Researchers in Mississippi recently tested chicken nuggets from two national fast food chains. They took one nugget from each restaurant and examined the ingredients. The result was that about half of the nuggets were muscle with the rest a mix of fat, blood vessels and nerves. Close inspection revealed cells that line the skin or internal organs. The second was 40 percent muscle and the remainder was fat, cartilage and pieces of bone.
Is this unusual? Is it a safety concern? We took these questions and others to Dr. Casey M. Owens at the Center of Excellence for Poultry Science at the University of Arkansas.
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 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
We know chemicals are used in food processing, including poultry. What does it mean for the safety of our food?
If you have questions about dairy, Best Food Facts experts can help. They’ve tackled some of the most common dairy myths to help separate fact from fiction.
What do you call thinly-sliced precooked or cured meat? Take our latest poll!
Recently, Best Food Facts recieved a question asking "Is it better for you to eat a rare/medium-rare or well-done hamburger? Are you losing nutrition content when the burger is well-done?” We reached out to Dr. John Comerford, who is an associate professor at Penn State University, to help us answer these questions.
Meet cupcake blogger Aimee from Shugary Sweets. She is a mother to four children and two dogs and has an awesome husband. She enjoys spending time in her kitchen and cooking something sweet.
Recently, a Best Food Facts reader asked about her concern of red meat, and if it can be unhealthy for you. We reached out to Dr. Ruth MacDonald, Chair of Food Science Department at Iowa State University, to talk to us about red meat.
Meet Kelly from Kelly Bakes! She is a short, sweet, bacon fiend with two English degrees and two Kitchenaid mixers. Her heart has always been split with words and food, and her blog was a way to fix that!
Meet Julianne from Beyond Frosting. She fell in love with baking at an early age, and hasn't been able to stop. She also enjoys snowbording on the mountain and traveling.
Meet Cupcake Mastermind - Katrina from In Katrina's Kitchen. She's a wife and a mom in a house full of boys who like to eat. She and her husband are having a blast raising their two little boys. Contrary to what you may think, they don’t eat dessert every day, but they do like to indulge from time to time.
Enter to win a $200 from a local baker for the cake or cupcake of your choosing!
Want to have your cake and eat it, too? Enter our C is for Cake sweepstakes! One lucky cake lover will win a $200 gift certificate from a local bakery. That’ll buy a lot of cake! Also, check out our ABCs of Food post - "C" is for Cake ... and Cupcakes!