Recent food illness outbreaks linked to agricultural water have caused industry experts to question why there are not adequate food safety regulations for where irrigation water sources originate or for agricultural runoff.
Currently, growers aren’t required to test their irrigation water for pathogens – such as E. coli. As a result, contaminated water can end up on fruits and vegetables and can contaminate other water sources.
National Wine and Cheese Day encourages people to experiment and enjoy one of the most basic, and classic, food-and-drink pairings.
But before you celebrate, educate yourself on the prevalence of harmful bacteria in various types of cheeses. Soft cheeses made with raw (unpasteurized) milk can contain harmful germs such as Listeria.
Shellfish (oysters, clams, mussels) pose the greatest risk to be contaminated because they are filter feeders and become contaminated when their waters are polluted with raw sewage and bacteria.
Oysters can be contaminated with a variety of foodborne pathogens such as E. coli, norovirus, and Vibrio vulnificus and can put you at risk for infections.
If you’re going to the beach or an outdoor adventure, naturally you’re going to bring some food and drinks along with you. While preparing for the heat on your body – also plan on the effects of heat on your food.
Planning a road trip? Don’t forget to pack food safety. When eating and drinking while traveling on the road, follow important food safety principles and procedures, so your trip will be memorable – for all the right reasons.
By choosing your seafood more wisely, you can help stop overfishing. Being informed will help you find great-tasting seafood without getting an endangered species on your plate.
Did you know that when fruits and vegetables are fresh-squeezed or used raw, bacteria from the produce can end up in your juice or cider? Unless the juice from produce has been pasteurized, or otherwise treated to destroy any harmful bacteria, the juice could be contaminated.
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.
Food contamination is not just limited to foods considered risky, such as chicken or fish. Foods that grow bacteria more easily and quickly than other foods are a higher risk and are referred to by the FDA Food Code as “Time/Temperature Control for Safety food” or “TCS food”.
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