July is National Grilling Month! Food poisoning peaks in the summer months when warmer temperatures cause foodborne germs to flourish. Prevent harmful bacteria from making an appearance at your next cookout and follow simple steps for a safe and enjoyable grilling season.
Outdoor activities like camping and hiking are great ways to exercise and revive the spirit and mind. But, they also create hunger after a long exciting day – and if the food that has been brought is not handled properly – food illness can occur and end your trip short.
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens.
Understanding the optimal conditions for bacterial growth can potentially help you reduce your risk for bacterial infections and food poisoning.
#WorldCup and #FIFAWomensWorldCup fans like to get their friends and family together to cheer on their favorite country with fun party food and drink ideas.
But don’t take your eye off the ball when it comes to food safety. Follow simple food safety tips to keep your party free from food illness.
National Go Fishing Day is observed annually on June 18 and is the perfect day for anglers to escape from their daily routine – find a stream, a lake, or pond – bait the hook, cast the line, and catch a fish!
Despite its spelling, seafood includes all aquatic animals, both freshwater and ocean creatures. Seafood, as with any food, requires certain safe handling to reducing the risk of foodborne illness.
Chemical hazard contaminants can occur in food from a variety of sources. The origin of these toxic substances can be drugs, food additives, pesticides, industrial chemicals, environmental pollutants and natural toxins.
Different from biological hazards, which may cause food illness symptoms for a short period of time, the long-term effects of food chemical toxins are of a prime concern.
Biological food hazards are biological agents that can pose a threat to human health and include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.
The most common result of infections from biological agents is gastroenteritis – inflammation of the stomach and small intestine. Also called the “stomach flu”, gastroenteritis is generally acquired through consumption of contaminated food or water, or through direct contact with an object, surface, or person – as a result of poor sanitation and/or hygiene.
Father’s Day is celebrated on the third Sunday of June and is the third most popular day on which to dine out.
When you dine out, you are putting your trust in other food preparers and handlers – so there are several observations to make to ensure that dining out is a pleasure that does not end up with a foodborne illness.
Flood waters can contain foodborne pathogens, sewage, petroleum products and heavy metals as well as other contaminants. The FDA states that many food products must be destroyed after exposure to flood waters.
The first-ever World Food Safety Day, adopted by the United Nations General Assembly, will be celebrated on 7 June 2019 under the theme “Food Safety, everyone’s business”.
The new annual observance will draw attention to stopping the roughly 600 million cases of foodborne illnesses that occur each year – and inspire action to help prevent, detect, and manage foodborne risks – that affect human health, economic prosperity, and sustainable development.
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