18
Nov
2019
Food Safety

Many Americans Engage in Unsanitary Cooking Practices, Survey Finds


27
Sep
2019
Food Safety
by Water Quality & Health Council

Chlorinated Chickens and Food Safety

UK “Brexit” discussions are sprinkled with speculation about allowing imports of “chlorinated chicken” from the US under a potential revised trade agreement. What is chlorinated chicken and why is the topic so controversial? According to the National Chicken Council (NCC), a “chlorinated chicken” is a chlorine-washed chicken, one that has been rinsed with chlorinated water.... Read More »

09
Aug
2019
Food Safety
by Linda Golodner, Guest Author Michéle Samarya-Timm, MA, HO, MCHES, REHS, Guest Author Francelli Lugo, MPH, and Guest Author Kaitlin Greenberg, MPH

Sanitizing Food-contact Surfaces with Bleach Solutions in Restaurants and Institutions

Although the U.S. food supply is generally considered to be safe, foodborne illnesses continue to take a toll in our country. Nearly every month we hear of a food-related illness outbreak or recall, prompting a mental check of whether we might have purchased the offending product, consumed it, or stored it in our kitchens. According to the Centers for Disease Control and Prevention’s (CDC’s) National Outbreak Reporting System, in the 17-year period from 2000 to 2017, over 18,000 foodborne outbreaks were reported, involving more than 350,000 cases (approximately one per 1,000 people in the U.S.) of illness, over 15,000 hospitalizations, and nearly 350 deaths from consuming unsafe foods. Moreover, these numbers likely underreport the actual U.S. statistics as CDC estimates that each year, 48 million people experience foodborne illness, 128,000 are hospitalized, and 3,000 die. ... Read More »

12
Apr
2019
Food Safety
by Linda Golodner

Promoting Food Safety Tips in Recipes

I enjoy cooking, and I have several dog-eared cookbooks and food-stained index cards featuring the recipes for many of my family’s favorite dishes. I also enjoy trying out recipes I find in magazines, newspapers, or online. Recipes are an indispensable tool for cooks, helping us perform the “kitchen chemistry” that transforms ingredients into delicious, “table-ready” meals. But implicit in most recipes is the notion that cooks know how to handle raw products, including produce, poultry, fish, and meat, safely. Based on data on foodborne illness outbreaks from the U.S. Centers for Disease Control and Prevention (CDC), some of us may not actually be that savvy about food safety.... Read More »

29
Mar
2019
Food Safety
by Bruce K. Bernard, PhD, and Linda Golodner

Food Recalls in the United States: Examining the Data

The U.S. food supply is among the safest in the world, thanks to a multitude of protective measures all along the path from “the farm to the fork.” Many of these measures are illustrated in the Food Safety Pyramid in Figure 1. One of these, food recalls, helps warn consumers when contaminated food has made... Read More »

16
Nov
2018
Food Safety
by Linda Golodner

3 Top Thanksgiving Safety Tips to Help Prevent Foodborne Illness

I love Thanksgiving because it brings together good people and good food. Keeping my guests smiling all the way through Black Friday is important to me too. By that I don’t mean tracking my guests’ amazing savings on sale merchandise at the mall. I mean making sure that folks who joined me for the holiday... Read More »

24
Aug
2018
Bleach
by Water Quality & Health Council

Preventing Foodborne Illness: Destroying Raw Food Pathogens on Surfaces and by Cooking

One of the most challenging aspects of cooking is safely handling raw foods. Uncooked and undercooked foods can transfer pathogens to every surface they contact, including cooks’ hands. With no way of knowing whether a given raw food harbors pathogens, cooks must assume all raw foods do. That is the reason, for example, we never return cooked meats to the platter upon which they were delivered, raw, to the backyard grill.... Read More »

29
Jun
2018
Food Safety
by Water Quality & Health Council

A Consumer’s Guide to Monitoring and Preventing Foodborne Illness Outbreaks

News of recent foodborne illness outbreaks from purchased pre-cut melon, shell eggs, romaine lettuce and even breakfast cereal reminds us that although the US food supply is one of the safest in the world, food-related risks still exist. The Centers for Disease Control and Prevention (CDC) estimates 48 million people get sick, 128,000 are hospitalized,... Read More »