Part 3: Food Safety in Kitchens

Heath professionals could play an important role in addressing health concerns by better educating their patients on frequently ignored and often unknown proper food safety techniques that could help to avoid their current health concerns. Adding endpoint cooking temperatures in recipes and educational materials are helpful cues to action for the consumer. Recipe HACCP (Hazard [...]

By | December 19th, 2017|Food Safety|0 Comments

Gut Reactions: Sources of Foodborne Based Gastrointestinal Disorders

Tummy Troubles Scallan et al in 2011 estimated that foodborne diseases cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in the US each year. The source of these foodborne illnesses is oftentimes very difficult to determine. In the average GI tract, food that is ingested into the stomach takes around 4-6 hours to [...]

By | November 13th, 2017|Food Safety|0 Comments