February 1st, 2012 - Jill Ettinger
Deadly strains of the antibiotic-resistant bacteria MRSA (methicillin resistant Staphylococcus aureus) are present in the nation’s meat supply, according to a new report published in the journal PLoS ONE titled, “MRSA in Conventional and Alternative Retail Pork Products.”
Read More:High Levels of Deadly Bacteria Revealed in Nation’s Pork Supply
January 1st, 2012 - Jill Ettinger
Reducing food waste is a critical responsibility not to be dismissed by any individual or industry, but concerns over ammonia-treated low-quality beef otherwise used as dog food and winding up in burger meat is sounding major alarms for food activists and concerned consumers. Credit Jamie Oliver, the host of “The Food Revolution” for speaking out [...]
Read More:Where’s the Dog Food? In Your Hamburger
December 31st, 2011 - Jill Ettinger
Increasingly high levels of antibiotics fed to livestock animals are causing antibiotic-resistant bacteria to become more potent, raising concerns from the Center for Science in the Public Interest via a petition to the USDA to prohibit the sale of contaminated meat and poultry.
Read More:No Rest for the Resistant: Deadly Salmonella Strains on the Rise
December 25th, 2011 - Erin Shaw
The USDA is investigating an outbreak of Salmonella that originated with beef products sold throughout the Northeast at Hannaford grocery stores. Tracing the outbreak source up the supply chain is complicated by weak record-keeping standards for grocers’ beef products.
Read More:USDA Investigates Salmonella Outbreak in Beef
June 25th, 2011 - Jill Ettinger
The U.S. Department of Agriculture is expected to announce a proposed new rule—the Animal Disease Traceability system—that would mandate livestock animal tracking through ID tagging. The agency has proposed similar rules in the past—beginning in the early 1990s and again in 2003 after 3 cases of “mad cow disease,” bovine spongiform encephalopathy (BSE) were discovered in the U.S.
Read More:Will the USDA’s New Livestock Tagging Really Prevent Disease?
September 18th, 2010 - Barbara Feiner
While restaurant dish cloths appear to be the latest catalyst for food poisoning, there’s some good news on the home front: More of us are washing our hands—but we still have a long way to go.
Roughly 77% of us always clean our hands before handling or eating food (83% of women vs. 71% of men), according to a new study sponsored by the American Society for Microbiology and the American Cleaning Institute.
Read More:Handwashing Stats Improve, But Some of Us Are Still Pretty Gross…