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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 |
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. |
Health
November 2005
Courtney Roush |
Safe Food Preparation and Storage Yesterday's turkey could be tomorrow's upset stomach. Follow these tips for keeping your holiday feast free of potentially harmful bacteria. |
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. |
Nutrition Action Healthletter
October 1998 |
Safe Food Quiz Food poisoning, safe preparation, contaminants, etc. |
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. |
Reason
April 2005
Tim Cavanaugh |
Uncle Sam's Barbecue While causing confusion for some, last September's change in the USDA's "standard of identity" regarding beef or pork with barbecue sauce pleased the American Meat Institute and other trade groups. |
Seasoned Cooking
December 2007
Ronda L. Carnicelli |
Food Storage Keeping you and your family safe when it comes to food storage isn't hard -- but it does require attention to details that might otherwise slip by unnoticed. |
AskMen.com
Joseph Moritz |
Cook The Perfect Steak Mastering some pro-chef techniques can make getting the steak you want at home -- whenever you happen to want it -- a lot more doable. |
Fast Company
December 2000
Nate Nickerson |
Heat-Sensitive A cooking thermometer that's great for seasoned pros and nervous novices alike... |
The Family Room
November 2000
Cheri Sicard |
Grilling a Turkey Grilling a turkey makes good sense for busy cooks, especially if you're dealing with a small space kitchen. With the turkey cooking merrily away on the grill, the oven is free for other chores such as cooking large pans of dressing, side dishes or even home baked pies... |
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... |
AskMen.com
James Raiswell |
10 Tips For Buying Meat Because there's more to selecting meat than meets the eye, here are 10 shopping tips for the discerning carnivore. |
Popular Mechanics
November 20, 2009
Mike Allen |
PM's Guide to the Ultimate DIY Thanksgiving: Deep-Fried Turkey Deep-fried turkey is far moister and more tender than the best baked turkey. |
AskMen.com
Dustin Driver |
Healthiest Meats While nothing can replace a mouth-watering steak, there are plenty of tasty alternatives to red meat that are much healthier for you. Here are the top choices. |
Food Processing
November 2010 |
Microwave Oven Technology Turns Frozen Foods Into Gourmet TrueCookPlus, a breakthough microwave technology, creates perfect, standardized and exact results every time, cooking each food product for proper temperature and flavor. |
Food Engineering
May 1, 2006 |
Regulatory Watch The USDA has set up a toll-free number for poultry producers to report any suspicious deaths or illnesses in their flocks that could be the deadly H5N1 virus, or "bird flu." |
AskMen.com
January 15, 2004
Sarah Keefe |
Your Guide To Food Poisoning To avoid experiencing digestive problems, find out which foods are prime food poisoning suspects, and learn how to combat these often invisible enemies. |
Seasoned Cooking
November 2010
Philip R. Gantt |
Honey Turkey In the spirit of the Thanksgiving Holiday, this month I am presenting a new and unique recipe for cooking turkey. |
AskMen.com
November 27, 2015
Dave Asprey |
Red Meat & Cancer Before you completely remove meat from your diet, let's consider a few things. |
Seasoned Cooking
October 2010
KC Kudra |
Helpful Cooking Tips For Making Chicken Chicken can be cooked in so many different ways and used with a mind boggling number of herbs, seasonings, spices, and sauces to create the most wonderfully delicious meals. |
Popular Mechanics
July 3, 2008
Joseph Truini |
5 Expert Grilling Tips for Better Holiday Cookouts: DIY Guy Here are some tips that every backyard chef should put into practice -- and plenty of experts to help along the way. |
Popular Mechanics
June 23, 2008
Morgan Lord |
Are Tainted Tomatoes, Beef and Lemons Worth the Food Fright? Some of the country's leading health experts put everyday food threats in perspective, so you don't have to worry with every bite. |
The Motley Fool
February 28, 2006
Stephen D. Simpson |
