Almost half of people surveyed still wash their turkeys before cooking despite this practice being against food safety advice.
Based on research in Ireland commissioned by the safefood organization, 43 percent of people wash turkey
Continue Reading Survey finds 4 in 10 wash turkey before cooking despite danger
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.
Continue Reading Storage and cooking temperature at fault for Salmonella outbreaks
A systematic review has been unable to establish the proportion of food poisoning cases in the United Kingdom caused by food preparation and handling practices within consumers’ homes.
Such estimations would help focus further research,
Continue Reading Lack of clarity around extent and cause of foodborne disease at home
Fall is fast approaching which means the back-to-school buzz is underway for school supplies lists, and grocery lists. Many parents will resume packing lunches for their kids during the week.
When food is left at
Continue Reading ‘Danger Zone’ is a terrific tune, but a sour song in a lunch bag
American travelers to Europe may have noticed that people “across the pond” often store raw shell eggs at room temperature. They can safely do that because of the way eggs are produced in Europe, but
Continue Reading Why Most Americans Refrigerate Raw Shell Eggs and Europeans Often Don’t
