Food Safety
109 Articles & Excerpts
Less Than 20 Percent Of Americans Trust Food Products For Safety
by eNotAlone.com
According to a new survey conducted by IBM, less than 20 per cent of adult consumers indicate that they trust food companies to develop and sell food products that are safe and healthy.
Drinking Cola Can Cause Muscle Paralysis
by eNotAlone.com
Consuming too much cola may cause severe muscle problems - from mild weakness of the muscles to profound paralysis - warns a new report in the International Journal of Clinical Practice (IJCP). According to Dr. Moses Elisaf of the University of Ioannina
Mercury In HFCS: Should We Stop Buying Our Favorite Food Products?
by eNotAlone.com
One of the latest discoveries by the scientists showed the presence of mercury in some commercial high fructose corn syrup (HFCS), an ingredient used in many popular processed foods. HFCS is being used as a sweetener replacing sugar in such popular items
Salmonella Outbreak Endangers USA
by eNotAlone.com
The U.S. Centers for Disease Control and Prevention (CDC) is trying to trace the source of a Salmonella outbreak that has sickened 388 people in 42 U.S states, sending 18 % of them to the hospital. An outbreak has been going on since last fall.
How to Live; Rules for Healthful Living
by Irving Fisher, Eugene Lyman Fisk, M.D.
The injury which comes from the retention of the body's waste products is of the greatest importance. The intestinal contents become dangerous by being too long retained, as putrefying fecal matter contains poisons which are harmful to the body.
Recognize and Prevent Food Poisoning
by National Institute of Health
A sick feeling washes over you: nausea, stomach cramps, headache and fever. Vomiting and diarrhea may soon follow. The symptoms are familiar to anyone who's had the flu, but there may be another culprit - food that's gone bad.
Risk of Foodborne Illness from Fresh Produce
by Food and Drug Administration (FDA)
As it investigates an outbreak of illnesses that may be related to Salmonella typhimurium bacteria in produce, the FDA is reminding consumers of steps they can take to keep their food safe.
FDA Product Recalls
by Food and Drug Administration (FDA)
Most recalls of products regulated by the Food and Drug Administration are voluntary. One way or another, a company discovers a problem or a potential problem and then initiates a product recall in cooperation with the FDA.
Food Labels: Allergens
by Food and Drug Administration (FDA)
About 2 percent of adults and 5 percent of infants and young children in the United States suffer from food allergies. About 30,000 consumers require emergency room treatment, and 150 Americans die each year because of allergic reactions to food.
Foods and Cosmetics Safety
by Food and Drug Administration (FDA)
Prompted by increasing concerns over the use of untested chemicals as food preservatives, Harvey Wiley, M.D., chief chemist of the Agriculture Department's Bureau of Chemistry, set out to investigate whether such preservatives should be used in food
Viruses Approved as a Food Additive
by Food and Drug Administration (FDA)
Not all viruses harm people. The Food and Drug Administration has approved a mixture of viruses as a food additive to protect people. The additive can be used in processing plants for spraying onto ready-to-eat meat and poultry products to protect consume
Understanding Food Allergy
by National Institute of Health
Food allergy affects up to 6 to 8 percent of children under the age of three and 2 percent of adults. If you have an unpleasant reaction to something you have eaten, you might wonder if you have a food allergy.
Escherichia coli O157:H7
by CDC
Escherichia coli O157:H7 is a leading cause of foodborne illness. Based on a 1999 estimate, 73,000 cases of infection and 61 deaths occur in the United States each year. In the ten CDC Foodborne Diseases Active Surveillance Network (FoodNet) sites
Salmonellosis
by CDC
Salmonellosis is an infection with a bacteria called Salmonella. Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without
Turkey: Health Risks, Storage and Preparation
by Health Canada
Food poisoning is caused by eating foods that are contaminated by some type of bacteria, such as Salmonella. It's not unusual for raw turkey and chicken to be contaminated. Other raw foods such as meat, fish, seafood, unpasteurized dairy products
Trampoline Safety
by Health Canada
Trampolines are becoming increasingly popular as home recreation items. This raises health and safety concerns because they can cause serious injuries if they are not used properly.
Summer Food Safety
by Health Canada
The risk of foodborne illnesses increases during the summer when temperatures are warmer and people are more likely to be cooking outside at picnics, barbeques, and on camping trips. You can minimize your family's risk of food poisoning by following some
Sprouts Health Hazards
by Health Canada
Sprouts, including mung beans and alfalfa sprouts, have become a common food item in grocery stores, salad bars and Asian dishes across Canada. As the popularity of sprouts increases, so does the potential for sprout-related illnesses.
Salmonella Health Effects and Prevention
by Health Canada
Salmonella are bacteria that cause intestinal illness (salmonellosis) in humans, usually because they have eaten contaminated food. Salmonella are a group of bacteria that normally live in the intestinal tracts of animals and birds.
PCBs in Food and Environment
by Health Canada
Low levels of PCBs are found in the environment, and as result, in foods. The presence of these contaminants in foods and the environment means that everyone can be exposed to very low levels of PCBs.
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