Pizza or Wings?
Americans are about to devour a record 1.42 billion wings along with 12.5 million pizzas, also a record, all while watching the Kansas City Chiefs and Tampa Bay Buccaneers battle for the Lombardi Trophy.
There are several reasons for the uptick, National Chicken Council spokesman Tom Super says. “If you think about it, restaurants like wing joints and pizza places were built around takeout and de...Read More ›
I'm a small farm. Why do I need a food safety program?
A small farmer selling vegetables at a farmers' market. A local dairy with farm-made cheese. A restauranteur evaluating fresh produce and fruits from a local farm.
These farmers have several things in common. They would be identified as small-scale farmers and therefore exempt from many provisions, such as mandatory inspections, in the Food Safety Modernization Act. They primarily sell directRead More ›
'Ghost Pepper,' 'Umami,' and More Food Words Added to the Dictionary
In 2018, Merriam-Webster added 850 words and definitions to the dictionary, including the relatable "dumpster fire" and "embiggen"—with some food words in the mix too, like harissa, kombucha, poke,...Read More ›
From Trash to Treasure
Peoria County farmer Paul Rosenbohm can thank his neighbor Mrs. Phillips, a long-neglected neighboring farm and an overabundance of dairy cow manure for his successful compost business.
Nearly 30 years ago, Rosenbohm and his brother needed more land to spread the waste from their cows. When the farm adjacent to theirs came up for auction, Rosenbohm bought it primarily for a manure repository.
Read More ›How Ketchup Made Food Safer
If bacteria in ketchup didn’t sicken you, the preservatives might—until this wealthy food manufacturer cleaned up the condiment.
Ketchup—that cheerful red sauce sold in handy glass bottles—first came on the American market in the 19th century. But its ingredients were shockingly different than they are today.
Food advocat...Read More ›
Oysters on the Half Shell are Saving an Eroding Harbor
Across New York City, more than 70 restaurants are tossing their oyster shells not into the trash or composting pile, but into the city's eroded harbor. It's all part of Billion Oyster Project's restaurant shell-collection program. The journey from trash to treasure begins after an oyster half shell is turned upside down and left on an icy tray. Once discarded, it joins hundreds of thousands of other half shells collected i...Read More ›
"Hangry" is now in the Webster's Dictionary
Anyone who has ever felt so hungry to the point of getting angry can finally associate that feeling with an official word: hangry. Although the term is just being recognized officially, it has long been part of a common vernacular and dates as far back as the 1950s, according to Oxford English Dictionary. “It is only in the 21st century that the word hangry, a blend of hungry and angry used colloquially to mean ‘bad-tempered or irritable as a result of hunger,’ ha...Read More ›
46 Mouthwatering Facts about Pizza
If you live in the United States, it’s statistically likely you’ll eat around 6000 slices of pizza over the course of your life. But how much do you actually know about that delicious combo of dough, cheese, and sauce? Where did pizza come from? What makes a great slice?
Whether you’re a fan of thin crust, deep dish, or the New York slice, here are 46 facts that’ll tell you everything you need to know about pizza—all in honor of National Cheese Pizza Day.
Farmers Market Food Safety Tips
The end of May means it’s nearly time for America’s favorite food lovers’ tradition: visiting your local farmers market. In addition to all the invigorating colors, exquisite aromas, strong flavors, and spirit of community, the farmers market is also an opportunity to develop one-on-one relationships with the people who produce your food! Their passion for food can be quite inspiring.
Ever wonder about your milk jug?
Ever wonder about your milk jug or the foil on your yogurt cup? Single-service containers and closures have been used in the dairy industry for many years. There are standards established by the FDA to ensure the production of sanitary containers and closures for milk and milk products. The standards set down specific requirements for the plants that fabricate the containers. This includes blow molders for your plastic milk gallon and the paper and laminators for milk...Read More ›
Brain Freeze - Can there be any good that can come of that?
