But the good news is that there are some easy ways to prevent foodborne illness.Continue Reading Simple Ways To Prevent Food Poisoning At Cookouts

NewsNet5 (Cleveland) reports that bacteria and food-borne illnesses can appear anywhere and one of the most vulnerable places is your own kitchen.
Experts say most times, germs invisible to the naked eye can make you sick.
5 On Your Side consumer specialist Angie Lau got city and county health inspectors together to put a family’s kitchen to the test.
Robin Ritz is a busy mom with two little girls — Amilia is 3. She is very careful when it comes to handling raw meat.
“I try when I’m cooking, I try to use my foot and close with my knee. I try not to use my hands as much. Kids are always coming over and grab this to throw something away, and you know, kids are always putting their hands in their mouth,” Ritz saidContinue Reading Protect your kitchen from bacteria

Kathy Lilly Bryson of The Spenser Magnet reports that some traditional foods often used for spring festivities may contain organisms that could make people sick. So whether it’s a neighborhood picnic or graduation party, it’s important to properly store, handle and prepare traditional fare for these observances. These foods include raw eggs, lamb, poultry, ham, beef and salads and sandwiches with mayonnaise or dairy products.
Shell eggs might contain Salmonella enteritidis, bacteria that can cause foodborne illness. Although the number of affected eggs is quite small, foodborne illnesses have occurred in the past few years. Groups especially vulnerable to Salmonella infections include those with health problems, the very young and senior citizens.Continue Reading Don’t let spoiled foods ruin outdoor festivities

Common violations found in restaurant inspections
* Lack of proper hand washing by employees
* Meat, poultry and dairy products not kept at low temperature
* Cooked foods not kept at a high temperature
* Employees without proper food-handling permits
* No one on the premise with a food manager’s certificate
* Water for dishwashing is not hot enough
* Sanitizer bucket (for dish cloths) with incorrect ammonia to water ratio
* Lack of hot water, soap or paper towels in the restroomContinue Reading Is it safe?

Per a FSIS Media Release, USDA’s Meat and Poultry Hotline receives many calls during the spring season related to the preparation of traditional religious holiday celebrations.
To ensure food safety when using eggs, USDA’s Meat and Poultry Hotline suggests that consumers do the following:
Buy eggs before the “Sell-By” or “EXP” (expiration) date on the carton.
Always buy eggs from a refrigerated case. Choose eggs with clean, uncracked shells.Continue Reading USDA’s Meat and Poultry Hotline offers food safety recommendation for spring religious holidays

Heidi Smith of Guelph Mercury News reports that with the warmer weather just around the corner, you may be getting the urge to do some spring cleaning. Perhaps a good place to start is the kitchen.
A clean, organized fridge may inspire you to prepare more foods at home and help you be more organized when stocking up on healthy items.
If you are looking to improve your health and ward off illness, a good overhaul of your refrigerator is well worth the effort.
Healthy eating starts at home. If you stock up with lots of fruits, vegetables, low-fat dairy products and lean meats, you are well on your way to better health.
You must, of course, eat it before it spoils. And getting to your food before it spoils requires an organized fridge, meal planning and some attention to food safety.Continue Reading Keeping it fresh

The Plainville Citizen reports that a new government report shows that rates of certain foodborne illnesses, such as infection from E. coli bacteria, are dropping due to better food industry policies. But that doesn’t mean you shouldn’t use caution when it comes to food preparation and storage, especially as the weather gets warmer and people start dining in their backyard or packing picnics. According to the Centers for Disease Control and Prevention, 76 million people contract foodborne diseases every year, affecting more people than the common cold. But many of the symptoms of food poisoning mimic those of the garden-variety flu, sometimes leaving people to wonder if their symptoms were caused by something they ate or by a virus they picked up another way.
Continue Reading Food Poisoning or Flu?

KOTA Territory News reports that most people think of food safety in the summer when grilling and picnics are at their peak. However, food safety is important year-round and no matter what the season, preventing foodborne illness should be top of mind. Whether you’re cooking a five-course meal or preparing food for a tailgating party, it’s crucial to know how to keep your food safe, especially when cooking for family and friends.
According to the Center for Disease Control (CDC), millions of people get sick each year from food poisoning, but that number is declining. The latest CDC data shows that the overall incidence of foodborne illness attributed to E. coli O157:H7 has declined 42 percent in the last few years, meeting the United States’ Healthy People 2010 goal six years ahead of schedule. While the risk is extremely low, consumers can eliminate the possibility of foodborne illness by avoiding the five most common mistakes made in the kitchen:
Those who dabble in the kitchen and experienced chefs alike need to safeguard themselves from making everyday mistakes when preparing food for family and friends. “The good news is that our food is safer than ever. The government recently reported that foodborne illnesses are decreasing significantly, and America’s beef producers have played an important role in making this happen,” said Chef Whitney Werner, certified executive chef at Whitney’s at the Santa Monica Beach Club and president of the American Culinary Federation’s Los Angeles chapter.Continue Reading The top five mistakes people make in the kitchen