Just in time to put a damper on your Labor Day barbecue, the latest edition of Consumer Reports Magazine hit newsstands yesterday with the cover story, "How Safe is Your Ground Beef?" Our two-word summary: Not very.
Sometimes it sucks and is unfair. Sometimes awful, unthinkable things happen. We can not expect the world to think of every terrible possibility and walk on eggshells to avoid triggering our nightmares.
There are no eloquent words to describe the pain of losing a child. It is unending. It feels exactly as you would imagine it would, but worse
Enjoy the moments with your children. Try not to take things too seriously. Remember that things can change in an instant.
In its Policy Assessment for the Review of the Ozone National Ambient Air Quality Standards report--released Friday--the U.S. Environmental Protection...
Just like New Orleans' infamous sea wall, Gov. Snyder's drought of action in Detroit is rising to Katrina-levels of neglect.
The food you eat is the biggest socio-political decision you make each day. However, conditions and treatment of animals is not only a moral issue. Animal treatment has a direct impact on the health of American consumers.
Clearly the contamination of recreational waters and key venues is a big concern. But when you go, do you know that you could leave your E. coli behind? And what does that mean in regard to your health?
Is it acceptable that an accidental spillage in the kitchen refrigerator or the incorrect handling or cooking of meat at a restaurant can now result in a life-threatening -- yet entirely preventable -- antibiotic-resistant disease? Well, Big Ag seems to think so.
We decided to analyze outbreak data to answer the question: What are the riskiest -- and the safest -- meat and poultry products? Which foods are most likely to make us sick and cause the most severe cases of illness?
Deadly outbreaks of foodborne illnesses have been all too common in recent years, from salmonella-tainted peanut butter to E. coli in vegetables. We now have a real opportunity to reverse this disturbing trend, if we do it the right way.
Have you ever noticed that the USDA recommends that steaks and roasts be cooked to 145° while ground beef should be cooked to 160°? Have you ever wondered why there is a difference? After all, beef is beef -- right?
I've known for a long time that chicken can be toxic, but an April article in the New York Times showed that almost half of the chicken in grocery stores is contaminated by E coli, which researchers say is an indicator of fecal contamination.
You may be unaware of a small produce-testing program tucked away at USDA. At a cost of only $4.5 million a year, it's one of the most efficient and successful uses of taxpayer dollars; and yet, it's been zeroed out of the 2013 budget.
Food poisoning: If you've ever had it, and you probably have once in your life, your skin just crawled. Sorry.
Testing is not true prevention, and we still have a long way to go toward cleaning up the industrialized meat system. It also doesn't make ground beef completely safe or, for that matter, healthy. But it's a start.