by Toby Amidor in Back to School, Food Safety, August 31, 2011
by Dana Angelo White in Food Safety, July 13, 2011
- Feed them well, keep them safe.
A new study published in the August issue of Pediatrics may change the way you pack your child’s lunch this school year. Find out the shocking results and what you can do to keep your child safe from food-borne illness.
Researchers at the University of Texas at Austin tested temperatures of pre-school lunches in 9 Texas day care centers. Lunches of 235 kids with at least one perishable food items were checked 90 minutes before lunch. The researchers also noted whether lunches contained ice packs. The results were astounding:
- 39% of the lunches had no ice packs.
- 45.1% of the lunches had at least 1 ice pack.
- 88.2% of the lunches were found to be at a hazardous temperature.
- 1.6% of perishable items checked were found to be safe.
- Even lunches with multiple ice packs were found to be at unsafe temperatures.
This means that most kids (at least from the sample studied here) were eating food that was unsafe. This is especially scary since we’re talking about young children who are more susceptible to becoming sick from food bugs due to a weaker immune system. So what’s a parent to do to keep their kiddies safe?
by Toby Amidor in Food Safety, Healthy Recipes, May 25, 2011
Global food-borne illness outbreaks have been on the rise in recent years. So why is the U.S. considering putting an end to screening foods to make sure they’re free of some of the deadliest bacteria?
In The News
The LA Times reports the House of Representatives passed a bill last month to do away with funding for a 10-year old program that screens commonly contaminated produce for the presence of harmful bacteria. Now it’s on to the Senate.
This program has lead to nearly 20 food recalls over the last 2 years. Budget restraints and complaints of “unnecessary recalls” are being blamed for the possible reallocation of funds.
by Toby Amidor in Food News, Food Safety, May 13, 2011
- Host a safe and healthy summer picnic with our best recipes and tips.
Divide and conquer at your next potluck picnic with these delicious and nutritious dishes. Don’t forget that warmer weather also increases the risk of food spoilage, so be sure to keep your food safe by following our simple tips.
Get our healthy picnic picks »
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 »
- 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 »