Browsing: Helpful Articles
Sous vide cooking, the method of vacuum-sealing foods and immersing them in precisely controlled water baths, has revolutionized culinary arts…
August is around the corner, meaning a return to school is imminent for many kids and young adults. For college…
Whether it’s scrambled eggs in the morning or roast chicken for dinner, poultry and eggs are cornerstones of American meals.…
The consumption of raw fish in sushi and sashimi presents inherent risks of parasitic infections, primarily from nematodes (e.g., Anisakis spp.) and cestodes (e.g.,…
Listeria, Escherichia coli (E. coli), and Salmonella are among the most well-known pathogens responsible for foodborne illness. Each has a long and fascinating history…
The food industry is constantly seeking ways to reduce waste, enhance safety, and extend shelf life. Among the most promising…
Trichinosis (trichinellosis) is a foodborne parasitic infection caused by nematodes of the Trichinella genus, most commonly Trichinella spiralis. Humans contract this…
Airborne Foodborne? Investigating the Controversial Idea of Pathogens Spreading via Kitchen Aerosols
By Kit Redwine
The concept of airborne transmission in foodborne illness traditionally focuses on respiratory pathogens, but emerging evidence suggests that kitchen activities may aerosolize…
Foodborne illness affects people of all ages, but its symptoms, severity, and complications can vary widely between children and adults.…
When it comes to food safety, many people assume that the riskiest items are undercooked meat or raw seafood. While…