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food safety

Make Mine Well Done

Next time you chow down on that juicy burger grilled on your trusty barby or when ordering your fave from a local drive-thru, better make sure that burger is well-done -- really well done.

For decades, Health Canada advised consumers to cook ground beef to 71 °C (159.8 °F). That was suppose to be the tipping point for harmful bacteria, like E coli, to be thermally destroyed making the ground beef safe to eat. But food scientists at the University of Alberta recently discovered the recommended temperature may not be high enough.

Thanks But Not On My Plate

How can any government say this is safe to eat? Two years after the BP spill the affected area is producing some seriously nasty stuff. Shrimp without eyes, some without sockets. Shrimp with abnormal growths and female shrimp with their babies still attached to them and gills so full of black stuff the fish can't maneuver in the water.

Salmonella Bacteria

Salmonella is closely related to the Escherichia genus and are found worldwide in cold- and warm-blooded animals (including humans), and in the environment. They cause illnesses like typhoid fever, paratyphoid fever, and foodborne illness.

Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause salmonellosis, a foodborne illness.

Alfalfa Sprouts linked to Salmonella -- FDA: Urgent Nationwide Recall

From the FDA: This recall affects raw alfalfa sprouts packaged and labeled as: Caldwell Fresh Foods alfalfa sprouts - 4-ounce plastic cups and one pound plastic bags and in 2-pound and 5-pound plastic bags in cardboard boxes with sticker affixed...

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FoodLaw Blogger

An Investigation into Bisphenol A in Canned Foods

Follow up to previous postings on Bisphenol A , this News release: "Senator Dianne Feinstein stood with environmental health advocates today on Capitol Hill to release a new report that demonstrates alarming levels of bisphenol A (BPA) in common canned...

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FoodLaw Blogger

FDA: Industry Guidance on Egg Safety

From the Center for Food Safety and Applied Nutrition (CFSAN): On April 13, 2010, the Food and Drug Administration (FDA) published guidance for small egg producers to help them comply with a new federal egg safety regulation. The guidance, entitled...

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FoodLaw Blogger

FDA: Industry Guidance on Egg Safety

From the Center for Food Safety and Applied Nutrition (CFSAN): On April 13, 2010, the Food and Drug Administration (FDA) published guidance for small egg producers to help them comply with a new federal egg safety regulation. The guidance, entitled...

author: 

FoodLaw Blogger

Government Report Finds Tainted Meat

The USDA Office of Inspector General has released a study of meat contamination with veterinary drugs, pesticides, and heavy metals. The news is not good. The study is an Audit Report of the FSIS National Residue Program for Cattle. From...

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FoodLaw Blogger

New York Times E coli poisoning story wins Pulitzer

The 2010 Pulitzer Prizes were just announced, and the prize for explanatory reporting goes to a food poisoning story. The Explanatory Reporting award is presented "for a distinguished example of explanatory reporting that illuminates a significant and complex subject, demonstrating...

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FoodLaw Blogger

FDA: Dairy farmer sold cows with illegal drug residues

What do we do with used up dairy cows? We eat them. But they aren't supposed to become meat if they're full of antibiotics. FDA News Release: FDA Takes Action Against New York Dairy Farmer Proprietor sold animals with illegal...

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FoodLaw Blogger

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