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Food Safety News

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Contributing Writers

Norah Burton

Norah Burton

Norah Burton is a graduate student at NYU in the food studies program and Culinary Institute of America alumnus. Her work has been published in Restaurant Business magazine. She is a former marketing professional who is passionate about cooking and food policy.

Articles Written by Norah Burton

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The Virtual Picnic: Norah’s BBQ Chicken

It’s Memorial Day. A day set aside for Americans to honor the U.S. men and women who have died while serving in the Armed Forces. Because Memorial Day falls on the last Monday of May, it’s also considered the unofficial start-date for picnic and barbeque season. Many companies host picnics and potlucks for their employees… Continue Reading

New York City to Grade Restaurants

While many restaurants in New York City adhere to good sanitation practices, there are many establishments that need improvement. On Tuesday the New York City Department of Health and Mental Hygiene voted to require restaurants to post letter grades reflecting the operation’s cleanliness. The verdict, passed with a 6-to-2 vote, is a victory for consumers… Continue Reading

Concern Regarding Acrylamide In Food

Acrylamide is a chemical compound used to make polyacrylamide materials.  Polyacrylamide is used to remove particles and impurities in drinking water.  Acrylamide is also produced in some foods cooked at high temperatures. It is unclear how or why acrylamide forms when food is cooked at high temperatures.Levels of the substance increase when carbohydrates and proteins… Continue Reading

A Push for Sustainability in Manhattan

Last month, Manhattan Borough President Scott Stringer released plans for making food policy a priority for New York City government in FoodNYC:  A Blueprint for a Sustainable Food System. Stringer proposed eight ways to improve the Manhattan food system: I.  Creation of an urban agriculture program to promote community gardening, as well as the development… Continue Reading

Sodium Use in Poultry Production Scrutinized

The U.S. Department of Agriculture’s (USDA’s) Food Safety and Inspection Service (FSIS) released documentation last month that provides details on allowed additives that do not need to be labeled on meat and poultry products purchased by consumers.   For over two years officials at the USDA have been reviewing the issue of chicken sodium injection,… Continue Reading

Does Imported Catfish Pose a Health Risk?

More than 90 percent of the catfish imported to the United States originates in Vietnam, a country that has become the largest competitor to U.S. Delta region catfish farmers. An international government debate over the catfish trade is ongoing.  Under the 2008 Farm Bill, the U.S. Department of Agriculture (USDA) proposed amending regulations for both… Continue Reading

Incident Highlights Shared Kitchen Concerns

In Chicago, food intended for public consumption must be prepared in a licensed kitchen.   In this economy it is very difficult for entrepreneurs to make an investment in a commercial kitchen so shared incubators or kitchens are one creative, cost-effective answer.  With such creativity comes a gray area wherein permits such as food safety… Continue Reading

A Look at Safety Through the (Soy) Pod

Educated consumers who want to avoid genetically modified ingredients place trust in organic companies to fully test their products for genuine or non-organic soybean sourcing. Native to the Far East, soy food comes from soybeans.  Traditional forms of soy foods include edamame, soymilk, tofu, and fermented foods such as miso, soy sauce and tempeh.  More… Continue Reading