Hanging out with the goats, poultry, and cows can be the highlight of any trip to the local fair.
Yet fair animals can also spread certain diseases.
Hot summer temperatures and meals served outside can be a recipe for illness if outdoor chefs don’t follow a few basic guidelines to keep outside eating healthy and safe.
Several types of Farm Rich, Market Day, and Schwan’s brand frozen food products – have been recalled due to possible contamination with E. coli. The products were distributed widely throughout Washington. The recalls are related to a national E. coli outbreak that sickened 27 people from 15 states, including a Pierce County woman in her 20s.
Washing fruits and vegetables before eating them reduces the risk of foodborne illness.
If fruits and veggies have a ridged or uneven skin, use a scrub brush to remove dirt from the grooves.
Remember, even produce with inedible skin should still be washed as a first step.
This week, get into the habit of washing all produce thoroughly before [...]
In 2012, a record 24,000 Snohomish County residents earned a food worker card through online training – versus nearly 5,000 who earned their cards in a classroom. The popularity of the online classes has led the Snohomish Health District to reduced its schedule of in-person food worker classes in English and Spanish effective Jan. 1, 2013.
Here are simple tips that all cooks in the kitchen can follow this holiday season for cooking a delicious and safely prepared turkey.
The state Department of Health has temporarily closed Samish Bay to shellfish harvesting because of high levels of fecal bacteria from the Samish River.
When it comes to food safety, the general rule is, “If in doubt, throw it out.” Never taste suspicious food. It may look and smell fine, but bacteria that cause foodborne illness may be present and could make you sick.
Food safety for Thanksgiving goes beyond the proper preparation and cooking of turkey: cross-contamination and improper preparation and storage of other foods are other common causes of food-borne illnesses during the holiday season.
Food at fairs and other outdoor events may not have been properly cleaned, refrigerated or cooked: So take care.
How to prevent food poisoning from ruining your summer cookout — Tips from the FDA
German health authorities have linked the E. coli outbreak that has killed 22 and sickened 1,700 people across Europe to locally grown bean sprouts, the European press is reporting today.
All had recently travelled to Germany, where the outbreak began. “Any person with recent travel to Germany with signs or symptoms of STEC infection or HUS, should seek medical care and let the medical provider know about the outbreak of STEC infections in Germany and the importance of being tested,” the CDC warns.
USDA says it’s safe to eat whole cuts of pork, steaks, roasts, and chops when they’ve been cooked to 145 °F and then allowed to a rest for three minutes.
More and more Americans are buying “raw” milk products—believing minimally processed foods are more nutritious. But in the case of raw milk, that’s not true, says the FDA.