I scream. You scream. We all scream for ice cream. How about when that spoonful of ice cream or big draw of a shake through the straw ends with the feeling of a knife stabbing the brain. Brain freeze. Aka cranial cramp, ice cream headache or cold rush. It is a recognized medical condition referred to as cold-stimulus headache. Want to impress your friends? The medical term is spenopalatine ganglioneuralgia. One theory is, when the roof of the mouth come...Read More ›
Does It Matter How We Dry Our Hands? Indeed It does!
Over the course of several decades, it has been proven by researchers from hygiene authorities that wet hands are more capable of transferring bacteria than hands that are dry. The reason being is that existing moisture allows for bacteria and viruses to transfer to food, objects and solid surfaces through touch. However, leaving the restroom with dry hands is clear, but the subject of how we dry our hands is rarely focused on, especially since not all h...Read More ›
Researchers Develop “Rechargeable” Plastic Film to Battle Biofilms
Researchers have taken the next step in active packaging by developing a plastic film made with bacteria killing polymers, or numerous molecules all strung together. A method in which researchers have proven to be an effective approach in the fight against biofilms. Biofilms—a thin, slimy film of bacteria that can stick to a surface—increase bacterial resistance to antimicrobials, as well as to disinfectants, according to the Read More ›
What Does It Mean When Milk is Pasteurized?
Since the 1980s when the milk industry saw a decline in sales, they began campaigning with the slogan “Milk Does a Body Good” before evolving into “Got Milk?” But though the campaign promoted the health benefits, in today’s world consumers have a say in choosing if they want raw milk from a farm. Raw milk is defined as “milk from cows, goats, sheep, or other animals that have not been pasteurized,” according to The U.S. Centers for Disease Control (CDC). S...Read More ›
Can Proper Handwashing Protect Children at Petting Zoos?
In the last decade or so, petting zoos have been a major source for disease-causing bacteria including E. coli. However, the spread of the disease could be prevented if proper handwashing was practiced. In 2004, a 13-year-old girl named Katie Maness was taken to a State Fair in Raleigh, North Carolina. Katie and her parents stopped by numerous exhibits to pet cows, pigs and goats. However, one of the goats managed to knock Katie to her hands and knees on the mudd...Read More ›
Modern Food Trends: Innovative or a Safety Concern?
As the popularity of modern food trends continue to grow, so does the many food safety concerns associated with them; forcing food safety specialists to stay on their toes in the likelihood of an outbreak. Some of the most talked about food trends today involve some very controversial methods that have caused consumers to fall ill or even die. Several restaurants have flocked to the idea of keeping a hydroponic wall garden—a method of growing vegetation withRead More ›
Chocolate Milk Making a Comeback?
The low-fat 1% chocolate milk including the low-fat flavored milks are making a comeback in schools and are now being reintroduced through the National School Lunch program, School Breakfast program and Smart Snacks. Due in part to educators who have come to the idea that the health benefits of low-fat 1% chocolate milk, and the vitamins and minerals associated with it, outweigh the drawbacks from some extra sugar. “Dozens of U.S. public schools have banned chocolate mil...Read More ›
Is Our Go-To Mac and Cheese Snack Unusually Toxic?
From organic based to the blue box brand, mac and cheese is the go-to snack for most American consumers. But though America’s favorite processed cheese food is what every family serves, the food also serves up a hefty amount of phthalates. Phthalates are a class of chemicals that are considered to interfere with the body’s hormones, and are possibly dangerous to pregnant women and children. Which, yikes—sounds bad. However, scientists haven’t been able to weigh i...Read More ›
What Is Fecal Coliform and Why Is It in My Coffee?
A small BBC investigation team discovered that iced coffee products from several coffee chains including Caffe Nero, Costa Coffee and even Starbucks were contaminated with a bacteria called fecal coliform. So, what is fecal coliform? No, it’s not fecal matter. “It’s a large group of bacteria that can be found in feces," said Ben Chapman, a food safety specialist and an associate professor at North Carolina State University. "However, the bacteria can also...Read More ›
Does Using the Right Type of Sponge Reduce the Risk of Infection? Yes, It Does!
