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Nutrition Action Healthletter
September 1998 |
Safe-Kitchen Tips ...Ninety-five percent of food-borne illness is probably preventable. Here are some tips on what you can do...   |
Nutrition Action Healthletter
August 2000
Michael F. Jacobson |
News From CSPI The government needs to close the loopholes in its meat-labeling proposal. Fresh meat (including ground beef) and poultry should have to follow the same rules as all other foods. That means that every package should carry full nutrition information, and that deceptive "% lean" claims on ground beef should be prohibited. |
Food Engineering
June 1, 2009
Kevin T. Higgins |
Fresh Lobster with Legs A skin pack in a microwaveable tray provides shelf appeal for packaged lobster, though the processor believes improved quality is a greater benefit. |
Nutrition Action Healthletter
April 2001
Michael F. Jacobson |
News From CSPI While premium ice creams like Haagen-Dazs are "85% fat-free," in the 1990s the FDA banned "fat-free" claims on foods that aren't low in fat. But under pressure from the meat industry, the USDA now wants to allow similar claims like "85% lean" on labels for fatty ground beef... |
| Nutrition Action Healthletter |
Safe Food 2000 Quiz A quiz on safe food preparation. Advice on food poisoning dangers, foods that are most likely to cause problems, recommended cooking temperatures, and people who are most susceptible to food poisoning. |
Science News
November 25, 2006
Janet Raloff |
Birds Don't Have to Be So Hot The U.S. Department of Agriculture revised downward, by 15 F, the internal temperature that a cooked turkey must reach in order to be safe to eat. Whether consumers find the meat palatable or rubbery at 165 F is another issue. |
Food Processing
February 2007 |
Equipment Round-Up: Packaging machinery A round-up of packaging machinery that can help bag, wrap and seal products. |
AskMen.com
William Leigh |
Timeless Meat Dos And Don'ts There is no manlier thing to get to grips with in the kitchen than a great hunk of meat. |
AskMen.com
Gregory Cartier |
Wine & Dine Q&A: Fish Sauce, Too Much Salt & More I love the pungent taste of fish sauce and use it whenever I can. A staple in Southeast Asian cuisine, it is a good substitute for salt in many recipes. Thai and Vietnamese cuisines rely on it heavily, as do some Cantonese dishes. |
Food Processing
July 2007
Kate Bertrand Connolly |
Meat Packaging Aims to Please New packaging techniques for meat and poultry take consumer desires - and fears - seriously. |
Reactive Reports
Issue 47
David Bradley |
Lending Muscle to Artificial Meat Production Can you imagine eating meat that required no animal to be killed, no slaughterhouse, and no butcher? Four scientists have written about two techniques that could make lab or factory grown meat possible. The possible benefits are intriguing. |
