The likely source of contamination in a Salmonella outbreak that has sickened more than 50 people is related to handling raw egg products, according to Australian authorities.
An investigation into the outbreak associated with three
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Editor’s note: This consumer advice column, by FDA staff working with the Center for Food Safety and Applied Nutrition, was originally published on www.foodsafety.gov. Please remember, some premixed eggnog products sold in retailers’
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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
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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
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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
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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
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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,
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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
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