Two species of fish-borne parasites have been found in freshwater fish routinely caught for consumption. Researchers say people could be eating the fish in ways that are conducive to transmission.
The analysis of freshwater fish collected at five fishing sites in San Diego County, CA, was published in the Journal
Continue Reading Researchers find infectious parasites in freshwater fish; consumers warned about improper preparation
Food Standards Scotland (FSS) research has revealed high refrigerator temperatures are putting people at increased risk of foodborne illness.
Despite the recommended operating temperature being between 0 to 5 degrees C (32 to 41 degrees F), the majority of refrigerators monitored in the Fridge Recording Over Set Time (FROST) trial
Continue Reading Scottish research reveals fridge temperature problems
Memorial Day marks the unofficial start of summer, filled with barbecues, picnics, and feasts of grilled burgers, hot dogs, potato salads, and more. As the celebrations wrap up, leftovers can keep the holiday spirit alive—if handled with care. Warm weather increases the risk of foodborne illness, making proper storage and
Continue Reading Memorial Day leftovers: Essential tips for safe storage and reheating
For Memorial Day weekend, millions of Americans will fire up grills and gather outdoors to honor fallen heroes. But with warm May temperatures, food safety is critical to prevent foodborne illnesses.
The U.S. Department of Agriculture’s Food Safety and Inspection Service offers guidance to ensure your holiday cookout remains safe
Continue Reading Memorial Day food safety: Keep your cookout safe
The CDC is investigating an outbreak of Salmonella Mbandaka infections that are linked to contact with backyard poultry.
Information from the Centers of Disease Control and Prevention says at least seven people across six states have been infected. In previous years, outbreaks that have begun in the spring have grown
Continue Reading Backyard poultry flocks linked to outbreak of Salmonella; most victims younger than 5
Say the word “irradiation,” and a lot of people will shudder. Now ask them about irradiated food, and they’ll quickly say something like “definitely not.”
Yet as far back as 1999, the U.S. Department of Agriculture approved the irradiation of certain foods as a safe and efficient way to kill foodborne
Continue Reading For food safety’s sake, zap it with irradiation
People in the Netherlands have been advised not to eat home-produced eggs because of high amounts of per- and polyfluoroalkyl substances (PFAS).
The National Institute for Public Health and the Environment (RIVM) said it is not possible to tell the amount of PFAS in an egg from a visual inspection.
Continue Reading Dutch told to avoid backyard eggs because of PFAS risk
Easter unites families for vibrant celebrations with colorful eggs, savory hams and sweet treats, but food safety is critical to keep the holiday joyful. Improper handling of traditional foods risks Salmonella or Listeria, which sicken more than 1.3 million Americans yearly, according to 2023 Centers for Disease Control and Prevention
Continue Reading Easter food safety: Protecting your holiday feast
Gifting live animals like chicks, ducklings and bunnies during Easter remains a cherished tradition, but public health officials and animal welfare advocates warn of significant risks.
Salmonella outbreaks, animal abandonment, and ecological harm continue to plague this practice, prompting calls for safer alternatives like toys or candy.
In 2024, the
Continue Reading Live animal gifts spark health concerns as Easter nears
A recent incident at a Buffalo public school has raised alarms about the food safety risks posed by edible marijuana products that resemble common candies, particularly for children.
On April 1, a teacher at the William J. Grabiarz School of Excellence inadvertently gave two students gummies laced with tetrahydrocannabinol (THC)
Continue Reading Buffalo school incident highlights dangers of THC-laced edibles that mimic popular snacks