Many food poisoning outbreaks have been caused by Clostridium perfringens, a bacteria that produces a toxin as it grows. The pathogen also can produce toxins in the intestines after it is ingested. This bacteria causes almost one million cases of foodborne illness in the United States every year. How do you know if you have … Read more
Last week, an editor for Slate magazine, L.V. Anderson, wrote an article entitled: “Salmonella and raw eggs: How I’ve eaten tons of cookie dough and never gotten sick”. In it, she says that she has eaten about 360 raw eggs in her lifetime and has never contracted a Salmonella infection. From that, she infers that … Read more
Misti D. Turnbull, WSB-TV Channel 2, Managing Editor talked to me this morning and said they were pulling the story about possible Listeria monocytogenes bacteria in GoldCoast crab spread that had incorrect information about the incubation period of the bacteria and symptoms of the disease. Her organization is going to rewrite the story with the correct information and … Read more
Action News in Atlanta published a story about the GoldCoast crab spread that has been recalled for possible Listeria monocytogenes contamination. The information in that article is dangerously misleading. We’ve told you about the recall, which began in early February. The product was sold at Giant’s, Martin’s, Stop & Shop, Sam’s Club, and Costco in … Read more
Oh, Rachael Ray. You may remember our disapproval at her The Book of Burger, in which she calls for cooking ground beef hamburgers to rare or medium-rare. The USDA states that it is not safe to eat any ground meat unless it’s cooked to well-done. Her burger recipes in her magazine still say to cook … Read more
Rachael Ray’s magazine is again the focus of Food Safety Bloopers. Her food editor Terry Singh is in a video showing people how to prepare a turkey for Thanksgiving. Incorrectly. While Ms. Ray’s magazine and her books continue to promote cooking burgers to rare and medium rare, against USDA advice, this is another blooper. First … Read more
Last week I told you about some egregious food safety mistakes made by professionals in the public eye. I read every food magazine published, watch as many food shows as I can, and browse dozens of food blogs. And every week, I see a food safety mistake. And I contact the magazine, network, or blog … Read more
As an advocate for food safety, I’m always on the lookout for dangerous cooking practices. I ask for well-done burgers at restaurants, I ask if the steak I’ve ordered is blade- or mechanically-tenderized, and I always order (and cook) eggs over hard or scrambled to 165 degrees F. It’s especially difficult to see prominent chefs … Read more