It’s no secret that household kitchen sponges play a key role in cross-contamination and harbor bacteria, such as Salmonella and Escherichia coli during food preparation, increasing one's risk for infection. However, not all sponges handle foreign contaminates the same. In this study, it was found that chlorine levels were reduced by 24% after 30 minutes when cellulose sponges were used, but no such reaction occurred when the polyurethane sponges were t...Read More ›
Explore Travel Health with the CDC Yellow Book
CDC Health Information for International Travel (commonly called the Yellow Book) is published every two years as a reference for health professionals providing care to international travelers and is a useful resource for anyone interested in staying healthy abroad. The fully revised and updated CDC Yellow Book 2018 codifies the U.S. government's most current travel health guidelines, including pre-travel vaccine recommendations, destination-specific healthRead More ›
CDC fowl warning: Hundreds sickened by backyard flocks
Study: Effective Handwashing Does Not Require Hot Water
Handwashing is a hot topic in the world of food safety. Lack of proper handwashing procedures in food service and other sectors can lead to the spread of foodborne illness. Are current handwashing rules in need of updating? A new study suggests it may be time. According to research released by Rutgers Univer...Read More ›
How safe are those home-delivery meal kits?

Research shows food safety gaps in home-delivery meal kits
Failure of cold-chainRead More ›
Agar Art Contest!
Thank you to everyone who created a log phase masterpiece, to our esteemed judges, and to everyone who voted for People's Choice on Facebook! We received 117 amazing entries from 26 countries and 17 U.S. states. Special congratulations to our winners! View this year’s winners, as well as winners from last year and other notable 2015 and 2016 entries, in the Agar Art Gallery at Microbe 2016.
Read More ›
Food Allergy Training is Slowly Being Mandated Across the U.S.
As I’m sure most of you know, we have seen an increase in food allergies in the United States over the past two decades. The science and theories about why that is happening is a topic for another day. However, the rise in food allergies has had a major impact on restaurants and food service establishments. As we see an increase in food allergies, we need to see an increase in food allergy training. This is happening, slowly, in food service across the country. Ov...Read More ›
Norovirus: Facts and Preventative Solutions
Quick Facts:
- 20 million people get sick from norovirus each year, most from close contact with infected people or by eating contaminated food
- Norovirus is the leading cause of disease outbreaks from contaminated food in the US
- Infected food workers cause about 70% of reported norovirus outbreaks from contaminated fo...Read More ›
Staying Safe After Flour Recalls
On April 4, 2017, the Canadian Brand Robin Hood Flour was recalled for Microbiological - E. coli. The E. coli was identified during the Canadian Food Inspection Agency’s food safety inspection. Robin Hood is in the process of removing the recalled product from the marketplace.
General Mills flour also took some heat when they had to recall several types of flour due to E. coli illnesses in 20...Read More ›
FDA Permits Three Exceptions From Sanitary Transportation Rule
The Food and Drug Administration (FDA) has published three waivers to the now final Sanitary Transportation rule mandated by the Food Safety Modernization Act (FSMA).
