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Ta-da!

“This is a time of unprecedented global interest and investment in health. But it is also a time of unprecedented challenges. Increasingly, all around the world, health is being shaped by the same powerful forces. A communicable disease in one part of the world can...

What was it?

Visit Home Food Safety's site to take their quiz & find out what these unidentifiable foods are. The time lapse photography is wonderful and the tips underneath are great.  ...

A Scary (true) Story

Let me share with you a scary but true story of foodborne illness: In 1951, a terrible outbreak of foodborne illness occurred in a small village in France called Pont St. Esprit. This tiny town was named after an old bridge that spanned the Rhone River....

Beware of Nanobugs on Summer Melons

It was an easy decision to stop at the pick-up truck parked on the side of the road late Monday morning. I had "shopped" at this portable farmer's market before the 4th of July and bought corn on the cob, tomatoes and a watermelon. Everything...

Sabatoging Salmonella – Six steps to roasting your turkey safely: #5- Don’t stop roasting until the internal temperature reaches 180 degrees F.

Just because a turkey is golden brown on the outside, doesn’t mean it’s safe to eat.  Cooking a turkey safely is a matter of degrees! The goal is to kill the nanobugs like salmonella without overcooking and dehydrating the turkey flesh. Whole birds should be cooked to 180 degrees F.  The temperature should...