Food Safety
105 Articles & Excerpts
Salmonella Enteritidis: From The Chicken To The Egg
by Food and Drug Administration (FDA)
Especially at risk for Salmonella poisoning are the elderly, the very young, pregnant women (because of risk to the fetus), and people already debilitated by serious illness, malnutrition, or weakened immune systems.
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.
Beef: Meat Preparation
by USDA
The domestication of cattle for food dates to about 6500 B.C. in the Middle East. Cattle were not native to America, but brought to the New World on ships by European colonists. Americans weren't big eaters of fresh beef until about 1870
Grapefruit and Grapefruit Juice Interactions with Drugs
by Health Canada
Certain drugs can cause serious or occasionally life-threatening effects if consumed in combination with grapefruit or its juice. Consuming grapefruit or its juice (fresh or frozen) can increase, or less commonly decrease, the effects of some drugs.
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
Food and Drug Interactions
by Food and Drug Administration (FDA)
Medicines can treat and cure many health problems. However, they must be taken properly to ensure that they are safe and effective. Many medicines have powerful ingredients that interact with the human body in different ways, and diet and lifestyle can
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.
Slow Cookers and Food Safety
by Food and Drug Administration (FDA)
Opening the front door on a cold winter evening and being greeted by the inviting smells of beef stew or chicken noodle soup wafting from a slow cooker can be a diner's dream come true. But winter is not the only time a slow cooker is useful.
Honey Bears, Snowmen and Other Exceptions to Food Label Rules
by Food and Drug Administration (FDA)
Food packages shaped like honey bears, snowmen, and Santa Claus face a special challenge when trying to incorporate the new nutrition labeling, as do other small or odd- shaped packages. But FDA has found ways to deal with such problems.
Homemade Ice Cream Safety
by Food and Drug Administration (FDA)
The gastronomical delight of homemade ice cream can give some people gastric distress - or even worse - a serious illness. The ice cream ingredient responsible for the outbreaks: raw or undercooked eggs.
Food Freshness : Food Preservation
by Food and Drug Administration (FDA)
The technology behind the disk is based on a dye locked in a water-repellent material and used as a dot-shaped chemical indicator that changes color as a seafood product decomposes. As the gases from the seafood move through the dot and intermingle
Food Hazards
by Food and Drug Administration (FDA)
Hazard Analysis Critical Control Point is a new safety system that helps manufacturers prevent food hazards. About half the members of a major national food processing organization now use the system. FDA is considering whether to make it mandatory.
Smart Drugs and Drink May Not Be Smart
by Food and Drug Administration (FDA)
Young professionals in some parts of the country are turning to so- called smart drugs and drinks in an effort to be hip or get ahead. But there's no evidence that they work, and they may be harmful.
Seafood Safety : Seafood Sicknesses
by Food and Drug Administration (FDA)
Reflecting this growing preference for fish, FDA has stepped up its programs to ensure the safety of seafood. Last March, an Office of Seafood was created within the agency's Center for Food Safety and Applied Nutrition to strengthen the agency's domestic
Hooked on Seafood: Seafood Safety
by Food and Drug Administration (FDA)
Summertime is prime time for seafood. But some consumers are worried about whether fish is safe. While there are some snags - especially with raw shellfish - generally seafood is a safe catch.
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 Safety : Mass Spectrometry, Flaws in Fermentation
by Food and Drug Administration (FDA)
In other FDA food laboratories, chemists use mass spectrometry (MS) to do different types of analyses. MS enables chemists to identify organic chemicals such as dioxins, pesticides, and naturally occurring toxins.
Red No. 3 and Other Colorful Controversies
by Food and Drug Administration (FDA)
The lure of red cherries in canned fruit cocktail is legendary in many American families. Siblings fight over them, parents use them to bribe or treat their children, and even adults count the cherries spooned into their dessert.
Campylobacter Food Poisoning : Vaccine
by Food and Drug Administration (FDA)
A team of Navy, Army, and drug industry researchers is also moving ahead in the development of a prototype vaccine for Campylobacter. The vaccine has shown promise in animal models and currently is undergoing clinical trials.
Ingredient Labeling: What's In a Food?
by Food and Drug Administration (FDA)
Ingredients for all standardized foods must be listed on the label of the product, according to a final rule FDA published last January. The regulation affects the listing of flavorings, colorings, spices, and other substances.
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