http://www.foodsafety.gov/blog/rss_80435.xml Is it done yet? How do you know when your hamburger is done? Because it's brown in the middle? Looking at the color of the food is not enough -- you have to use a food thermometer to be sure. Thu, 19 May 2011 09:39:16 -0400 Percussion Rhythmyx http://www.foodsafety.gov/blog/thermometer.html Not reading product contents and labels are usually the part consumers always tend to forget when buying products. As we all know all consumers have different kinds of allergies in food, by not reading the content of what your consuming you might intake something you get allergic reactions which you may later regret. So yourself a favor when you know you're sensitive in picking your meals because of your allergic reaction, read the label first before consuming. Thu, 12 May 2011 00:00:00 -0400 guid142103 http://www.foodsafety.gov/blog/thermometer.html I am allergic to citrus. How come they don't have a citrus warning on Orange Juice? Wed, 11 May 2011 00:00:00 -0400 guid142016 http://www.foodsafety.gov/blog/thermometer.html Thanks for this really useful advice there is always confusion about how long to store raw meat in our house! Tue, 10 May 2011 00:00:00 -0400 guid141787 http://www.foodsafety.gov/blog/thermometer.html Thanks for the info. It seems the office frig plagues us all. Tue, 3 May 2011 00:00:00 -0400 guid141158 http://www.foodsafety.gov/blog/thermometer.html Yes, you are right... Food can only be healthy if it is cooked safely. I have read your instructions and it can be helpful for everyone while cooking. Everybody takes food to survive in life so if the food is not cooked safely then it can be more harmful than helpful. I wish everybody may read this blog and his/her life healthy..... Thu, 28 Apr 2011 00:00:00 -0400 guid140722 http://www.foodsafety.gov/blog/thermometer.html I am tempted to print this and post it at family outings. Which brings up the question: How to you prevent too many cooks in the kitchen without offending anyone? Especially at a family event, with most folks offering to help. Tom Thu, 28 Apr 2011 00:00:00 -0400 guid140724 http://www.foodsafety.gov/blog/thermometer.html There is always a risk of eating unsafe ingredients where ever you buy them, you can only minimize that risks on one hand eating home grown ingredients you have total control over what you do, but you might not be able to properly test if your ingredients could potential be harmful and on the other hand things bought in groceries stores are usually tested, but you have no controle and lack full information on a product. It's a tradeoff and one has to live with it. Choosing one over the latter is merely a matter of ideology. Fri, 8 Apr 2011 00:00:00 -0400 guid135424 http://www.foodsafety.gov/blog/thermometer.html What a nice recepie. Thanks. Sat, 2 Apr 2011 00:00:00 -0400 guid134895 http://www.foodsafety.gov/blog/thermometer.html I don’t necessarily think that colorless food would prevent obesity but it would be a good step toward a healthier future for all of us. Great thoughtful post. Sun, 27 Mar 2011 00:00:00 -0400 guid134142 http://www.foodsafety.gov/blog/thermometer.html The safest way is to use your own ingredients such as the vegetables you planted in your backyard or the chicken you raised in your poultry. Buying stuff from grocery stores can sometimes be unsafe. Sun, 20 Mar 2011 00:00:00 -0400 guid133421 http://www.foodsafety.gov/blog/thermometer.html The grocery store is your first stop on the way to food safety. To ensure freshness, refrigerated items (such as meat, dairy, eggs, and fish) should be put in your cart last. If your drive home is longer than 1 hour, you might consider putting these items in a cooler to keep them fresh. Sat, 19 Mar 2011 00:00:00 -0400 guid133407 http://www.foodsafety.gov/blog/thermometer.html I have never seen uncooked corned beef, only ever had it sliced or from a tin. Sounds like something new I could try thank you like the comment about not turning your guests green!!! Thu, 17 Mar 2011 00:00:00 -0400 guid133245 http://www.foodsafety.gov/blog/thermometer.html I really enjoyed making baby food for my children. Thank you for suggesting that we avoid sugar in baby foods. Unfortunately, many pre-packaged baby foods contain shocking amounts of sugar. Whether we make or buy, it's important to know what goes into what we are feeding our families. Mon, 14 Mar 2011 00:00:00 -0400 guid133063 http://www.foodsafety.gov/blog/thermometer.html Very informative article. Tue, 8 Mar 2011 00:00:00 -0500 guid132521 http://www.foodsafety.gov/blog/thermometer.html The options to kill bacteria are limited. One option would be to give animals preventative doses of antibiotics - but that's extremely bad for the humans, and if you're drinking raw milk despite the risks, you wouldn't want this anyway. Ultraviolet light could be an option - but I don't know whether that is any better than heat pasturization. The real problem is how litigious people in our country are. I'm convinced even if you stuck labels on raw milk containers with 40 pt. font saying RAW MILK CAN MAKE YOU SICK, people would drink it and then sue the government and the producers for making them sick. If people sue because coffee is hot and Twinkees made them fat, it's hard to argue people wouldn't sue over raw milk-related illnesses. Besides, you can get your vitamins from multiple whole food sources - milk isn't the only one that contains B-vitamins! Every day we make tradeoffs with our food, and in the case of raw milk the risks - particularly for children - are unnecessary and unwarranted. Would you buy cereal that is unprocessed if the box said it may contain bugs and mice droppings, but "most of the time" is perfectly clean and safe? I doubt it! By the way, I contracted camphlobacter from undercooked food, and it was scary - delirium, high fever, and it took WEEKS to clear it from my system, and about 50% of the cases are totally drug-resistant. The author is right: these illnesses are nothing to trifle with. Sun, 6 Mar 2011 00:00:00 -0500 guid132287 http://www.foodsafety.gov/blog/thermometer.html AS a Raw milk producer I understand the Health risks with consuming raw Dairy products. I inform my clients of this risk also. The difference between the pro Raw milk and the anti raw milk crowd is as a producer is I don't have a problem with people being anti raw milk they have a right not to drink it. They, on the other hand, have a problem with me chosing to drink it and want to make it illegal. It comes down to being responsible for your own actions. I know the risks I choose to drink raw milk, that is my right. Sat, 5 Mar 2011 00:00:00 -0500 guid132179 http://www.foodsafety.gov/blog/thermometer.html I try very hard to be health conscious and am constantly hearing from people that to truly be healthy I need to be eating alfalfa sprouts. But this post addresses one of my biggest concerns because I have long heard how many people get sick from eating them. I realize that the raw factor is a big draw for many people, but could the sprouts be washed in a clorox/water mix followed by a good rinse and then be safely consumed? The health benefits of sprouts are tempting, but only if I'm sure of the safety issues. Sat, 5 Mar 2011 00:00:00 -0500 guid132222 http://www.foodsafety.gov/blog/thermometer.html I have used raw cow and goat milk for years. I also made yogurt &amp; kefir from both products. Before I started using raw milk I had high blood sugar, high cholesterol, chronic diarrhea, and terrible digestion. Today my blood tests come back perfect. I credit raw milk with my health improvement, because I have done nothing else consistently to improve the blood work scores. Thu, 3 Mar 2011 00:00:00 -0500 guid131810 http://www.foodsafety.gov/blog/thermometer.html The raw milk issue is not only about food safety but about food choice and the liberties that American citizens have. As with many things in life, people are allowing to take risks that may result in damage to their bodies (ie. driving, flying in a plane, sky diving, rock climbing, backpacking, swimming, etc etc.) NOTHING IS 100% SAFE. We need to get the government OUT of our kitchens and OFF our farms. The government should have no right to tell its citizens where, what, and how they are going to nourish themselves. If people want to take the risk of drinking raw milk then they need to be aware of the risks and benefits - just like any food or activity. I've been sickened by raw milk. I was in the hospital for 5 days. But I know that the benefits of raw milk outweigh the risks and I found a cleaner farm to get my milk from. It's that important! What we don't need is more government policies, inspections, etc. Consumers want a good clean product, and if farmers want customers they will provide it. Thu, 3 Mar 2011 00:00:00 -0500 guid131814 http://www.foodsafety.gov/blog/thermometer.html WOW! To the person who compared drinking raw milk to saying that people do worse things like fast food and thinking that is similar? You don't have as much of a clue about reality as you want yourself or others to believe. Just because those other things are bad, and people do them, and you haven't had or known of problems from raw milk, doesn't automatically make raw milk safe. Sure I agree with what others have said, that some statistics would be nice so we can see the "risk vs reward" of it. But you're trying to say (in another safety comparison) "letting children play with knives is totally safe, because you haven't personally seen injuries from it and other people expose their kids to drugs and let them play around guns". Again, yes some statistics would be nice, but at the same time, "just because other people do worse, and you've had good luck, doesn't eliminate the risk at all". And to those who think this article is preaching that raw milk is completely bad, while you're somewhat right you are also very wrong too. It never just blankly ordered people to stay away from it. It outlines the risks, outlines who is in most danger of those risks, and advises that you should be aware that for some people (even though that "some" we don't have details on exactly what percentage they are) there isn't as much reward as there is potential risk. "Its dangerous to not look both ways before crossing the street!" However, that danger fluctuates depending on if you're a slow person or an athlete, width of street you're crossing, amount of traffic at that time, visibility, and many other factors. Unfortunately this article fell very short on helping to outline the numbers in those facts. Wed, 2 Mar 2011 00:00:00 -0500 guid131647 http://www.foodsafety.gov/blog/thermometer.html I'm not in a position to argue about the difference in nutritional benefits, perceived or otherwise, of raw vs. pasteurized milk, but I'd wager that those folks who swear by raw milk know what the benefits are. Why else put yourself at risk? Like you say its a risk behavior, so what does it matter to you if people are drinking raw milk for the taste or because it has extra health benefits? Wed, 2 Mar 2011 00:00:00 -0500 guid131685 http://www.foodsafety.gov/blog/thermometer.html Nice post. You raise some very compelling points. Wed, 2 Mar 2011 00:00:00 -0500 guid131768 http://www.foodsafety.gov/blog/thermometer.html Isn't the nutritional value of raw milk much more substantial than pasteurized milk? Doesn't the extremely high heat kill off many of the nutrients the milk is suppose to provide us? Also, how are the fat molecules effected? I know they are very sensitive to heat. I imagine they are damaged or destroyed in the pasteurization process. Wed, 2 Mar 2011 00:00:00 -0500 guid131770 http://www.foodsafety.gov/blog/thermometer.html I drank raw milk growing up. My family drank it in the 70's, and again since 2006. I have had no ill effects, in fact, my health has improved dramatically since 2006 in spite of having an autoimmune condition that nearly made me blind. Thanks to raw milk and cod liver oil, my eyesight is back to normal! I think the important thing is knowing the dairy. Do the cows get to graze in the sunlight or are they stuck in a feedlot eating GMO grain and corn? Is the milk mixed up in huge tank trucks and blended in with hundreds or thousands of cows - kind of like hamburger in industrial sized slaughterhouses? I prefer knowing that my farmer treats the cows like family. The shelf-life of raw milk is fabulous - at least 10 days to 2 weeks! I used to be really frustrated when pasteurized milk would go "bad" in just a couple of days in the fridge. I demand the right to choose my food! Wed, 2 Mar 2011 00:00:00 -0500 guid131778 http://www.foodsafety.gov/blog/thermometer.html How about infants drinking their mothers milk? Some mothers pump their milk and keep it to bottle feed their babies.Is that safe? Tue, 1 Mar 2011 00:00:00 -0500 guid131483 http://www.foodsafety.gov/blog/thermometer.html The issue of raw milk is very polarizing and you have people with great passion that will defend their right to consume raw milk to the end. They are willing to take the chance of all the potential risks that you have outlined in order to consume what they feel is the only real milk product. Before pasteurization everyone drank raw milk, and while their were undoubtedly outbreaks of illness I have to believe that we have come a long way in understanding the minimalization of the risks. That being said why not work with the raw milk producers to make a safer product? Why not apply all that knowledge at the CDC toward making the product safer and more accessible to those that are going to drink it anyway? Why make producers outlaws and force them to work in the shadows or when heads are turned? There is a market for the product, you are probably not going to persuade devotees against the product by your arguments here about potential risks, so why not work to make it safer. I work in food production and have a degree in Food Science, so I have an understanding of making food safe. Pasteurization/heat is one way, but there are consequences to applying that process to some raw materials such as milk. What else can we come up with? Just applying a higher standard of cleanliness/sanitation to raw milk producers would probably knock down at least half of the outbreaks. Just something to think about until the next outbreak of supposedly safe foods,peanut or egg or ?, hits us. Thanks Tue, 1 Mar 2011 00:00:00 -0500 guid131488 http://www.foodsafety.gov/blog/thermometer.html There were outbreaks this year of Campylobacter jejuni caused by drinking raw milk. Why is it always left out of the discussion by public health authorities? It is a very commong microbe and can cause autoimmune disease in the aftermath of infection. Tue, 1 Mar 2011 00:00:00 -0500 guid131498 http://www.foodsafety.gov/blog/thermometer.html Fred, there are very few foods that are absolutely safe. One reason that HACCP was applied to food production in that Astronauts could not afford to be sick. Another form of “safe†food are foods prepared for the immunocomprised through sterilization by irradiation. Having investigated foodborne outbreaks for the last 25 years including epidemiological studies, restaurant, warehouse, plant, and farm environmental investigation, and contributory events. The issue with raw milk is bacteria introduced from skin or fecal contamination since milk inside the udder is sterile so any bacteria that milk contains comes from random contamination. Since bacterial contamination and if the organism pathogenic or not is random, reducing bacterial can improve safety but some form of treatment whether it