As the FDA investigates an outbreak of illnesses that may be related to Salmonella typhimurium bacteria in produce, the U.S. Food and Drug Administration is reminding consumers of steps they can take to keep their food safe.
Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), in collaboration with the state of Minnesota, has recently investigated illnesses associated with a class of frozen entrees that contain raw chicken. These frozen, breaded, boneless chicken products that may also be stuffed or filled and appear browned are raw and must be cooked to a minimum internal temperature of 165 degrees F. Using a food thermometer is the only sure way of knowing your food has reached a high enough temperature to destroy foodborne bacteria.
Because these products are often stuffed or filled with additional ingredients, they may take longer to reach a safe minimum internal temperature of 165 degrees F than chicken breasts that do not contain fillings.Continue Reading FSIS issues public health alert for frozen, stuffed, raw chicken products
Ice-cream sellers could give their customers food poisoning unless they improve their food safety practises, it was claimed today. The long-awaited arrival of summer weather is expected to drive up the sales of ice cream, and the risk to consumers.
The Food Safety Authority of Ireland (FSAI) said that while it had few concerns about