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Posts Tagged: recalls

Egg Safety for National Food Safety Month >

On 09.27.2016 by Chantel Arsenault

When Ben Franklin said, “an ounce a prevention is worth a pound of cure,�? he may not have been thinking specifically about foodborne illness, but it still applies. Old Ben’s famous saying is especially relevant since it’s National Food Safety Month. Salmonella is the #1 bacteria-related foodborne illness, and there are about 1.4 million cases in the U.S. each year, according to the CDC. And 4 out of every 5 cases of Salmonella enteritidis are caused by raw or undercooked eggs. Egg pasteurization destroys bacteria and viruses, but the majority of eggs in your grocery store are not pasteurized. Remember 2010?  That year, 500 million fresh eggs were recalled due to Salmonella. Pasteurized eggs were the safest option then—and now. Safe eggs for every recipe Read More >

How Do You Like Your Eggs? >

On 07.28.2014 by Chantel Arsenault

When it comes to egg safety, how you cook your eggs makes all the difference. To be safe from Salmonella, an egg needs to be cooked to 160°F. Did you know? Most egg cooking styles don’t get you there. So let’s take a look at how people like their eggs—scrambled (34%), sunny-side-up (32%), as omelets (19%), poached (5%), or other styles, such as soft boiled eggs or eggs over hard. Cracking open pasteurized eggs for your egg recipes makes all these egg cooking styles safe. Egg favorites Here are more facts about how we like our eggs, as cited by the American Eating Trends Report: People tend to eat more eggs on weekends – what a treat! Most people enjoy eggs as part of a Read More >

STOP Salmonella poisoning by eating safe eggs >

On 09.26.2013 by Chantel Arsenault

This post was written by Vanessa Coffman, Education Manager at STOP Foodborne Illness. She holds a M.S. from the University of California, Berkeley. STOP is a national non-profit public health organization that assists those who have been impacted by food poisoning, educates the public, and advocates for sound policy change. If you or someone you know has been affected by a foodborne illness and would like assistance or help sharing your experience, email  or call toll-free 1-800-350-STOP.  Food safety is paramount. But you don’t have to take my word for it. Arlene, a member of STOP Foodborne Illness and survivor of Salmonella poisoning, is still suffering life-altering and somewhat gruesome side effects even three years later. The Salmonella Arlene contracted while eating unpasteurized, improperly handled eggs Read More >

Safe Outdoor Eating >

On 06.24.2013 by Sue Grossbauer, RD

As summer temperatures rise, so does the risk of Salmonella foodborne illness. In fact, the risk is about four times higher in summer months. Just as you’d guess, it’s harder to keep cold food cold when you’re out on a picnic or having a barbeque. What’s more, the risk for spreading germs to food (cross contamination) is higher. Here are some tips for keeping your outdoor meals safe as well as fun: Thaw meats safely. This means in the refrigerator rather than on the counter. Time spent at room temperature allows bacteria to multiply. Discard marinade before cooking meat. Marinade can contain bacteria from the raw meat. Pouring used marinade over cooked meat can re-contaminate it and cause illness because there’s no opportunity to cook Read More >

Food Safety Update: Organic Eggs Recalled >

On 10.24.2011 by Chantel Arsenault

News broke last week that Minnesota health officials are investigating cases of salmonella poisoning linked to organic eggs. At least six people, both children and adults, became ill between Aug. 12 and Sept. 24, after consuming the organic eggs purchased at grocery stores. Three were hospitalized but have recovered. The Department of Agriculture said the contaminated eggs were traced to the Larry Schultz Organic Farm of Owatonna, where testing confirmed the presence of salmonella bacteria. The farm has issued a voluntary recall of the eggs and is cooperating with the Minnesota agriculture probe. This news comes just weeks after research was published stating that about 1 in 5 American’s are at a high risk of foodborne illness. And this summer the CDC released numbers showing Read More >