Growing up, September always meant the beginning the school year. But now, entering my 16th year of schooling, September has taken on a new meaning as a graduate student who is passionate about raising the awareness for the FDA‘s National Food Safety Month.
The second of four children, I was fortunate enough to have…
On November 21, when the U.S. Centers for Disease Control and Prevention (CDC) published their final update on the 2011 multistate Salmonella outbreak from MealMart-brand “kosher broiled chicken livers,” they found that many of the 179 illnesses resulted from victims consuming undercooked liver.
Speculating further, the agency suggested that the word “broiled” on the label …
Throughout 2007, the U.S. Centers for Disease Control and Prevention (CDC) tracked at least 272 cases of Salmonella infection linked to ConAgra Foods’ Banquet chicken pot pies, prompting a recall of the frozen entrées that October. Microwaves were not heating the pot pies evenly to the recommended temperature of 165 degrees Fahrenheit, and as a …
How many times have you been at a hotel, ski condo, or beach house and discovered that the microwave instructions for that deep dish pizza or pot pie include a grid with cooking times tied to wattage?
And you have not a clue what this particular oven’s wattage is, because you’ve never seen it before. It’s …
