— OPINION —
By Ron Erickson
Recently, I visited the immense breakfast cereal aisle at my local supermarket. I was curious to learn from the labels of cereals marketed to children the
Holiday leftovers are often just as cherished as the main meal itself, but they must be handled with care to avoid foodborne illness. The USDA recommends refrigerating leftovers within two
In the past three decades, cantaloupes have consistently been linked to some of the most severe foodborne illness outbreaks involving Salmonella. A recent study published in the Journal of Food
The Food Standards Agency (FSA) has revealed some of the main food hygiene mistakes made by consumers.
The Consumer Insights Tracker is a monthly survey conducted by YouGov with 2,
As Christmas approaches, families across the country are preparing festive meals with turkey, ham and other holiday favorites. However, food safety experts warn that improper thawing, cooking and food handling
Drinking raw milk — even from a certified dairy — puts you at risk for intestinal foodborne diseases, among them E. coli, Salmonella and Listeria. Not only that, diverting contaminated milk to
The HHS and USDA are nearing the publication of another round of Dietary Guidelines for Americans. The only question may be whether the new guidelines will be issued before the
An audit report has found that European consumers face confusing and misleading food labeling, including issues related to allergen information and expiration dates.
The European Court of Auditors said labeling
What should have been happy vacation memories turned into a horrific nightmare of foodborne illness from salad after 55-year-old Julie Packard returned home from Hawaii.
Packard, now 58, and her
These sprouts are cool — literally. Unlike other sprouts that were grown in warm, moist conditions, Wild About Sprouts (https://wildaboutsprouts.com) are grown in cool temperatures using a patented process.
Gracie’s Kitchens of New Haven, CT is recalling all ready-to-eat fruit and vegetable products manufactured at the facility from Nov. 4 through 13 because they have the potential to
Thanksgiving is a time for family, friends and feasting. Once the holiday meal ends, the spotlight turns to enjoying the leftovers in the days ahead. To keep those leftovers safe