The waivers are for businesses whose transportation operations are subject to separate State-Federal controls....Read More ›
Single-Service Container Testing
Did you know there's regulations on the sanitation of your milk jug or the foil on your yogurt cup? Single-service containers and closures have been used in the dairy industry for many years. There are standards established by the FDA to ensure the production of sanitary containers and closures for milk and milk products. The standards set down specific requirements for the plants that fabricate the containers. This includes blow molders for your plastic milk...Read More ›
Save Hide And Seek For The Playground: Why Kids Should See Their Veggies
When my daughter turned 1, a routine toe prick revealed that her iron levels were low. Because our family doesn't eat much iron-rich red meat, the pediatrician advised that we feed our daughter spinach. Every. Single. Day. This was bad. My daughter had just entered a picky eating phase and leafy greens were "yuck." Things were going poorly until I made popsicles. These frozen treats were chock full of blended spinach, peanut butter, yogurt, carrots, other miscellaneous hea...Read More ›
Food For Thought: The Federal GMO Labeling Law
For several years, legislative bodies throughout the country have struggled with the issue of whether to label food products as containing genetically modified organisms (GMOs) or bioengineered food. Congress and various states have wrestled with whether to require foods containing GMOs to be labeled as such, and, if so, what the label should look like. In July 2016, Congress voted to pass a GMO disclosure bill, establishing national standards for food labeling when foodsRead More ›
Leftover Rice Risks from Lifehacker
One of my former roommates was a straight edge punk-loving vegan for a while. Now he eats meat and drinks beer, but for a while he survived on rice and sriracha. Sometimes he left his steamed rice out overnight – making some egg-free fried rice the next day. This was before either of us knew much about Bacillus cereus and rice. Earlier this week Claire Lower from Lifehacker emai...Read More ›
Almond Milk vs Cow Milk vs Soy Milk vs Rice Milk
Not too long ago, when being a milkman was a career option, the only thing you could expect to drown your cereal in was whole cow’s milk. Now, dairy milk comes in all sorts of varieties: whole milk, 2 percent, 1 percent, skim (fat-free), and even lactose-free milk.
For those with dietary or allergy concerns, there are also alternatives to cow's milk. Almond, soy, and rice mi...Read More ›
Osteoporosis: Nutrition and Children
When you hear osteoporosis, you often think of aging adults and their bone health. “Osteoporosis is a major cause of morbidity and economic burden around the world. By the year 2020, it is estimated that half of Americans 50 years of age or older will be at risk for osteoporotic fractures,” according to researchers from the American Academy of Pediatrics.
Osteoporosis Quick Facts:...Read More ›
"Stick Sponge" Environmental Sampling Tutorial
The sponge stick method is very popular in environmental sampling. Here’s what you need to know so your sample is safe and packaged correctly.
The sponge stick allows collection without directly handling the sponge, which causes contamination of the sample.
In regards to breaking off the “stick” part of the stick sponge, here is a helpful and qu...Read More ›
Food For Thought: The Federal GMO Labeling Law
For several years, legislative bodies throughout the country have struggled with the issue of whether to label food products as containing genetically modified organisms (GMOs) or bioengineered food. Congress and various states have wrestled with whether to require foods containing GMOs to be labeled as such, and, if so, what the label should look like. In July 2016, Congress voted to pass a GMO disclosure bill, establishing national standards for food labeling w...Read More ›
Fast Food Chain Wendy's Making Strides with Food Suppliers, Antibiotics, Sustainable Beef and More
This week, The Wendy’s Company released its 2016 update on significant corporate social responsibility initiatives, including plans for continued progress in 2017. In terms of food safety, Wendy’s says they have made significant strides in the following respects:
Implements a Supplier Code of Conduct
The Wendy's Supplier Code of Conduct was rolled out in early 2016 to the nearly 300 suppliers that provide food, paper and packaging toRead More ›Corn, milk proteins make medicine easier to swallow
Developing medications for children can be challenging -- taste and texture are important, but safety is also a major concern, according to pharmaceutical sciences professor Om Perumal at South Dakota State University. As co-founder and chief scientific officer of Tranzderm Solutions, he is adapting his corn protein-based drug delivery method to oral pediatric formulations.
Allergen Cleaning Validation
Most food processing plants are designed to leverage the maximum number of different products on the fewest pieces of expensive equipment. One challenge for the food industry is changeovers from a product containing allergens to a similar product that does not contain allergens (or the same allergens) produced on the same equipment. Some companies employ precautionary allergen labeling such as “may contain” to all product on the same line or in the same facility...Read More ›
The Truth Behind The 5-Second Rule
Growing up, almost everyone has heard of the “5-second rule,” also known as the five “safe” seconds to pick your food up off of the floor while it’s still safe to eat.
Naturally, it’s too good to be true. No matter how fast you pick your fallen portion up off the floor, you’re picking up any given number of bacteria along with it.
