Higher fridge temperatures in the homes of older people could be putting them at greater risk of Listeria infection, according to a study.

Researchers looked at the temperatures of domestic refrigerators in the Netherlands and the impact on listeriosis cases related to ready-to-eat (RTE) cooked meat products.

A survey among 1,020 Dutch consumers assessed their knowledge and behavior regarding refrigerators.

The mean temperature of 534 domestic refrigerators on the bottom shelf was 5.7 degrees C (42.2 degrees F). The 24-hour profiles of an additional 50 refrigerators showed temperatures on the upper shelf were higher at 7.7 degrees C (45.8 degrees F). In

Continue Reading Dutch study looks at fridge temperatures and Listeria risk

Public health officials in Michigan are again warning against drinking unpasteurized, raw milk, this time because of the highly pathogenic avian influenza (HPAI) that has been found in dairy herds.

The virus has been found in dairy cattle in eight states, including Michigan. It has also been detected in wild mammals and birds as well as domestic chicken flocks. Millions of chickens have had to be destroyed because of the outbreak.

Two cases of infection from the virus have been confirmed in people in the United States and patients have been identified in other countries.

The Michigan health officials are

Continue Reading Michigan officials warn against raw milk amid outbreak of bird flu

Consumer Reports (CR) has found concerning discoveries regarding pesticide contamination in everyday fruits and vegetables in a newly released investigation. The report, representing CR’s most extensive analysis to date, examines the pervasive presence of harmful pesticides in our food supply, raising critical questions about food safety and regulatory oversight.

While the exact extent of the health risks posed by chronic pesticide exposure remains uncertain, evidence from various studies suggests a link between pesticides and increased risks of cancer, diabetes, cardiovascular disease, Parkinson’s disease, and other health problems. Particularly vulnerable populations, such as farmworkers and their families, face heightened risks, with

Continue Reading Consumer Reports investigation raises concerns about pesticides in produce

According to a study in Norway, people staying in basic cabins were more likely to report illness than those who were at home or in a cabin of high standard.

Nofima scientists investigated how cabin life affected food safety compared to domestic practices.

339 cabin dwellers answered an online questionnaire in late 2018 about infrastructure, appliances, cleaning routines, and food habits at the cabin and at home. Cabins were defined as low, medium, and high infrastructure. People were also asked whether they or anyone in the family had experienced an upset stomach or vomiting during or after cabin stays during

Continue Reading Researchers assess illness risk from cabin stays

A survey has shown how rising prices are prompting people to take more food safety risks in an attempt to save money, according to recently released research.

The Food Standards Agency’s (FSA) Food and You 2 survey was conducted between April and July 2023. A total of 5,812 adults from 4,006 households across England, Wales, and Northern Ireland took part. It measured consumers’ self-reported knowledge, attitudes and behaviors related to food safety and other food topics.   

About 1 in 5 respondents reported an increase in risky food safety behaviors because of financial reasons, such as keeping leftovers for longer

Continue Reading FSA survey finds cost concerns leading to riskier behavior among consumers

With states like California, Illinois, and New York questioning the safety of certain food additives and some other chemicals used in food, the public is wondering if a food is safe to eat if it contains chemicals.

The Food and Drug Administration gave one of Its long essay questions that answered that question this week. The agency did not specifically refer to pesticides or herbicides but did refer to “chemicals added to food.”

“All our food — like everything in the world — is made up of chemicals,” FDA said. “The presence of a chemical alone doesn’t determine whether a

Continue Reading FDA answers the chemicals in food question

The Alliance for a Stronger FDA is hosting Center Directors and other FDA senior leaders to discuss their portion of the the president’s Fiscal Year 2025 budget request (documentsanalysis).   

Our food-focused lineup includes Human Foods Program Deputy Commission Jim Jones, Center for Veterinary Medicine Director Tracey Forfa, and Associate Commissioner for Regulatory Affairs Michael Rogers. 

The president’s FY 25 budget request for FDA is substantially less than his FY 24 request. As a result, FDA’s food programs, along with the rest of the agency, are at risk of another lean year. 

Specifically, the president’s FY 24

Continue Reading Alliance for a Stronger FDA to discuss funding request in webinar series

Ask someone about plant-based meats — also called meat substitutes, alternative meat or even fake meats —and you’ll get a range of opinions on both sides of the fence. 

Examples of  some plant-based meats are Beyond Burger, Impossible Burger, some chicken nuggets, sausage and even bacon. They’re made from ingredients such as soy, pea protein, natural flavors, and dried yeast, among others. Bottomline: they contain no meat.

On the negative side of the fence, some people point to research that warns because they’re ultraprocessed, they are not healthy for you.

While processed foods might have some sugar, oil and salt added

Continue Reading Don’t ignore food safety with plant-based meats

A survey on habits and beliefs around food hygiene has found some people wash raw chicken before cooking and others check their phones while preparing food.

Ipsos interviewed 2,231 adults aged 16 to 75 in the United Kingdom online in March 2024.

Overall, 85 percent of adults said they cook or prepare food at home at least several times a week.

One potentially harmful habit was people using the same tea towel for multiple purposes, including drying hands and kitchen objects. The data suggest that almost four in 10 do this at least frequently. Even among those who say they

Continue Reading UK survey shows gap between hygiene knowledge and practises

As Easter celebrations end, many will face the dilemma of what to do with a surplus of holiday leftovers. Ensuring food safety should be a top priority. With a few simple guidelines, you can savor those leftovers for days to come, without compromising safety.

The two-hour rule:

First and foremost, it’s crucial to adhere to the Two-Hour Rule. All perishable items should be refrigerated within two hours of being served or prepared. This is especially important for holiday feasts, where large quantities of food are often left out for extended periods. Once the clock strikes the two-hour mark, perishable foods

Continue Reading How to make Easter leftovers last