Remember - foodborne illness is preventable! Follow the recommendations in the infographic below about good food safety practices.
Whether navigating the meat case at your local grocery store or preparing dinner at home, food preparers want safe, wholesome meat. Registered dietitian Carolyn O'Neil gets the facts and meaningful advice from Dr. Michael Doyle, Director of the Center for Food Safety at the University of Georgia, to help you eat better for life.
Best Food Facts received a reader question asking, “Has there been any research done in humans on eating cloned foods?” To answer this question, we reached out to Daniel Pomp, PhD, Professor, Carolina Center for Genome Sciences, The University of North Carolina at Chapel Hill.
Many people love milk, meat and eggs. But with the use of antibiotics in animals that produce those products, is it contributing to antibiotic resistance in humans? Registered Dietitian Carolyn O'Neil gets the facts from Michael Doyle, PhD, Center for Food Safety, University of Georgia.
BPA, widely used to coat water bottles and metal food containers, has received a lot of attention the last several months as some expressed concern about possible ill health effects. The FDA’s long-held position, that the substance is safe at the low-levels at which humans are exposed to it, has been upheld by a new study appearing in the journal Toxicological Sciences.
Have you heard of the five-second rule? That moment when you drop a tasty morsel of food on the ground, your heart sinks - you were looking forward to eating that! Is it safe to eat it if you're able to pick it up within five seconds?
We were curious if there was any truth to the five-second rule, so we reached out to Keith R. Schneider, PhD, Professor, Food Science and Human Nutrition, University of Florida.
You weren't able to tune into our Trans Fats: Moving off the Menu webcast on Tuesday, February 12? No worries - we’ve got you covered with a doggy bag’s worth of highlights from our expert panel that included Joy Dubost, PhD, RD, CSSD; Toby Amidor, MS, RD, CDN; Carolyn O’Neil, MS, RD, LD; and Jenna Seymour, PhD.
Is it safe to eat processed food? Julie M. Jones, PhD, CNS, LN, CFS, FICC, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University, says to look beyond the processing and focus on the diet as a whole.
The smell of freshly baked bread can evoke feelings of comfort and security. Whether at home, at the grocery store or in a restaurant, the smell of warm, baked bread can trigger growling stomachs and watering mouths. So when it was announced that this beloved food contained an ingredient called azodicarbonamide and that Subway planned to remove it from their sandwich bread, we wanted to know more about this ingredient and how it's used in bread baking.
Additives like carrageenan, maltodextrin, azodicarbonamide and xylitol are not unfamiliar to our food ingredients list. But if we can't pronounce them, should we really be eating them?
It's true - your food contains chemicals. Julie M. Jones, PhD, CNS, LN, CFS, FICC, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University, says, "Food is made of chemicals." But not all chemicals are bad, explains Dr. Jones.
Simple steps ensure meat and eggs are safe from the farm to our plates.
Confused about FDA’s plans to take a closer look at 4-methylimidazole, better known as 4-MEI? This chemical compound gives your most beloved foods and drinks (i.e. cola, breads, coffee, etc.) that caramel coloring.
General Mills, the maker of Cheerios, recently announced it was making the iconic cereal brand GMO-free. Naturally, an announcement like this creates questions in the minds of consumers, and Best Food Facts is here to help consumers understand just what this change means to their families.
Make 2014 a year of resolving to keeping your food safe, healthy and delicious.