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 […]

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 […]

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:

Excessive sodium intake is a prevalent concern, with over 70% of dietary sodium originating from packaged and prepared foods. High sodium consumption is linked to an increased risk of developing high blood pressure, a significant factor in heart disease and stroke. ​ The Nutrition Facts label on packaged foods serves as an essential tool for monitoring sodium intake. Here’s how to effectively interpret it:​ The FDA recommends that adults limit sodium intake to less than 2,300 mg per day, which is about one teaspoon of table salt. ​ By diligently reading Nutrition Facts labels, you can make informed choices to […]

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 […]

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 […]

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 […]

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. […]

Bean and seed sprouts, such as alfalfa, mung bean, and radish sprouts, are popular ingredients in salads, sandwiches, and other dishes due to their nutritional value and crisp texture. However, they have also been linked to numerous outbreaks of foodborne illnesses worldwide. These outbreaks are primarily caused by pathogens such as Salmonella, E. coli, and Listeria, which can contaminate sprouts during production, processing, or handling. This article explores the risks associated with consuming contaminated sprouts, recent outbreaks, and updated food safety recommendations to mitigate these risks. The Problem with Bean and Seed Sprouts Sprouts are grown in warm, humid conditions, which are ideal […]

Thanksgiving is a day filled with delicious meals and cherished moments with loved ones. As the holiday winds down, the attention shifts to a beloved tradition: enjoying leftovers. To make the most of your Thanksgiving feast and ensure your leftovers remain safe, follow these food safety guidelines from the U.S. Department of Agriculture (USDA). 1. Storing Leftovers Safely Proper storage is essential to keep your leftovers fresh and safe to eat. 2. Shelf Life of Leftovers To help track freshness, consider using the USDA’s FoodKeeper app, which offers storage guidelines and reminders for over 600 food items. 3. Reheating Leftovers […]

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), […]

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 […]

By Sheba Sunny Marottickal Healthy eating has received more media attention over the past ten years, and tales concerning itscost are also on the rise, both of which have an effect on the public’s perspective. While it hasbeen established that organic ingredients and gluten-free foods are more expensive, customerstend to apply this mental model to a wide variety of goods, which could cause them to overlookhealthier options or overpay for them due to an incorrect price bias. Less healthy foods aretypically less expensive, according to several research comparing the cost per calorie of foods,however these studies don’t fully explain the […]