Before someone suggests growing your own, that accounts for only spices that are easy to grow while replacing your entire spice cabinet with said homegrown spices. I’m not growing/harvesting/drying a year’s worth of black pepper just because FDA found traces of salmonella in just 6.6% of imported spices.
TLDR: bagged lettuce comes from a number of different farms, and because it has multiple sources, each possibly with bacteria on it, increasing the risk of contamination. That’s versus lettuce sourced from a single farm.
Family disagreements at Thanksgiving aren’t limited to politics at the dinner table: if you’ve ever stood in the kitchen arguing with your grandma about whether the turkey is done, you know what we mean. So we asked food safety expert Ben Chapman to settle your most likely disputes.
The US government is now posting warnings advising against cooking the stuffing inside the bird, since the correct cooking time for the turkey is not long enough to ensure that the stuffing is cooked enough to be safe. Stuff the bird after cooking to get that extra flavour boost without the food safety worries because the turkey meat tends to hit the appropriate temperature before the stuffing does.
In a new technical report, the American Academy of Pediatrics (AAP) argues that unnecessary use of antibiotics in livestock is fueling drug-resistant, life-threatening infections in humans, particularly young children. The report, published Monday in Pediatrics, recommends limiting the use of antibiotics on farms.
You’re feeling queasy, your forehead is clammy, and all that tea you’ve been mainlining is doing nothing at all to perk you back up. What happens next is why it’s so hard to know if you had food poisoning or just a brush with the flu.
The worst food poisoning I ever had was a few days after returning from a weekend vacation with friends. When I finally dragged myself out of the bathroom, an email was waiting for me: “Is everybody else feeling okay? I know our dinner together was a few days ago so I’m sure it’s not that, but I just wanted to check.”
All you can do is prepare for the worst 24-72 hours of your life, with the added bonus of feeling like shit (though thankfully things stop involuntarily coming out of you) for about a week while your body recovers from the trauma.
Unless the food is irradiated right before they serve it to you (plate included) it doesn’t really stop supply chain contamination or cross contamination at processing/prep.
The best system would be to package products in totally sealed packages and then irradiate with a monitor mark on each package to ensure proper dose is delivered. But I highly doubt food irradiation does this as it would cost too much for all the extra packaging, radiation sensitive dosing labels, and QA/QC required.
Pascalization is an interesting sterilization(ish) technique which literally crushes everything under pressures so high not much survives the process.
Cooking fish may seem a bit intimidating at first — what kind of fish should you buy? How do you keep it from sticking to the pan? — but once you take the plunge, the rewards are delicious. Knowing when the fish is ready takes a little know-how, and we’re here to help.
It can depend on the fish – you can tolerate some translucency, but it does come down to taste with some fish. Especially if it’s a thick cut of fish…
Raw seafood can carry Salmonella just like chicken, but it’s a lot more rare. Seafood of any kind can also have parasites. If the seafood has been thoroughly frozen at some point, that kills off most parasites; but if you bought fresh fish from the market, it’s coming right off the boat. Obviously, just consuming raw fish isn’t all that dangerous since sushi is a thing, but there are a lot of things to take into account when determining seafood safety. This tip practically guarantees it’s safe to eat, if that’s a concern of you have.
Sound advice, CDC! But, uh, just why did you guys feel the need to issue this warning in the first place?
It’s because we’re in the midst of a series of small Salmonella outbreaks, with just under 200 cases reported thus far. A handful of these were traced back to frozen chickens, but the vast majority were from live birds, leading the CDC (as is its habit) to put out a series of pamphlets on how to avoid this latest threat.