be pressure, heat, or irradiation pasteurization significantly improves the safety of milk (approximately 1000 fold) comparing consumption data on per serving basis versus illnesses reported for raw and pasteurized milk. As to the right to put oneself at risk by various behaviors, I have no problem with that but I think informed consent is critical that people consuming this is doing based on taste and personal preference and not health benefit. Consuming raw milk in my risk assessment is similar to smoking, chewing tobacco, not wearing seatbelts, riding motorcycles without helmet or other activities that you are putting yourself at risk where there are better, safer alternatives. Tue, 1 Mar 2011 00:00:00 -0500 guid131529 http://www.foodsafety.gov/blog/thermometer.html Plenty of people get sick from drinking raw milk. You can see foodborne illness outbreak data from the Centers for Disease Control and Prevention compiled by the Center for Science in the Public Interest. Most of these milk outbreaks are from unpasteurized milk. From 1999-2008 there were 76 outbreaks, with 1,517 people ill, all from unpasteurized milk. Also, listen to victims tell you their experience. Watch the videos linked in this blog and decide if you want to put your children, or yourself, at risk of a similar situation. These are serious illnesses, not just a few days out of school or work. Mon, 28 Feb 2011 00:00:00 -0500 guid131364 http://www.foodsafety.gov/blog/thermometer.html I am actually fairly dissapointed by this article. Being a vegetarian myself, and growing up on an organic diet, I think it is sad that people are trying to make raw milk sounds dangerous. My family gets raw milk from a local organic farm right down the street, and no one in my family has ever gotten sick. My three and a half year old brother loves the milk. People can get sick from anything they eat or drink, and i believe there are a lot more harmful things such as fast food, soda, and unorganic foods. Mon, 28 Feb 2011 00:00:00 -0500 guid131455 http://www.foodsafety.gov/blog/thermometer.html do you know wat it can cause think about the danger and stop drinking it just stop for real. Fri, 25 Feb 2011 00:00:00 -0500 guid131146 http://www.foodsafety.gov/blog/thermometer.html Thank you for your excellent suggestion. This is a vitally important function of the FDA. Writing the Speaker of the House and our own Representative hopefully will generate some impact, but I suspect it will be that much more effective when one is from the same state as the Speaker is. Let's go to work, everybody! Wed, 23 Feb 2011 00:00:00 -0500 guid130808 http://www.foodsafety.gov/blog/thermometer.html "...it’s true that it’s possible to get “food poisoning†or foodborne illnesses from many foods, but raw milk is one of the riskiest of all." I wish the author had backed this statement up with data or references. Without that, it really doesn't help me to make up my mind on this subject. Actually, the whole article kind of says "trust me, I'm an expert, and raw milk is BAD, BAD, BAD," without really supporting the argument with facts. That makes it sound more fear-mongering than persuasive. I'm undecided about drinking raw milk, and this article didn't help me decide. Tue, 22 Feb 2011 00:00:00 -0500 guid130570 http://www.foodsafety.gov/blog/thermometer.html What a bizarre set of comments, Just because you drank raw milk and it didn't make you sick, does not mean that there aren't people out there who are highly susceptible to infection by these particularly nasty infections, to the point that it could kill them. With all due respect, you aren't being TOLD what you can and can't eat, you are being INFORMED of where higher risk lies. Make your own decision, based on information provided to you. Mon, 21 Feb 2011 00:00:00 -0500 guid130417 http://www.foodsafety.gov/blog/thermometer.html Where are the statistics? You need to give actual examples of people who have had these events happen from drinking raw milk --- I see nothing to support your findings! Also, what are the ratios!-- Just bought a carton of milk whose expiration date was 2/14/11 - on 2/9/11 it was soured -- hmmm! Thu, 17 Feb 2011 00:00:00 -0500 guid130017 http://www.foodsafety.gov/blog/thermometer.html If raw milk is so dangerous, why do so many dairy-farming families drink milk from the bulk tank their whole lives? Every family-sized dairy farm I've been to served raw milk on a regular basis to the whole family. If they can and will do it (legally, even), how can it be unsafe for me and my family? Thu, 17 Feb 2011 00:00:00 -0500 guid130020 http://www.foodsafety.gov/blog/thermometer.html Great article. I also was a vet who spent a lot of time at dairy farms. I also worked at a dairy farm as a student. I then went-on to work at a public health agency. I also saw how easily milk can become contaminated despite everyone's best effort. Example....it is routine for a milking claw to fall-off a cow and suck-up dirty water. Bottom-line.... Although it is probably true that the chances of getting seriously sick from drinking raw milk are probably small. There IS a chance. I myself would never risk the health and well-being of my children given what I know. The above said... we live in a free country. As long as people understand the risks... they can make decisions for themselves. Thu, 17 Feb 2011 00:00:00 -0500 guid130056 http://www.foodsafety.gov/blog/thermometer.html My neice from Kansas drank raw milk as did her mother and son, my neice devloped camphlo-bactor (not sure of the spelling) and had to spend a week in the hospital, they told her she may have issues later in life because of this. She thought she had the flu,and tried to wait it out, the day they went to the Dr. she had to crawl to the bathroom because her head hurt so badly and she was so weak. The Dr. put her straight in the hospital. Wed, 16 Feb 2011 00:00:00 -0500 guid129820 http://www.foodsafety.gov/blog/thermometer.html Have you ever accepted monies from large agribusiness companies in any capacity? Wed, 16 Feb 2011 00:00:00 -0500 guid129821 http://www.foodsafety.gov/blog/thermometer.html Isn't it amazing that millions of us grew up drinking raw milk and survived. And the taste, the butter, the yogurt all of it made it totally great (inspite of the risks...but we didn't know there were any risks, maybe that is why we survived) Wed, 16 Feb 2011 00:00:00 -0500 guid129824 http://www.foodsafety.gov/blog/thermometer.html This is a really helpful article. I've been seeing more and more coverage on how raw milk is the new trend, but not much on the downsides. I'd been wondering if there were the same issues with raw milk products. Thanks for answering them before I even had to ask! Wed, 16 Feb 2011 00:00:00 -0500 guid129826 http://www.foodsafety.gov/blog/thermometer.html my husband is a third generation dairy farmer, he was raised on raw milk, our 3 children were all raised on raw milk. When our children were babies and ready to come off formula I asked their doctor if I could put them on the raw milk. He said that was fine, the bacteria is picked up when it hits the air and if I took it from the bulk tank to my refrigerator that would be fine. So my 3 children have been on raw milk since they were 3months old and without and sicknesses, and that was in the 60's and 70's. My grandchildren even drink the raw milk as my son now milks cows. There are all kinds of people and some maybe cannot handle raw milk like anything else. I don't think it's the milk that needs to get the bad rap. Wed, 16 Feb 2011 00:00:00 -0500 guid129827 http://www.foodsafety.gov/blog/thermometer.html How about yall just focus on the deadly e.coli and other pathogen outbreaks in the supposedly "safe" pasteurized food supply you tout so highly (factory farm eggs, anyone?) and leave me to my raw milk, if I so desire? Thanks. Wed, 16 Feb 2011 00:00:00 -0500 guid129855 http://www.foodsafety.gov/blog/thermometer.html How about an article titled, "Raw Spinach -- it's Not Worth the Risk"? Or any other food that has a worse safety record than raw milk? Wed, 16 Feb 2011 00:00:00 -0500 guid129859 http://www.foodsafety.gov/blog/thermometer.html The only thing "dangerous" is articles such as this one! Raw milk is safe, highly nutritious, and delicious. It has all the living enzymes missing from pasteurized ("dead") milk from the local grocery store, making it easier for many more people to drink, who can't handle the "other" milk. Government agencies should back off of the wonderful farmers who supply us with these healthy, natural products! We don't need this kind of "protection", or any more government regulation--which usually "regulates" natural, healthy foods while ignoring the dangers quite obviously present in so many of the mainstream grocery store items. Wed, 16 Feb 2011 00:00:00 -0500 guid129860 http://www.foodsafety.gov/blog/thermometer.html This tragic misinformation does not allow for the higher standards of one to three cow barns that not only take state recommended steps for cleanliness and cattle care, but go above and beyond to ensure the safety of their milk. It is irresponsible to make this the only word on milk safety and in my mind equivalent to saying that we must all stay indoors as there are bees that "might" sting you outside. Wed, 16 Feb 2011 00:00:00 -0500 guid129861 http://www.foodsafety.gov/blog/thermometer.html I don't know. The raw milk advocates show the research to back up their claims. I have worked for 3 federal agencies and I Do Not trust anything the government says it's word! Immediate health risk are not "safer" then long term health risk. Wed, 16 Feb 2011 00:00:00 -0500 guid129863 http://www.foodsafety.gov/blog/thermometer.html I disagree!! I drink raw milk on a regular basis (daily) and feel fantastic! When raw milk is purchased from a quality farmer, one who raises their cattle on grass only (not grain), keeps the milking facilities clean and don't over milk the cattle - treating them as God intended; I trust that source!! I purchase my milk from a farmer who makes great product and I know I DO NOT have to worry about harmful bacteria or sickness in my body because of it! It is the responsibility of the consumer to purchase raw milk from a trusted farm, not the governments. As a citizen of the United States I have the right to purchase what I want from whom I want and I do not want that right to be taken away! If I want to drink raw milk, then I have should have the right to do. If someone else who doesn't know where to purchase good raw milk or does not have the local ability to purchase from a GOOD QUALITY FARMER, then I would not risk drinking raw milk from a 'secret' source. A good local farmer that allows tours of the facility - that does not have secrets. . . knowledge is power!! I use that knowledge to purchase not only raw milk, but pasture raised chicken (meat and eggs), beef, and pork. People must get back in touch with their food source. Until America wakes up, there will be problems. Going cheap and going easy - - will in the end make them extremely sick. I choose good quality food -- it may not be cheap -- but the quality beats quantity and I am WAY HEALTHIER for it! I hope everyone starts to educate themselves on the quality of food and purchases locally!! Wed, 16 Feb 2011 00:00:00 -0500 guid129865 http://www.foodsafety.gov/blog/thermometer.html NO ONE IN MY FAMILY EVER GOT SICK FROM RAW MILK AND WE HAVE BEEN DRINKING IT ALL OUR LIFE'S. THE ONLY TIME WE DO GET SICK IS FROM YOUR SO CALLED SAFE PROCESSED ENHANCED FOODS. Wed, 16 Feb 2011 00:00:00 -0500 guid129867 http://www.foodsafety.gov/blog/thermometer.html What a shame to read. I may just be speaking for myself, but I don't plan to take nutrition advice from a veterinarian. Interesting use of fear mongering, too. "Raw milk can make you very sick or kill you!" It may be worth including the number of illnesses and deaths caused by raw milk consumption over the last 10-20 year, and compare that to other foods that are deemed 'safe' by the government. And if the government's only argument against raw milk is that it is dangerous, then perhaps it's time cigarettes and alcohol are completely banned, as well. After all, those things are proven to be dangerous. I suppose there is no profit for the government if the population were to remain healthy, though. How about simply implementing appropriate labeling laws and allowing us to have the freedom of choice? Wed, 16 Feb 2011 00:00:00 -0500 guid129871 http://www.foodsafety.gov/blog/thermometer.html If some people want to drink raw milk, why stop them? Too many laws and too much money being spent to enforce them. I'm guessing more people die every year from legal liquor, cigarettes, etc than illegal raw milk. Let's all just relax and enjoy life a little!! Wed, 16 Feb 2011 00:00:00 -0500 guid129873 http://www.foodsafety.gov/blog/thermometer.html Pasteurized milk makes me sick. I absolutely love raw milk! :) Wed, 16 Feb 2011 00:00:00 -0500 guid129884 http://www.foodsafety.gov/blog/thermometer.html Love raw milk, always have. Went through 3 super healthy pregnancies drinking it and my kids (oldest being 4 now) drink it all the time. I wouldn't give them the heated, killed off stuff if you paid me to. Thanks. Wed, 16 Feb 2011 00:00:00 -0500 guid129885 http://www.foodsafety.gov/blog/thermometer.html Thanks for the advice. I respectfully reject it and wish the government would allow its citizens to make choices about the food they consume. I know the dairy farmers who provide my family with raw milk, raw butter, and raw cheese, and I frankly have more confidence in them and their product than in your advice about acceptable risks and the commercial industry behind pasteurized, homogenized dairy products from faceless entities that get their milk from sick cows in unsanitary conditions and believe that cooking it to kill pathogens and the milk itself is good for me. Please, keep your hands off my food. Wed, 16 Feb 2011 00:00:00 -0500 guid129902 http://www.foodsafety.gov/blog/thermometer.html Wait, what? How on Earth can you claim, definitively in such broad strokes that "Raw, organic milk is not safe"? Some raw milk probably isn't safe, is collected in unsanitary conditions and sold by fly-by-night folks out to make a buck. And there are plenty of cases of illness from pasteurized milk, not to mention from meat that's been processed in plants OK'ed by the USDA and even vegetables (spinach and peanuts, anyone?). Your experience as a veterinarian doesn't trump my experience with horrible abdominal cramps from pasteurized dairy compared to no reaction whatsoever from raw milk. It's food for thought, certainly, and any raw milk consumers should indeed be aware of the risks inherent in raw milk. But don't for one moment pretend that all raw milk is dangerous, or that all milk (or any food) processed according to USDA and/or FDA specifications is inherently "safe." If the illnesses and even deaths from contamination of eggs, spinach, ground beef, peanuts, and even occasionally pasteurized milk have taught us nothing else, it's that processing doesn't guarantee safety either. Wed, 16 Feb 2011 00:00:00 -0500 guid129904 http://www.foodsafety.gov/blog/thermometer.html My relatives had always drank from the bulk tank of their dairies w/o incident. I can't say my family has always had the same good fortune consuming products that are supposedly harmless (aspartame, various pharmaceuticals, hydrogenated oils, etc., etc.) This campaign to keep people from drinking local milk very clearly has little to do with public safety and well-being. Wed, 16 Feb 2011 00:00:00 -0500 