In the realm of culinary exploration, the joy of savoring a delightful meal can sometimes be accompanied by the unexpected specter of food poisoning myths. While many consider themselves well-versed in the dos and don’ts of food safety, it’s time to unravel some common misconceptions that might be lurking in our kitchens.in us on a journey to dispel these myths, from the timing of food poisoning to the perceived safety of homemade delicacies. Let’s navigate the culinary landscape armed with facts, ensuring that our gastronomic adventures are not only delicious but also safe and myth-free: Read More »

In the world of packaged foods, a small set of numbers and words can hold significant importance: ‘Use-By’ and ‘Best-Before’ dates. These labels serve as guides for consumers, offering insights into the freshness, quality, and safety of the products they purchase. Let’s unravel the mystery behind these dates and explore how consumers can make the most of this information. Understanding ‘Best-Before’ Dates: Most packaged foods with a shelf life of less than 2 years are adorned with either a ‘Best-Before’ or ‘Use-By’ date. The ‘Best-Before’ date is not a strict deadline; instead, it signifies the period during which the product […] Read More »

As people age, their bodies undergo various physiological changes that increase their vulnerability to foodborne illnesses. These changes include a weakened immune system, reduced stomach acid production, slower digestive transit time, underlying health conditions, and alterations in nutrient absorption. Consequently, older adults are more susceptible to harmful microorganisms in food and are more likely to experience severe complications from food poisoning compared to younger, healthier individuals. Ensuring the safety of food for older adults is crucial for their overall health and well-being. Here are comprehensive guidelines for preparing, consuming, and providing food safely for older adults. Preparing Food at Home […] Read More »

In a world where food security and nutrition are crucial for public health, fortification plays a significant role in ensuring that the population receives essential vitamins and minerals. Fortification is the practice of deliberately increasing the content of one or more micronutrients—such as vitamins and minerals—in a food or condiment to improve the nutritional quality of the food supply. This practice not only enhances the nutritional content of staple foods but also helps restore micronutrient levels that may be lost during food processing. Why is Food Fortification Important? Food fortification is a critical intervention aimed at preventing and controlling micronutrient […] Read More »

Introduction to Food Allergies Food allergies are an immune system response to certain foods, which the body mistakenly identifies as harmful. This response can vary from mild symptoms to life-threatening reactions, known as anaphylaxis. Recognizing and understanding food allergies is crucial for both consumers and food service providers to prevent severe allergic reactions. Common Food Allergens The most prevalent food allergens include: These allergens must be clearly declared on food packaging whenever they are present as ingredients or components, regardless of the amount. Proper labelling is essential to protect those with allergies and ensure they can make informed food choices. […] Read More »

Salt, also known as sodium chloride (NaCl), is a chemical compound composed of two elements: sodium (Na) and chlorine (Cl). For thousands of years, it has been used in food preparation, both to enhance flavor and as a method of preservation. Salt’s ability to prevent spoilage by inhibiting bacterial growth made it a critical ingredient long before modern refrigeration. While salt is essential for bodily functions such as nerve transmission and muscle contraction, excessive consumption of sodium, primarily from salt, has been linked to negative health outcomes. High sodium intake is a significant risk factor for elevated blood pressure (hypertension), […] Read More »

Packing a lunch for yourself or your child is a practical and cost-effective choice that promotes healthy eating. However, maintaining food safety is crucial, especially since bacteria can proliferate rapidly under certain conditions. This is particularly important in hot weather and with foods such as salads and cold meats. Here’s a comprehensive guide to ensure your packed lunches are safe and nutritious. 1. Choosing Low-Risk Foods When selecting foods for lunches, prioritize those that are less likely to cause foodborne illness. Opt for: 2. Choosing the Right Lunchbox The lunchbox you choose plays a vital role in keeping food safe. […] Read More »

Food safety is essential in preventing foodborne illnesses, and one key concept to be aware of is the “Temperature Danger Zone.” This is the temperature range between 5°C and 60°C, where harmful bacteria that cause food poisoning can grow rapidly. Proper food handling, including keeping cold foods cold and hot foods hot, is vital for maintaining food safety and avoiding contamination. Below is a detailed guide to help you keep food safe from the dangers of bacteria growth. What is the Temperature Danger Zone? The Temperature Danger Zone is the range between 5°C and 60°C. Within this range, food poisoning […] Read More »

