Tag: Foodborne illness prevention

According to the World Health Organization, nearly 1 in 10 people worldwide fall ill each year from contaminated food. The mission statement of food safety acts as the guiding principle for a global effort to protect consumers from these preventable illnesses.

According to the Food and Drug Administration (FDA), all fish intended for raw consumption, with few exceptions, should be frozen properly to kill parasites. This applies especially to salmon, a known host for parasites, raising the critical question of what kind of salmon can you eat raw for sushi and other raw preparations.

According to the World Health Organization (WHO), unsafe food is the cause of an estimated 420,000 deaths and 600 million cases of foodborne illnesses every year. Knowing how to promote food safety is crucial for protecting yourself and your family from harmful bacteria and other pathogens.

Over 90% of milk in developed countries is pasteurized, a process that relies on specific criteria to ensure safety and quality. Successful pasteurization involves meeting precise time and temperature requirements, effectively reducing microbial pathogens while preserving the product's integrity.

According to the Food and Drug Administration (FDA), washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended. This advice stems from the potential for these products to leave harmful residues that are not safe to ingest.

According to the FDA, contaminants from soil, animal waste, and handling can easily transfer to fresh produce, making proper washing a critical step for preventing foodborne illness. Discover the correct methods for how should I wash my fruit before eating, ensuring every bite is both delicious and safe.

According to the FDA, an estimated 48 million cases of foodborne illness occur each year in the U.S., with improper food handling and preparation contributing significantly. Adopting simple, scientifically-backed washing techniques for produce is one of the easiest and most effective steps you can take to reduce this risk in your own kitchen.

Nearly 1 in 10 people worldwide fall ill from contaminated food each year. Safe food practices are vital for protecting individuals and families from preventable illnesses.

According to the World Health Organization, unsafe food containing harmful bacteria or viruses causes more than 200 diseases. Ensuring food safety requires proper handling, preparation, and storage, and understanding what should be done before serving or eating food is the first line of defense against foodborne illnesses. By following a few key steps, you can significantly reduce the risk of contamination and protect your health.

Each year, the CDC estimates that around 48 million people get sick from foodborne illnesses in the U.S.. A specific list of food-handling errors includes three of the five major mistakes identified by public health agencies.