guid129905 http://www.foodsafety.gov/blog/thermometer.html If drinking pasteurized milk products are perfectly safe, can someone please explain why do people get sick from them? How many recalls due to contamination we have seen for these "supposedly safe" products? The question is why do we have harmful bacteria in the milk in the first place? Wed, 16 Feb 2011 00:00:00 -0500 guid129907 http://www.foodsafety.gov/blog/thermometer.html My family and I have been drinking raw milk for about 5 years. We have NEVER had a problem. In fact, we are much healthier since we made the switch to raw milk. Wed, 16 Feb 2011 00:00:00 -0500 guid129917 http://www.foodsafety.gov/blog/thermometer.html Solar rays can thaw food even if the temperature is below freezing. If you try to make ice outside, the water freezes faster if you put it in the shade, or freeze at night. Mon, 14 Feb 2011 00:00:00 -0500 guid129427 http://www.foodsafety.gov/blog/thermometer.html Having the top eight with broken down by ingredient labels is great for some people which are affected by those allergies, but think of the individual with a corn allergy. Corn is almost everywhere in our food system and many other household items we use daily. The majority of those manufacturers do not itemize these concerns as they are not even required to label such as pharmaceuticals, cosmetics, hardware, paint and cleaning supplies, stationary supplies. This list can actually just keep right on going. Also, on many labels when the words maltodextrin, modified food starch, citric acid and many more are used, these items can be sourced from different products or even from different countries. Often these differences can mean trouble for anyone with an allergy and yet this type of information is not even included on the label. Yes, we have a labeling system that helps to some degree but it is unfortunate that so much more is needed to verify more people's safety. As you stated yourself, people are still being transported to the hospital-and dying- even with the current labeling system in place. Sun, 13 Feb 2011 00:00:00 -0500 guid129236 http://www.foodsafety.gov/blog/thermometer.html I agree reading the label is step one on the road to safety but unfortunately many of those labels are still in a "foreign language" for the average consumer. Sure, reading the words at the beginning of an ingredient label are usually easy but then the farther it goes down, the labels just seem to go into a code only legible to a scientist or something. I myself had no idea casein, caseinate, whey etc. were all words meaning dairy products early when I started reading labels. I checked labels to look for milk, dairy, powdered milk etc.. Sure, now having the internet helps. But even today, not everyone has access to that luxury. And getting answers at the doctor's office is a waste of time. The insurance company won't let the medical provider spend that much time with each patient. So many people just get a diagnosis and then somehow they are supposed to train themselves what all of this means. Sun, 13 Feb 2011 00:00:00 -0500 guid129240 http://www.foodsafety.gov/blog/thermometer.html I realize this may be asking a lot but since there is only one unit traveling the roads - larger cities and towns do have better access to public libraries, improved and updated equipment (such as computers , support groups etc.). How about keeping this truck available for small towns, rural America, minority sections of major cities etc.. These people have to deal with food allergies also and there is no one to train them on safety procedures. In these areas, yes you will have a captive audience for all the "circus-like" effect it offers, but you will also have an entire community of people that would be forever grateful for the opportunity of having someone remember the "forgotten part" of a society here in America. Sun, 13 Feb 2011 00:00:00 -0500 guid129243 http://www.foodsafety.gov/blog/thermometer.html I'm confused... how can it be warm enough to thaw frozen food but cold enough to freeze liquid water? Tue, 8 Feb 2011 00:00:00 -0500 guid128569 http://www.foodsafety.gov/blog/thermometer.html CODEX ALIMENTARIUS is going to kill all. Tue, 8 Feb 2011 00:00:00 -0500 guid128681 http://www.foodsafety.gov/blog/thermometer.html Why do people assume that they raise bacteria free chickens? I'm raising two humans, but they're not aseptic. If your chickens live outside, walk the grounds, peck, scratch and dust bathe in the same soil they poop in.... Fri, 21 Jan 2011 00:00:00 -0500 guid125637 http://www.foodsafety.gov/blog/thermometer.html May be the increase in food recall is related to the well understanding of Top management of to the consequences of selling bad products (Bad reputation ) frinally , i see the increase of Recalls = decrease of health risks Wed, 19 Jan 2011 00:00:00 -0500 guid125097 http://www.foodsafety.gov/blog/thermometer.html It is very important that consumers know about all of the dangers of cross contamination. They should teach it in school to the kids as well. However i did notice that your danger zone is off. It changed in recent years. Its 41 - 141 Not real big but just thought you should know. Sat, 15 Jan 2011 00:00:00 -0500 guid124540 http://www.foodsafety.gov/blog/thermometer.html restaurant servers need to have this drummed into them; watch them at a diner and see them clean a table, then take orders at another, and deliver items without washing their hands; at least some managers use bus people who remove soiled items from tables, but do they wash their hands before setting other tables with silverware and napkins? Wed, 12 Jan 2011 00:00:00 -0500 guid123941 http://www.foodsafety.gov/blog/thermometer.html Tell that to the physicians. They don't always wash their hands between patients. Also, tests have shown, that if you ever find yourself in a situation where there is no soap, just run your hands under the water and scub your hands using your knuckles. Friction cleans off as well as soap, but you wouldn't want to do that all the time as soap is more gentle. Wed, 12 Jan 2011 00:00:00 -0500 guid123974 http://www.foodsafety.gov/blog/thermometer.html Oh my goodness! a tremendous article dude. Thanks Nevertheless I'm experiencing situation with ur rss . Don?t know why Unable to subscribe to it. Is there anybody getting identical rss problem? Anyone who is aware of kindly respond. Thnkx Wed, 12 Jan 2011 00:00:00 -0500 guid124061 http://www.foodsafety.gov/blog/thermometer.html The New Food Safety Law is a much needed in today, because it can prevent so many deaths and hospitalisations. India is coming up with its own new law on Food Safety, but the enforcement of it is going to be difficult. If the USFDA can help India to be able to develop a better food safety plan, it would be very beneficial to both countries, since US imports a lot from India. There are many private labs in India, who are also willing to lend their hand in this initiative. Tue, 11 Jan 2011 00:00:00 -0500 guid123534 http://www.foodsafety.gov/blog/thermometer.html "Good food ends with good talk." Food cooked should be tastier as well as healthier. This article is very useful for healthy food. Continue with more healthy foods. Mon, 10 Jan 2011 00:00:00 -0500 guid123348 http://www.foodsafety.gov/blog/thermometer.html This is so far an unfunded mandate. This means that Congress wants ten thousand more inspections but there is no money to hire more inspectors. Mon, 10 Jan 2011 00:00:00 -0500 guid123352 http://www.foodsafety.gov/blog/thermometer.html I'm very optimistic about the new food safety law. For the last few months, I've tried to list food recalls nationwide on a food allergies website. It's been a very difficult task, because of the number of recalls and because they've been so widespread. Also, while many manufacturers are diligent, my impression has been that some don't bother or really care. The challenge for those individuals with food allergies often is identifying the ingredient that has triggered a reaction, especially if the person has eaten out. I hope that FDA involvement starts promptly. Monitoring imported foods is definitely a challenge, but it's a challenge that I'm confident the US can meet. Aggressive inspecting is crucial and I hope that the budget will recognize this! Mon, 10 Jan 2011 00:00:00 -0500 guid123362 http://www.foodsafety.gov/blog/thermometer.html We are inspected twice a year now, at a cost of about $2,000. This service used to be free. I don't have a problem with inspections, I actually like them as they keep the staff on their toes and always careful. I do object to paying out more for the inspections, and I do object to inspectors having so many places to inspect that they can't do a real inspection. Is there funding for more inspections? Are there enough inspectors to inspect? Mon, 10 Jan 2011 00:00:00 -0500 guid123437 http://www.foodsafety.gov/blog/thermometer.html It isn't that food safety has taken a back seat it is that we now have the ability to trace back a possible problem with food quicker. As a a nursing student and a Food Safety supervisor I know that most companies are already s\doing what this is asking for but this will bring everyone on the same page. Mon, 10 Jan 2011 00:00:00 -0500 guid123494 http://www.foodsafety.gov/blog/thermometer.html The point that 2010 was a bad year for food safety based on the number of recalls is accurate. But what keeps me awake at night is the real and present danger that contaminated food isn't being recalled. I was involved in a food safety audit at a major corn milling facility that produces corn syrup that is a constituent of many foods that most American consumes. When a question was raised why there was no testing for salmonella the corporate food safety manager explained that the responsible VP had decided that..."sometimes it is better to not know than to know..." Clearly the food industry has demonstrated that self regulation is inadequate by employing executives who keep their own food safety teams in the dark to increase profitability and related bonus compensation at the expense of consumer safety. Note: this example is well documented. Fri, 7 Jan 2011 00:00:00 -0500 guid123222 http://www.foodsafety.gov/blog/thermometer.html We are hopeful that with passage of the food safety bill in December 2010 that the new Congress will fully fund the FDA to ensure that adequate inspections are conducted. My plan is to directly contact US House Speaker Boehner as well as my Representative to seek their support for this vital government function and suggest that others do the same. My experience as an employee of a major food manufacturer has convinced me that much more needs to be done to provide effective oversight of the food industry. Thu, 6 Jan 2011 00:00:00 -0500 guid122812 http://www.foodsafety.gov/blog/thermometer.html have been an independent consumer safety advocate since I had my child who is now 24 years old. I’m glad to see after all these years that FDA is taking better action or enforcing more to the safety of our food that I don’t eat personally packaged or canned to be expired after 2 years? For the past 25 years I have called mostly all giant manufactures to at least copy what some European or Middle Eastern do by printing the production and the expiration dates. For me as individual I do prefer to know when the product was made/ packed/ and the exact location where the product was initiated NOT by saying: Packed for -------- in USA, because transporting then packaging might expose some food to poisonous or expire their nutrient affect. WE as consumer about time that WE deserve more respect to be educated about what enters our homes then stomach, and then let us make the decision. Besides I hope FDA work with all local health departments that inspect grocery stores especially such as Oriental or Mediterranean as I see their shelves filthy and not meeting the standard of American living. WHY, I don’t understand this even I do give comments when I shop for different authentic food. Also it is a good system to inspect import food before loading and shipping to save all of us economical which will give EXPORTER the message NOT to mess with our food any more. HOPE that FDA doesn’t wait years to give the warning for some manufactures or just pay their penalties. They should close the UNITS immediately SO others learn that FDA is serious in this Food Safety Modernization Act. Thu, 6 Jan 2011 00:00:00 -0500 guid122817 http://www.foodsafety.gov/blog/thermometer.html I have never seen so many food recalls as there were in 2010. What has happened to Quality Control? Has that gotten more lax and companies are so rushed to get their products out that the attitude now is, "Just get it out and if no one complains, we're okay?" Something is surely different about the processing of food now than it used to be. Maybe the Quality Control teams need other teams overseeing them. Thu, 6 Jan 2011 00:00:00 -0500 guid122879 http://www.foodsafety.gov/blog/thermometer.html what about things you don't watch for now as in boxes of produce comming into the states from mexico taken to sheds where they are put in packaging that say product of usa when the only thing from the usa is the package. what is with that and supposedly country of orgin labeling? are ya'all going to correct that? if so when? if your short staffed and can't keep up now why do you think you'll get better and faster now? also when are you going to quit telling co. when your comming to inspect doesn't that defeat the whole purpose? Thu, 6 Jan 2011 00:00:00 -0500 guid122886 http://www.foodsafety.gov/blog/thermometer.html All raw eggs need to be cooked! Thu, 30 Dec 2010 00:00:00 -0500 guid121893 http://www.foodsafety.gov/blog/thermometer.html Yikes! People should just stick with the basics and try eating more natural and healthy foods... then they wouldn't have to worry about things like HVP. Just my 2 cents. Mon, 27 Dec 2010 00:00:00 -0500 guid121408 http://www.foodsafety.gov/blog/thermometer.html Amazing video for kids. Great Info. Fri, 24 Dec 2010 00:00:00 -0500 guid121063 http://www.foodsafety.gov/blog/thermometer.html Wheres the receipe? Thu, 23 Dec 2010 00:00:00 -0500 guid120932 http://www.foodsafety.gov/blog/thermometer.html I have five hens who produce beautiful fresh eggs. I would not think their eggs would have to be cooked. Wed, 22 Dec 2010 00:00:00 -0500 guid120852 http://www.foodsafety.gov/blog/thermometer.html I agree with that..I Also raise my own chickens and would not think of cooking eggnog...I have been raising them for 23 years, and never had a problem... Wed, 22 Dec 2010 00:00:00 -0500 guid120902 http://www.foodsafety.gov/blog/thermometer.html Hmmmmmm....maybe the FDA should then outlaw caffeine? Fri, 10 Dec 2010 00:00:00 -0500 guid119508 http://www.foodsafety.gov/blog/thermometer.html i think they should continue this drink many people see that its there choice wether to drink this stuff i drank it and it felt like beer not an engery drink btw you can drink enough of caffien to get really shakey cant that kill you also Thu, 9 Dec 2010 00:00:00 -0500 guid119316 http://www.foodsafety.gov/blog/thermometer.html Please keep in mind that buying local produce is the fresher choice, but as a food safety professional I can tell you local produce isn't always safe. Tue, 7 Dec 2010 00:00:00 -0500 guid119096 http://www.foodsafety.gov/blog/thermometer.html How is it possible that these drinks were even allowed on the market in the first place? Isnt there a screening process or FDA evaluation that would have stopped these drinks from getting to the shelves? And