Hand hygiene plays a crucial role in safeguarding public health, especially when it comes to food preparation and handling. Unclean hands can transfer harmful bacteria and viruses to food, leading to food poisoning and other illnesses. This article highlights the critical role of proper handwashing in preventing foodborne illnesses, along with step-by-step guidelines for effective hand hygiene. Why Handwashing Matters Everyday activities expose our hands to countless microorganisms, many of which can cause illness. When food handlers neglect to wash their hands or fail to do so correctly, they risk contaminating the food supply. This increases the likelihood of spreading […] Read More »

Cooking for elderly loved ones in aged care facilities is a thoughtful gesture, often bringing comfort with familiar and culturally specific meals. However, older adults are more susceptible to foodborne illnesses due to weakened immune systems and other age-related factors. When preparing food for the elderly, especially those in aged care homes, it is crucial to follow strict food safety guidelines to ensure that your kind gesture doesn’t inadvertently make someone sick. Here’s what you need to know about food safety for aged care residents: Why Food Safety Matters for the Elderly As we age, our immune systems weaken, and […] Read More »

Christmas is a time for family, friends, and delicious feasts. As joyous as the season is, preparing food for large gatherings comes with its challenges—especially when young children, elderly family members, pregnant women, and those with weakened immune systems are involved. These groups are more susceptible to foodborne illnesses, so following safe food preparation practices is essential. Why Christmas Dinners Need Extra Food Safety Holiday gatherings often bring unique food safety risks: Plan Ahead for a Safe Christmas Feast Proper planning ensures your loved ones stay healthy. Here’s how: Avoid the Temperature Danger Zone The “temperature danger zone,” between 5°C […] Read More »

Food safety is essential to protect yourself, your family, and friends from the risk of foodborne illnesses. By following key steps and adopting safe practices, you can ensure the food you prepare and consume is both nutritious and safe. Here’s a detailed guide to food safety, focusing on crucial aspects like checking food safety, maintaining cleanliness, preventing cross-contamination, cooking thoroughly, and proper storage. 1. Check Your Food is Safe to Use Before you start preparing any food, ensure it is safe for consumption by following these essential checks: 2. Keep It Clean Harmful microorganisms, although invisible, are commonly found in […] Read More »

Infant formula plays a critical role in the health and development of many infants in the U.S., serving as either the sole source or a supplemental source of nutrition. Given the vulnerability of infants, the Food and Drug Administration (FDA) prioritizes the safety, nutritional adequacy, and availability of these essential products. This article highlights how the FDA oversees infant formula, provides advice for parents and caregivers, and discusses the safe preparation and feeding of formulas. FDA Oversight of Infant Formula Infant formula is a specialized food designed to meet the nutritional needs of infants up to 12 months of age, […] Read More »

In recent years, the terms “processed” and “ultra-processed” foods have become buzzwords in nutrition and health discussions. While many people are aware that processed foods are often less healthy, the distinction between “processed” and “ultra-processed” foods is less clear. This article delves into the differences between these categories, their health implications, and how you can make smarter food choices. What Are Processed Foods? By definition, processed foods are any foods that have been altered from their original state. This can include basic preparation methods like washing, cutting, heating, pasteurizing, canning, or freezing. Even refrigeration is considered a form of processing. […] Read More »

Poultry, including chicken, turkey, duck, quail, squab (pigeons), geese, pheasants, and guinea fowl, is a dietary staple worldwide, celebrated for its versatility and nutritional benefits. However, improper handling and cooking can lead to foodborne illnesses caused by pathogens like Salmonella and Campylobacter. To mitigate these risks, it’s essential to follow comprehensive safety guidelines: 1. Avoid Washing Raw Poultry Washing raw poultry is discouraged due to the risk of cross-contamination. Rinsing can cause water droplets to spread bacteria to kitchen surfaces, utensils, and other foods. Modern poultry processing ensures that chicken is clean and safe for cooking without washing. 2. Practice […] Read More »

Food poisoning, or foodborne illness, affects millions globally each year, leading to symptoms ranging from mild discomfort to severe health complications. Despite widespread information, several myths about food poisoning persist, potentially increasing the risk of illness. Debunking these misconceptions is crucial for promoting safe food handling practices. Myth 1: Food Poisoning Always Results from the Last Meal Consumed A common belief is that any onset of food poisoning symptoms is directly linked to the most recent meal. However, this isn’t always accurate. The incubation period for foodborne pathogens varies; some bacteria and viruses can take hours, while others may take […] Read More »

