The U.S Department of Agriculture recently issued a public health alert, saying it has linked some raw chicken products produced in California to a salmonella outbreak. We went to Dr. Scott Hurd, DVM, Associate Professor and Director of the Food Risk Modeling and Policy Lab at Iowa State University and a former USDA Deputy Undersecretary, for insight.
The USDA’s Food Safety and Inspection Service (FSIS) reminds consumers of the critical importance of following package cooking instructions for frozen or fresh chicken products and general food safety guidelines when handling and preparing any raw meat or poultry. All poultry products should be cooked to a safe minimum internal temperature of 165° F as determined by a food thermometer. Using a food thermometer is the only way to know that food has reached a high enough temperature to destroy foodborne bacteria.
Recently, Best Food Facts received a reader question about the Paleo diet - what is it, and is it safe? We asked Best Food Facts nutrition advisor, Carolyn O’Neil, MS, RD, about the diet and if it is safe for otherwise healthy adults.
A simple rule of thumb for keeping food safe is to keep hot foods hot and cold foods cold. But what about school lunches in backpacks and lockers? Registered Dietitian and nutrition expert, Carolyn O'Neil, provides clarity on ensuring school lunch bags don't become hot spots for bacteria.
Best Food Facts asked nutrition advisor Carolyn O’Neil, MS, RD, about all things fruit!
In the old cowboy Westerns, you could always tell the good guy from the bad guy by his white button-down shirt. Recently, a similar guideline has been applied to many of the foods that we once enjoyed. This time though, the new "bad guy" in town, an alleged less-nutritious option, now wears white: white bread, white pasta and white sugar. In reality, it takes more than a glance at a food’s color to determine whether something is inherently healthier.
Carolyn O'Neil is a registered dietitian, author, writer, television personality, speaker, nutrition communications consultant and award-winning journalist.
What color are your favorite fruits and vegetables? Take our latest poll?
Recently, Best Food Facts received a reader question asking, "Is tilapia safe to eat? I've heard that it's often farm raised in countries where there are no guidelines, and they are essentially raised in waste and pumped full of antibiotics."
To answer this question and learn more about tilapia, we reached out to Kevin Fitzsimmons, PhD, Professor, Extension Specialist & Research Scientist at the University of Arizona
Exercise is good for everyone! How much exercise should we be doing? What about nutrition before, during and after exercise?
Unless your shopping trip to the grocery store is limited to the far perimeter aisles, there is a good chance your diet contains some form of processed food. So are processed foods bad for you?
Best Food Facts wants you to get to know their experts! Dr. Barbra Klein is the Professor Emerita of Foods & Nutrition at the University of Illinois at Urbana-Champaign.
While fresh foods are always a treat for the senses, be careful to avoid making the assumption that that in-season produce is more “fresh” and therefore nutritionally superior to fruits and vegetables that are canned or frozen.
We know chemicals are used in food processing, including poultry. What does it mean for the safety of our food?
The USDA's new Smart Snacks in School nutrition standards attempt to balance science-based nutrition guidelines with practical and flexible solutions to promote healthier eating for students. Are the standards reasonable? How will students react to them?