Category Opinion & Contributed Articles

Cannibal sandwiches, tiger meat, steak tartare too dangerous to risk

Contributed Editor’s note: The Centers for Disease Control and Prevention also urge the public to avoid eating raw meat dishes. The agency has documented numerous outbreaks in relation to the seasonal consumption of these types of foods. With each holiday season, there are hundreds of people in the Midwest who are sickened after eating cannibal... Continue Reading Read More

When is a potato washer not a potato washer? When it’s washing cantaloupes

Opinion Food companies have been at the forefront of technological innovation and scientific research and development for decades upon decades. Cursory attention to the items we eat — how those items are grown, sourced, processed, and packaged – provides ample evidence of scientific research and development and technological innovation in the food industry. Simultaneously, food companies are... Continue Reading Read More

Publisher’s Platform: How does this “Romaine” acceptable? 339 with E. coli, 159 Hospitalized, 31 with Kidney Failure and 6 Deaths

Opinion 2017 and 2018 Romaine E. coli Outbreaks in the United States and Canada Total Sick – 339 Hospitalized – 159 Kidney Failure – 31 Deaths – 6 In 2017 in Canada, a total, of 42 cases of E. coli O157 illness were reported in five eastern provinces: Ontario (8), Quebec (15), New Brunswick (5),... Continue Reading Read More

Penn State researchers find farmers markets’ food safety inadequate; E. coli and Listeria abound

Many vendors at farmers markets take inadequate precautions to prevent the spread of foodborne illness, and they should be trained to reduce food-safety risks, according to Penn State researchers who completed the final phase of an innovative five-year study. Using a comprehensive three-way approach, the research assessed food safety behaviors at Pennsylvania farmers markets using... Continue Reading Read More

Victim says education would have made a difference, and it still can

Opinion Editor’s note: This is part of series of articles and opinion columns we are publishing in recognition of September as Food Safety Education Month. How many times have you thought through every detail of an experience and asked yourself, “What could I have done differently?” Probably thousands. But how many times have you combed... Continue Reading Read More

Restaurant food safety is an oxymoron

Opinion Nearly 300 people got sick after eating at a McDonalds in Brevard, NC, in what authorities believe is a case of norovirus spread through human contact. This is different from the other recent widespread foodborne illness outbreak at McDonalds, with 400 people – across 15 states – becoming ill after eating the fast food... Continue Reading Read More

Is the edible marijuana industry doomed to become a pot full o’ pathogens?

Opinion It seems like edible cannabis is available everywhere these days. Dispensaries are popping up around the country, and people can easily purchase edible marijuana online, including on popular e-retail sites like Etsy and Amazon. It’s available in a variety of forms, including capsules, lollipops, gummy bears, cookies, chocolate bars and brownies. All you have to do... Continue Reading Read More

Publisher’s Platform: Why are these fish still on store shelves?

On July 23rd Pepperidge Farms recalled Goldfish crackers because they might be tainted with Salmonella – including packages with the UPC number 1410004921. Guess what was being sold – and purchased – on July 26 at 3 p.m. at a Safeway grocery store in Saint Helena, CA? FDA, seriously, it is time to make the... Continue Reading Read More

Vinegar can help home cooks battle bacteria on leafy greens

The most recent outbreak from Escherichia coli O157:H7 in romaine lettuce spurred me to pull up an old draft, trim it and post it in an attempt to promote public health. Enjoy.  In the Spring of 2017 while sprinkling balsamic vinegar over chopped romaine lettuce, I wondered if anyone had published on the bactericidal effect... Continue Reading Read More

Touchy feely restaurant screens covered with creepy crawlies

Restaurants are increasingly moving from clipboards and pens to digital technology. And they should. These digital tools streamline and simplify multiple processes – from taking customers’ orders to facilitating inspections. But now, patrons and staff are likely to touch – and share – multiple screens. Whether your host is sending a text about an open... Continue Reading Read More