22
Nov
2013
Food Safety

The Thanksgiving Cook’s Quiz


02
Aug
2013
Outbreaks
by Water Quality & Health Council

Foodborne Illness Outbreak: Cyclospora

Federal and state agencies are working together to determine which foods are responsible for an outbreak of diarrheal illness that has affected almost 400 people in 11 states. Prepackaged salad mix has been identified as responsible for outbreaks in Iowa and Nebraska, but it is not known whether outbreaks in other states are also linked... Read More »

26
Apr
2013
Food Safety
by Ralph Morris, MD, MPH

Six Sneaky Hiding Spots for Kitchen Germs

What are the sneakiest hiding spots for kitchen germs?  Microbiologist Lisa Yakas, of NSF-International recently set out to answer that question.  Her findings confirm that germs are especially partial to environments that feature moisture and food residue. Twenty volunteer families enlisted in Yakas’ NSF-International project in which participants swabbed 14 common kitchen surfaces.  Next the... Read More »

27
Mar
2013
Food Safety
by Water Quality & Health Council

Easter Egg Safety

Dying Easter eggs and organizing Easter egg hunts are treasured traditions in many families. Enjoying these traditions safely—without foodborne illness—is a matter of following a few commonsense guidelines. We provide the following Easter egg safety tips based on US Department of Agriculture Fact Sheets with our wishes for a healthy, enjoyable holiday. Buying Eggs Buy... Read More »

14
Dec
2012
Food Safety
by Linda Golodner

That White Film on Baby Carrots: Myth and Fact

There is no truth to the myth that the whitish film on baby cut carrots is a chlorine residue from carrot processing. Myth:  The white film noticed occasionally on baby carrots is a chlorine residue from carrot processing that presents a cancer health risk to consumers. Fact:  The white film in question, sometimes referred to... Read More »

07
Dec
2012
Food Safety
by Joan B. Rose, PhD

Sounds Like a New Way to Make Spinach Safer

“Eat your greens,” mom always said. And she was right. Fresh spinach, a powerhouse of nutrition, is a good example.  According to the How Stuff Works website, spinach provides twice as much fiber as other greens.  Raw spinach contains: beta-carotene, an anti-oxidant that can help reduce the risk of developing cataracts; lutein, a phytochemical that... Read More »

16
Nov
2012
Food Safety
by Water Quality & Health Council

Activating Your Holiday Kitchen

It’s the holiday season and your kitchen may be one of the millions in America that is about to be activated. Get ready to turn out your favorite dishes in the warmest, friendliest room in the house. But keep in mind that according to the Centers for Disease Control and Prevention, each year one in... Read More »

31
Aug
2012
Food Safety
by Linda Golodner

A Guide to Safe Reusable Grocery Bag Use

Environmental consciousness and municipal “bag taxes” are curtailing consumer use of new plastic and paper shopping bags in many areas of the US. Consumers, myself included, are getting better at remembering to “BYOB”—“Bring Your Own Bag”—to the marketplace. In my view, this paradigm shift in American shopping is positive from the perspective of resource conservation.... Read More »