Tag Archives: food poisoning

Tracking Your Produce

Not surprisingly, there are plans in the works to make fresh produce more traceable in the wake of the recent outbreak of food poisoning from some types of raw tomato. The Center for Science in the Public Interest asked the FDA to institute some kind of food safety plan — including how they would trace their produce — nearly two years ago. The Food and Drug Administration hasn’t ruled (yet) on the petition, but there has been some progress. The FDA has asked Congress for funding for food safety programs for 2009 and forward. Making produce more traceable is just … Continue reading →

Preventing Salmonellosis

With all the hubbub over contaminated tomatoes in the news, I thought this would be a good time to take a look at different ways you can prevent salmonellosis — food poisoning with salmonella bacteria. Don’t eat raw or undercooked eggs. Eggs are a common carrier of salmonella. Beware of raw eggs in some foods like salad dressings, sauces, and condiments. And try to resist tasting cookie or cake batter! Don’t eat raw or unpasteurized milk products or dairy products. Pasteurization treats milk and dairy products to make them safer for eating. Cook meats until they are well done. Meats … Continue reading →

Reacting to Contaminated Foods

I read the headlines — but not the stories — before I went to grocery shopping this afternoon. An outbreak of salmonella, related to tomatoes grown in Florida and Mexico. That was all I knew. As I wandered the aisles at Costco — and especially as I reached the fruits and veggies — I started to see signs. Things like, “our tomatoes are safe” and variations thereof. I was pretty impressed with their quick response. Once I checked out and walked past the concession area, I saw another sign: “wraps made without tomatoes”. Maybe the tomatoes they use in their … Continue reading →

What is Salmonellosis?

Salmonellosis is a type of food poisoning caused by a bacteria called salmonella. The current salmonellosis outbreak (related to raw tomatoes) is caused by a variant of the bacteria called salmonella saintpaul. There are approximately forty thousand cases of salmonellosis reported in the United States each year. Problems are more common in summer than in winter, but can happen at any time of year. Causes of salmonellosis can include: Food contaminated during processing or handling — always prepare food on a clean surface. Food contaminated by unwashed hands — always wash your hands when touching food! The bacteria can be … Continue reading →

Summer Home Safety Tips

Many of us enjoying entertaining or even just having a picnic or barbecue as a family. It’s fun to eat outside and enjoy the great weather instead of having to stop and come in to eat. Sure, it takes a little more effort, but it is worth it. Yet, there are some precautions we should take to ensure safety. One thing many people tend to forget about is food handling safety. In hot temperatures, food can go rancid and spoil quickly. You don’t want your day of fun to end with food poisoning. Do your best to keep hot food … Continue reading →

Kitchen Guide–Food Storage Part 2

In my previous blog “Kitchen Guide-Food Storage Part 1” I provided a list of the best places to store food so they stay fresher, taste better, and deliver more health benefits. Obviously, the refrigerator is an important tool when it comes to food storage. But, as I have learned (the hard way) in order to prolong the shelf life of certain foods, it takes more than just opening the fridge and randomly throwing products in. By putting food items in the “proper” place, you not only extend their shelf life, you also maximize the value of your refrigerator. Top Shelves … Continue reading →

Fight Food Poisoning!

We are in the season of cookouts, picnics, and barbeques. Over the Fourth of July weekend alone, more than one hundred twenty two million Americans will be grilling outside! Make sure that your guests go home with happy memories and not upset stomachs with these tips: Skip the rare burgers and steaks. In general, grilled meats should be cooked to at least 160 degrees. Bring your kitchen thermometer along to make sure everything is cooked enough to be safe. The USDA has a handy fact sheet about meat preparation that tells you the appropriate temperature each type of meat should … Continue reading →