Power outages, often resulting from natural disasters like cyclones, floods, or bushfires, can compromise food safety, leading to an increased risk of foodborne illnesses. Being prepared and understanding how to handle food during these events is crucial to ensure the well-being of you and your family. Key Food Safety Tips During Power Outages: Preparation Steps Before a Power Outage: By implementing these guidelines and preparing in advance, you can significantly reduce the risk of foodborne illnesses during power outages. Always prioritize safety when evaluating the condition of your food, and remember that when in doubt, it’s best to discard questionable […] Read More »

Infants and young children under five years old are particularly susceptible to foodborne illnesses due to their developing immune systems and lower stomach acid production, which makes it easier for harmful pathogens to cause infections. Ensuring the safety of their food is paramount to promote healthy growth and development. This comprehensive guide provides globally relevant practices and considerations for feeding infants and young children safely.​ Foods to Avoid To minimize the risk of serious foodborne illnesses, certain foods should be avoided in the diets of young children: Good Hygiene Practices Maintaining strict hygiene is essential when preparing and handling food […] Read More »

Natural toxins are chemical compounds produced by living organisms, including plants, fungi, bacteria, algae, and animals. While these substances often serve as defense mechanisms for the organisms that produce them, they can be harmful to humans when ingested. These toxins can lead to a range of adverse health effects, from acute poisoning—manifesting as allergic reactions, severe stomachache, diarrhea, or even death—to long-term consequences affecting the immune, reproductive, or nervous systems, and potentially leading to cancer.​U.S. Food and Drug Administration Common Sources of Natural Toxins: Minimizing Health Risks: To reduce exposure to natural toxins: Maintaining a balanced, healthy diet typically keeps […] Read More »

Packing lunches for school or work is a daily routine for many. To prevent foodborne illnesses, it’s crucial to handle and store food properly. Here are key guidelines to keep your packed lunches safe:​ 1. Maintain Cleanliness 2. Prevent Cross-Contamination 3. Packing Perishable Foods 4. Keeping Foods at Safe Temperatures 5. Safe Food Choices 6. Post-Lunch Practices By following these guidelines, you can ensure that your packed lunches remain safe and enjoyable, reducing the risk of foodborne illnesses. Resources for Further Information: Read More »

Raw milk—milk that has not undergone pasteurization—is often touted for its natural qualities and potential health benefits. However, consuming raw milk poses significant health risks due to the presence of harmful pathogens that can lead to foodborne illnesses. Government health agencies, including the Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA), and the Food Safety and Standards Authority of India (FSSAI), have issued warnings about the dangers associated with raw milk consumption. Pathogens Present in Raw Milk Raw milk can harbor various harmful microorganisms, including: These pathogens can contaminate milk during the milking process, […] Read More »

Antimicrobial resistance (AMR) occurs when bacteria and other microorganisms evolve to withstand the drugs designed to kill them, rendering standard treatments ineffective. This phenomenon poses a significant threat to public health, as it can lead to infections that are harder to treat and more likely to spread. How AMR Spreads Through Food and Animals Animals, like humans, naturally carry bacteria in their intestines. When animals are administered antibiotics—whether for disease treatment, prevention, or growth promotion—some bacteria may survive and develop resistance. These resistant bacteria can then spread to humans through various pathways: Once humans are infected with these resistant bacteria, […] Read More »

Washing raw chicken before cooking is a common practice in many households, often believed to remove bacteria and ensure cleanliness. However, leading health authorities, including the Centers for Disease Control and Prevention (CDC) and the U.S. Department of Agriculture (USDA), strongly advise against this practice. Washing raw poultry can inadvertently spread harmful bacteria, increasing the risk of foodborne illnesses.Serious Eats+1Wikipedia+1 The Risks of Washing Raw Chicken Raw chicken can harbor dangerous bacteria such as Salmonella and Campylobacter. When you wash raw chicken, water can splash these bacteria onto kitchen surfaces, utensils, and other foods, leading to cross-contamination. This process doesn’t […] Read More »

