Header graphic for print

Food Safety News

Breaking news for everyone's consumption

Cooking Temperatures

Subscribe to the Cooking Temperatures Section RSS Feed

Teens can learn food safety habits, but reinforcement needed

Each year, the Government of Canada estimates that one in eight Canadians get sick from a foodborne illness, for a total of 4 million Canadians. Anyone who has ever been through a bout of food poisoning will most likely never forget how terrible and traumatic it was. Public health officials from local to federal levels often warn about how young children, the elderly, pregnant women,… Continue Reading

Wrap up your celebration with fireworks, not food poisoning

An estimated 48 million people suffer from foodborne illness in America each year; that means 1 in 6 ill people, with roughly 128,000 hospitalizations, and 3,000 deaths according to the CDC. Public health and food safety urge the public to heed these tips for a happy holiday. Whether you’re hosting a backyard barbecue or traveling for a tasty time with friends and family, grilling in the great outdoors requires some planning precautions for a Fourth… Continue Reading

Epic fail: 97 percent have dirty hands at dinner table, in kitchen

The U.S. Department of Agriculture reports that new research shows consumers are failing to properly clean their hands when it comes to washing them before meals. To be exact, 97 percent are failing at basic handwashing. The study showed that rushed and improper handwashing promotes the chance of cross-contamination through food, kitchen utensils and surfaces such as refrigerator handles and countertops. Carmen Rottenberg, acting deputy under… Continue Reading

Memorial Day meal musts

Don't let food poisoning disrupt your fun with family and friends this holiday weekend

Fly feet, under-cooked burgers and room-temperature potato salad aren’t the only food poisoning threats on the menu for Memorial Day weekend gatherings. Pools, puppies, and playgrounds are just three of the other potential pathogen vectors that can bring bacteria to the table. But, as with so many foodborne foes, a few simple precautions provide a… Continue Reading

Cargill survey finds grillers are food safety conscious

Cargill’s Feed 4 Thought Grilling Survey of 1,000 adults in the United States found consumers “somewhat savvy about food issues” with “room for even more care in this area.” The outdoor grilling season kicks off during Memorial Day in most parts of the country and Cargill’s Food 4 Thought Survey found food safety was “an… Continue Reading

How many cooks in your holiday kitchen know the rules?

Spring holidays often bring people together to make and eat meals. Even the most seasoned cooks can be challenged when preparing food when there are more people than usual at the table. Passover, Easter and Orthodox Easter all have traditional foods associated with them. People who don’t normally cook these special foods may not be… Continue Reading

Don’t eat that meat without taking its temperature

How do you tell if the meat or poultry you’re cooking is done? Some professional cooks say they can squeeze a piece of chicken or poke a steak with their finger and determine if it’s done. Some people go by cooking time, and some by appearance. But the U.S. Department of Agriculture and the Centers… Continue Reading