Tag: Food safety risks

According to the Food and Drug Administration (FDA), T2 and HT2 toxins are mycotoxins produced by Fusarium molds that can contaminate food. These toxins are predominantly found in cereal grains, particularly oats, barley, and wheat, with contamination most often occurring under cool, moist conditions prior to harvest.

An estimated 76 million cases of foodborne diseases occur in the US each year, with raw foods of animal origin being a primary culprit. This raises the critical question: are there benefits to eating raw beef, or does the serious health risk outweigh any perceived advantage? The answer involves a careful look at both the nutritional science and the very real dangers of contamination.

Approximately 8 million tons of peanut shells are produced globally each year as agricultural waste. Despite being fibrous, many people wonder, “Is peanut shell good for health?” The truth is, while they contain fiber, eating peanut shells is not recommended for humans due to their indigestible nature and potential health risks.

According to the Centers for Disease Control and Prevention (CDC), foodborne illnesses, which can be caused by eating old or spoiled meat, affect millions of Americans each year. This guide explores the serious consequences of consuming old, improperly stored, or expired meat.

According to Consumer Reports, potentially harmful bacteria were found in a staggering 97% of tested chicken breast samples across the United States. This statistic underscores the significant food safety risks tied to broiler chicken, which extends beyond bacterial contamination to include concerns about chemical residues and questionable farming practices.

According to regulatory bodies like the FDA and EFSA, food-grade additive 509, also known as calcium chloride, is generally recognized as safe for consumption in regulated amounts. However, the side effects of additive 509 can be severe if accidentally ingested in a concentrated, undissolved form, posing significant health risks.

According to research published in the Egyptian Journal of Veterinary Sciences, pigeons can act as reservoirs for various parasitic diseases that could potentially affect humans. While often prized as a delicacy, knowing what are the disadvantages of pigeon meat is crucial for making informed dietary choices. From food safety concerns to potential health issues, the drawbacks are significant for both wild and commercially farmed birds.

According to the U.S. Centers for Disease Control and Prevention (CDC), sprouts have been linked to over 30 foodborne illness outbreaks in the United States alone since 1996. This makes many people wonder: are raw sprouts a high-risk food, and why?

Over the past century, various forms of bromide have been introduced into our food supply, either through natural accumulation or industrial additives. While naturally occurring bromides are generally not a concern, synthetic versions used in food processing have raised significant health questions and led to bans in many countries worldwide.

According to the Centers for Disease Control and Prevention (CDC), there were over 200 illness outbreaks linked to drinking raw milk between 1998 and 2018, underscoring the significant risks involved. This is precisely why you should not drink milk straight from the cow, despite misleading claims about its health benefits.