With the holiday season hustling and bustling, company and food goes hand in hand. Friends and families gather for dinner and coworkers share treats in offices and factories. Each holiday season, the CDC renews reminders about the importance of food safety basics.
“Wash hands and surfaces often, avoid cross-contamination, cook foods to proper temperatures and…
Benefits of eating raw or lightly cooked eggs from British hens now exceed the risks, according to the Food Standards Agency (FSA) for the United Kingdom.
Therefore, FSA has changed its official advice, which previously warned infants, children, pregnant women and the elderly against eating eggs that had not been thoroughly cooked.
The revised advice,…
Editor’s note: This column by Luis Delgadillo of the food safety education staff at the USDA’s Food Safety Inspection Service was first published by USDA on Dec. 22. Most expectant mothers know about the dangers of consuming alcohol while pregnant and opt for sparkling juices instead of champaign to toast the New Year. But, many …
Editor’s note: The Centers for Disease Control and Prevention originally published this article on Nov. 22.
For many people, the holiday season is the perfect time to spend time together in the kitchen and share delicious baked foods and desserts. Follow these safety tips to help you and your loved ones stay healthy when handling…
A criminal trial involving a Salmonella outbreak which sickened more than 160 people in Australia in May 2013 has been delayed until February 2016. The trial was delayed in order to acquire more expert evidence, sources told a Canberra newspaper. 
The outbreak was reportedly linked to raw egg mayonnaise served in potato salad at the…
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 it can’t be safely done in the U.S. because of Salmonella. Salmonella bacteria, discovered in 1885 and named for the…