While the risks of consuming raw eggs are widely recognized, many people remain unaware that raw flour can also harbor harmful bacteria. Eating raw dough or batter made with untreated flour can lead to serious foodborne illnesses. This article aims to shed light on the dangers associated with raw flour and provide guidance on safe food handling practices. Why Is Raw Flour Risky? Flour is derived from raw grains that have not undergone a process to eliminate bacteria. During harvesting, processing, or storage, grains can become contaminated with pathogens such as Escherichia coli (E. coli) and Salmonella. Standard processing methods […] Read More »

Mold growth on food is an alarming sign that often raises concerns about safety. While moldy food might seem harmless on the surface, it can pose significant health risks depending on the type and extent of contamination. Understanding how molds behave and the toxins they may produce is crucial in determining whether food should be salvaged or discarded. Understanding Mold Molds are microscopic fungi that thrive on organic matter, including plant and animal-based foods. They reproduce by releasing spores into the air, which can settle on food and grow under suitable conditions. Mold structures include threadlike root systems that penetrate […] Read More »

When it comes to buying and preparing meat and poultry, color often plays a major role in consumer decisions. But color can be deceiving. A blue-tinged chicken, a dark-centered ground beef patty, or a pink turkey breast might cause concern—but they’re not always a sign of spoilage. The U.S. Department of Agriculture (USDA) receives numerous questions about these color differences. This article breaks down the science behind meat and poultry color and clarifies what is safe and what isn’t. 1. What Influences the Color of Meat and Poultry? The primary pigment responsible for meat color is myoglobin, a protein found […] Read More »

1. How Microwaves Cook Food Microwave ovens emit non-ionizing electromagnetic waves that cause water, fat, and sugar molecules in food to vibrate rapidly. This friction generates internal heat, which spreads outward via conduction and convection. Although many people believe microwaves cook food from the inside out, they actually only penetrate the outer layer (about 1–1.5 cm); the inner parts cook as heat travels inward. 2. Power Levels and Wattage Microwaves don’t cook at “low heat” like stovetops. Instead, they pulse on and off to reach lower power settings. For example, a 50% setting means the magnetron cycles on half the time. […] Read More »

The term “natural flavors” is often seen on meat and poultry product labels, but many consumers are unaware of what it actually means. While it may sound straightforward, this label covers a wide range of ingredients and is governed by specific regulations to ensure transparency and safety. What Are Natural Flavors? Natural flavors are ingredients derived from natural sources like plants or animals, used primarily to enhance the flavor of food. They do not contribute nutritional value but serve to make products taste better. Common examples include spices such as black pepper or basil, spice extracts, essential oils, oleoresins, garlic […] Read More »

As chicken and turkey continue to be staple proteins in many households, consumers are always searching for new ways to enhance flavor, tenderness, and moisture. Three popular techniques—marinating, brining, and basting—stand out for their ability to transform poultry, whether prepared at home or purchased pre-treated. Each method involves the use of liquids (or in some cases, salt blends) to impart flavor and improve texture. Here’s a detailed guide on what they are, how they work, and how to practice them safely. Marinating: Infusing Flavor and Tenderness To marinate is to soak poultry in a flavorful, acidic liquid known as a […] Read More »

Eggs are a common ingredient in homes and food industries around the world. While most people are familiar with eggs in their shell, a significant portion—nearly 30% of all eggs consumed in 2022—were used in the form of egg products. These include liquid, frozen, and dried forms that are widely used in foodservice operations, processed foods, and even emergency food programs. But what exactly are egg products, how are they made, and how can we ensure they’re safe to use? Here’s a complete guide to understanding egg products and food safety. What Are Egg Products? Egg products are eggs that […] Read More »

Cutting boards are essential tools in every kitchen, used daily to chop vegetables, slice meats, or prepare bread and fruits. But did you know that your choice and handling of a cutting board can significantly impact food safety? The surface you prepare food on plays a crucial role in preventing cross-contamination and ensuring meals are safe to eat. Here’s a detailed guide to understanding the different types of cutting boards, how to care for them, and how they relate to food safety. Which Cutting Board is Best: Wood or Plastic? There’s long been debate over whether wooden or plastic cutting […] Read More »

Refrigerators and freezers are essential appliances in every kitchen, playing a critical role in keeping food fresh and safe for consumption. Their importance often becomes most apparent during power outages, floods, or mechanical failures, when food inside can spoil quickly. Spoiled food not only poses a food safety risk but can also leave behind stubborn, unpleasant odors that are challenging to remove. This guide outlines effective methods for removing these odors, as well as safe practices for discarding appliances that can no longer be salvaged. Why Odors Develop in Refrigerators and Freezers When food spoils, bacteria and mold break it […] Read More »

