by Toby Amidor in Food News, Food Safety, May 13, 2011
by Toby Amidor in Food News, Food Safety, April 7, 2011
- Poultry is a top cause of foodborne illness; wash your cutting boards and knives with soap and water before cutting up vegetables or ready-to-eat foods.
What’s really lurking in the food you eat? These days, lots of things. A newly-released study from the University of Florida found that the 14 most common food microorganisms kill more than 1,300 people each year and cost more than $14 million in health care dollars. Let’s stop these bad boys from making us sick (and costing us a fortune) — read up on the top 5 and what you can do to stop them.
The top 5 foodborne illnesses and how to stop them »
by Toby Amidor in Food Safety, April 1, 2011
The Center for Science in the Public Interest (CSPI) is calling for a ban on several of the most common food dyes, citing studies that suggest they lead to hyperactivity in children. Last week, the FDA held hearings on the topic and concluded there wasn’t enough evidence to warrant a ban. Here’s the latest on this hot debate.
Get the facts on food dyes »
by Toby Amidor in Food News, Food Safety, January 27, 2011
The time for spring cleaning has arrived — this includes your refrigerator, freezer and pantry! Confused on what should stay and what should go? We’ll tell you how long you can keep foods and when it’s time to toss them.
What to keep and what to toss »
by Toby Amidor in Food News, Food Safety, December 10, 2010
Taco Bell’s beef claim isn’t the only questionable marketing out there lately. Check out some other surprisingly shameless food claims, and find out what you can do about it.
4 processed food claims, debunked »
by Toby Amidor in Food Safety, Healthy Holidays, Thanksgiving, November 23, 2010
The Centers for Disease Control estimates that tens of millions of Americans become ill and thousands die from foodborne illnesses each year. With the rapidly increasing rate of foodborne illnesses hitting the United States, something needs to be done. That’s where the new food safety bill comes into play.
Read more »
by Toby Amidor in Food Safety, Healthy Recipes, September 24, 2010
- Tools of the Trade: Use heat and ice packs to maintain temps as you travel.
A friend or family member asks you to chip in a dish for Thanksgiving dinner — now what? This can get tricky, especially if you’ve got a long car or train ride ahead of you. Here are some things to consider before you decide what to tote along.
Thanksgiving potlucks: What to bring and how to bring it »
by Toby Amidor in Food Safety, Grocery Shopping, Healthy Tips, August 17, 2010
- Spaghetti and Meatballs
The hustle and bustle of everyday life can get in the way of making healthy meals. But with a little planning, you can stock your freezer with healthy options for nights you just don’t have the time or energy to cook. Here are some basic tips on choosing the right recipe and how to safely cook, freeze and defrost them.
5 healthy recipes, plus food safety tips »
by Toby Amidor in Food Safety, July 26, 2010
We’re celebrating fresh tomatoes this week, but we can’t forget about that standby substitute: canned tomatoes. Many of our readers have expressed concern over using canned goods, including BPA risks, nutritional value and of course, food safety. So, how safe is this pantry staple? We’ve got the scoop.
Get the lowdown on canned tomatoes »
by Toby Amidor in Food Safety, May 24, 2010
Food preserving is the hottest trend, especially with many more folks growing their own fruits and veggies at home and preserving the extras. But with home preserving comes possible food poisoning — something everyone should be cautious about. Here’s how to can your own food, safely.
Get food safety tips for canning »
- Keep bacteria away from the beef.
Meat is at risk to develop dangerous levels of bacteria from the time you bring it home from the market until the time you serve it up. Your job is to catch the bacteria before it has time to grow. Here are 8 ways to stop bacteria in its tracks.
Avoid these 8 ways to contaminate meat »