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Food Safety News

Breaking news for everyone's consumption

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Are you eating leftover pork or leftover pathogens?

Consuming leftover pork chops carries a high risk for contracting Salmonella and Listeria infections if the meat was not originally cooked well-done, according to  new research. A large percentage of people prefer their pork cooked medium, but a study published in Risk Analysis: An International Journal says that “cooking pork chops to an acceptable temperature does not completely eliminate pathogens, providing these cells with the opportunity to multiply… Continue Reading

An angler’s fantasy: Safer fish for all

Everything you always wanted to know about Salmonella and fish, but were afraid to ask

Opinion

A study from the University of Adiyaman in Turkey suggests that because of the presence and abundance of 30,0000 known species of fish, the aquatic animals form the largest group in the animal kingdom used for the production of different animal-based foods. While this makes fish one of the most sought after ingredients in the… Continue Reading

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

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

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

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

Trump’s well-done habits could bode well for food safety

Opinion

While it may appear safe to assume that President Trump will have no interest in these issues, determining his impact on the food safety agenda actually will require a nuanced effort. Notwithstanding the tweet complaining about the so-called “food police” and a leaked phone conversation about imposing stricter food safety standards for trade purposes, President… Continue Reading

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

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

FSIS announces 3-year research plan based on observation

Behavior researchers long ago recognized there is often a big difference between what people say they will do, and what they actually do. The best way to find the truth is to adopt observational research methods, watching for what actually happens. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has announced a… Continue Reading

Football fans face formidable threat during Golden Game

football snacks

When the Kansas City Chiefs faced off with the Green Bay Packers in the first Super Bowl fifty years ago, tickets to the big game cost $12 and the average price for a visit to the doctor was $6.60, according to the U.S. Census Bureau. For the “Golden Super Bowl” this weekend, face-value of the… Continue Reading

6 Food Safety Tips for Your Next Cookout

August is right around the corner, and if you’re planning a cookout or picnic for the dog days of summer, here are some tips from the Partnership for Food Safety to help keep you and your family and friends from getting sick. 1. Wash Your Hands Always wash your hands before and after handling food…. Continue Reading

Most Consumers Don’t Use Food Thermometers Despite Importance to Food Safety

A couple of weeks ago, I was having dinner with my parents. My dad was making chicken and asked me what temperature he needed to cook it to. After all, working for Food Safety News does qualify me as the food-safety expert of the family. “165 degrees F,” I told him. “What if it’s barely… Continue Reading