Aww, Shucks: Foodborne Illnesses Linked To Eating Raw Shellfish Are On The Rise

Now is probably not the time to be so selfish when eating shellfish: New numbers from the Centers for Disease Control and Prevention say food-borne illnesses related to eating raw shellfish are on the rise. And it’s not because such seafood is becoming less safe, it’s likely due to the fact that we can’t stop gobbling shellfish down in large quantities. [More]


Petition Asks Kraft To Stop Using Controversial Dyes In Its Macaroni & Cheese

For anyone who grew up in the United States of Cheese-Loving America, Kraft’s Macaroni & Cheese likely made at least a few appearances on the plate at mealtimes. Picky kids are often convinced to eat dinner just at the sight of the bright orange noodles in various shapes and it’s a better alternative than say, 30 packets of ketchup or whatever else they want to eat. But two of the yellow dyes used in the product have been banned in Europe, prompting two bloggers to petition Kraft to stop using those additives. [More]

Ha, sausage is funny.

Tainted Sausages Prompt Recall And A Whole Lot Of Elbow Nudging

Connoisseurs of sausage know that the meat is much better without pieces of plastic gloves in it, which is why one company is recalling 38,000 pounds of sausage suspected to contain such foreign bits. The Gwaltney mild sausage rolls come in a one-pound package and may contain “small pieces of glove particles.” [More]

(Lisa Pisa)

Keep These Food Safety Tips In Mind While Serving Snacks On Super Bowl Sunday

You might think that throwing some hot cheese chili dip and shrimp cocktail on the table is all fun and games, and well, it is. But you should still be careful while serving snacks this Super Bowl Sunday so as to prevent getting guests sick. There are a few tips to keep your food safe and make sure your guests leave happy and not clutching their stomachs. [More]


CDC Report Details Which Foods Make The Most People Sick, Tells Everyone To Stay Calm

First of all, the Centers for Disease Control and Prevention don’t want you to get all freaked out about the foods you eat, just because it’s releasing a report on the foods responsible for sickening the most people. It’s just an attempt to help regulators improve food safety. That being said, leafy greens like lettuce, spinach and kale are the most popular culprits, dairy products were responsible for the most hospitalizations and the most deaths were linked to poultry. [More]


Clean Bathrooms Are “Most Important Marketing Job” For Restaurants, Says Expert

Anyone who has sat through marathons of shows like Kitchen Nightmares and Restaurant: Impossible is fully versed on all the disgusting things possibly lurking under dining room booths and every other nook and cranny. One food service expert says too many restaurant operators ignore the mop and bucket to the detriment of their businesses. [More]


FDA Proposes New Food Safety Rules In Wake Of Peanut & Cantaloupe Contamination

Following more than a year of ugly headlines about recalls of possibly tainted peanuts, cantaloupes, leafy greens and other food products, the Food & Drug Administration has proposed new rules aimed at making the food on our plates safer to eat. [More]


FDA Replies To Lawsuit Over Food Regulation Deadlines: Slow Your Roll, We’re Working On It

Back in January 2011, the government signed a law that said the U.S. Food and Drug Administration would have to undertake an overhaul in food safety regulations, the first of its kind in about 70 years. Well, time’s been a-ticking and now a new lawsuit leveled at the agency claims the FDA has missed a bunch of deadlines required by the Food Safety Modernization Act. But the FDA says that’s not the case, it’s just that it’s a big job that it’ll take time. [More]


We Never Knew The World Needed Caffeinated Cracker Jacks, But Here They Come

If you’re the kind of person who hates wrapping your hands around a warm cup of invigorating coffee to get your daily dose of caffeine, how about tossing some caffeinated sugary caramel popcorn down your gullet? Frito-Lay is taking its beloved Cracker Jack brand and actually jacking it up with Cracker Jack’d, including two varieties called Power Bites that contain coffee. [More]


How Long Is Refrigerated Food Safe To Eat After The Power Goes Out?

