Each year, roughly 1 in 6 people in the United States gets sick from eating contaminated food. Each of those illnesses represents something that went wrong somewhere along the pathway from a farm to our
Continue Reading Sneaky Salmonella: Common, Costly and Preventable
Not so long ago, milk was this country’s number 1 food safety concern. Before milk was routinely pasteurized beginning in the 1920s, it regularly caused large outbreaks of deadly diseases. Now in 2011, raw, unpasteurized
In response to my recent blog, Drinking Raw Milk: It’s Not Worth the Risk, we received a number of questions. Here are some of the most frequently asked questions from our readers, along with
Continue Reading Drinking Raw Milk: More Details on the Risks
There are many reasons why some people are thinking about drinking raw milk these days. (Raw milk is milk that has not been pasteurized to kill harmful germs.) Some people want to eat less processed
These questions and answers are from the Centers for Disease Control and Prevention information website on unpasteurized milk.
What is raw milk?
Raw milk is milk from cows, goats, sheep, or other animals that has
“Back to nature”– that’s what many Americans are trying to do with the foods that they buy and eat. They are shopping at farmers’ markets, picking organic foods at their grocery stores, participating in food
What is one of the most important thing you can do to fight food poisoning? Here are a few hints:
It takes only 20 seconds (if you do it the right way).
It requires only
Continue Reading The Most Important Food Poisoning Prevention
In this editorial, published in the Centers for Disease Control and Prevention’s Emerging Infectious Diseases journal (January 2011), the journal’s associate editor Dr. J. Glenn Morris discusses the new estimates of foodborne illness incidence in