Resear...Read More ›
Nuts over Nutella
Ah, the classic Nutella spread. Part chocolate, part hazelnut, and just 200 calories of pure deliciousness. Or is it 100 calories? Do you classify your serving as 1 tablespoon or 2? That’s what the Food and Drug Administration (FDA) wants to know.
Nutella is currently classified as a dessert topping. The serving size is two tablespoons which is equivalent to 200 calories on the Nutella jar. I...Read More ›
Juicing is healthy, but easily contaminated by pathogens
So many fruits. So many veggies. So little time. That’s the dilemma that people who want to eat as healthy as possible face. After all, who really has the time to eat the recommended 5 to 9 servings of fruits or vegetables — 2 1/2 cups of veggies and two cups of fruit — each and every day. Even nutrition experts agree that eating that many servings each day can be a challenge. “Quite a leap from the typical American diet, which includes a mere cup an...Read More ›
Mail you'd rather not get
It starts with an unannounced arrival in the lobby. A produce company is operating in full swing at its chopped bag salad plant when investigators with the Food and Drug Administration come calling for a random inspection. For the next two weeks, investigators’ eyes are on everything, pouring through records, food safety plans, collecting samples and making observations. When their evaluation is complete, a five-page document is handed over to the food company...Read More ›
Social Media's Endless Feed of Food
Have you ever sat down at a restaurant or coffee shop and watched someone take a picture of their food before they have even touched it? Maybe that person was you?
“Social media is an endless feed of food — drawings in cappuccino foam and artfully staged overstuffed hamburgers” writes Nina Strochlic, in an article from National Geographic. But did you know that millennials weren't the fir...Read More ›
Bugs are in your food, and it's FDA approved
Red lipstick has been a timeless staple in pop culture for as long as the beauty world can remember. But did you know the secret behind the pop of color is actually due to crushed-up insect extract?
That’s right. Bugs are the secret to fiery red lips as well as other products such as cheek blush, red gum, berry-flavored yogurt, some ice cream, some ketchup, and several others.
Read More ›
10 Foods That Never (or Almost Never) Expire
Stocking up on chow for a potential emergency? Canned tuna and dried fruit will last for quite a while in your pantry, but if you really want foods that will last for the long haul, reach for one of these endurance champs.
1. WHITE RICE
Researchers have found that white (or polished) rice will maintain its nutrient content and flavor for 30 years when stored in oxygen-free containers in temperatures below 40 degrees Fahrenheit. Brown rice, however,...Read More ›Home Improvement: Well Water Testing
Location, Location, Location.
Realtors are aware that location is important to home buyers. Many home buyers dream of getting away from the city bustle and heading toward the quiet of the country. Buyers need to learn what comes with the country life and what does not. One thing that does not normally comeRead More ›
What does "Sell By", "Use By" and "Best By" mean, anyway?
“You can’t drink that milk! The date on it is yesterday.”
Who has heard that? Or was it you who said it?
The dates printed on milk jugs are probably some of the most misunderstood set of numbers in the grocery store. One of the most common argumentsRead More ›
Horseradish in Illinois
Southwest Illinois: Horseradish Capital of America
by Martin Ross - Illinois Farm Bureau Partners Americans today like a little burn in their burrito, a wasabi wallop with their sushi, a chili charge in their Thai takeout. And as long as consumers yearn for the burn, Southern Illinois horseradish grower Jeff Heepke will bring the heat. Horseradish has held its own in a fickle culinary envir...Read More ›Why are there regulations on milk?
How did regulations start? As people moved to the cities, the milk supply became unhealthy. Milk had to be transported longer distances and was held at higher temperatures for longer times. As a result, many people, especially children, became sick and died after consuming contaminated milk. In the late 19th century, public health reformers started working toward a safer milk supply. One such reform was, in 1910, the city of Chicago require...Read More ›
What Does That Food Label Mean?
