An increase in hepatitis A infections in a Chinese province earlier this year has been attributed to eating raw or undercooked seafood.
In February 2020, there was a 138 percent increase in hepatitis A infections
Continue Reading Hepatitis A increase in Chinese province linked to seafood
In 1992 in response to a growing risk of pathogenic E. coli being linked to hamburger being cooked to the 140 degrees then suggested by the FDA Food Code, the State of Washington Department of
Continue Reading Publisher’s Platform: Undercooked Burger was a Bad Idea in ’93, it is Stupid in ’15
