According to FARE, the Food Allergy Research & Education, teens and young adults are at greatest risk of fatality from food-induced anaphylaxis. 90% of all food-allergic reactions come from eight food groups – milk, eggs, peanuts, tree nuts, wheat, soy, fish and shellfish. Knowing ingredients is key to keeping individuals safe.  In school settings, assist young people in understanding their conditions and…

As summer heat approaches, stay ahead of salmonella by a few simple safety tips.  Salmonella is more common in warm weather.  With salmonella-contaminated eggs in the news,  it reminds us to keep food safe. Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter. No runny eggs! Cook meats to an internal temperature of 165°F (71°C) or hotter. Refrigerate or freeze perishable…

The Yuma romaine lettuce outbreak of E. coli O157:H7 is almost cleared by the CDC as “over” as the growing season shifts to California.  The last harvest date was April 16th. This is good news.  Food is safe again. There is a lesson to focus on here.  Keeping food safe from seed to table isn’t simple, quick or easy.  We have the strongest…