Fresh and green, yes. Clean, maybe not.
January 27, 2012 Sprouts have caused a spate of outbreaks in the past few years, and public health officials are scrambling to find a way to prevent them. But there's no foolproof solution at hand. So some restaurants are saying no to fresh sprouts.
January 26, 2012 Salmonella contamination in organic celery seed caused headaches — and an FDA recall — for one entrepreneur. Her tale is a reminder that organic certification doesn't measure food safety; it's only about how a food was grown.
Epidemiologists say venison kabobs should be cooked carefully so that no harmful bacteria lingers.
January 13, 2012 Killing and cooking wild deer for a high school class project turned bad when 29 teenagers fell ill with E. coli. Cooking the meat as kabobs may have spread the bugs. And teenage food safety habits didn't help.
Irradiation is most often used to kill insects, parasites, or bacteria in or on spices, which are typically dried outdoors in before being shipped.
Lui Kit Wong/MCT /Landov
January 12, 2012 X-rayed food, radioactive food, irradiated food: They sound alike, and more than a little scary. But they're very different. And we talked to the experts to find out if there's any reason to fear.
January 11, 2012 Food producers rely on private auditors, not the FDA, to make sure they are following food safety rules. But the auditor of the Colorado melon farm that was the source of last year's fatal outbreak not only gave the farm a rave review, he also recommended changes that may have caused the problems.
Oranges for sale at a market in Rio de Janeiro, Brazil.
ANTONIO SCORZA/AFP/Getty Images
January 11, 2012 Low levels of a fungicide called carbendazim have been found in orange juice products that contained juice imported from Brazil. Now, the U.S. Food and Drug Administration is detaining orange juice imports from all countries to check for the chemical.
January 10, 2012 Metal detectors just don't cut it when it comes to keeping shards of bone or plastic and other nasty stuff out of food. Enter the X-ray. Costco and other big retailers now require food processors to X-ray food to screen for foreign objects. The process is more automated than airport baggage screening.
Adrian Mesa protests the overuse of antibiotics in meat production outside a Burger King in Coral Gables, Fla. in 2003.
Joe Raedle/Getty Images
December 23, 2011 Back in the 1970s, the U.S. Food and Drug Administration grew increasingly concerned about the casual use of antibiotics in livestock production. Now, in the quiet days before Christmas, the agency quietly withdrew a proposal to regulate the industry's use of the drugs.
December 9, 2011 When people get sick from eating raw cookie dough, raw eggs are usually to blame. But a 2009 outbreak of E. coli that sickened people who ate ready-to-bake Nestle Toll House cookie dough may have been caused by a surprising culprit: the flour.
Former Agriculture Secretary Ed Schafer, right, follows the work of USDA inspectors at a Cargill meat packing plant in Schuyler, Neb., in 2008.
Nati Harnik/ASSOCIATED PRESS
December 1, 2011 A group of scientists at the National Research Council says in a new report that the government should routinely release data that it collects in meat-packing plants.
November 29, 2011 A young designer has invented a sticker for fresh produce that turns into soap and removes wax, pesticides, and dirt. While food safety experts say the product could help reduce waste, it may not clean produce any better than water.
That puddle of grease is unlikely to be a source of tasty flavors for your next meal, experts say.
November 19, 2011 Preparing for a Thanksgiving feasts brings a host of extra domestic tasks. Here's one you might not think about until you go to cook your turkey: how important is it to clean the oven?
These cards could provide a treasure trove of information for epidemiologists.
November 17, 2011 In many food safety investigations, disease detectives ask people what they ate. But most people often can't remember. Enter the loyalty card database, which never forgets.
It's easy to misuse a meat thermometer.
November 10, 2011 Twenty percent of people say they often use a food thermometer — but they're probably lying. Used right, a thermometer is the best tool to make sure that food has been cooked long enough to be safe.
November 7, 2011 An outbreak of botulism linked to organic Italian olives makes it clear that even food that sounds pristine can harbor deadly pathogens. Organic foods may be more vulnerable to some pathogens because of the way they are grown. Food processors fight botulism with heat, salt, and acid.
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