FAQs on Food Safety

Is It Safe? Is It Nutritious? More Survey Answers from Scientists

cheese answersPART 2 OF A 3-PART SERIES

Does your grocery shopping include purchases of cheese, ground beef, canned fruit, products that contain high fructose corn syrup, sushi, or raw sprouts? Do you use sponges for kitchen clean-ups?  If so, you might be interested in the answers that nearly 3 dozen food scientists gave to questions from Shelf Life Advice about these (and other) products.  

FAQs about Ground Beef, Seasonings, Olive Oil, Lemon Wedges, and Fish

ground beefJudging by the questions sent to health websites and publications, it seems that the more consumers learn about food safety, the more anxiety they have related to this ingrained habit we have of eating. Here are some foods consumers have worried about recently: rare ground beef, imported spices, olive oil for cooking, lemon wedges in water, and farmed salmon. These Q/As provide some understanding of the issues and some techniques for getting around the risks of contamination. Many of the answers quote scientists on the Shelf Life Advice Advisory Board.

FAQs on Food Safety and Nutrition

berriesSince Shelf Life Advice emphasizes ways to prevent food contamination and postpone spoilage, it's not surprising that most questions the website or its editor receives are about proper food handling.  We're also asked about nutrition and shelf life.  Below, you'll find some recent questions that have come our way; they're answered by scientists who are members of the Shelf Life Advice Advisory Board.  

FAQs on Raw Fruits and Veggies—the Answers Can Protect Your Wallet and Your Health

MelonWe asked two food scientists to answer some FAQs about raw produce, with an emphasis upon melons, apples, and greens. Their answers can help you get produce ripe but not overripe; prevent spoilage and/or contamination; cut down on waste; and, as a result, save money.


Proper handling of produce is also extremely important to protect the health of your family and dinner guests.  Many people don’t realize that raw produce is a common cause of food-borne illness.   In an August, 2011 article, Consumer Reports points this out:  “In a study of more than 100,000 illnesses linked to food between 1990 and 2006, they [fruits and vegetables] caused more problem than poultry and beef combined.” The article also reminds consumers of the following: “While any produce eaten raw can carry bacteria, be particularly careful handling berries, cantaloupe, leafy greens, sprouts, and tomatoes.

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