since coffee has naturally occurring caffeine and is legal, then whats to stop them from putting 5 shots of espresso in with malt liquor? Fri, 3 Dec 2010 00:00:00 -0500 guid118602 http://www.foodsafety.gov/blog/thermometer.html We've had a lot of success selling color-coded cutting boards that are designed to reduce cross-contamination. That way it's easy to make sure one board is for poultry, one is for vegetables, etc. I know it doesn't guarantee the foodservice workers will use them properly, but every bit helps to reduce contamination. Mon, 29 Nov 2010 00:00:00 -0500 guid117901 http://www.foodsafety.gov/blog/thermometer.html I had a difficult time finding something large enough for brining turkey. After placing it in a plastic oven roasting bag, which was ready to burst from the weight, we then put the turkey, bag and all, into one of those light weight silver thermal bags (with a beer logo on it). Then, in the end, we had to place the entire thing in a large aluminum roasting pan just so we would be able to get it in and out of the refrigerator. The thermal bag is white on the inside - not sure if it is food safe or not? Mon, 22 Nov 2010 00:00:00 -0500 guid117054 http://www.foodsafety.gov/blog/thermometer.html When you buy a fresh turkey, which I much prefer, how many days can you have it in the refrigerator before you bake it. Thu, 18 Nov 2010 00:00:00 -0500 guid116761 http://www.foodsafety.gov/blog/thermometer.html very interesting and i'm so thankful for sharing this information...it is really important to check the expiry date for all the can goods to avoid food borne.. Wed, 10 Nov 2010 00:00:00 -0500 guid115532 http://www.foodsafety.gov/blog/thermometer.html thanks for sharing all of this tips,very informative and impressive article.. i love grilling so it's a helpful article.. Wed, 10 Nov 2010 00:00:00 -0500 guid115535 http://www.foodsafety.gov/blog/thermometer.html It's amazing how the government is trying their best to protect us. This is really good news for the fishermen's..I agree with the some facts that the seafood in the water are safe to eat.. Thanks for sharing good information. Interesting.. Mon, 8 Nov 2010 00:00:00 -0500 guid115242 http://www.foodsafety.gov/blog/thermometer.html Thank you! I've read pamplets on canning but feel so much better seeing actual people doing it. It makes me feel say that, thank you for posting and sharing. Sun, 7 Nov 2010 00:00:00 -0400 guid115039 http://www.foodsafety.gov/blog/thermometer.html i love to do that!! it taste sooo good and has really good flavor Tue, 2 Nov 2010 00:00:00 -0400 guid114303 http://www.foodsafety.gov/blog/thermometer.html i think that food is very important for us and i like it alot. Thu, 28 Oct 2010 00:00:00 -0400 guid113528 http://www.foodsafety.gov/blog/thermometer.html Have a question, what kind of material / foils should be used when keeping food in the refrigerator? I've heard some are bad for health Wed, 27 Oct 2010 00:00:00 -0400 guid113324 http://www.foodsafety.gov/blog/thermometer.html THROW IT AWAY!!! I have been eating for the past sixty seven years and cooking for fifty five of them. No ones health is worth taking the chance of the meat being bad. Look around at the folks you are planning on feeding with any food item. Place a value on them and then equate this value to the price of the meat you are contemplating on feeding them. I think you will make the right decision after making this little comparison. Good Luck! Tue, 26 Oct 2010 00:00:00 -0400 guid113116 http://www.foodsafety.gov/blog/thermometer.html Got to keep those kids safe! The consequences of being exposed to an allergen are certainly not worth taking a chance. Thank you. Sun, 24 Oct 2010 00:00:00 -0400 guid112904 http://www.foodsafety.gov/blog/thermometer.html Since gluten is part of the wheat (and other grain) kernels, the "common name" of "wheat" is what is listed as one of the major allergens and must be used in the contains statement. My opinion is, too, it doesn't make complete sense to use "wheat" as the code word for all the culprits, but the FDA had their reasons. Wed, 20 Oct 2010 00:00:00 -0400 guid112357 http://www.foodsafety.gov/blog/thermometer.html Yellow #5 is still legal in the US, and still commonly used. I'm not aware that it's been linked with cancer. Tue, 19 Oct 2010 00:00:00 -0400 guid112179 http://www.foodsafety.gov/blog/thermometer.html Thank you for sharing this important information and helping to educate people about the seriousness of food allergies. However, I wish that gluten would finally be added to the list of the "Big 8" allergens. It poses a serious threat to those with celiac disease, and it is time to updating the current ruling despite celiac being an autoimmune disease. Much more research is needed to fully understand the effects of gluten, but indicative research by the Mayo Clinic, the Celiac Center at the University of Maryland, and the Chicago University Celiac Disease Center suggest that the long-term effects of untreated celiac can be fatal. Tue, 19 Oct 2010 00:00:00 -0400 guid112243 http://www.foodsafety.gov/blog/thermometer.html REDUCE MSG TO 0 % IN ALL FOOD PRODUCTS. Tue, 19 Oct 2010 00:00:00 -0400 guid112245 http://www.foodsafety.gov/blog/thermometer.html I never had allergies as a kid, however, now they have peanut free schools. Why then can't they take this a step further and make festivals, fairs, etc. peanut free as well? There are many of us adults who now have this allergy and I and others who cannot even enjoy these things anymore because we can't be around "roasted nuts" or the smell of them without having a nearly fatal reaction. I live in a small community where the peanut free school is enforced, yet when it comes to their festivals, I have to leave home because of nut vendors roasting the nuts and the oil travelling through the air. It was the city's administrators that suggested that I sell my home and move as commerce comes before resident's needs. Tue, 19 Oct 2010 00:00:00 -0400 guid112247 http://www.foodsafety.gov/blog/thermometer.html Soybeans were regarded and recommended as a safe/natural food. How come it becomes one of the allergenic foods? Tue, 19 Oct 2010 00:00:00 -0400 guid112285 http://www.foodsafety.gov/blog/thermometer.html As someone that has worked with the elderly, this is unfortunately common. Instances of hoarding increase with age, most likely due to recent trauma or loss. For this reason, it can be difficult for the elderly person to throw away perishable items. They may feel that throwing away an expired or potentially tainted food item because they feel it is a)wasteful b)it is food that reminds them of or was prepared by a lost loved one c) they do not feel they are in danger of becoming ill. It is extremely important to find a means of expressing the dangers of consuming expired or tainted food products to the older friends in our lives. If you cannot, I highly recommend contacting a social worker or some outside party that can speak to the elder in your life for you. To find the local elder service provider in your area visit: http://www.eldercare.gov/Eldercare.NET/Public/Index.aspx. Mon, 18 Oct 2010 00:00:00 -0400 guid112098 http://www.foodsafety.gov/blog/thermometer.html I do not purchase anything that comes from countries, China, Russia or Mexico. In the winter I do not eat salads especially something from restaurants as you don't konw where their greens are from. I do buy produce that is from the US or Canada. I even read labels on cans and do not purchase anything from other countries I listed. Who would think Pennsylvania Dutch Mushrooms came from China. Fri, 15 Oct 2010 00:00:00 -0400 guid111874 http://www.foodsafety.gov/blog/thermometer.html You need to know the canning method used. If you used vinegar in the recipe, then there is plenty of acid to preserve using boiling water canner method. If the lid is still sealed, it doesn't have any off odors or mold inside when opened, then you are safe to taste it. If it tastes good, then enjoy it! I still have a few jars of salsa my sister gave me from 11 years ago. They are still as good as the day they were made, just darkening a bit. Mon, 11 Oct 2010 00:00:00 -0400 guid111172 http://www.foodsafety.gov/blog/thermometer.html I actually work in a sub-section of the meat industry and I was completely unaware of this - Much thanks! Sun, 10 Oct 2010 00:00:00 -0400 guid111148 http://www.foodsafety.gov/blog/thermometer.html To the last comment, I have always been leery of home canned foods that are over 1 year. Most of the things I have read say about the same thing, but I would open it and see what happens. If it smells or looks the slightest bit funny, don't keep it. You wouldn't want to risk being ill, or your family being ill, just by not wanting to waste. Sun, 10 Oct 2010 00:00:00 -0400 guid111164 http://www.foodsafety.gov/blog/thermometer.html The US consumers have the right to know that their food is GMO label the food and let the consumers make a choice for their families! Sat, 9 Oct 2010 00:00:00 -0400 guid111081 http://www.foodsafety.gov/blog/thermometer.html I love to use wine for marinades especially reds. Fri, 8 Oct 2010 00:00:00 -0400 guid111028 http://www.foodsafety.gov/blog/thermometer.html There has to be something in the foods causing these diseases. Dyes and pesticides have to be revisited, in finding harmful effects on people. Since, I'm cancer free, I've talk with hundreds of people who know someone or they have experienced cancer first hand. I don't think we need more regulations, instead, let's enforce the regulations that are already there. Thu, 7 Oct 2010 00:00:00 -0400 guid110831 http://www.foodsafety.gov/blog/thermometer.html Most people don't wash their fruits and vegetables properly before cooking. It doesn't matter whether you're preparing your meal at home or eating out at a Mexican restaurant. This can lead to ingesting contaminates that can make us ill. Sat, 2 Oct 2010 00:00:00 -0400 guid110017 http://www.foodsafety.gov/blog/thermometer.html Thank you for providing such a great article on the topic of cooking at high altitudes. Being that we live in a time that easy travel means going from seaside to mountaintops within hours is achievable, understanding how to cook in different extreme altitudes in necessary. Although I live in St. Louis, I frequently travel to Boulder, Colorado and experience the difference in cooking times and challenges. Wed, 29 Sep 2010 00:00:00 -0400 guid109404 http://www.foodsafety.gov/blog/thermometer.html All good tips! I love the seasonal ciders, so yummy and good for you (as long as they are not loaded with sugar). But, they do go bad very easily, or can start out contaminated, if not made properly. Kind regards. Mon, 27 Sep 2010 00:00:00 -0400 guid108921 http://www.foodsafety.gov/blog/thermometer.html Wow! I can't believe I'm reading this article. I just got over 3 days of diarrhea due to unpasteurized apple juice. I got the juice at an apple ranch. It was in the fridge for 2 weeks. It even had that warning label on it... which I ignored.I decided to down the rest of it. And that night IT HIT! For two days it was pretty touch and 'go ' (no pun intended). Yesterday is quieted down due to Pepto Bismo. I decided to go to urgent care. She recommended lab work. So today I took 'the evidence' in. I should hear soon, but I suspect the apple juice. I wish I'd read your article sooner!!!! Sat, 25 Sep 2010 00:00:00 -0400 guid108692 http://www.foodsafety.gov/blog/thermometer.html It would also be helpful if all ingredients were mandated to be listed, especially natural flavors, but also artificial. I know this has been attempted unsuccessfully. Fri, 24 Sep 2010 00:00:00 -0400 guid108390 http://www.foodsafety.gov/blog/thermometer.html Sandy, I think that the article is just pointing out that there are risks with unpasteurized juices. He notes this in the "Who's at risk?" section. Most of us can handle some bacteria, but those at risk need to understand tat these types of juices are something that they shoold be careful with. Most of us are fine drinking cider from a fram stand, but soemone with a weakened immune system might want to avoid it. Fri, 24 Sep 2010 00:00:00 -0400 guid108429 http://www.foodsafety.gov/blog/thermometer.html I have read that it is really important to make sure that the refrigerator temp is correct, so I keep a thermometer in the frig and make sure that my fresh juice is always very cold. I think that fresh juice made at home with a juicer should be kept very cold to prevent the formation of bacteria. Thu, 23 Sep 2010 00:00:00 -0400 guid107850 http://www.foodsafety.gov/blog/thermometer.html I think it is somewhat alarmist to tell people that they should beware of of the harmful bacteria that could be present in fresh fruit and vegetable juices made at home. Are you suggesting people boil every fresh fruit and vegetable they have at home perchance there might be bacteria present? How come you don't mention all the recent recalls of foods and beverages that have been processed and pasteurized in large centralized facilities and still have bacteria present? I think buying a bottle of Minute Maid apple juice that says on the label: Contains apple jucie concentrate from the U.S.A,., Argentina, Austria, Chile, China, Cerrmany and Turkey, is far more likely to have a pathogen present due to the fact that it is traveling through so many facilities, (mostly outside the United States) and is processed in a giant centralized processing plant. How often does the FDA inspect this kind of juice? Thu, 23 Sep 2010 00:00:00 -0400 guid108017 http://www.foodsafety.gov/blog/thermometer.html Are juices "juiced" with a juicing machine at home safe or are there specioal precautions to take other than washing fruit &amp; vegetables Wed, 22 Sep 2010 00:00:00 -0400 guid107446 http://www.foodsafety.gov/blog/thermometer.html The irony in all of this is that we are encouraged to eat fresh fruit. No one says to boil or to heat it. Therefore, your article does not add up. What does make sense is that the factory or farm, from where the "store bought" fresh juice is taken, is not following proper guidelines and therefore contaminates freshily squeezed juice. Fortunately, for most, people who buy fresh produce and bring it home wash all raw veggies and fresh fruit before eating. IT'S the mass PRODUCERS and MARKETERS, not the fruit or the veggies that are at fault. Just call a spade a spade. Wed, 22 Sep 2010 00:00:00 -0400 guid107748 http://www.foodsafety.gov/blog/thermometer.html This was a great article. I didn't know that juices and cider had to be pasteurized. And I get cider as soon as it's 'in season'. Thanks! Wed, 22 Sep 2010 00:00:00 -0400 guid107783 http://www.foodsafety.gov/blog/thermometer.html I love shopping at the farmers market, and try to do so weekly. These are great tips. Fri, 17 Sep 2010 00:00:00 -0400 guid106648 http://www.foodsafety.gov/blog/thermometer.html I never really thought much about the dog's water bowl. I'm glad I read this. I will really take it and put into action. Thanks Wed, 15 Sep 2010 00:00:00 -0400 guid106272 http://www.foodsafety.gov/blog/thermometer.html I would like to see ALL GMO food labeled as such. I am spending a fortune in organic food, because I don't want to feed my family any of this unsafe, untested food. The American public is being used as guinea pigs, and most people don't even realize they are eating food that is modified with organisms that nature would have never intended. It may take generations to find out the true horror of these genetically modified foods. This includes genes from virus and bacteria incorporated (grown) in our food, among other untested, dna modified foods. These foods also tend to have a higher pesticide level. Many countries (not the USA) have totally banned these GMO's. Why is our government not protecting us? We are growing more of our own food at home, but would like to go to the grocery store (where it is now estimated 70-80% of all grocery store food contains GMO's) and be able to buy safe, pure and natural food to feed my family. Mon, 13 Sep 2010 00:00:00 -0400 guid105784 http://www.foodsafety.gov/blog/thermometer.html This is interesting, I didn't realize that a pets mouth was such a problem, we were brought up being told "that the dogs mouth is cleaner then ours" I just didn't know. We do clean our dogs bowls after every feeding anyway and we put them away so there not in the way on the floor but be do leave the water bowl out all the time. I will make a point of washing them out on a more often. Thanks for the info. Sun, 12 Sep 2010 00:00:00 -0400 guid105723 http://www.foodsafety.gov/blog/thermometer.html The articles is excellent. It does not give fun alone but also some good points. I am sure a lot of readers would love to keep on coming back in this site for some updates. Thank you for sharing good ideas. Sat, 11 Sep 2010 00:00:00 -0400 guid105673 http://www.foodsafety.gov/blog/thermometer.html My son does eat school lunches occasionally this year (and very often last year). But the school lunches are not the most nutritious offerings (although I'm sure that some packed lunches are not that healthy either). The challenge is the reimbursement that the schools receive, the lack of funding &amp; inappropriate farm subsidies that make certain not-so-healthy food choices cheap. At our school, we are working with our cafeteria regarding more nutritious choices. There are many movements toward a healthier lunch across America! I want to be clear that my issue is not with the cafeteria per se but with how school lunches are funded &amp; incented. Fri, 10 Sep 2010 00:00:00 -0400 guid105609 http://www.foodsafety.gov/blog/thermometer.html Helo, thank forthe information. This is a good idea. I want to intoduce it in the schools. Greeting from the green heart of germany. Wed, 8 Sep 2010 00:00:00 -0400 guid104935 http://www.foodsafety.gov/blog/thermometer.html Food safety is an important concept for the smooth functioning of a common man. So far what was lacking is the awareness. with your hotline this is taking a new dimension. I never knew that such an hotline existed where one can ask food safety related questions. Another great news is that you are offering the support in two languages English and Spanish. I think it would be better if this can be expanded to more languages like Chinese and French. Wed, 8 Sep 2010 00:00:00 -0400 guid104941 http://www.foodsafety.gov/blog/thermometer.html The best way to keep children's food safe is to allow them to eat a school prepared meal. School nutrition employees in our state have been trained in food safety and sanitation as well as personal cleanliness as it pertains to handling food. The employees in our kitchens keep temperatures at proper levels and know the procedures for handling food that is not at the correct temperature. The environmental specialist inspect our schools twice per year and considering our kitchens receive closer scrutiny than restaurants we receive excellant scores. So when you consider food safety for your children, consider allowing them to eat a school prepared meal. Wed, 8 Sep 2010 00:00:00 -0400 guid104949 http://www.foodsafety.gov/blog/thermometer.html You are absolutely misguided in your comment. The FDA cannot possibly test for the safety of these items for ALL Americans. Some of us are highly allergic to them. Keep them out of our food!!!!!!!!!!!!!!!!! Tue, 7 Sep 2010 00:00:00 -0400 guid104787 http://www.foodsafety.gov/blog/thermometer.html I would not even allow my dogs to eat the seafood from the gulf. I love them too much and it's not worth the risk. Fri, 3 Sep 2010 00:00:00 -0400 guid104655 http://www.foodsafety.gov/blog/thermometer.html Breastmilk straight from the source is always clean &amp; uncontaminated. Thu, 2 Sep 2010 00:00:00 -0400 guid104376 http://www.foodsafety.gov/blog/thermometer.html These tips especially apply to shopping at your local super market as more children shop with their parents and tend to want to handle items like their parents. Mon, 30 Aug 2010 00:00:00 -0400 guid103873 http://www.foodsafety.gov/blog/thermometer.html Growing up we used to serve my mother breakfast in bed every mother's day. We thought it was a great way of showing our appreciation. Looking back, I don't think we ever considered food safety as an issue. Thu, 26 Aug 2010 00:00:00 -0400 guid103620 http://www.foodsafety.gov/blog/thermometer.html I think pasturizing eggs is just a way to keep selling us eggs that are unsafe, they just won't make us sick any more. They're still bad eggs. Let's just have good eggs and not have to worry about it. Fix the way the eggs are produced and let's keep them safe and move on. I also find it interesting that most of the recalls are on products that are already past the expiration date - usually by a significant length of time. What good does that do? Must be some legal strategy to let the manufacturer/producers off the hook from future litigation. Sure doesn't do anybody any good that already ate the product a week or more previous. Where's big brother in the Ag business? Marguerite Stamper Wed, 25 Aug 2010 00:00:00 -0400 guid103438 http://www.foodsafety.gov/blog/thermometer.html Make sure to unplug your appliances to reduce the damage. Tue, 24 Aug 2010 00:00:00 -0400 guid103163 http://www.foodsafety.gov/blog/thermometer.html Make sure your stove works perfectly first. You don't want to waste all that food. Tue, 24 Aug 2010 00:00:00 -0400 guid103172 http://www.foodsafety.gov/blog/thermometer.html If your freezer keep the temperature at a constant level at all times, it is fine for foods. If the temperature keeps changing, you have to call a appliance repair service to fix the problem for you. Tue, 24 Aug 2010 00:00:00 -0400 guid103175 http://www.foodsafety.gov/blog/thermometer.html If you don't store your food at the temperature indicated on its package, it can go bad much sooner. To make sure your fridge or freezer is working well and keeps the temperature at the level you want, call an appliance repair service to check it for you and fix it if needed. Tue, 24 Aug 2010 00:00:00 -0400 guid103176 http://www.foodsafety.gov/blog/thermometer.html If all of you alarmists are still interested in eating shrimp, your options are now Vietnam and Indonesia. Hmmm...I hear that quality control isn't exactly king in those areas and the inspectors approving their supply come from the same agency that says the gulf shrimp are safe. The same can be said for thousands of products on our market shelves. You can never be certain that what you are eating is contaminant free. The best you can do is minimize risks and enjoy your meal. Mon, 23 Aug 2010 00:00:00 -0400 guid103004 http://www.foodsafety.gov/blog/thermometer.html I absolutely agree. Oh by the way, Obama went swimming in the gulf waters so that means everything is perfect again??? Please, give me a break. Mon, 23 Aug 2010 00:00:00 -0400 guid103026 http://www.foodsafety.gov/blog/thermometer.html I live along the Gulf. What people dont seem to remember is way back when Texas was affected by an oil spill, wasnt long after that everyone has been enjoying seafood from the Gulf. Our waters are VAST and Iam sure the shrimp and fish in my area are just fine to eat as I eat it all the time, and fish for my own food.And will probably live longer than the people eating from fast food resturants. Our world has many other dangers sure to kill you faster than seafood from the Gulf of Mexico. So come swim in our beautiful Gulf and enjoy our paradise , you wont be disappointed... I swim all the time in the waters at Pensacola Beach and watch the sun sets. Enjoy your world you only live ONCE. Mon, 23 Aug 2010 00:00:00 -0400 guid103039 http://www.foodsafety.gov/blog/thermometer.html I do not recall ever having a problem with salsa or guacamole. Living in Arizona these two accompaniments are served everywhere by Mexican restaurants and many other restaurants also. My husband and I live near many casinos and have been to many of their restaurants and buffets. Salads seem to be the bigger problem and I mean a problem when we both get sick and more than a couple of times. We linked this to the fact that was the only common food we had had at any of these places over a period of time. We don't eat at buffets any longer and pay much attention to what we see and hear in most given restaurants. You must be aware of all foods, how they are prepared, served, stored and disposed of in all kitchens! Look, see and hear. If you sense something isn't right, it probably isn't. Mon, 23 Aug 2010 00:00:00 -0400 guid103050 http://www.foodsafety.gov/blog/thermometer.html I agree why take the chance I was there two weeks ago only 1 person on the bayside and a few kids in the water and the boardwalk was very lite for early evening I have little trust when they say it is safe like there is no oil but we can read and its there just waiting. Mon, 23 Aug 2010 00:00:00 -0400 guid103075 http://www.foodsafety.gov/blog/thermometer.html I agree with most of the above statements. With the amount of oil that was dispensed into the gulf, it's hard to believe that there would be no long term effect. Obviously, our statements are opinions only. I would feel better knowing what formula is used to be considered safe. Is the food just good enough to be edible? Thanks for the links to educate ourselves on how this decision was established. Wed, 18 Aug 2010 00:00:00 -0400 guid102488 http://www.foodsafety.gov/blog/thermometer.html Having a large family it is sometimes hard to keep track of all the food we buy and store in the fridge. For some reason my father always seems to get sick and I believe its because they do not label the food correctly with dates of purchase. I think its a good rule to do this so that you know how old something is. Its especially bad when you have kids that rummage through the fridge and leave food out on the counter. Wed, 18 Aug 2010 00:00:00 -0400 guid102515 http://www.foodsafety.gov/blog/thermometer.html I paet is indeed a part of the family. You enjoy your pet but at the same time you have to maintain it like everyone else in the family. Mon, 16 Aug 2010 00:00:00 -0400 guid98733 http://www.foodsafety.gov/blog/thermometer.html To Whom It May Concern, I'm sorry to inform you of this; however, I will not be purchasing seafood from the gulf for a very, very long time if ever, and I've spoken to friends and relatives whom feel the same. I would give you my left arm knowing that in a few years, the gov't. will say something like, "sorry but now that people have died from consuming gulf seafood we have changed our minds, do not eat seafood from the gulf. We are still testing and investingating the waters." It happens every time. I know that if you do not inform the public that it is safe to consume seafood from the gulf, that it will have a devastating impact on the gulfs economy, but I'd rather be safe than sorry. Sincerely, Larry Mon, 16 Aug 2010 00:00:00 -0400 guid98849 http://www.foodsafety.gov/blog/thermometer.html I find it very hard to believe that the seafood from the gulf is safe. I will not be eating it &amp; I will definitely not feed it to my children! Mon, 16 Aug 2010 00:00:00 -0400 guid98850 http://www.foodsafety.gov/blog/thermometer.html Who do you think you're kidding? I'm not believing any of this! Mon, 16 Aug 2010 00:00:00 -0400 guid98852 http://www.foodsafety.gov/blog/thermometer.html Would not purcase any seafood from Gulf. Do believe people will get sick and they government will say oops, we made a mistake. Mon, 16 Aug 2010 00:00:00 -0400 guid98856 http://www.foodsafety.gov/blog/thermometer.html I pray the fisherman of the Gulf survive this ordeal. I have always thought Gulf shrimp to be the best money could buy. I am however an older person with a compromised immune system. I eat absolutely nothing if there is the tiniest doubt. I make my own bread and grind my own meats read labels like my life depended on it . I try hard to buy from known local farmers. Also I avoid any food which has been previously processed (canned frozen) I also watch the food safety recall lists. so I hope the shrimp are safe to eat but I will wait a few years before going back in the water. Mon, 16 Aug 2010 00:00:00 -0400 guid99238 http://www.foodsafety.gov/blog/thermometer.html By buying fruits and vegetables in the market you can make sure that they are fresh and tasty. I wouldn't by eggs and meat there unless there's a tight sanitary inspection. <a herf="http://www.lifestyle-after50.com/fruits_and_vegetables.html>&lt;/a>"></a> Sun, 15 Aug 2010 00:00:00 -0400 guid98698 http://www.foodsafety.gov/blog/thermometer.html This is a very good article, and very true. This is important information to get out to people. (Especially Americans!!!) For there is a major weight issue in America, which comes from many of the processed food, even the vegetables!!! Sat, 14 Aug 2010 00:00:00 -0400 guid98664 http://www.foodsafety.gov/blog/thermometer.html "Im very excited to see this! I can't believe its been 50 years! Fri, 13 Aug 2010 00:00:00 -0400 guid98334 http://www.foodsafety.gov/blog/thermometer.html I enjoyed this article on canning which I feel is still a great food preserving method. Fri, 13 Aug 2010 00:00:00 -0400 guid98346 http://www.foodsafety.gov/blog/thermometer.html Since I have such an active interest in food, I enjoyed this factual info. Fri, 13 Aug 2010 00:00:00 -0400 guid98347 http://www.foodsafety.gov/blog/thermometer.html With three children in the house, mysterious allergies were not uncommon in our house but ever since we changed over to a completely vegan kitchen, we've had almost no problems at all. Fri, 13 Aug 2010 00:00:00 -0400 guid98472 http://www.foodsafety.gov/blog/thermometer.html Thanks for the information. It seems like every year we have good intentions on doing some canning. We bought the jars, have all the recipes, but something always happens to prevent us from doing it. Maybe it is all those hours of watching our parents "sweat" through the process with the hot gas burner under the porch area. Your article inspired me to try again! Fri, 13 Aug 2010 00:00:00 -0400 guid98584 http://www.foodsafety.gov/blog/thermometer.html Am wondering how long I can keep and use home canned salsa. I still have some that is going on 4 yrs. old. Is it safe to use?? Thu, 12 Aug 2010 00:00:00 -0400 guid98098 http://www.foodsafety.gov/blog/thermometer.html Good tips on safe habits for grilling raw meats; there were actually a few new ones for me that I didn't consider before. Wed, 11 Aug 2010 00:00:00 -0400 guid97870 http://www.foodsafety.gov/blog/thermometer.html Take your child off of popsicles, kool-aid, processed fruit treats and refined sugar. You will find a much calmer and "grounded" child. It isn't simple, it isn't easy, but slowly removing processed foods can make your life healthier and your child less anxious and happier. Wed, 11 Aug 2010 00:00:00 -0400 guid97873 http://www.foodsafety.gov/blog/thermometer.html I actually used to work in venture capital and saw some really interesting technologies that could be adopted for cheap to track temperature changes on chicken throughout the entire product lifecycle from packaging to retail. Unfortunately never of it