Arizona-based produce company SunFed has issued a large-scale recall of its American cucumbers due to Salmonella contamination. The recall affects 26 US states and several Canadian provinces, impacting consumers who purchased cucumbers between October 12 and November 26. Consumers are urged to check their refrigerators and discard any affected produce.
A food storage expert highlights five common fridge mistakes that can lead to foodborne illness. Learn how to properly store food, maintain optimal fridge temperatures, and prevent cross-contamination to keep your family safe and healthy.
A viral TikTok video sparked debate about whether a shot of hard liquor can prevent foodborne illness. While some cultures practice this method, a gastroenterologist weighs in on the science behind this claim and offers a more effective approach to gut health.
As the 4th of July approaches, the Michigan Department of Agriculture and Rural Development (MDARD) reminds Michiganders about the importance of safe food handling to prevent foodborne illnesses. This article provides essential tips on proper hand hygiene, food preparation, temperature monitoring, and leftover storage to ensure a safe and enjoyable holiday celebration.
Six family members contracted a rare parasitic worm infection called trichinellosis after consuming undercooked black bear meat during a meal. The meat had been frozen for over a month but still contained live larvae of the parasite, which can survive freezing temperatures. All six individuals developed symptoms consistent with trichinellosis, and two were confirmed to have antibodies against the parasite. The infection can cause serious health complications, including heart problems and neurological issues. Authorities recommend cooking wild game meat to an internal temperature of at least 165 degrees Fahrenheit to kill any parasites.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has issued a public health alert for ground beef products potentially contaminated with E. coli. The products, produced in March and distributed nationwide, have packaging dates of ‘032824’ and Use/Freeze by dates of April 22nd. Consumers who have purchased these products are advised not to consume them. E. coli, particularly Shiga toxin-producing E. coli (STEC), can cause severe illnesses and infections. Five protective measures to consider include: assessing personal risk levels, adhering to food safety guidelines (clean, separate, cook, and chill), maintaining proper hygiene, cooking meats thoroughly, and avoiding raw or unpasteurized products and water sources.
