The University of Nebraska–Lincoln Extension Service is warning consumers against storing perishable foods outdoors this winter.
Extremely cold weather is hitting much of the Northern U.S. this week and despite the sub-freezing weather, it’s best
Continue Reading Nebraska Extension Service warns consumers against storing food outdoors
Bakery products were linked to the most illnesses in 2020, according to an analysis of food poisonings reported to the Swedish Food Agency (Livsmedelsverket).
Food categories behind illnesses included bakery items with 210 cases, chicken
Continue Reading Swedish agency sees decline in reports of foodborne illness, possibly because of pandemic
Canada has pulled ahead of the United States in the latest edition of a report that measures food security.
The Economist Impact’s Global Food Security Index (GFSI) has the United States in ninth while Canada
Continue Reading Canada overtakes U.S. in food safety and security index
Experts have developed guidance to help food firms decide what other information to give consumers besides use-by or best-before dates to ensure food safety.
The European Food Safety Authority (EFSA) scientific opinion covers storage conditions,
Continue Reading EFSA tool helps firms decide what info to give consumers
Half of consumers worry about the safety of fresh, perishable and frozen foods while they are transported to stores, according to a survey.
Software and engineering firm Emerson asked nearly 1,000 people in the U.S.
Continue Reading Survey finds people in U.S. worry about safety of food during transport
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