was actually implemented to my knowledge. The guy I know that started the company tried to raise money from VC firms like us, then gave up and started some other eCommerce sites. It's just ashame that such good and useful technologies go to waste because huge companies like Tyson don't want to pay the extra $.10 a package to ensure that the chicken maintained an acceptable temperature throughout the supply chain. Tue, 10 Aug 2010 00:00:00 -0400 guid97794 http://www.foodsafety.gov/blog/thermometer.html It's amazing how much things are over looked or ignored when it comes to our food. People just don't think that there's anything serious about artificial anything. I guess the mentality is: if they sell it then "obviously" it's safe. It's sad Tue, 10 Aug 2010 00:00:00 -0400 guid97857 http://www.foodsafety.gov/blog/thermometer.html I appreciate the information on food safety. As a parent you always want to make sure yoru kids are not eating un cooked food. I wonder how the people who like ultra rare steaks will think about this Sun, 8 Aug 2010 00:00:00 -0400 guid97324 http://www.foodsafety.gov/blog/thermometer.html My husband used to be an Environmental Health Officer for the local council and used to tell me all these horror stories about people getting sick because they were getting bacteria and parasites from their dogs- AND that controlling this is as simple as washing your hands after handling your dog and doing some simple things to look after your dogs hygiene like clean their water bowl regularly. I must admit, this isn't something i do regularly, however after reading your article, will now make it a priority for both my family's health and for my dogs. Zoe Sat, 7 Aug 2010 00:00:00 -0400 guid97189 http://www.foodsafety.gov/blog/thermometer.html Thanks for the tips. I really do not wash the dogs bowl that much, I will have to start. Thanks again, Darren Sat, 7 Aug 2010 00:00:00 -0400 guid97263 http://www.foodsafety.gov/blog/thermometer.html I agree that washing the dog bowls is of great importance. Just like leaving dishes in the sink for days can cause mold to develop what do you think happens with a dirty dog bowl? Leaving food out can definitely be a problem, especially if those pesky dogs get into the bag and overeat! Thank you, Kim Fri, 6 Aug 2010 00:00:00 -0400 guid97166 http://www.foodsafety.gov/blog/thermometer.html I'm not so much scarred about not having anything to eat when a hurricane hits but I just read on www.feedingbabyinfo.com a baby can only last of for 8 hours without fresh water so I'm going to stack some more water just in case. Wed, 4 Aug 2010 00:00:00 -0400 guid96330 http://www.foodsafety.gov/blog/thermometer.html Thanks for the info on safely making ice cream. It is good to know that egg substitute products can be used successfully. Wed, 4 Aug 2010 00:00:00 -0400 guid96358 http://www.foodsafety.gov/blog/thermometer.html As far as the eggs go -- your advice is to look at them? Seriously? If I don't see salmonella in the yolk or e.coli on the shell, I can safely make tiramisu? Wed, 4 Aug 2010 00:00:00 -0400 guid96449 http://www.foodsafety.gov/blog/thermometer.html Chemical food coloring is not safe! Why are they banned in other countries???? Americans rank very low in the world in health and are very sick....don't you think food and all the additives allowed in food has something to do with it?? There is nothing healthy and safe about having lots of chemicals in our food. No matter what research you do, food additives are not food and our bodies are not meant to eat that.... Tue, 3 Aug 2010 00:00:00 -0400 guid96066 http://www.foodsafety.gov/blog/thermometer.html Being vegetarian helps. People aren't nearly offended if you don't eat the food. Mon, 2 Aug 2010 00:00:00 -0400 guid95879 http://www.foodsafety.gov/blog/thermometer.html To have a happy, food safe father's day means means narrowing down the options of celebration places to staying home. It is not that dramatic though if you look at it this way! Sat, 31 Jul 2010 00:00:00 -0400 guid95813 http://www.foodsafety.gov/blog/thermometer.html I notice that when my children eat foods colored with blue and red dyes that they become extremely hyper and distracted. I have tried to avoid buying food with added colors but it is so hard because so many foods contain them...even things such as mayonaise have yellow dye. I do not think we should have colorings or any other additives and preservatives....just make foods from their natural ingredients. With all the children coming down with allergies, autisim, ADHD and other "disorders," I really think our foods should be studied much more thoroughly. I think the FDA is overworked and understaffed to keep up with all the foods and beverages being made. Do we really need all the blue yogurt, red beverages, multi-colored ice creams etc...let's get back to what is best for our health! Keep things natural and make these foods cheaper then the unnatural foods. Sat, 31 Jul 2010 00:00:00 -0400 guid95857 http://www.foodsafety.gov/blog/thermometer.html I don't want color added to my food. What's wrong with the natural color - even if it is clear? That is why so many of us pay more to shop at Whole Foods and organic markets. We want our food natural. When I was a child, a childfood friend came down with luekemia and died. I always wondered if it was because his mother added color to everything. Fri, 30 Jul 2010 00:00:00 -0400 guid95568 http://www.foodsafety.gov/blog/thermometer.html Farmers market are an excellent way for the public to buy nutritional real food rather than the processed foods we as Americans seem to love so much. And if it is organic all the better still Fri, 30 Jul 2010 00:00:00 -0400 guid95714 http://www.foodsafety.gov/blog/thermometer.html What about the link between food color additives and cancer? ADHD? Obviously one exposure does not warrant concern but multiple exposures over a lifetime can add up. Thanks for any additional input you can provide related to this specific question. Thu, 29 Jul 2010 00:00:00 -0400 guid94739 http://www.foodsafety.gov/blog/thermometer.html Food Thermometer!! Its very interesting and I've never heard of it in our country. But great thought Thu, 29 Jul 2010 00:00:00 -0400 guid94745 http://www.foodsafety.gov/blog/thermometer.html I must say that it is great to see the FDA sending out this type of proactive positive statement concerning what FDA does to insure the safety of color additives. I think the FDA does a great job in sticking to the science and not getting tied up in all the non-scientific precautionary principle negative stuff that seems to be going on right now in Europe and in some of the U.S. media, especially related to that ridiculous unscientific report recently published by CSPI about synthetic colors. CSPI should be ashamed of what they wrote and the way they twisted the facts in the various studies which have been run to try to show what they wanted which is totally different than what the actual study director's conclusions may have shown who were involved in the study. The study director knows best how to interpret the data. The bottom line is that the FDA does a great job of looking at the real data in the various studies and in establishing appropriate regulations to control the safety to U.S. consumers when using products colored with synthetic colors. The synthetic colors approved in the U.S. have been more thoroughly studied than almost any of the food additives curerently in use and time after time they keep coming out as safe regardless of whether the FDA or European regulators (EFSA) review the data. There simply is no credible scientific data which has shown these colors to be unsafe or that they cause significant hyperactivity or allergenicity regardless of what some of the critics like CSPI would like the public to think. Yes, there may a few cases where there has been an effect but this is the case with almost all food ingredients. Synthetic colors are no different! This can easily be handled through appropriate labeling. There is no safety problem!!! The crazy calls that some people are making to ban these synthetic colors just show how little they really understand about the science. So much was made of the Southampton study in the European media that consumers in Europe have become scared of these colors when they certainly shoudn't be. The Southampton study was totally bogus in the way it was designed and did not show in any credible way that children's hyperactivity is really connected to the use of certain synthetic colors. However, the guy who ran the study sure got alot of media play which I assume was his goal and managed to unjustifiably scare the public. He probably was able to get more funding now though because of his fame. FDA and European regulators all said that the Southampton study design was flawed and that there was no real evidence of hyperactivity being caused by the colors. Yet, these comments were ignored by the media and politicians in the European Parliament and they went forward with a stupid label requirement which says there is a problem with the colors. This is nuts!!! Science needs to rule the day!! And for those who think that the ideal world would be to use "natural" colors, don't kid yourself. Many of these colors have not been studied nearly as intensively for safety as the synthetic colors have been and these colors simply do not work in many food applications due to the type of processing that must be done. The stablility of most of the "natural" colors is very poor! Additionally, these colors are significantly more expensive than synthetic colors and there is a fairly small supply of these colors worldwide compared to the demand. There is simply no way that these colors could replace synthetic colors in all uses worldwide even if everyone wanted them to. There is just not enough of a supply available to even think about this. To sum up....Thank you FDA for making the statements you did in this blog about the safety of food colors and I certainly hope that you continue to "stick to the science" when determining how best to regulate these ingredients going forward. Don't break down to pressure from crazy consumer groups and politicians who don't understand the real science in the studies which have been done. Thank you for the opportunity to comment. Thu, 29 Jul 2010 00:00:00 -0400 guid94758 http://www.foodsafety.gov/blog/thermometer.html Joyce, You haven't done your research well. There is no such thing as Red dye No. 5 You got your number wrong. There is a Red No. 40 which is commonly used safely in many foods. Maybe this is what you are refering to. I think this is used in Hawaiian Punch. This color does not cause any safety problems for the general public and scientific studies have proved this over and over again. If you have some specific problems with it, then avoid it. It will always be listed on the labels of your foods. Don't expect FDA to ban things which only have some slight adverse effect on a very small portion of the population. Thu, 29 Jul 2010 00:00:00 -0400 guid94760 http://www.foodsafety.gov/blog/thermometer.html I eat red jello, I do not get diarrhea. Thu, 29 Jul 2010 00:00:00 -0400 guid94866 http://www.foodsafety.gov/blog/thermometer.html Great article, Diane. Very concise. I am tempted to print this and post it at family outings. Which brings up the question: How to you prevent too many cooks in the kitchen without offending anyone? Especially at a family event, with most folks offering to help. Tom Thu, 29 Jul 2010 00:00:00 -0400 guid94878 http://www.foodsafety.gov/blog/thermometer.html Hi, Hurricane season can be rough particularly on the southeastern portion of the United States. Since the area is relatively hot and humid most of the year the use of atmospheric water generators could be ideal for an after Hurricane disaster in which access to safe drinking water is vital for victims of the disaster. They also manufacture mobile units that are particularly beneficial in relief efforts. Thu, 29 Jul 2010 00:00:00 -0400 guid95287 http://www.foodsafety.gov/blog/thermometer.html I have cut down a lot on package food since I learnt about aspartame. and buy at the farmer market. Thu, 29 Jul 2010 00:00:00 -0400 guid95289 http://www.foodsafety.gov/blog/thermometer.html Do you have any tips on using the backyard BBQ in terms of cleaning prior to BBQing? Mine always gathers a lot of black, charred material on the top (left over from the last grilling). I do my best to scrub it all off as well as burn it off. Do I need to be doing more (e.g., cleaning grill with a cleanser?) How bad is this for my family? Thanks for your help! Thu, 29 Jul 2010 00:00:00 -0400 guid95342 http://www.foodsafety.gov/blog/thermometer.html didn't yellow #5 remain in products for a long time after it was known to cause cancer ? Thu, 29 Jul 2010 00:00:00 -0400 guid95376 http://www.foodsafety.gov/blog/thermometer.html There should not be any aditives of any kind in any general public food product. Anyone who want's aditives, let them add their own in any amount they like. Wed, 28 Jul 2010 00:00:00 -0400 guid94583 http://www.foodsafety.gov/blog/thermometer.html Red food dye No. 5 definitely is an ingredient that I must avoid as it makes me sick. All Celiac Disease sufferers discover that there is something wrong with the food that they eat from ingesting red food dye no. 5 such as contained in Hawaiian Punch. This food dye makes it difficult also for people recovering from flu symptoms and being put on a liquid diet. Most doctors warn patients not to eat red Jello when being on a liquid diet as it triggers diarrhea. Wed, 28 Jul 2010 00:00:00 -0400 guid94620 http://www.foodsafety.gov/blog/thermometer.html Totally agree with the post. Wed, 28 Jul 2010 00:00:00 -0400 guid94692 http://www.foodsafety.gov/blog/thermometer.html I must question the credibility of this comment since there is no such food dye as Red number 5 permitted in the USA. Wed, 28 Jul 2010 00:00:00 -0400 guid94701 http://www.foodsafety.gov/blog/thermometer.html I agree with the previous comment- colorings shouldnt be added to foods. ITs still a chemical! Who cares if cola is not brown, or even a worse example in this blog is, keeping foods "fun". So frozen sugar is not enough, people wont eat it because its not bright red or yellow? - please. Maybe people should be displeased with the way their food looks, then maybe people could reduce thier caloric intake for a change. Wed, 28 Jul 2010 00:00:00 -0400 guid94735 http://www.foodsafety.gov/blog/thermometer.html Nice article with lots of tips about the food safety to protect our family against food borne illnesses which begins not at home, but at the place where we buy food that we plan to store and serve. Just following these simple tips we can protect ourselves from food borne illnesses. Tue, 27 Jul 2010 00:00:00 -0400 guid93844 http://www.foodsafety.gov/blog/thermometer.html I love eating out at Mexican restaurants, but its kind of scary thinking about the risks that could be involved when you don't know exactly how the food is being stored/prepared. Even in chain restaurants or at family owned, it really makes you think about how the salsa and guacomole is being prepared. I feel like next time I go out, and they ask if I want either of those on the inside the taco, I might choose to do without. Thank you for the information though. It's always good to know what's going on in the world. Mon, 26 Jul 2010 00:00:00 -0400 guid93724 http://www.foodsafety.gov/blog/thermometer.html You really have to be sure that anyone touching the food washes their hands first, I can't