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- FAQs on Bacteria
- What are bacteria?
- How can I avoid getting sick from a bacterial illness?
- How dangerous is a staph infection?
- Can I assume that if food smells bad its unsafe to eat and if it smells ok that it is safe to eat?
- How dangerous is botulism?
- How dangerous is listeria?
- How many types of bacteria are there?
- What foods are likely to be contaminated by listeria?
- What foods can give a person a staph infection?
- What foods can give a person botulism?
- Why do some bacteria make people sick?
- Why does refrigeration keep bacteria from multiplying?
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- How Many Bacteria Does It Take to Cause Illness?
- FAQs on Cookware
- Are Ceramic and Enamel Cookware Safe and Practical?
- Are Nonstick Coatings on Cookware a Health Risk?
- Do Cast Iron, Glass, Copper, and Titanium Cookware Have Any Disadvantages?
- Does Using Aluminum Cookware Increase the Chances of Developing Alzheimer’s Disease?
- Is Stainless Steel Cookware a Good Choice?
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- What Brands of Cookware are Recommended by Experts?
- What Features Should I Look for When Selecting Cookware?
- What Should I Know about Selecting and Using Aluminum Cookware?
- FAQs about Definitions
- Exactly what is meant by the phrase perishable food?
- What Does the Word “Foodie” Mean? It Depends Who(m) You Ask
- What do “sell by,” “best by/before,” “use by” and “expiration” mean?
- What does the term shelf life mean?
- What's in Our Food? Maybe Processing Aids, Maybe not
- “Fresh,” “Natural,” “Processed”—What Do These Words Mean?
- FAQs on Dropped Food
- FAQs on Farmers' Markets
- Exactly what defines a farmers’ market?
- How should I handle produce at home?
- What foods are sold with restrictions at a farmers’ market?
- What should I bring to the farmers’ market?
- What shouldn’t I do or eat at a farmers’ market?
- What signs indicate a sanitary farmers’ market?
- What time of day is it best to go to a farmers’ market?
- Why are farmers’ markets so popular?
- FAQs on Food-borne Illness and Mishandling of Food
- About how many cases of food-borne illness occur in the U.S. each year?
- Answer Key to “How Much Do You Know about Safe Handling of Food?”
- How Much Do You Know about Safe Handling of Food?
- I Left It Out Too Long! Can I Still Eat It?
- Should Your Grocery Card Track Food-Borne Illnesses?
- Sudden, Awful Intestinal Distress--Is it the Flu or a Foodborne Illness--or Both?
- What YOU Can Do to Avoid Food-borne Illness
- What does the phrase food-borne illness refer to?
- FAQs on Food Product Dating
- Are stores required, by law, to remove outdated items from their shelves?
- Do most consumers actually pay attention to the dating on foods?
- Does the “use by” date matter once the product is frozen?
- Is information on food longevity and safety available by phone?
- What are expiration dates?
- What do the terms closed dating and open dating mean?
- What if there is no date on a product, and I don’t remember if I bought it a month ago or ten years ago?
- What should consumers know about food product dating?
- When Did You Buy It? When Did You Open It?
- Who establishes these product dates?
- Who requires and regulates dating on foods?
- Why do “best by” and “use by” dates sometimes seem conservative?
- FAQs on Food Safety
- "Is It Safe To….?" FAQs Answered by our Advisory Board
- FAQs about Mushrooms: Are they Very Dirty or Very Clean?
- FAQs about Soft Cheeses--What's Safe, What Isn't
- FAQs on Raw Fruits and Veggies—the Answers Can Protect Your Wallet and Your Health
- Food/Meat Thermometers—What You Need to Know
- How Long Should Cheese Be Aged? Will the Rules Be Changed?
- How Long Will They REALLY Last? Part I: Non-perishables
- How Long Will They REALLY last? Part II: Perishables
- Imported Foods—What’s Safe, What’s Risky?
- Is It Time to Switch to Pasteurized Eggs?
- Is the Food Safety Modernization Act Making Our Food Supply Safer?
- More FAQs about Minimum Safe Cooking Temperatures: Pork and Other Perishables
- Sushi: Why Such a Short Shelf Life?
- Winter Food Storage—Can I leave It in the Car or in the Garage?
- Would You—Should You—Do You--Eat Irradiated Food?
- FAQs on Food Wrapping
- Are any plastic wraps or containers really “microwave safe”?
- Are some plastic wraps more effective than others?
