Articles related to FOOD SAFETY

In the United States alone, Bacillus cereus causes over 63,400 episodes of food poisoning annually, with rapid symptom onset and rare but documented cases of liver failure in otherwise healthy individuals.

The CDC investigation revealed that the 65 people who contracted Salmonella from the outbreak ranged from 2 to 88 years old, highlighting the wide demographic susceptibility to foodborne illnesses.

With more than 265 suspected cases of Teflon flu reported in 2023, healthcare providers should be aware of this potential cause of flu-like symptoms in patients who frequently use nonstick cookware.

A new study finds that 43% of dark chocolate products tested exceeded California’s Proposition 65 limits for lead, while 35% surpassed limits for cadmium.

Cassava, a critical food source in many regions, contains natural cyanide compounds that require proper processing to prevent poisoning. Ensuring patients understand safe preparation methods is vital.

The recall of Snapchill coffee products due to potential botulinum toxin contamination highlights the importance of recognizing botulism symptoms and ensuring food safety compliance to prevent serious health risks.