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Nutrition & Public Health

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Tyson, McDonald’s Cut Ties With TN Chicken Farm After Video Showing Abuse

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Two major food corporations with well-known brands to protect have cut ties with a Tennessee chicken farm that finds itself the latest target of an animal abuse investigation by Los Angeles-based Mercy for Animals. First Tyson Foods Inc., which contracted with the Tennessee farm to raise chickens, and then McDonald’s, which is supplied with chicken… Continue Reading

Antibiotic Resistance: Let’s Change the Way We Understand It

Opinion

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In the past few days, there have been two interesting reports on antibiotic resistance. One was released by Consumer Reports entitled, “How Safe Is Your Ground Beef?” The other, much less publicized, was put together by scientists and physicians who work in public health and do know something about antibiotic resistance. This second report was published… Continue Reading

USDA Case Study: Consumers Seem to Recognize the Most Dangerous Outbreaks

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A report released Wednesday by the U.S. Department of Agriculture found that consumers respond to foodborne illness outbreaks differently depending on the severity. The case study, produced by Fred Kuchler, Ph.D., an economist with USDA’s Economic Research Service (ERS), compared warnings about cantaloupes issued in 2011 and again in 2012. The first recall was due… Continue Reading

USDA Expands Pork Recall Linked to 152 Confirmed Cases of Salmonella

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The original Aug. 13 recall of pork products from Kapowin Meats of Graham, WA, was for approximately 116,262 pounds of whole hogs that may be contaminated with Salmonella I 4,[5],12:i:-. Now, in an Aug. 27 expansion of that earlier recall, approximately 523,380 pounds of pork are being recalled in: varying weights of boxed and bagged… Continue Reading

Study: No Reliable Scientific Evidence of Health Benefits From Raw Milk

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Raw milk may have a placebo effect if you’re paying $15 per gallon for it, but any other health claims are pure myth. At least that’s one of the conclusions one might come to after reading the July/August edition of Nutrition Today, which includes a peer-reviewed study into the health benefits, if any, of raw milk. John A…. Continue Reading

Michigan Officials Warn Public About Products Made in Unlicensed Facility

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The Michigan Department of Agriculture and Rural Development is warning consumers who may have purchased products labeled with any of the following names to dispose of all products immediately because they were manufactured in an unlicensed facility not using required controls for the safe production of processed foods: Brandy’s “Jam”boree-N-More Brandy & Dutch Weigand Pier… Continue Reading

Consumer Reports’ Ground Beef Study Elicits Differing Interpretations

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With its newly released study, Consumer Reports is arguing that ground beef from sustainably raised cows is safer than that from conventionally raised ones. Industry, however, says that the study shows low levels of pathogens in meat. The consumer organization tested ground beef samples for bacteria and found that all of it contained bacteria that… Continue Reading

Pre-Washed Spinach May Not Be As Clean As You Think

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While the rinse used on spinach may be effective at cleaning dirt and debris from the leaves, it’s not necessarily effective at killing pathogens, thanks to the topography of the spinach leaves. Researchers at the University of California-Riverside tested different wash conditions on spinach contaminated with E. coli and measured the rates at which the… Continue Reading

FDA Warning Letters: Facility Problems, Unsafe Ingredients, Drug Residues

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The latest batch of warning letters posted by the U.S. Food and Drug Administration (FDA) included one addressed to Frito-Lay Inc. of Plano, TX, concerning the “poor state of repair” of the company’s snack food manufacturing facility in Pulaski, TN. The letter stated that an investigator from FDA who inspected the facility on May 26 and 27,… Continue Reading

USDA Offers Back-to-School Food Safety Tips for Parents

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It’s back-to-school time, and, for many students, that means that many parents will be packing lunches for their kids again. Leaving food at room temperature can cause bacteria to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 degrees F and 140 degrees F, doubling… Continue Reading