- Can I refrigerate meat and poultry in its store wrapping?
- Can I use plastic freezer bags to store produce in the fridge?
- Can chemicals leach unto food from plastic wrap or containers?
- Do coated plastic bags really help produce last longer?
- Does aluminum foil give foods a metallic taste?
- Does exposure to aluminum cause Alzheimer’s disease?
- Everything You Need to Know about Wrapping Food Right
- How should fruits be wrapped before refrigeration?
- Is it safe to use aluminum foil in a microwave oven?
- Should I wrap raw vegetables loosely or tightly before refrigerating?
- What are some advantages and disadvantages of aluminum foil?
- What produce needs to be wrapped before refrigerating?
- What’s better for wrapping food—plastic or aluminum foil?
- Why does foil sometimes darken, discolor, and leave black specks on food?
- Will a foil cover help keep foods on the table hot or cold?
- FAQs on Freezing Food
- FAQs on Leftovers
- FAQs on Mold
- What is mold?
- Does mold ever grow on nonperishable food?
- Can I remove a moldy part from food and eat the rest?
- About how many different kinds of molds are there?
- How can I avoid getting mold on my refrigerated food?
- Is mold always visible?
- Are any molds harmless?
- What food groups are most susceptible to mold?
- What kinds of illnesses can result from eating moldy food?
- What kind of packaging protects foods from mold?
- What other safety tips will help prevent mold from growing?
- Why are some molds dangerous?
- FAQs on Organic Food
- What Is Organic Food?
- Are Organic Methods More Humane to Animals?
- Does Conventional Food Have a Longer Shelf Life Than Organic?
- Does Organic Food Taste Better than Conventional Food?
- Is Organic Food More Nutritious Than Conventional Food?
- Is Organically Grown Food Better for the Environment?
- What Do the Various Organic Labels Mean?
- What Important Contributions Has the Organic Movement Made?
- Which Are Safer: Organic or Conventional Food Products?
- Will Organic Baby Food Make Baby Healthier?
- FAQs on Oxidation: How It Affects Foods
- FAQs about Plastic Products Used with Food
- Pyrex® Glassware: Is it safe to use?
- Are plastic bags safe to use in the microwave?
- Are some plastic wraps safer and/or more effective than others?
- Are there any health risks from reusing plastic water bottles by refilling them with tap water?
- Are we eating chemicals from plastics along with our food?
- Can I microwave food in my plastic containers?
- Does the plastic used in water bottles pose a health risk?
- If I heat food in an open can, will that cause the plastic lining to leach chemicals into the food?
- Is it safe to heat frozen entrées in their plastic containers and with their plastic wrap?
- Is it safe to use plastic wrap as a covering when microwaving food?
- Is it safe to wash and dry plastic plates, cups, containers, and utensils in the dishwasher?
- Is there good evidence that BPA is harmful to human health?
- Of the plastic products used to store, heat, or eat with (wraps, bags, containers, silverware, plates, etc.), which contain BPA?
- What is BPA?
- Why is so much of today’s food packaged in plastic?
- FAQs on Preservatives
- What are Preservatives?
- All things considered, is our food supply safer or less safe because of preservatives?
- Are the preservatives in hot dogs and similar products health risks?
- What preservatives are known to cause allergic reactions?
- What are some common preservatives used in food?
- What food groups commonly have preservatives in them?
- Why are preservatives added to food?
- Will the label on the product tell me if it contains a preservative?
- FAQs on Washing Produce: Why and How
- Other FAQs
- Can chicken soup really cure a cold?
- Is Chocolate Good For You?
- FAQs about Food Price Increases
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- Food Fraud: Are you paying for scallops and getting shark meat?
- Is Cheese Addictive? Only If You Eat It
- Nine FAQs about Food Labels
- Quiz Yourself! Check Your Knowledge about Food Temperatures
- Scientists Answer Two FAQs about Egg Safety
- Some Shelf Life Info, General and Specific (Spirits, Defrosted Veggies, Green Tea, and More)
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- What’s in My Water? Answers to FAQs
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- Food Safety
- It Says "Use By Tomorrow," But You Don't Have To
- Ten Tips for Consumer Food Safety
- Food Allergies: Recognizing and Controlling Them
- “Is It Spoiled?” When in Doubt, Check It Out
- How To Keep Your Cooler Cool
- Recent Recalls: Salmonella Threatens 100s of Products
- STOP! Don’t Rinse That Raw Chicken!