believe how many people I see not washing their hands after going potty when I am in a public restroom. Mon, 26 Jul 2010 00:00:00 -0400 guid93770 http://www.foodsafety.gov/blog/thermometer.html I found the portion about keeping the dogbowl clean very helpful. to this point I've very rarely washed the dogbowl. I will make sure to stay in top of this. Mon, 26 Jul 2010 00:00:00 -0400 guid93823 http://www.foodsafety.gov/blog/thermometer.html Do be sure your fridge is working properly. If it isn't actually cooling down to below 40 Fahrenheit, that can make your refrigerated food deteriorate a little faster. Mon, 26 Jul 2010 00:00:00 -0400 guid93828 http://www.foodsafety.gov/blog/thermometer.html Thanks for all of this great information. My husband and I stand over the meat all the time, poking and sniffing, debating it's goodness, lol. Bad meat is just one thing you don't want to mess around with! Mon, 26 Jul 2010 00:00:00 -0400 guid93829 http://www.foodsafety.gov/blog/thermometer.html Hi there, thanks for putting up this post. I must admit I should pay more attention to my dog's bowl. It didn't occur to me before that I should be washing it every time I feed him. I'll start doing that in future. Sat, 24 Jul 2010 00:00:00 -0400 guid93558 http://www.foodsafety.gov/blog/thermometer.html If you do get sick after eating food at a family reunion on a hot day, what is the sickness called besides "food poisoning"? Say you suspect it was from potato salad. Sat, 24 Jul 2010 00:00:00 -0400 guid93621 http://www.foodsafety.gov/blog/thermometer.html This information is very important especially if you live in a hot climate. Do not leave out your pets food all day in the heat.the food will spoil and they will get sick. Wash their bowls and wash your hands.If you travel take some water for your dog as well as for yourself. Sat, 24 Jul 2010 00:00:00 -0400 guid93633 http://www.foodsafety.gov/blog/thermometer.html My family and myself have been eating for a long time guacamole and salsa, and we have never been ill because those ingredients. It has to be a matter of hygiene what make you get any type of illness. I can't picture a world without guacamole. Avocado Diced Onions Diced Cilantro Diced jalapeños Lime Juice Olive Oil Salt &amp; Pepper Mix everything without liquefying the avocado (live it a little chunky) and is any time good snack. Tue, 20 Jul 2010 00:00:00 -0400 guid92515 http://www.foodsafety.gov/blog/thermometer.html A great thing to make at home, in different ways; I usually combine the avocado with purple onion, lemon, and tahini. Mon, 19 Jul 2010 00:00:00 -0400 guid92052 http://www.foodsafety.gov/blog/thermometer.html how many of these operations actually core their tomatoes? i'd bet that few do because of the cost and without the proper soak to clean them, this could be a source of contamination. Mon, 19 Jul 2010 00:00:00 -0400 guid92068 http://www.foodsafety.gov/blog/thermometer.html Many reasons to contaminate any food which some take longer than the other and also consumers digest and handle contaminated food differently: * Kitchens temperature of restaurants / washing hands after using public bathrooms whether employee or consumer / washing the ingredients thoroughly as the knife will carry any bacteria into the cutting too / working stations for vegetables should be separated from poultry stations…Besides, transporting the food or not growing full cycle in time…. A lot is involved. Mon, 19 Jul 2010 00:00:00 -0400 guid92159 http://www.foodsafety.gov/blog/thermometer.html I was surprised at how often we observed people taking "a sample" without washing item, such as grape, berry, section orange, etc from vendors. Some put out probably all day others I guess they just sampled. This market is 9-9, and people came from various states as it is one day a week for 50 + years. I did not see anyone wipe down picnic tables that were for the outside food vendors; and children were eating dropped food off it and some kids were sitting on the tables, now it is summer and they had shorts on, but it made me shiver. I taught my children to make sure they knew how fresh a sample was when offered; the were taught to be sure they wiped tops of places ate off or used many napkins or the wrapper of their food. I used to carry soapy wash clothes in plastic bags and napkins, now of course we use santi items in bottles. When items were purchased many folks began sharing with group/family as if they did not care that when it was outside vendor you know it had car fumes, dust, etc! I guess their thoughts are a little dirty never hurt anyone? Tue, 13 Jul 2010 00:00:00 -0400 guid90338 http://www.foodsafety.gov/blog/thermometer.html Last weekend I was at a family reunion with 80 people. On our way home my Fiance started to feel sick, saying he felt like he had to vomit. By the time we got back to our house (~3 hours), he was running to the bathroom. His mother also felt ill. After a few phone calls we found out we were not the only ones, 12 of his other relatives were having symptoms at that time, nausea, vomiting, diarrhea, low grade fever. He continued to feel ill, dry heave, chills and diarrhea. He looked yellow/greenish and was not making sense with his words. I took him to the ER. They put him on IV fluids (2 L total) and anti-nausea medication. We were there for 5 hours and he went home on Cipro and anti-nausea meds. Most of his family did not end up going into the ER/hospital however one of his aunts is still hospitalized. A few days after we were home I started to not feel well either and had a little bout, nausea, vomiting, diarrhea. We had a great time at the reunion but definitely learned our lesson about food safety. Thu, 1 Jul 2010 00:00:00 -0400 guid85892 http://www.foodsafety.gov/blog/thermometer.html Pleased to visit your blog. Thank you for sharing. Thu, 10 Jun 2010 00:00:00 -0400 guid82342 http://www.foodsafety.gov/blog/thermometer.html Chest freezer is essental isn't it. Wed, 9 Jun 2010 00:00:00 -0400 guid82021 http://www.foodsafety.gov/blog/thermometer.html What about Miami,we have poison food also. Sun, 6 Jun 2010 00:00:00 -0400 guid81644 http://www.foodsafety.gov/blog/thermometer.html What about freezer burn? I was always under the impression that it was bad for the food? Fri, 28 May 2010 00:00:00 -0400 guid80728 http://www.foodsafety.gov/blog/thermometer.html Useing a food thermometer will not work properly with shallow tray, frozen, "tv dinners." The only option is to nearlt incinerate the food. What do you suggest? Why not use irradiation technology which has been around for many years? This was deemed safe many years ago. Wed, 26 May 2010 00:00:00 -0400 guid80542 http://www.foodsafety.gov/blog/thermometer.html I hope you make it to the schools in WI. Sounds exciting! Fri, 21 May 2010 00:00:00 -0400 guid80327 http://www.foodsafety.gov/blog/thermometer.html ONE TRUCK FOR THE WHOLE COUNTRY??? WOW I'M IMPRESSED!!! Tue, 18 May 2010 00:00:00 -0400 guid80045 http://www.foodsafety.gov/blog/thermometer.html How come there are no MEN on your board? Tue, 18 May 2010 00:00:00 -0400 guid80050 http://www.foodsafety.gov/blog/thermometer.html I would like the FDA to enforce the production DATE, which for me more important than the expiration date. I don't think it is hard to do such when we call other countries the third world and they have the production date/ expiration date ( better information's for the consumers). I have been talking about this for the past 25 years. YOU think you can follow on this issue immediately. MY allergy only comes when I can't tell the date of production/ manufacturing, even which exact country came from. Since I'm writing about the issue will be also better to clarify: Packaged in USA - meaning the merchandise came in big containers and emptied in the US, so if there is any contamination we can trace it to the source. IT is very simple if we address the issues and follow thoroughly, not wait ten years to close any plant doing wrong and harming consumers. Thank You Mon, 17 May 2010 00:00:00 -0400 guid79981 http://www.foodsafety.gov/blog/thermometer.html I can go almost anywhere without eating food, but I cannot go anywhere without breathing the air. I wish CDC would do something to protect those of us with severe respiratory allergies (asthma) from being assaulted by "scents" and "air fresheners" that are being added to almost everything in our environment in recent years. Wed, 12 May 2010 00:00:00 -0400 guid79131 http://www.foodsafety.gov/blog/thermometer.html The new labeling requirements are a HUGE improvement. My 8-year old is increasingly able to take responsibility for reading his own labels in a concrete and semi-reliable fashion. I am unclear when "natural flavors" is used if it might include one of the standard 8 allergens, or must that at least be stated? Also, in the next round, it would be helpful to regularize the precise meaning and use of what appear to be CYA "add on" ingredients so low on the list as to suggest nano quantities -- not part of the formulation of the product but perhaps included because the lawyers recommended it? These and the meaning of the "manufactured in a facility that uses..." or "on equipment that uses..." or "may contain trace elements..." style disclaimers are extremely frustrating. Obviously there are some kids who cannot risk cross contamination (e.g., of nuts) and need statements of this nature. However, for other people, there may be a balance of ability to participate more fully in consumption (e.g., at a social event where separate food is ostracizing) against risk of minute unintentional inclusions of allergens (along with the ever-present risk of undeclared allergens in any manufactured product). Understanding exactly what the nature of that risk is would be helpful. Wed, 12 May 2010 00:00:00 -0400 guid79132 http://www.foodsafety.gov/blog/thermometer.html And round two: When can we get restaurants to post and/or have reliable information on hand about the inclusion of any of the 8 major allergens? Wed, 12 May 2010 00:00:00 -0400 guid79133 http://www.foodsafety.gov/blog/thermometer.html I'm confused as to how to read for ingredients with SOY. I have a soy allergy and I am to avoid all soy. Because it's disguised as so many different ingredients (i.e. 'natural flavors', xanthan gum, locust bean gum, guar gum, gum arabic, vegetable oil, the list goes on and on) it can take hours to grocery shop! I can find in the ingredient list if there is vegetable oil and the various gums, but 'natural flavors' and xanthan gum and others MAY contain soy but may not. If there is no allergen statement, how do I know? Is it required that there be an allergen statement? I thought they only had to list EITHER all the ingredients OR ALLERGENS: Contains Soy... It would be so helpful if this were more clearly stated! Please explain how to look for it on labels! Thanks so much! Wed, 12 May 2010 00:00:00 -0400 guid79134 http://www.foodsafety.gov/blog/thermometer.html Is there any concern regarding modified starches? Wed, 12 May 2010 00:00:00 -0400 guid79143 http://www.foodsafety.gov/blog/thermometer.html The new food allergy labeling requirements are an improvement but more needs to be done. Corn and sesame should be added to the list of common allergens. Also, the wording for the precautionary staements (e.g. may contain... processed in...) needs to be standardized and mandated. Wed, 12 May 2010 00:00:00 -0400 guid79144 http://www.foodsafety.gov/blog/thermometer.html I have a daughter who is 10 years old and has severe multiple food allergies. I have been showing her how to look at food labels but some of the words are not easy and she has to google to find out what it is. Could you not mandate that the words be put in lamens terms so that everyone can read ? Wed, 12 May 2010 00:00:00 -0400 guid79159 http://www.foodsafety.gov/blog/thermometer.html Accordig to the published literature, there is no scientific and research basis for assuming that GMO foods are safe. FDA has approved these GMO's on the assumption that they are similar to other grains. This should be corrected. The book THE UNHEALTHY TRUTH HOW OUR FOOD IS MAKING US SICK AND WHAT WE CAN DO ABOUT IT, BY ROBYN O'BRIAN gives many examples of how these GMO foods are causing many allergies plus many other health problems. Wed, 12 May 2010 00:00:00 -0400 guid79184 http://www.foodsafety.gov/blog/thermometer.html As a consumer I would like to now what is in the food. You should list on food packages all GMO.s, genitically modified organisims We should be able to buy milk without Hormones. Make it legal to say HORMONE FREE MILK on milk containers, and GMO FREE on other products. Currently dairies are not free to say that. Monsanto has the FDA under thier control and appears to write the rules to favor them, not the consumer. Please correct this. Read the book SEEDS OF DECEPTION, EXPOSING INDUSTRY AND GOVERNMENT LIES ABOUT THE SAFETY OF GENETICALLY ENGINEERED FOODS, BY JEFFREY M. SMITH. Merlin Tue, 11 May 2010 00:00:00 -0400 guid79120 http://www.foodsafety.gov/blog/thermometer.html I must guard very strong to avoid MSG to stay away from the Emergency room, I have a list of about 40 different names used to hide MSG. Tue, 11 May 2010 00:00:00 -0400 guid79125 http://www.foodsafety.gov/blog/thermometer.html I seem to be allergic to GMO foods, like Monsanto produces. I am unable to handle the proteins in them. HFCS seems to become a toxin if it is heated as well. I know they lobby to not have their products identifiable, and 4/5th of the consumers would avoid them if possible. Dennis Tue, 11 May 2010 00:00:00 -0400 guid79126 http://www.foodsafety.gov/blog/thermometer.html Excellent and timely article. Wonderful suggestion to show their mom love, honor, and respect in this world where more of that should be taking place! Tue, 4 May 2010 00:00:00 -0400 guid78602 http://www.foodsafety.gov/blog/thermometer.html Helo, I´ll prepaire breakfast with my grandsun for mum and he produce a video Tue, 4 May 2010 00:00:00 -0400 guid78613 http://www.foodsafety.gov/blog/thermometer.html What about freezing leftovers and storing in the freezer for a month or 2? Tue, 4 May 2010 00:00:00 -0400 guid78631 http://www.foodsafety.gov/blog/thermometer.html This is great information &amp; I would love to share this when I cook @ the food bank that is located on the Public Health lot. The information is what we get when we are issued our Food Cards. This is in simple enough language to share with adults that are a captive audience while waiting for their number to be called @ the food bank. Tue, 4 May 2010 00:00:00 -0400 guid78646 http://www.foodsafety.gov/blog/thermometer.html Regarding bringing your own bags - remember they need to be put in the laundry on a regular basis. Another bag to include are thermal bags for your refrigerated and frozen items. Good article! Mon, 3 May 2010 00:00:00 -0400 guid78528 http://www.foodsafety.gov/blog/thermometer.html I would like to have some information about endocrine disruptors and genetically modified foods. I have read some very disturbing articles and am surprised that there is nothing on this website. I also saw a video called The World According to Monsanto - why is nothing being said about these very questionable pesticides, practices and problems? This silence is almost as disturbing as what I have been reading. It is time that consumers have the opportunity to have information about Genetically Modified foods - ON THE FOODS THEY BUY! Mon, 3 May 2010 00:00:00 -0400 guid78548 http://www.foodsafety.gov/blog/thermometer.html and don't forget to check, best to buy by, and expiration dates! Sun, 