In the US, food labels are required for most prepared foods. They are mandated to list several things such as calories and dietary fiber. The label must also include any vitamins or minerals added to enriched foods. Specific additives such as color additives must also be listed. Finally, the FDA requires labeling of ingredients that can impact human allergies, such as milk or nuts. All of these requirements are based on scientific and medical guidance. Recently, comp...Read More ›
Six Truths About Crime Scene DNA You Won't see on TV
You've got a suspect in custody, run his DNA, found a match in CODIS, and you're ready to make an arrest for the crime. Now you just need a handsome detective in sunglasses to put the squeeze on the guy. Yeah. Not so much. Crime scene investigation, especially where it pertains to DNA, isn't quite like they say on TV. While DNA can be an invaluable tool i...Read More ›
Common allergens found in pet food
When it comes to food allergies, avoidance is key. However, while it may be easy to avoid foods you know you are allergic to, oftentimes allergic reactions occur when we are unaware that a potential allergen exists. For example, a new study is demonstrating this to be true in the case of children who have common allergies to foods such as wheat, eggs, soy, milk, peanuts, tree nuts, fish and shellfish, and also have pets. This is because some of those same allergens are al...Read More ›
Can I eat that? New app helps answer
Do you find yourself throwing away uneaten groceries you forgot were hanging out in the back of your refrigerator? Or wondering if you can still eat that bacon that you accidently left on your counter overnight? Well, a new app from the USDA will now remind you when groceries are about to expire and will tell you if that questionable food is actually safe to eat. The app, called Foodkeeper, is an updated version of a food safety brochure developed by the USDA with Cornel...Read More ›
Illinois sales of Raw Milk is now legal
Illinois switch: On-the-farm raw milk sales now legal
Food Safety News Two years of tweaking raw milk policies in Illinois has opened the state to legal raw milk sales for the first time in 30 years, but onlyRead More ›Daily Laboratories Announces the Renewal of their ISO 17025:2005 Accreditation
Peoria, IL, Dec. 08, 2015./ Daily Laboratories, Division of Mobilab, Inc. Daily Laboratories, a food and water microbiology testing laboratory, has been awarded their renewal of ISO/IEC 1705:2005 accreditation. This internationally recognized accreditation verifies Daily Laboratories has a quality management system and the technical requirements in place to provide consistent, reliable and accurate test results. Factors assessed by the accreditation bodies include:Read More ›
Got Night Milk???
Night milk could be a possible treatment for anxiety and insomnia. Drinking cow's milk produced at night may be a treatment for anxiety and insomnia, suggests an animal study in the Journal of Medicinal Food. A glass of milk at bedtime has long been touted as a sleep aid. But the study found that milk collected at night, or night milk, has enhanced sedative effects in mice compared with milk produced during the day. Night milk significantly decreased the rodents' physic...Read More ›
Final rule on water used with produce
Standards for Produce for Human Consumption - Water
fda.gov 02 December 2015 The final rule for produce safety was finalized November 2015. One of the key requirements covers the water used in agriculture.1. Agricultural Water
- Water quality: The final rule adopts the general approach to water quality proposed in the supplemental rule, with some changes. The final rule establishes two sets of criteria for microbial wat...Read More ›
FDA and the PMO
Final Rule for Preventive Controls for Human Food as it Relates to Dairy Products Produced under the Pasteurized Milk Ordinance (PMO)
FDA website as of 02 December 2015. PMO.1. Do facilities operating under the PMO meet the requirements of the final preventive controls rule? The preventive controls provision of FSMA (section 103) does not exempt dairy facilities that are required to register with the FDA. Read More ›Stray Cats Guard Chicago Brewery
Protect Precious Beer Grain From Rats
By Patty Wetli | October 30, 2015 8:20am10 Life Lessons from Admiral McRaven
Adm. McRaven Urges Graduates to Find Courage to Change the World
May 16, 2014
The following are the remarks by Naval Adm. William H. McRaven, ninth commander of U.S. Special Operations Command, at the University-wide Commencement at The University of Texas at Austin on May 17: President Powers, Provost Fenves, Deans, members of the faculty,Read More ›FSMA Environmental Monitoring - Clear as Mud
"Starry Night" with Agar and Bacteria
A Microbiologist Recreated 'Starry Night' With Bacteria In A Petri Dish
And it's not too shabby.