Shelf-stable foods, also known as non-perishable foods, are products that can be stored safely at room temperature without refrigeration until opened. These items form the backbone of emergency food supplies, camping provisions, and pantry staples. Understanding how they are made safe, how to store them, and the potential risks can help prevent foodborne illness and waste. What is Shelf-Stable Food? Shelf-stable foods are items that can be stored “on the shelf” without refrigeration. Examples include: Important: Not all canned goods are shelf stable. Some, like certain canned hams and seafood, require refrigeration and will be labeled “Keep Refrigerated.” How Foods […] Read More »

Many shoppers have looked inside a package of fresh meat or poultry and wondered—“Why is there so much water in here?”“Are producers injecting water into chicken?”“Why does my roast simmer instead of brown?” These questions are common, and the answers involve natural food science, processing practices, and food safety regulations. This guide explains the facts about water in meat and poultry, what to look for on labels, and how to handle these products safely. The Natural Water in Meat and Poultry Meat and poultry naturally contain a high percentage of water—about 60–75%, depending on the cut. The muscle tissue (which […] Read More »

Foodborne illness continues to be a significant public health challenge, even in countries like the United States that maintain some of the safest food supplies in the world. While food safety inspections and monitoring occur at federal, state, and local levels, the responsibility for safe food handling ultimately lies with consumers once food enters the home. One of the most effective ways to prevent foodborne illness is simple: keep everything that comes in contact with food clean. The Four Principles of Safe Food Handling Food safety experts emphasize four essential steps to prevent foodborne illness: Among these, cleanliness forms the […] Read More »

When people think about food safety, the focus often lands on hygiene rules, safety protocols, or compliance with regulations. But one critical factor is often overlooked—the mindset of the Food Handler. A positive attitude, attentiveness, and a commitment to best practices can be just as important as technical skills when it comes to preventing contamination and ensuring food safety. Why Mindset Matters in Food Handling Food handling is not just another task—it’s a responsibility. The way a Food Handler approaches their work directly impacts both the safety and the quality of the food being served. Research shows that employees who […] Read More »

Food lies at the intersection of human, animal, and environmental health, making it a key factor in the global challenge of antimicrobial resistance (AMR). When bacteria become resistant to antibiotics, the medicines that once treated infections effectively may no longer work. This resistance can spread through the food chain, creating a serious risk to public health and food safety. Food as a Driver of Antimicrobial Resistance Antimicrobial resistance doesn’t develop in isolation. The way food is produced, processed, and consumed plays an important role in its spread. Antibiotics are widely used in agriculture and animal husbandry not just for treating […] Read More »

Food provides us with essential nutrients like carbohydrates, proteins, vitamins, and minerals. However, some foods also contain naturally occurring toxins. These chemicals may serve as the plant’s natural defense against insects, animals, or environmental stress such as weather damage, UV exposure, or microbial attack. For most people, eating these foods in small amounts and with proper preparation poses little to no risk. But in certain cases, depending on an individual’s sensitivity, the amount consumed, and the level of toxin presen,t these natural compounds can cause illness and even be life-threatening. This article explores some common foods that contain natural toxins, […] Read More »

Infants and young children are especially vulnerable to foodborne illnesses. Their immune systems are not yet fully developed, and their stomachs produce less acid, which means harmful germs can survive more easily in their bodies. Because of this, extra care is needed when preparing, storing and serving food to them. Foods to Avoid in Early Childhood One of the most important steps is knowing which foods to avoid. Raw or undercooked meat, poultry, fish and shellfish should never be given to young children because they may carry dangerous bacteria or parasites. Similarly, raw seed sprouts such as alfalfa and clover, […] Read More »

In today’s fast-paced world, where packaged foods dominate supermarket shelves, understanding date markings on labels is essential for both safety and sustainability. Many consumers assume that “use by” and “best before” dates mean the same thing, but in reality, they serve different purposes. Knowing the difference can help you make safer food choices, reduce food waste, and save money. What Does “Use By” Mean? A “use by” date indicates the safety limit of a food product. Foods with this label, such as milk, meat, seafood, or ready-to-eat meals, must be consumed before the date shown to avoid health risks. After […] Read More »

