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Britain issues warning about ‘Brexit virus’ in EU pork products

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Just in time for summer, there’s a new warning out in Britain over the “Brexit virus,” so named because the pork sausages making people sick are said to originate mostly from pig farms in France, Holland, Germany and Denmark. In other words, the danger is coming from countries in the European Union that Britain through… Continue Reading

Beach Beat: Avocado hand and other summer food hazards

Opinion

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I figure you haven’t properly celebrated a summer holiday unless you consume some potato salad and baked beans, but an increasing number of people are making guacamole a summertime tradition, and according to some doctors the trend is a dangerous one. In an odd moment in the world of food safety, the British Association of Plastic,… Continue Reading

Warm weather warnings for shellfish lovers nationwide

Photo courtesy of the University of Florida

From the Pacific Northwest to the Florida Keys, public health officials warn of increasing dangers from foodborne bacteria in raw and undercooked oysters and other shellfish as summer approaches. “Naturally occurring bacteria in warm coastal seawater becomes more abundant in the summer months and can concentrate in the tissues of oysters and other shellfish,” according… Continue Reading

Make sure your Cinco de Mayo menu doesn’t include pathogens

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Although it is a relatively minor holiday in Mexico, in the United States Cinco de Mayo has become increasingly popular, partly because it provides those with ties to Mexico to celebrate its customs and culture and partly because of the marketing efforts of the fresh produce industry. The annual remembrance of the Mexican army’s 1862… Continue Reading

Keep the love alive …

... and the pathogens dead; be safe with Valentine's Day oysters

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Oysters and champagne. Love is in the air. It must be Valentine’s Day. Yes, indeed, oysters have long been associated with romance — the perfect aphrodisiac. There’s actually some science to back that up, although it’s about the way rats, not humans, responded to oysters in a 2005 study done by a team of Italian… Continue Reading

Seven-layer dip to die for? Keep your Super Bowl buffet safe

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The holidays have come and gone, and many of us have started the countdown to kickoff Sunday at NRG Stadium in Houston. Like so many Americans, I get pretty excited about the Super Bowl – especially if my home team, Pittsburgh, is playing. Now, I’m not going to profess tremendous knowledge about football, but I do… Continue Reading

Food safety educator’s take on sprouts — cook them to kill risk

Contributed

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Editor’s note: The Food and Drug Administration published draft guidance for sprout growers in recent days and is accepting public comments. In the meantime, Jane Hart of the Michigan State Universty Extension program offers practical advice for consumers in this column originally published on the Extension website. Have you noticed ever so often, you hear… Continue Reading

Tips to help expectant moms safely ring in the New Year

Contributed

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Editor’s note: This column by Luis Delgadillo of the food safety education staff at the USDA’s Food Safety Inspection Service was first published by USDA on Dec. 22. Most expectant mothers know about the dangers of consuming alcohol while pregnant and opt for sparkling juices instead of champaign to toast the New Year. But, many… Continue Reading

CDC identifies bacteria that killed 3 who ate church meal

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A Thanksgiving Day meal served by a church group in Antioch, CA, that killed three people was evidently contaminated with the bacteria Clostridium perfringens. “Clostridium perfringens is one of the most common foodborne illnesses in the U.S. It can be found in the human intestine without hurting us, but eating food containing large amounts of… Continue Reading

Researchers discover how foodborne pathogen triggers GBS

Linda Mansfield Photo courtesy of MSU

Public health officials have known for some time that Guillain-Barre Syndrome could be triggered by the foodborne Campylobacter jejuni, but a research team at Michigan State University only recently discovered how the pathogen commonly found in undercooked chicken leads to the paralyzing neuromuscular disorder. Funded by the federal government’s National Institutes of Health Enterics Research… Continue Reading