So  you made sure to attack the rapidly melting pints of ice cream in your freezer when the power went out, but what about all that other food in your fridge— if it isn’t of the melting variety, how long is it safe without being refrigerated? Well first of all, don’t employ the “I’m just gonna taste this to see if it’s okay” test, warns the United States Department of Agriculture in its handy guide to post-power loss food safety.


FDA Finally Decides That BPA Doesn’t Belong In Baby Bottles

FDA Finally Decides That BPA Doesn’t Belong In Baby Bottles

Nearly four months after deciding not to listen to science or common sense and ban the use of controversial chemical bisphenol-A (you may call it BPA around your household) in food packaging, the Food and Drug Administration has decided that we should at least keep BPA out of the mouths of babies. [More]

When To Toss Your Old Ketchup And Mayo

When To Toss Your Old Ketchup And Mayo

I recently got a new refrigerator, and everyone knows what that means: the biennial excavating of the ancient condiments. How old is this salsa? How did I end up with three bottles of ketchup? And so on. Today, though, I learned that my standards have been woefully lax when deciding which condiments to keep around and which to toss. [More]

Illness In Dogs Traced To Chinese Chicken Jerky

Illness In Dogs Traced To Chinese Chicken Jerky

The first thing that I do when looking at a bag of pet treats is turn it over and look for the country of origin. I’m not alone–and not paranoid, as it turns out. A few weeks ago, the Food and Drug Administration reminded American pet owners about unexplained and sometimes fatal illnesses related to chicken jerky treats imported from China. The FDA and its counterparts around the world have been warning consumers to be alert about jerky-related illnesses since 2007. [More]

A Guide To Packing Away Those Leftovers

A Guide To Packing Away Those Leftovers

Despite all your loved ones’ best efforts to eat everything in sight, there’s still a bunch of food remaining. Now is the time to strategically pack the food away for a lust-filled reunion at a date yet to be determined. (Probably 9 p.m. or so tonight). [More]

4 Bad Cooking Habits People Need To Break

4 Bad Cooking Habits People Need To Break

Thanksgiving is next week, meaning that even some people whose version of “home cooking” involves pressing a button on the microwave will be playing chef for the day. But there are a number of kitchen habits — some of them handed down through the generations — that home cooks need to break themselves of before they pop in that turkey (or tofurkey, if you’re so inclined). [More]

Tips For Keeping Your Food Safe When The Power Goes

Tips For Keeping Your Food Safe When The Power Goes Out

By now, everyone from South Carolina to New England is tracking the cone of possibilities of Hurricane Irene. Will she tack west or go east? Whatever path she takes, it seems pretty certain that a lot of folks are going to get drenched and some may lose power, suffer flooding or worse. A power outage can affect the safety of your food supply but there are some things you can do now to prepare for that possibility. [More]

Government Wants Organic Small-Batch Ice Cream Maker To Stop
Making Organic Small-Batch Ice Cream

Government Wants Organic Small-Batch Ice Cream Maker To Stop Making Organic Small-Batch Ice Cream

Nice Cream is a small ice cream company in Chicago that does something strange and daring in the modern food landscape: they make and sell ice cream using only ingredients with names that ordinary people can pronounce. Ingredients such as “cream,” “eggs,” and “pie.” The tiny company was a classic recession success story: a laid-off teacher experiments at home with her Cuisinart ice cream maker, and with hard work and creativity creates a delicious product that’s eventually sold at Whole Foods. But the state of Illinois doesn’t really see it that way, and Nice Cream will have to shut down or make drastic changes to its products and process in order to stay legal. They’re first, and other small-batch ice cream makers could be next. [More]

USDA: You Can Eat Pink Pork Without Getting Sick

USDA: You Can Eat Pink Pork Without Getting Sick

If you’ve been cooking pork chops until they’re dry and leathery in the name of safety, stop now! The U.S. Department of Agriculture has revised its pork-cooking guidelines, saying it’s OK to cook the other white meat to 145 degrees, and that the previous 160 degree recommendation was “probably overkill.” [More]