When we think about food poisoning, most of us picture a short bout of nausea or an upset stomach. But some bacteria cause illnesses far more serious even life-threatening. One such bacterium is Clostridium botulinum, a microorganism that produces one of the most potent toxins known to humankind. The disease it causes, called botulism, is rare but extremely dangerous, requiring immediate medical attention. What Is Clostridium botulinum? Clostridium botulinum is a spore-forming bacterium found naturally in the environment — in soil, dust, sediments, and animal remains. These spores are hardy and can survive in harsh conditions for long periods. Under […] Read More »

Road trips in caravans or campervans are all about freedom, fresh air, and discovering new places. But amid the excitement, one thing that should never be overlooked is food safety. With limited space, changing temperatures, and restricted access to fresh water, preparing and storing food while travelling can be a challenge. Following a few simple precautions can ensure your journey is remembered for the right reasons not for a bout of food poisoning. 1. Clean: Start with Safe Hands and Surfaces Cleanliness is the foundation of food safety, especially when your kitchen is on wheels. 2. Chill: Keep It Cold, […] Read More »

Camping and bushwalking are great ways to connect with nature, but food poisoning can quickly turn an enjoyable outdoor adventure into an unpleasant experience especially when you’re far from medical help, clean water, or proper sanitation.While foodborne illness can occur at any time of the year, warm weather increases the risk. With some simple precautions and smart planning, you can enjoy your trip without worrying about your food making you sick. 1. Choosing the Right Food for Your Trip The food you take depends on your storage options, the length of your trip, and access to safe water. Aim to […] Read More »

Adding vitamins and minerals to food , a process known as food fortification is one of the most effective public health strategies to prevent and address micronutrient deficiencies. Fortification involves deliberately increasing the content of essential nutrients in foods to improve their nutritional quality and provide a public health benefit, with minimal risk to consumers. Globally, the addition of vitamins and minerals to foods is regulated through national standards and policies that are often guided by international frameworks such as the Codex Alimentarius, the World Health Organization (WHO), and the Food and Agriculture Organization (FAO). These regulations determine which nutrients […] Read More »

The modern diet, heavily dependent on processed and fast foods, has become one of the greatest threats to public health today. Chronic diseases such as obesity, heart disease, diabetes, and certain cancers are no longer primarily the result of genetics or aging—they are lifestyle-induced and largely preventable through better nutrition and habits. Over the past five decades, the health of Americans has drastically declined. Today, over 71% of Americans are overweight or obese—a figure that continues to rise. When a broader measure of healthy body weight is applied, more than 88% of the population is considered overweight. Disturbingly, only about […] Read More »

Air fryers have rapidly become one of the most popular kitchen appliances in modern households. Marketed as a healthier alternative to deep frying, these compact devices allow consumers to enjoy crispy, golden-brown foods without submerging them in oil. But as with all cooking methods, food safety remains an essential part of the process. Understanding how air fryers work and the precautions required can help ensure that your favorite meals are not only tasty but also safe to eat. How Do Air Fryers Work? An air fryer is essentially a countertop convection oven. It works by circulating hot air at high […] Read More »

Frying is one of the most common cooking methods used across the world — from crispy samosas and crunchy fries to golden chicken wings. It’s fast, flavorful, and satisfying. Yet, achieving that perfect golden crunch requires more than just hot oil. Many home cooks and even professionals often make small mistakes that can ruin the texture, taste, or even safety of the food. Let’s explore the ten most common frying mistakes and the science behind avoiding them. 1. Using the Wrong Oil The foundation of good frying lies in the choice of oil. Every oil has a specific smoke point […] Read More »

Non-stick cookware is widely used and trusted across kitchens around the world, including in Indian households. Its convenience, easy cooking, easy cleaning, less oil — has made it a staple. But over the years, concerns have been raised about the chemicals involved in non-stick coatings (especially PFAS), potential long-term health effects, and safe cooking practices. This article aims to present the scientific evidence, known risks, and practical guidance so you can make an informed decision about whether and how to use non-stick cookware safely. Understanding the Terminology: PFAS, PTFE, PFOA What Scientific Evidence and Experts Say What seems reasonably safe […] Read More »

