The likelihood and impact of contamination of the food supply in the United Kingdom have been assessed in an updated risk register.
The UK government rated food supply contamination as four out of five for
Continue Reading Food supply contamination threat mentioned in UK risk register
Risks from undercooked chicken and unpasteurized cheese are of low concern to the public, according to a survey for Food Standards Scotland (FSS).
To help consumers in Scotland be aware of foodborne risks and how
Continue Reading Scottish survey looks at consumer perception of food safety risk
I was taking my 10-year-old niece to see a movie the other night, and after she got into my car, we had an interesting conversation. “Zoe, please buckle your seat belt,” I said. “We’re only
Continue Reading Complacency: The Greatest Risk of All
My interest in health and nutrition began some 30 years ago. At 19 I quit smoking and for the first time in my life put on some extra pounds. (I’m sure it had something to
Continue Reading Raw Milk: A Mother’s Story
Pregnant women and people with leukemia and several other types of cancer are as much as 1,000 times more susceptible to Listeria infections, French researchers report.
Doctors at the French Institute for Public Health Surveillance
Continue Reading Cancer Patients, Pregnant Woman at High Risk for Listeriosis
Outbreaks caused by eating contaminated sprouts — “sproutbreaks” — have occurred every year in the United States since at least 1995. These episodes have taught us that sprouts are a risky food to eat.
Sprouts
American shoppers are willing to pay more money for verifiably safer food, but their willingness to pay does not rise proportionately with increases in the potential severity of the illness.
That is the conclusion of
Fewer Americans are concerned about food safety now than they were a year ago, according to a survey done for National Public Radio.
In the poll by Thomson Reuters and NPR, 57 percent of
Not so long ago, milk was this country’s number 1 food safety concern. Before milk was routinely pasteurized beginning in the 1920s, it regularly caused large outbreaks of deadly diseases. Now in 2011, raw, unpasteurized
“After you touch your ducklings or chicks, wash your hands so you don’t get sick!”
So reads the beginning of a new pamphlet designed to educate the public on how to properly handle live poultry
Continue Reading Chick Safety 101: A New Guide to Handling Poultry
