Eating, like the rest of life, can be a risky enterprise. TheDay.com reports the proof of that came in the recent spate of food contamination scares around the country, scares that have affected consumers as well as farmers.
“It’s going to keep coming up,” said Rick Holmberg, who grows apples and other fruits on his
In a recent article at TomPaine.com, Caroline Smith DeWaal says Americans should be eating more fresh fruits and vegetables, not less. That’s why the recent food poisoning outbreaks linked to fresh produce contaminated with E. coli O157:H7 are so troubling. This month’s outbreak at Taco Bell—shredded lettuce is the suspected culprit—and September’s outbreak linked to
TampaBay.com reports that like a plot from a horror movie, the thing that is supposed to make people healthy instead sickens and kills them. Only it’s really happening in the United States in the form of foodborne illness, increasingly from fresh vegetables.
That’s what killed a 2-year-old in Idaho earlier this year when his mother
SouthCoastToday.com reports that vegetables are nearly as dangerous as under-cooked meat when it comes to transmitting deadly food illnesses like E. coli, salmonella and hepatitis, according to a study of federal outbreak records by Scripps Howard News Service.
Fresh raw vegetables like lettuce, spinach, tomatoes and green onions were responsible for the illness or deaths
InsideBayArea.com reports that the linkage is troubling. There are sharp cuts in the budget and staff for the federal agency charged with keeping the nations supply of fresh produce safe — and soon we are faced with repeated cases of food poisoning from vegetables and fruits.
Two outbreaks of bacterial poisoning from fresh produce over
Salon.com posted an article titled, “What’s wrong with our food?”, where Alex Koppelman interviewed Michael Pollan, the Knight Professor of Journalism at the University of California at Berkeley. Pollan, who is a contributing writer at the New York Times Magazine, discussed recent foodborne illness outbreaks with Koppelman.
On the recent Consumer Reports study that revealed
The Center for Science in the Public Interest has just published its 2006 Outbreak Alert report, a comprehensive summary of foodborne illness outbreaks in the United States from 1990-2004. The report is available at http://www.cspinet.org/foodsafety/outbreak_report.html
Cayman Net News reports it is time to relish the flavors of your favorite holiday meal. But before you serve it to your family and friends make sure these tips are on your holiday “to do” list.
Wash Hands Often: Everyone loves to help with the cooking during the holidays, but too many well-intended chefs
A recent study that was published in the November issue of the Journal of Food Protection shows that the presence of a Certified Kitchen Manager in a restaurant was significantly associated with better food safety.
From a press release:
The findings ‘suggest that the presence of a CKM reduces the risk for an outbreak
The Washington Post reports that the casserole has been canned.
Under a tough new Fairfax County policy, residents can no longer donate food prepared in their homes or a church kitchen — be it a tuna casserole, sandwiches or even a batch of cookies — unless the kitchen is approved by the county, health officials