Food additives are everywhere—from the bread we eat to the juices we drink. Yet, they remain one of the most misunderstood parts of our food system. Viral social media posts, half-explained studies, and fear-based marketing often convince people that additives are “chemicals to avoid.”But the truth is far more nuanced. Food additives are regulated, studied, and monitored more strictly than many other components of our diet. So, what does science really say? What Exactly Are Food Additives? Food additives are substances added to food to perform specific functions such as improving safety, enhancing taste, preserving freshness, maintaining texture, or enriching […] Read More »

Plastic containers have become an inseparable part of modern kitchens. From storing leftovers to packing lunch, most households rely on plastic every day. Yet, concerns about chemicals leaching into food, especially when plastics are heated, have raised important questions: Are plastic containers safe? Which plastics should you avoid? Can you microwave or reuse them safely? This article explains what every consumer needs to know, based on scientific evidence and global food safety standards. Why Plastics Are Used for Food Storage Plastic containers are lightweight, durable, inexpensive, and highly convenient. Many types are designed specifically for food contact and undergo strict […] Read More »

Heavy metal contamination in food has become a growing concern worldwide. Reports of lead in spices, arsenic in rice, cadmium in chocolate, and mercury in fish often raise alarm among consumers. While heavy metals occur naturally in the environment, increasing pollution, industrial activities, and poor farming practices can elevate their levels in food. Understanding how heavy metals enter our food and what risks they pose is essential for making informed choices. This article breaks down the issue in a clear and science-based way. What Are Heavy Metals? Heavy metals such as lead, cadmium, arsenic, and mercury are naturally occurring elements […] Read More »

Refrigeration is often seen as the safest place for almost everything we eat. While the fridge does slow down spoilage and bacterial growth, it can actually damage certain foods affecting their taste, texture, nutritional quality, and even safety. Understanding what not to refrigerate is just as important as knowing what belongs inside. 1. Potatoes Storing potatoes in the fridge may seem logical, but cold temperatures cause the starch to convert into sugar. This not only makes potatoes taste unpleasantly sweet but can also lead to the formation of higher levels of acrylamide when they are fried or baked at high […] Read More »

Handwashing is one of the most important things you can do to prevent food poisoning when preparing food for yourself or loved ones. Your hands can spread germs in the kitchen. Some of these germs, like Salmonella, can make you very sick. Washing your hands frequently with soap and water is an easy way to prevent germs from spreading around your kitchen and to other foods. Handwashing is especially important during some key times when germs can spread easily: Before, during, and after preparing any food. After handling uncooked meat, poultry, seafood, flour, or eggs. Before and after using gloves to prevent germs from spreading to your food and your […] Read More »

What is cross contamination and how to prevent? Cross contamination occurs when bacteria and viruses are transferred from a contaminated food or surface such as a chopping board and utensils to other food. For example, it can happen when bacteria from the surface of raw meat, poultry, seafood and raw vegetables (such as unwashed potatoes and other root vegetables), are transferred onto ready to eat foods, such as leaf and vegetable salads, rice or pasta salads, cooked meats, poultry, seafood or even fruit. The bacteria on the raw food are killed when the food is cooked, but the ready to […] Read More »

Storing perishable foods and food ingredients in the fridge or freezer is primarily to prevent food poisoning or to slow down spoilage and loss of food quality. At 5°C or colder and at freezing temperatures many bacteria that cause food poisoning and food spoilage either don’t grow or their growth may be slowed down. Remember though that there is a limit to how long food can be refrigerated as it will eventually spoil and the quality deteriorate and some food poisoning bacteria such as Listeria monocytogenes can grow and cause infection (see Advice on Listeria [external link]). Frozen food can be kept safely for longer […] Read More »

When freezing food, avoid freezing large amounts at a time. It’s better to split it into smaller quantities in separate containers. This also means you can defrost only the quantity you need. When freezing food you’ve just bought, place it in freezer bags to maintain quality. You don’t need to unwrap pre-packaged raw meat on trays, just put it in a freezer bag. This will help minimise cross contamination in your kitchen. Tie the bag after squeezing out as much air as possible, label and date. If you are freezing cooked food or leftovers, the most important thing is to […] Read More »

There are some clues when your fridge is having trouble coping. If the motor stays on most of the time, or if your milk, cottage cheese, meat (particularly mincemeat) or other perishables are going off quicker than they should, then this is a sign that your fridge is struggling and needs maintenance and/or adjustment If you lose power while you stored food in Fridge and Freezer When there is a power outage you need to take extra measures to reduce the risk of food-related illness. It is important to record the time the power went off. When a power cut is […] Read More »

