Just the facts. From the experts.
  1 2 3 4 5   Last ›

Food Expiration Dates – What Do They Mean?

11/19/2013

Confusion about food expiration dates can inadvertently cause unnecessary food waste or food safety issues; so we’ve compiled the definitions of some of the most common food expiration labels, according to the USDA. Tape the list on your refrigerator or cabinet for quick reference. A quick glance could benefit both your wallet and your health.

Food Expiration Dates - Eliminating Confusion

11/9/2013

Looking for ways to eliminate food waste and increase food safety? Check out this handy Expiration Date graphic!

Does Halloween Candy Expire?

10/30/2013

Many moms and dads will check their child’s Halloween candy to be sure it’s safe to eat. But how long will that candy last? Best Food Facts reached out to Fadi Aramouni, PhD, professor of food science, Kansas State University, about the shelf life of candy and guidance on how much candy we should really eat.

Are There Growth Hormones in Milk?

10/16/2013

Recently, Best Food Facts received a reader comment asking which brands of milk contain growth hormones. To answer this question, we reached out to Dr. Ann Macrina, Research/Teaching Associate at Penn State University. Dr. Macrina previously answered questions about hormones in milk.

Should I Be Concerned about Salmonella in Chicken?

10/9/2013

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.

What Food Safety Guidelines Should I Follow When Cooking Chicken?

10/7/2013

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.

What is the Paleo Diet? Is it Safe?

10/4/2013

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.

Are School Lunch Bags Bacteria Magnets?

10/3/2013

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.

Is Tilapia Safe to Eat?

9/24/2013

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

Are Fresh Fruits and Vegetables Better than Canned or Frozen Produce?

9/16/2013

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.

Why are Chemicals Used in Poultry Processing?

9/13/2013

We know chemicals are used in food processing, including poultry. What does it mean for the safety of our food? 

Is There Wax on Apples?

8/19/2013

We recently posted information about washing fruits and vegetables in vinegar. But what about wax on fruits and vegetables? Through social media, we have noticed photos of apples covered in wax. Is that what it really is, and is it safe to eat? To answer these questions, we reached out to Dr. Joe Kemble, Professor of Horticulture at Auburn University.

Organic Food: How Much is Imported?

8/13/2013

A visitor to Best Food Facts asks, “What percentage of organic food consumed in the United States comes from imported/foreign producers?” We posed the question to Dr. Ted Jaenicke, associate professor of agricultural economics at Penn State University and Dr. Carl Winter, director of the FoodSafe Program at the University of California at Davis.

Should I Store Tomatoes in the Fridge?

8/12/2013

Recently, we interviewed Dr. Floyd Woods and Dr. Joe Kemble about fruits and vegetables. These experts offer some excellent advice about storage and shelf life, in addition to their expertise about washing fruits and vegetables.

Is Splenda Safe?

8/7/2013

The additive Splenda (sucralose) was recently downgraded for its safety from “safe” to “caution” – meaning it “may pose a risk and needs to be better tested.” Should you avoid foods and beverages with this ingredient?

  1 2 3 4 5   Last ›