Tag: Salmonella

For decades, the high cholesterol content of egg yolks led many health-conscious individuals to avoid them, but modern nutritional science has shifted this perspective. This article will reveal which part of the egg, if any, you should truly avoid for health and safety reasons, leaving the outdated myths behind.

According to the U.S. Food and Drug Administration (FDA), roughly 2% of juice sold in the United States is unpasteurized. Understanding whether it is okay to drink unpasteurized orange juice depends heavily on your health status and the safety precautions taken during its production.

According to one study, the human body absorbs only about 50% of the protein from raw egg whites, compared to a significantly higher percentage from cooked ones. So, is it good to drink egg whites as a raw supplement? This popular fitness trend carries several serious health risks that outweigh any perceived benefits, making cooked or pasteurized options far superior.

According to the USDA, all poultry, including duck meat, must be cooked to a safe minimum internal temperature to avoid the potential risk of foodborne illnesses like salmonella poisoning. While often celebrated for its rich flavor, understanding the potential risks of eating duck meat is crucial for safe preparation and consumption.

According to the U.S. Food and Drug Administration (FDA), multiple outbreaks of foodborne illness have been linked to raw flour, demonstrating a significant public health risk that many people are unaware of. This guide explains exactly why is flour unsafe to eat raw and what steps you can take to protect yourself and your family.

Up to 2% of children are allergic to eggs, making it one of the most common childhood food allergies. Understanding which people should avoid eggs is crucial, whether due to allergies, chronic health conditions, genetic predispositions, or food safety concerns. Navigating dietary choices requires careful consideration of individual health profiles.

According to the Centers for Disease Control and Prevention (CDC), around one in 20,000 eggs may be contaminated with Salmonella, making the practice of eating raw eggs risky for foodborne illness. While a popular notion for health enthusiasts, understanding these risks and exploring safer methods is crucial.

According to the Centers for Disease Control and Prevention (CDC), Salmonella causes 1.35 million infections annually in the US. With traditional recipes calling for raw eggs, understanding the risks and side effects of drinking eggnog is crucial, as is recognizing other health impacts from its heavy ingredients.

According to the FDA, over 50 outbreaks of foodborne illness linked to sprouts were reported between 1997 and 2020, resulting in over 2,600 illnesses. These statistics show that bean sprouts are a high risk food, particularly when consumed raw or lightly cooked.

According to the CDC, Salmonella bacteria in raw or undercooked eggs can cause foodborne illness, making caution essential when consuming them. This risk is a primary reason for needing to know when to avoid egg yolk, but other factors like allergies and specific health conditions also play a crucial role in deciding your egg consumption.