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Posts Tagged: food safety

Foodborne Illness: Who’s at Risk? >

On 10.14.2011 by safest choice

Foodborne illness outbreaks and food recalls are so common today, it can be hard to sort out the facts. What exactly is the risk of foodborne  illness for me—or people I care about? New research published in the Journal of Foodborne Pathogens and Disease (Nov. 9, 2011) spells it out loud and clear: 1 in 5. In developed nations like the U.S. and U.K., about 1 in 5 people is at high risk for foodborne illness. What does that mean? When exposed to viruses or bacteria in food, they’re especially likely to get sick. Who gets foodborne illness most easily? You may know—or easily guess—some of the list. Food safety experts call them highly susceptible populations: the very young, the very old, pregnant women, and Read More >

Salmonella – WHAT it is and WHY you need to avoid it! >

On 08.18.2011 by Debbie Campbell, RD, LD

Salmonella is a type of bacteria known to have caused illnesses for over a century. There are many types or strains, the most common in the U.S. being a strain called Salmonella enteritidis. According to the Centers for Disease Control, an estimated 1.4 million cases of salmonella occur in the United States alone, with 40,000 cases confirmed by positive culture identification. Approximately 400 persons die each year of Salmonella infections. Symptoms and complications caused by Salmonella The onset of the illness is 12 to 72 hours after the initial ingestion of contaminated food. Symptoms include diarrhea, fever and abdominal cramps, and the infection usually lasts 4 to 7 days. Most persons recover without treatment, but in some the diarrhea may be so severe that it Read More >

Food Safety for Summer Picnics and Barbeques >

On 07.13.2011 by Debbie Campbell, RD, LD

Summer fun is linked with certain foods:  appetizers such as fresh veggies and sour cream dip; potato and pasta salads; grilled hamburgers and hotdogs, marinated chicken breast or pork tenderloin. What do these foods have in common?  They can all make you sick if you don’t observe safe food handling practices. What is food borne illness?  It is an exponential growth of disease-causing bacteria in the human body set up to proliferate under “perfect�? conditions:  food that has been handled by someone carrying that bacteria (and not necessarily sick themselves) and/or poor handling of foods that create ideal conditions for growth of harmful bacteria and viruses.  Populations at greatest risk are the elderly, anyone with a compromised immune system (taking immune-suppressing drugs such as cancer Read More >

National Pasteurized Eggs Receives NSF Food Safety Leadership Award >

On 04.20.2011 by safest choice

Safest Choice™ Pasteurized Eggs In recognition of its outstanding contributions to the advancement of food safety, National Pasteurized Eggs, Inc. (NPE), producer of Safest Choice™ pasteurized eggs, has received the 2011 NSF Food Safety Leadership Award in Breakthrough Technologies for its in-shell egg pasteurization process. Greg West, NPE president, accepted the award at The Food Safety Summit in Washington, DC on April 20, 2011. "We owe our success to our valued customers who understand that Safest Choice™ eggs are a first line defense against Salmonella and that the best solution is to keep Salmonella from entering their kitchens in the first place," said West. "We've been honored to share our Safest Choice™ story with hundreds of government, industry and association events over the years." "NPE's Read More >

Celebrate National Strawberry Ice Cream Day >

On 01.15.2011 by Chantel Arsenault

There is nothing like homemade ice cream, so even though it is freezing in the Chicagoland area, Safest Choice™ celebrated Strawberry Ice Cream Day by trying this Strawberry Ice Cream like Ben and Jerry's recipe found on Since most homemade ice cream recipes call for eggs, and many of those don't cook the eggs, it's a good idea to use Safest Choice™ pasteurized shell eggs. I followed the recipe exactly, even using a Donvier ice cream maker. If you have the time I recommend letting the strawberries sit longer than an hour so you have more strawberry syurp. If you do so, the amount of milk added may need to be reduced. Enjoy your own bowl of strawberry ice cream today too!

Food Safety Gift Ideas >

On 12.13.2010 by Chantel Arsenault

Christmas is fast approaching and the days to shop for gifts are dwindling. Do you have a foodie or a person interested in food safety on your list? If you do, check out these gift ideas that are sure to make any person conscious of cross-contamination happy! The USDA recommends, "using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood." These cutting boards, found at Uncommon, make that easy and the description on the web site is perfect. "If visions of salmonella dance through your head, then this is the tool for you. Brilliantly simple, this set of four cutting boards uses labels and staggered index tabs, just like a filing system, to prevent cross-contamination Read More >

What to do with Leftover Canned Pumpkin >

On 11.17.2010 by Chantel Arsenault

After making a pumpkin mousse I had leftover canned pumpkin sitting in my fridge for a few days. Since I shouldn't wait longer than four days to use it I needed to figure out what to do with the leftovers. In this post I will show how to use leftover pumpkin in: A pumpkin and peanut butter smoothie Pumpkin chocolate chip banana bread My first inspiration came from the November issue of Better Homes and Gardens magazine. Safest Choice Eggs was lucky enough to get a mention, and on the same page is a recipe for a pumpkin smoothie I have been wanting to try. Better Homes and Gardens Pumpkin Smoothie (with a Safest Choice Egg) The pumpkin smoothie recipe is very simple and can Read More >

Safest Choice Eggs Promotes Food Safety Awareness >

On 09.28.2010 by Chantel Arsenault

As the end of September, National Food Safety Awareness Month, approaches the Safest Choice™ team wanted to recap an event we held to promote food safety and our pasteurized eggs.  The event was planned before the nationwide 2010 egg recall, but it did make the timing to promote food safety fitting. In the wake of the massive egg recall and salmonella outbreak, food safety has moved to the forefront of many consumers’ purchase decisions. To rally support during this time of heightened food safety awareness, Safest Choice™ hit the streets to spread the word about the  availability of safe eggs in Chicago supermarkets and beyond. The Safest Choice™ team visited high-traffic areas in Chicago on Friday September 10, 2010 distributing coupons, product literature and giveaway items to inform Read More >

Eggs Named One of 10 Riskiest Foods >

On 10.08.2009 by safest choice

On October 6, 2009, The Center for Science in the Public Interest (CSPI) released a report identifying the 10 riskiest foods regulated by the FDA... And eggs were #2, bearing responsibility for 352 outbreaks and 11,163 reported cases of illness between 1990 and 2006. Other offenders included leafy greens, tuna, sprouts, and berries. The nonprofit watchdog group says the presence of so many healthy foods on such a list is exactly why the United States Senate should follow the House and pass legislation that reforms our fossilized food safety laws. Read full article from the CSPI. Avoid the Risk & Get Free Pasteurized Eggs! Safest Choice™ pasteurized eggs offer a solution... Our all-natural pasteurization process eliminates harmful bacteria, so you can prepare eggs any way Read More >