A new study conducted at Purdue University that has been published in the journal Clinical Pediatrics reports on the dye content of many processed foods. The Center for Science in the Public Interest (CSPI) states that the findings are "disturbing since the amounts of dyes found in even single servings of numerous foods - or combinations of several dyed foods - are higher than the levels demonstrated in some clinical trials to impair some children's behavior." Artificial colors are used in many beverages, foods, snack foods, and sweets in the U.S. The FDA limits the colors allowed in our foods to nine different types. Studies have shown that these chemicals can affect children's behavior. The amount of food dyes that are certified has risen from 12 mg per person per day in 1950 to 62 mg … [Read more...]
Spring Celebration Egg Food Safety Advice
The folks at FightBac.org are offering some tips for keeping your food safe during spring celebrations. Easter and Passover feature lots of eggs, which can be contaminated with Salmonella bacteria, especially Salmonella enteritidis. Clean hands are key. Always wash your hands with soap and warm water for 20 seconds before and after food handling. Be careful about cross-contamination. Always wash utensils, food contact surfaces, cooking equipment, blenders, cutting boards, etc. in hot water and soap between uses. Since bacteria grow in moist, protein-rich foods, always refrigerate eggs and foods made with egg. Make sure your refrigerator is set at 40°F or below, and always use a refrigerator thermometer to monitor the temperature. Remember the two hour rule: after two hours, … [Read more...]