Food allergy is an immune system reaction that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways. In some people, a food allergy can cause severe symptoms or even a life-threatening reaction known as anaphylaxis. Food allergy affects an estimated 8% of children under age 5 and up to 4% of adults. While there’s no cure, some children outgrow their food allergies as they get older. It’s easy to confuse a food allergy with a much more common reaction known as […] Read More »

In children, the most common allergies are to cow’s milk and egg, followed by soy, peanuts, tree nuts and wheat. The majority of children will lose their allergies by age three to five years. But allergies to peanuts, tree nuts, fish and shell fish are generally prolonged, which is why these four allergies are the most common amongst adolescents and adults. Here are some tips to help you support your child with a food allergy: Avoid spreading food that is not safe for your child to eat by washing your hands and your child’s hands with soap and water before handling […] Read More »

What is a food intolerance?   Food intolerance is used to describe many different conditions, where food causes unpleasant symptoms. It can happen each time that food is eaten, but are not a food allergy. A food intolerance is different from food allergy. Intolerances are not caused by the immune system and do not have the risk of a severe and potentially life-threatening allergic reaction (anaphylaxis).   How common is food intolerance? There are many different types of food intolerances which more commonly affect people than a food allergy. It is important to understand that not all reactions to food are because of a food allergy.   […] Read More »

This is a common disorder arising from an inability to digest lactose (milk sugar) because of low levels of the enzyme lactase. Lactose is the main sugar in milk and milk products from mammals (e.g. humans, cows, goats). Lactose is digested by the enzyme lactase in the small intestine of the gut. If lactase activity is low, undigested lactose passes into the colon (large intestine), where it can cause symptoms of lactose intolerance. Lactose intolerance is often confused with milk allergy, but it is NOT an allergy.   The symptoms of lactose intolerance are:   Diarrhoea   Bloating   Flatulence (wind)   Abdominal pain or discomfort   […] Read More »

What is the difference between food allergy and food intolerance?   Food allergy Food intolerance Description If you have a food allergy, it means your immune system reacts to a harmless food as if it’s toxic. Your body triggers an allergic reaction.  A food intolerance is a bad reaction to something you’ve eaten that does not involve your immune system.  Symptoms Symptoms of a food allergy usually develop a few seconds or minutes after eating the food. These may include: tingling or itching in your mouth itchy red rash  swelling of the face, mouth, throat or other areas of your body difficulty swallowing wheezing […] Read More »

There are some things you can do that may help prevent your child developing a food allergy. These include:  if you are pregnant or breastfeeding, include foods (the ones that can cause allergic reactions) in what you regularly eat  breastfeed if you can   introduce solid food at around 6 months of age  give your child to a variety of foods to eat see your doctor if your child has a reaction to a food.   1. Include allergenic foods in your diet Pregnant and breastfeeding mothers should eat a healthy, balanced diet, including allergenic foods. Cutting allergenic foods out will not prevent food allergy in your infant. […] Read More »

What causes lactose intolerance?   Lactose intolerance is often a temporary condition that can occur after a bout of gastroenteritis (stomach bug) or alongside undiagnosed coeliac disease. It can also occur in the first few months of life until the levels of lactase have become fully established (developmental lactase deficiency).   Who is affected by lactose intolerance?   Certain populations, particularly Asian and African people, suffer from a genetic form of lactose intolerance where there is a gradual loss of ability to produce lactase over time (primary lactose intolerance). Primary lactose intolerance tends to be a condition seen in older children and adults – […] Read More »

Consumer uncertainty about the meaning of the dates that appear on the labels of packaged foods is believed to contribute to about 20 percent of food waste in the home . That’s not surprising when you consider the variety of terms used with date labels, such as “use before,” “sell by,” “expires on,” and many more. Manufacturers generally apply date labels at their own discretion and for a variety of reasons. The most common is to inform consumers and retailers of the date up to which they can expect the food to retain its desired quality and flavour. The key […] Read More »

Food businesses must ensure that all food received and stored in the food business is checked for best before and expiry dates. It is essential that food is not only handled and stored properly, but also used within the proper time frame. Food should be stored using the First In, First Out (FIFO) method. The practices under this method include: ensuring items that are received first are used first moving items nearing their expiration date to the front of the shelves clearly labelling and dating containers if food items are not stored in their original packaging checking best before and […] Read More »