2 May 2010 00:00:00 -0400 guid78499 http://www.foodsafety.gov/blog/thermometer.html Very useful guidelines for purchasing the safe quality foods. Sun, 2 May 2010 00:00:00 -0400 guid78503 http://www.foodsafety.gov/blog/thermometer.html Thank you for the very informative information. I'll check back often. Sat, 1 May 2010 00:00:00 -0400 guid78482 http://www.foodsafety.gov/blog/thermometer.html I new of being careful. Didn't know about the freeze line in supermarket. This has enlighten me to be more watchful on what I buy Wed, 28 Apr 2010 00:00:00 -0400 guid78289 http://www.foodsafety.gov/blog/thermometer.html This was a well written article. None of the information was new but it was important to re-think each item. It seems to be more foodborne illnesses now than in the past. Is it? Tue, 27 Apr 2010 00:00:00 -0400 guid78188 http://www.foodsafety.gov/blog/thermometer.html Is there a way to inform a large supermarket's central or regional office of consistantly bad practices in their local store (products past their sell dates, produce that is wilted and bruised, frost covered frozen products, fishy smell in the meat department, check out lines that take longer than ten minutes, etc. Is there a listing somewhere of who to contact for the larger chain stores? I habve spoken to the frequently changing managers at my local store and none of this has changed. Tue, 27 Apr 2010 00:00:00 -0400 guid78189 http://www.foodsafety.gov/blog/thermometer.html I was reading Start At The Store 7 ways to prevent Foodborne Illness I never would have thought about making sure that the food was below the freeze line and about the ice crystals. Thank You so much for this information. Tue, 27 Apr 2010 00:00:00 -0400 guid78191 http://www.foodsafety.gov/blog/thermometer.html When you take a recall back, should you print the notice so the store knows why? I went into a place and the clerks did not know if they should give me a refund, a credit or just take the stuff. The manager was on lunch and I could not wait 45 min. Should the staff know where recalls would be posted and their directions of what to do with items (This was when the dips were contaminated). Tue, 27 Apr 2010 00:00:00 -0400 guid78194 http://www.foodsafety.gov/blog/thermometer.html Good video, but it would be better if Ms. De leon brought her reusable shopping bags with her. Tue, 27 Apr 2010 00:00:00 -0400 guid78195 http://www.foodsafety.gov/blog/thermometer.html It seems that I have received alot of dent cans this year both from my supplier and what I get from the goverment .You can't see it until you unpack it and the case is not torn .Has anyone else had this problem ? Tue, 27 Apr 2010 00:00:00 -0400 guid78196 http://www.foodsafety.gov/blog/thermometer.html This is more of a question than a statement. I am always concerned regarding food handlers wearing gloves. Is this a federal or a state mandated law? Tue, 27 Apr 2010 00:00:00 -0400 guid78199 http://www.foodsafety.gov/blog/thermometer.html Great advice!!! Tue, 27 Apr 2010 00:00:00 -0400 guid78200 http://www.foodsafety.gov/blog/thermometer.html The FDA should put a stop to food addatives to extend the life of all foods. Tue, 27 Apr 2010 00:00:00 -0400 guid78213 http://www.foodsafety.gov/blog/thermometer.html What about testing for diarrhea in LTC? I do c.diff, shigella samonella camphylobacter and e. coli 0157. Any others? Vibrio in the older adults does not seem to intuitively meet numbers needed to treat? Thanks, Jean Sun, 25 Apr 2010 00:00:00 -0400 guid78104 http://www.foodsafety.gov/blog/thermometer.html i ve printed this article. thanx for sharing with us. Sat, 24 Apr 2010 00:00:00 -0400 guid78098 http://www.foodsafety.gov/blog/thermometer.html I wonder why we hear only from E coli O157:H7 and we do not hear from other pathogenic E coli strains. We used to work at the University with several strains which were involved in several outbreaks (it was several years ago and I can't remember those strain numbers) Thu, 22 Apr 2010 00:00:00 -0400 guid77862 http://www.foodsafety.gov/blog/thermometer.html Do you have any pets (e.g. dogs)? Or live near wildlife (e.g. racoons)? They are frequent carriers of C. parvum. Wed, 21 Apr 2010 00:00:00 -0400 guid77718 http://www.foodsafety.gov/blog/thermometer.html I truly believe in all of the above mentioned procedures. Washing of hands is sooooo very important. Keep getting the word out there....schools really need to hone in on these concerns..... Thanks Wed, 21 Apr 2010 00:00:00 -0400 guid77735 http://www.foodsafety.gov/blog/thermometer.html Why has there been such a slow recall on all the products "possibly" infected with salmonella, through tainted hydrolyzed vegetable protein, aka MSG?? It seems I have gotten a daily notice for the past few months. Wed, 21 Apr 2010 00:00:00 -0400 guid77806 http://www.foodsafety.gov/blog/thermometer.html The foodborne disease E.coli is not a funny matter its has killed so many, and no one can do anything about it we need to make sure that all the food we cook and eat is safe. So make sure all of your food is cook throughly before eating it. Tue, 20 Apr 2010 00:00:00 -0400 guid77609 http://www.foodsafety.gov/blog/thermometer.html Can the decrease in E. coli 0157:H7 be attributed to any practice or preventive control? Tue, 20 Apr 2010 00:00:00 -0400 guid77621 http://www.foodsafety.gov/blog/thermometer.html I was diagnosed with Cryptosporidium Parvum a few weeks ago, and I have no idea how I got it. I do not live on a farm, handle raw foods, nor have I left the country. The doctors were boggled. Tue, 20 Apr 2010 00:00:00 -0400 guid77635 http://www.foodsafety.gov/blog/thermometer.html To combat foodborne diseases the root cause must be identified and understood. The sources are people (staph,e.coli), understanding the environment (soil-bearing bacteria-bacillus)and lastly sanitation plays a huge role in preventing food spoilage. Education and training are extremely important but there must be follow-up to ensure the message is understood. 21CFR110 covers these issues we must follow these guidelines and have the information accessible to those in need. Tue, 20 Apr 2010 00:00:00 -0400 guid77644 http://www.foodsafety.gov/blog/thermometer.html - a well written and informative article. Tue, 20 Apr 2010 00:00:00 -0400 guid77679 http://www.foodsafety.gov/blog/thermometer.html Recent Problems a growing from the food and Sea which is not clean or the food Eggs which are grown early from time Tue, 20 Apr 2010 00:00:00 -0400 guid77688 http://www.foodsafety.gov/blog/thermometer.html This was quite informative and shall be passing this along to others..thank you Tue, 20 Apr 2010 00:00:00 -0400 guid77699 http://www.foodsafety.gov/blog/thermometer.html This is very true we have to accept all the truth about food disease. Tue, 20 Apr 2010 00:00:00 -0400 guid77706 http://www.foodsafety.gov/blog/thermometer.html Are there any meat products in the area that I live in? Are any of these contaminated products sold at Wal Mart? Mon, 19 Apr 2010 00:00:00 -0400 guid77478 http://www.foodsafety.gov/blog/thermometer.html why do so many peopl no follow the saftey rules? Fri, 16 Apr 2010 00:00:00 -0400 guid77410 http://www.foodsafety.gov/blog/thermometer.html What is the difference between HVP and MSG? Can you still label food 'natural' when it contains HVP? Thu, 15 Apr 2010 00:00:00 -0400 guid77273 http://www.foodsafety.gov/blog/thermometer.html HVP alnog with a few hundred other food addatives Should not be allowed in the American food supply. Many of these socalled harmeless items are life threatning to a larger number of people than anyone is aware of. Sick of the coverup. Wed, 14 Apr 2010 00:00:00 -0400 guid77206 http://www.foodsafety.gov/blog/thermometer.html Does the list of ingedients list this item as HVP? Wed, 14 Apr 2010 00:00:00 -0400 guid77208 http://www.foodsafety.gov/blog/thermometer.html need information on expiration dates of food in school, hospital, &amp; elderly Fri, 9 Apr 2010 00:00:00 -0400 guid76771 http://www.foodsafety.gov/blog/thermometer.html Hi! I just bought some ground beef on monday. But, didn't have any bags to seperate it up until yesterday, thursday the 8th. So I had to put it in my refridgerator. The blood in it looks brown. But, in the middle its pink. The outside of it looks gray. I was wondering if i should throw it away? Because, my boyfriend said that it may not be any good. What do you think? Fri, 9 Apr 2010 00:00:00 -0400 guid76775 http://www.foodsafety.gov/blog/thermometer.html Información muy interesante que todo mundo deberia saber para mejorar la calidad sanitaria de los alimentos y bebidas. Felicitaciones ya que ser un investigador de brotes epidemiologicos es todo un reto. Congratulations¡¡¡ And I´ll be waiting for more... thanks.. Mon, 5 Apr 2010 00:00:00 -0400 guid76361 http://www.foodsafety.gov/blog/thermometer.html FDA does not require that food from bioengineered plants or animals be labeled to indicate that it comes from bioengineered plants or animals. However, if food from a bioengineered source is different from its non-engineered counterpart (for example, if it has a different nutritional profile), the difference could be material information that would have to be indicated in the labeling. Mon, 5 Apr 2010 00:00:00 -0400 guid76430 http://www.foodsafety.gov/blog/thermometer.html good Fri, 2 Apr 2010 00:00:00 -0400 guid76249 http://www.foodsafety.gov/blog/thermometer.html lesson is good Fri, 2 Apr 2010 00:00:00 -0400 guid76250 http://www.foodsafety.gov/blog/thermometer.html * The use of cold ingredients, and hot ingredients in a recipe, if you do not handled with care using the safety rules you would be contaminated. Thu, 1 Apr 2010 00:00:00 -0400 guid76187 http://www.foodsafety.gov/blog/thermometer.html I subscribed 3 months ago to the U.S Health and Safety website and at first there were sometimes one report per day about contaminated foods or recalls.The last month I have recieved as many as 3 in one day.I find this alarming that in the U.S.A,we have so many cases of possibilty of food borne illnesses. Thu, 1 Apr 2010 00:00:00 -0400 guid76238 http://www.foodsafety.gov/blog/thermometer.html Hi, I hope you have seen the documentary, Food, Inc. Diana Wed, 31 Mar 2010 00:00:00 -0400 guid76126 http://www.foodsafety.gov/blog/thermometer.html Quick question. Are there easy ways for consumers to determine food poisoning "sick" and stomach upset from other types of illness that might have the same symptoms? Wed, 31 Mar 2010 00:00:00 -0400 guid76127 http://www.foodsafety.gov/blog/thermometer.html Can foodsafety.gov provide a web page as well as advertise it so people, doctors and other health professionals can fill out an online form with the following items such as date, time, place (city and state, zip code), symptoms such as vomiting, diarrhea, etc. If the web page has a quick capture and alert function built in (i.e. a certain number of people with similar locale having similar symptoms than it can alert you folks quickly and you don't need to wait for reporters, hospital reporting, etc. as an additional way to capture an outbreak. Just a simple suggestion (may be not)! Wed, 31 Mar 2010 00:00:00 -0400 guid76155 http://www.foodsafety.gov/blog/thermometer.html GREAT INFO. WE NEED TO EDUCATE AND COMMUNICATE TO PEOPLE THE IMPORTANCE OF HAND WASHING. 1. KEEP YOU FINGERS OUT OF EYES, EARS NOSE AND MOUTH. 2. COOK IT, BOIL IT, PEEL IT OR FORGET IT. I SERVED 21 YEARS WITH THE MARINES. THIS IS THE GOAL OF FIVE STAR MEDICINE. SEMPER FI, DR. JEFF BROOKMAN Wed, 31 Mar 2010 00:00:00 -0400 guid76159 http://www.foodsafety.gov/blog/thermometer.html prictical. thanks. question: how to know if a food product is or contains gmo? Wed, 31 Mar 2010 00:00:00 -0400 guid76177 http://www.foodsafety.gov/blog/thermometer.html how are to know when there is contimated food, before you get sick. also i have a 3 day rule for how long in stays in the refrigerator, also I go by expiration days, but the ar not clear, is it use by date or how many dates you have in in the refrig before you use it. please let meknow Wed, 31 Mar 2010 00:00:00 -0400 guid76179 http://www.foodsafety.gov/blog/thermometer.html A good review of the topic- from viewpoint of a food scientist. Wed, 31 Mar 2010 00:00:00 -0400 guid76182 http://www.foodsafety.gov/blog/thermometer.html My Katty (A selvatic female cat) white skin syntoms of air or feed (water or/&amp; food) sick consequences. You know, possibile this salmonella epydemia? Mon, 29 Mar 2010 00:00:00 -0400 guid75945 http://www.foodsafety.gov/blog/thermometer.html This blog is great! I have had many e-mail for food recall alerts and really had me worried. The media has a way of making something out of nothing to boost their ratings ya know! The info in this blog is exactly what the media should be brodcasting to their viewers. I would follow honesty over ratings any day! Sun, 28 Mar 2010 00:00:00 -0400 guid75939 http://www.foodsafety.gov/blog/thermometer.html what type of pathogenic organisms we can find in the food in refrigrator Sat, 20 Mar 2010 00:00:00 -0400 guid75514 http://www.foodsafety.gov/blog/thermometer.html This is helpful information for me - I manage a Farmers' market with many moderate and low income customers. Some have older refrigerators, and ask about meat storage. An added concern for some is the inner city small stores (we are nearly a food desert) may not keep meat sufficiently cold prior to sale, so time they can safelt keep it is even shorter. Keep up the good work! Sat, 20 Mar 2010 00:00:00 -0400 guid75518 http://www.foodsafety.gov/blog/thermometer.html Dear manager, You have created a very good blog for everyone, a commendable job. I like this very much. It is very informative for what to do? But is it checked in the community and retails whether these guidelines are followed in the part of sellers in their stores? If not followed then what will be done to the defaulters? (Because overpopulation of microbes add more pyrogen on cooking- may lead to many serious food poisoning Problems) I would be happy to hear positively. Thank you IP Fri, 19 Mar 2010 00:00:00 -0400 guid75258 http://www.foodsafety.gov/blog/thermometer.html Part of the problem is our store stockers, not checking product dates. This morning I picked up a carton of egg beaters and it had a date of use by Mar. 17 today is Mar. 19. I notified the manager on duty. Fri, 19 Mar 2010 00:00:00 -0400 guid75271 http://www.foodsafety.gov/blog/thermometer.html Good info. How does the use of a home vacuum sealer change the above timeframes? Fri, 19 Mar 2010 00:00:00 -0400 guid75481 http://www.foodsafety.gov/blog/thermometer.html Thank you, this is something I've always wanted to know, I can print this page, and share it with my family and friends. Thu, 18 Mar 2010 00:00:00 -0400 guid75182 http://www.foodsafety.gov/blog/thermometer.html FYI--- The danger zone has been changed from 40-140 to 41 -135 according to Serve Safe. Thu, 18 Mar 2010 00:00:00 -0400 guid75184 http://www.foodsafety.gov/blog/thermometer.html If poultry can be in the refrigerator one day, how do you thaw out a turkey, which often says to leave in there 2-3 days, but sometimes needs longer because inside is still partly frozen. Thu, 18 Mar 2010 00:00:00 -0400 guid75226 http://www.foodsafety.gov/blog/thermometer.html wraped or unwraped?? wellcooked or ??? Thu, 18 Mar 2010 00:00:00 -0400 guid75234 http://www.foodsafety.gov/blog/thermometer.html This is wonderful. We are in the process of creating food and nutrition policy, and this would be a wonderful resource. Thank you very much. Keep up the great work. Cheers, Big Mama Thu, 18 Mar 2010 00:00:00 -0400 guid75251