Have you heard of this intimidating bacteria? Most people have heard of the disease it can cause—botulism. Clostridium botulinum is an anaerobic bacteria, meaning that it thrives best in an oxygen-deprived environment. In addition to this, the bacteria can produce spores, which can survive until the conditions are ideal for bacterial growth. The bacteria produce […]
Category: Food Safety Articles
5 Common Foodborne Illness Questions
The Centers for Disease Control estimates that 48 million people get sick each year from foodborne illnesses. When you become sick from a foodborne illness, you may not be sure what you should do. We’ve answered some of the most common questions about foodborne illness to help you know how to handle it when it […]
5 Risk Factors That Cause Most Foodborne Illnesses
If you’ve never had the “stomach bug,” chances are you’ve known somebody who has. Stomach pains and never-ending trips to the bathroom are a few of the tell-tale signs that can indicate that you’ve eaten contaminated food. Every year, 48 million Americans become sick from foodborne illness. How is this possible? There are 5 major […]
5 Ways to Prevent Foodborne Illness Outbreaks
According to a report by the CDC, 48 million people in the United States get sick from foodborne illness each year. Many of these cases can be prevented if simple food safety practices are used. Follow these 5 principles to help prevent foodborne illness: 1. Wash Your Hands One of the most important personal hygiene […]
Food Packaging Dates and What They Mean
It can be difficult to decipher what the array of numbers, letters, and symbols mean on food packaging. Use-by dates and best-by dates are on nearly every food item we buy, so it’s important we understand them. Let’s look at what they mean, why they are printed, and how to use them to ensure food […]
How to Prevent Allergic Reactions
How Can I Prevent Allergic Reactions? When preparing a meal, cutting chicken on the same cutting board that you used to chop up shrimp doesn’t seem like a big deal. But to someone with a shellfish allergy, that act alone could be life threatening. One simple mistake could easily give a customer an allergic reaction. Attention […]
Is it okay to refreeze food?
We have all had meals that began with good intentions. You pull chicken out of the freezer and put it in the fridge to thaw with plans to cook it that night. Maybe you forgot to pick your child up from soccer practice, or things began piling up at work. Whatever it be, your chicken […]
Three Reasons Not to Wash Chicken Before Cooking
When safely cooking food, one area of concern is handling raw meat. Raw meat is one of the biggest culprits of spreading foodborne illness. If not handled correctly, meat can carry a number of foodborne pathogens, such as Salmonella, E. coli, and Listeria. These dangerous diseases may cause abdominal pain, chills, fatigue, dizziness, fever, bloating, […]
7 Commonly Asked Thanksgiving Food Safety Questions
The memories of Thanksgiving are near and dear to the hearts of many. The smell of the turkey, the taste of pumpkin pie, and the sound of laughter filling every space in the home. Nothing ruins these memories faster than a case of foodborne illness quickly spreading through the family. The problem is, most people […]
Is Fresh Produce Safe to Eat?
Customers want fresh produce now more than ever. Fresh fruits and vegetables taste great and are healthy. Food establishments, including restaurants, grocery stores, fast food chains, and others, are stepping up to meet this demand. As the demand for produce goes up, so does the risk of spreading foodborne pathogens. Whether eaten fresh or cooked, […]