The nonprofit food-safety watchdog group Center for Science in the Public Interest (CSPI) has published a consumer guide to avoiding foodborne illness with the latest science-based advice on how to shop, prepare, cook and store food safely. Written by Sarah Klein, CSPI’s senior food safety attorney, “From Supermarket to Leftovers”
Continue Reading New Guidebook Advises Consumers on Safely Buying, Preparing, Cooking and Storing Food
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