Health/Food Posts Tagged as 'Cooking'
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Millennials Are Disrupting Thanksgiving With Their Tiny Turkeys
Small birds are having a big moment.
Tiny turkeys will increasingly grace Thanksgiving tables next week, thanks to the millennial generation’s ongoing campaign to remake American gastronomy. The holiday depicted by Norman Rockwell—Grandma showing off a cooked bird so plump it weighs down a banquet plate—is still common. But smaller families, growing guilt over wasteful leftovers and a preference for free-range fowl have all played roles in the emergence of petite poultry as a holiday dinner centerpiece.
Salmonella in raw chicken makes 92 people sick, CDC says
The CDC says 21 people are sick enough to be hospitalized, although no one has died. The salmonella strain making people sick is resistant to several of the antibiotics usually used to treat infection.
“The outbreak strain of Salmonella was found in live chickens and in many types of raw chicken products, indicating it might be widespread in the chicken industry,” the CDC said in a statement.
“A single, common supplier of raw chicken products or of live chickens has not been identified.”
6.5 million pounds of beef recalled due to salmonella outbreak
Arizona-based meat producer JBS Tolleson Inc. is recalling 6,500,966 pounds of "various raw, non-intact beef products" due to an outbreak of salmonella, the US Department of Agriculture's Food Safety and Inspection Service announced Thursday.
The recalled products may be contaminated with salmonella.
The recall was issued after health officials identified JBS as the common supplier of raw ground beef products found to be the "probable source" of reported salmonella illnesses.
Cargill ground beef recall after E. coli outbreak kills 1, sickens 17
More than 132,000 pounds of possibly tainted ground beef sold nationwide is being recalled in an E. coli outbreak that has killed one person and sickened 17 others, the U.S. Department of Agriculture said Wednesday.
Cargill Meat Solutions, a division of the nagribusiness giant Cargill, is recalling approximately 132,600 pounds of ground beef products made from the chuck portion of carcasses that may be contaminated with E. coli, the USDA's Food Safety and Inspection Service, or FSIS, said in a statement.
Needle found in mango in latest chapter of Australia fruit crisis
Measles cases have hit a record high in Europe. Blame austerity.
Puppies to blame for drug-resistant infection in 118 people
Celebrated food researcher to step down after research is questioned
Love Me Tender
Whether you’re grilling or stir-frying, ending up with tender, mouthwatering meat is always the goal. Achieving said texture isn’t always so easy. Here’s a trick for tenderizing meat that you may never have heard before:
Use baking soda to tenderize meat.
McDonald's salads were linked to a parasitic illness outbreak that sickened more than 500 people. Here's why this food-poisoning expert never orders salad in restaurants
A deep knowledge of thousands of food-poisoning cases across the United States means that there are some things that Bill Marler just won't order when he goes out to eat.
With more than two decades working as a food-poisoning advocate and attorney, there are simply some things that Marler has cut out of his diet. Marler has won more than $600 million for clients in foodborne-illness cases — and has seen how restaurants are being forced to change to prevent more sicknesses.
"Chain restaurants, post-Jack-in-the-Box, they went through a sort of rethinking about how they do stuff," Marler said.
Today, many of the biggest risks for food poisoning at chain restaurants come from an individual worker who "picked his nose then made your burrito," Marler said. The action of a rogue restaurant worker can make a handful of people sick — but usually won't spark a huge outbreak.
FDA issues warning about food prepared with liquid nitrogen
The US Food and Drug Administration issued a safety alert Thursday, warning consumers about the potential dangers of eating food prepared with liquid nitrogen.
The FDA said serious injury, including internal organ damage, can result from eating foods such as ice cream, cereal or cocktails prepared by adding liquid nitrogen at the point of sale and eating it shortly thereafter.
"The FDA has become aware of severe -- and in some cases, life-threatening -- injuries, such as damage to skin and internal organs caused by liquid nitrogen still present in the food or drink," the FDA said in issuing its safety alert. "Injuries have occurred from handling or eating products prepared by adding liquid nitrogen immediately before consumption, even after the liquid nitrogen has fully evaporated due to the extremely low temperature of the food."
The dangers of eating raw fish
Low-Carb Diets May Not Be Healthy in the Long Run, Study Says
Why Does It Seem Like Everyone Is Getting Sick from Salad?
Maybe salads aren’t a healthy option after all: Trader Joe’s salads and wraps, along with those from Kroger and Walgreens are the latest food products to get flagged by the U.S. Department of Agriculture for possible contamination by Cyclospora — a delicious little intestinal parasite. It’s the most recent outbreak in this summer’s round of food safety alerts tied to parasites, having already caused McDonald’s to halt selling salads in 14 states in July.
Before that there was the countrywide romaine lettuce E. coli outbreak — the largest multi-state foodborne E. coli outbreak since 2006 — which sickened 172 people in 32 states and killed one person in California. Add to this Chipotle’s latest public health scare in Ohio and it begins to feel like food poisoning is on the rise. But is it? Here’s the state of foodborne illness outbreaks in 2018.
Another country has banned boiling live lobsters. Some scientists wonder why.
Poached, grilled, or baked with brie.
Served on a roll, or in mac ‘n cheese.
Lobsters may be one of the most popular crustaceans in the culinary arts. But when it comes to killing them, there’s a long and unresolved debate about how to do it humanely, and whether that extra consideration is even necessary.
The Swiss Federal Council issued an order this week banning cooks in Switzerland from placing live lobsters into pots of boiling water — joining a few other jurisdictions that have protections for the decapod crustaceans. Switzerland’s new measure stipulates that beginning March 1, lobsters must be knocked out — either by electric shock or “mechanical destruction” of the brain — before boiling them, according to Swiss public broadcaster RTS.
The announcement reignited a long-running debate: Can lobsters even feel pain?
Don't worry about eggs—these other foods are way more likely to give you Salmonella
An apology up front: this is not a free pass to eat raw cookie dough. It may be uncommon for Salmonella to find its way into your eggs, but that doesn’t mean there’s no risk. Even the raw flour can harbor bacteria, so there’s no escape in an eggless mix. It’s just a gooey, buttery risk that you will sometimes take on—because you are human, and to err when faced with a spoonful of snickerdoodle dough is the human-est thing of all.
The good news is that eggs are mostly not to blame for foodborne illnesses, and neither is chicken. The bad news is that there’s not a ton you can do about avoiding the true hiding places of these bacterial pathogens.