Food Safety

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 »

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 »

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 »

“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 »

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 »

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 »

The evidence is mounting that cantaloupe food safety deserves increased attention from both producers and consumers.  Three recent contamination incidents support the need for new approaches.  First, an unidentified farm in southwestern Indiana is believed to be the source of Salmonella-contaminated cantaloupe that infected 141 people in 20 states between July 7 and August 4,... Read More »