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 likelihood and three out of five for impact in the 2023 national risk register. This means
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 to control them, FSS needs to understand and measure the level of public knowledge, concern
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 going downtown, do I have to?” she asked. “Of course you do,” I said. “Safety
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 do with the Hershey chocolate bars I consumed to ward off each and every cigarette
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 (Institut de Veille Sanitaire) summarized the results of a major study of French listeriosis patients
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 were found to be the cause of a devastating outbreak of Shiga toxin-producing E coli
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 a study published in the September 2011 issue of the journal Risk Analysis, conducted by
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 the respondents said they were concerned about the safety of their food, compared with 61
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 milk has made its way back into some Americans’ diets and is once again causing
“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 in order to avoid Salmonella poisoning.
The brochure, published by the Centers for Disease Control
Continue Reading Chick Safety 101: A New Guide to Handling Poultry
