Many foodborne illnesses can be prevented by changing behaviors in the kitchen, especially during holidays when gatherings involve multiple cooks and a more vulnerable population that includes children and the elderly.
The USDA’s Food Safety
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I got this tweet and link from my friend, and Santa doppelganger, Julian Cox (despite that he also eats oysters):
Bill, I thought I’d take the opportunity of this tweet, and your fame and network,
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Public health agencies in Australia have issued advice to help people avoid food poisoning this holiday season.
The country is in it’s summer months now and has also been affected by bushfires and record high
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Guy Crosby, “The Cooking Science Guy” has some tips to keep you enjoying your Thanksgiving food beyond the holiday. Guy Crosby, an adjunct professor in the Department of Nutrition at Harvard T H Chan School
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By quoting numbers from the CDC, a food safety specialist from Oklahoma State University recently demonstrated how import home food safety is, especially during the holiday season when there are more cooks in the kitchen
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A non-profit consumer group is pushing for the FDA to push back on retail sales of raw “Impossible” burger products, saying the agency is erring on the side of big business rather than public
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Some of the rise in hepatitis E infections in Singapore may be linked to eating undercooked pork, according to a study.
The research led by the Singapore General Hospital (SGH) found that incidence of hepatitis
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Bob and Maria, young newlyweds, were excited about preparing some food for a friend’s Labor Day weekend potluck.
Both considered themselves good cooks, but neither had actually prepared anything for a potluck on a hot
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Almost 50 people fell ill in two Salmonella outbreaks in Hong Kong in May and June.
The two food poisoning outbreaks involved seven and 40 victims, respectively, and were related to consumption of soft-scrambled eggs.
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Editor’s note: Children, pregnant women and older adults can develop serious and life-threatening illnesses from food poisoning. Holidays usually include these high-risk groups, making food safety even more important than usual.
The U.S. Department of