- Sous Vide—A Better Way to Cook?
- Why You Need a Safe Cooking Temperature Chart and How to Get One Right Now
- “Myth-information” about Food Safety: You’d Better Not Believe It
- After The Storm: What You Can Save and What You Must Throw Out
- How to Protect Your Food During a Power Outage
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- Introducing our Advisory Board Scientists
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- A Novel Method for Cooking a Turkey
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- Going Away for All or Part of the Winter? Prepare Your Kitchen for your Absence
- How To Grill Safely During the Summer
- How do summer squash and winter squash differ?
- New Year’s Resolutions For a Safer Kitchen
- Preserve the Taste of Summer by Canning—But Do It Safely
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Food Safety Act Passes in the Senate--Now, It Gets Passed Back to the House
The Food Safety Modernization Act outlines “the most sweeping change in food safety laws in over seven decades,” according to Helena Bottemiller at Food Safety News. How has this important bill been progressing in its journey toward becoming law? Slowly. It passed the House in July, 2009 and then got stalled in the Senate. Finally, on November 30, 2010, the Senate passed the bill by a resounding 73-25 majority.
So now, at long last, will it become law? Not so fast. The Senate version is not the same as the House version. Now that the Senate has debated and revised the House version, the House must reconsider the Senate version. The bill has unusual bipartisan support in Congress, but, if it doesn’t pass in the lame duck session, it may never do so. According to the New York Times, “Top House Democrats said that they would consider simply passing the Senate version to speed approval.”
What are the goals of the Food Safety Modernization Act? According to Daniel Fromson, producer of the Atlantic’s Food Channel, “The legislation aims to increase inspection frequency, require food facilities to have food safety plans, give the agency [the FDA] mandatory recall authority, and hold imported food to the same standard as domestic.” In short, it would give the FDA, which oversees about 80% of our food supply, more power and more resources, which should make our food supply safer. The bill is expected to cost $1.4 billion over four years.
In what ways do the House and Senate version differ? The House version, says the New York Times, includes more money for inspections and fewer exceptions from the rules it sets out. The Senate bill has an amendment that exempts producers who sell less than $500,000 worth of food and who sell mostly locally. This addition came in response to complaints that the bill’s costly obligations would put small farmers out of business.
Neither version deals with the problem of overlapping functions among the various federal agencies that oversee food safety, a situation that makes coordination difficult.
Reducing the numbers of food-borne illness is a major national goal but a difficult one to accomplish, partly because of increasing globalization of our nation’s food supply. According to the New York Times, “Nearly a fifth of the nation’s food supply and as much as three-quarters of its seafood are imported, but the F.D.A. inspects less than one pound in a million of such imported foods.” If this bill becomes law, the FDA will have greater control over food imports.
The Food Safety Modernization Act (senate bill 510) would greatly modify the Federal Food Drug and Cosmetics Act (FFDCA) and expand the authority of the Secretary of Health and Human Services.
For more information about the bill on this site, click here: http://shelflifeadvice.com/content/food-safety-takes-2-steps-forward—still-way-go
Source(s):
nytimes.com “Senate Passes Overhaul of Food Safety Regulations”
http://www.nytimes.com/2010/12/01/health/policy/01food.html
ecocentric.blogs.time.com “Food: The Senate Passes a Food-Safety Fill, But the Problem Isn’t Going Away”
http://ecocentric.blogs.time.com/2010/11/30/food-the-senate-passes-a-long-awaited-food-safety-reform-bill-but-the-problem-isnt-going-a/?xid=rss-blogs
Yahoo! News “Food safety bill ready for Senate showdown”
http://news.yahoo.com/s/dailycaller/20101126/pl_dailycaller/foodsafetybillreadyforsenateshowdown_1
foodpoisonjournal.com “Summary of Food Safety Modernization Act (Senate debate pending)”
http://www.foodpoisonjournal.com/2010/04/articles/food-poisoning-watch/summary-of-food-safety-modernization-act-senate-debate-pending/
theatlantic.com “The Most Sweeping Food Safety Changes in 70 Years: Senate Will Vote Tonight”
http://www.theatlantic.com/food/archive/2010/11/the-most-sweeping-food-safety-changes-in-70-years-senate-will-vote-tonight/67112/
Link(s):
nytimes.com “Senate Passes Overhaul of Food Safety Regulations”
http://www.nytimes.com/2010/12/01/health/policy/01food.html