Playing Chicken With Sanderson Farms Bird flu has given poultry companies the blues. Who knows how long the recovery will take, but at today's prices, value-minded investors might well be willing to wait. |
Science News
October 11, 2003
Janet Raloff |
Wash Those Hands! In most instances food poisoning can be blamed on bacteria or viruses that originate in animal or human feces. A Florida-based company is now developing a laser-based scanning technology to scout for dirty hands. Installed in restaurant washrooms or daycare centers, it could identify fecal traces. |
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. |
Food Engineering
June 1, 2008 |
Keeping Sugar's Cool RT Group's new heat exchanger cooled 80 tons per hour of sugar from 110 F to 86 F using cooling water at 68 F. |
Science News
December 4, 2004
Janet Raloff |
How Carbs Can Make Burgers Safer Potato starch, inexpensive and readily available in grocery stores, added to ground meat before cooking dramatically limits the amount of carcinogens that forms while the meat cooks, scientists find. The additive also produces a juicer burger. |
Food Engineering
January 1, 2009 |
FSIS checking retail stores for melamine Because of melamine contaminations reported in North America by Canada's CFIA and the US FDA and USDA, USDA's Food Safety and Inspection Service decided to conduct random testing of meat and poultry products with samples from retail shelves. |
Seasoned Cooking
November 2009
Ronda L. Carnicelli |
Turkey It's time to look past just Thanksgiving as the time to enjoy turkey and recognize its versatility all year round. |
Seasoned Cooking
August 2010
Harold Baldwin |
Making the Perfect Steak There is an enormous difference between a mediocre steak and a great steak. |
AskMen.com
Jacob Franek |
Meat And Cancer It's not only the type of meat that is a cause for concern, but also the way in which it's prepared. |
Science News
January 11, 2003
Janet Raloff |
The Shocking Science of Tender Poultry U.S. Agriculture Department scientists report adopting an electrical-stimulation concept to tenderize the breast meat of mature laying hens. |
Science News
November 29, 2003
Janet Raloff |
Talking Turkey (with recipe) They can weigh in at 40 pounds or more. They prefer walking, but they can fly. And if Benjamin Franklin had had his way, they would be the U.S. national symbol. We're talking turkey -- wild turkey, that is. |
AskMen.com
Sabrina Rogers |
Dangerous Cooking Habits: Part II Although eating out can be fast and convenient, there are many advantages to cooking your own meals. On top of saving money, eating at home allows you to control portions and the amount of calories and fat in your meals. |
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. |
Seasoned Cooking
November 2007
Sean Carter |
Thanksgiving Recipe Ideas Cook up these Thanksgiving dishes and let your guests gobble up the gastronomical delights with gusto! |
Food Engineering
January 10, 2006 |
Stretch wrapper Stretch wrapper suitable for central pack operations that supply case-ready retail programs for fresh meat, poultry and seafood. |
BusinessWeek
March 1, 2004
Janet Ginsburg |
Now Is Not The Time To Drag Our Heels On Testing Two months after the Agriculture Dept. announced the first case of mad cow in the U.S., dozens of countries, including Mexico and Japan, continue to ban American meat. The USDA is dragging its heels on approving rapid tests. |
Food Engineering
September 1, 2005 |
Regulatory Watch Free trade in Central America approved... FDA issues final rule banning enrofloxacin in poultry... USDA's Food Safety and Inspection Service inspection costs to rise... |
Food Engineering
February 8, 2006 |
Food Safety Remains Top Priority at USDA The US Department of Agriculture continues to collaborate with states and private industry to protect the nation's food supply from terrorist threats. Currently the agency is in the midst of conducting five critical food defense exercises this year. |
Food Processing
April 2010
Bob Sperber |
Meat and poultry: Make it fast, keep it safe Amid recession, recalls and regulations, plants make strides to marry safety with efficiency gains. |
Geotimes
May 2007
Kathryn Hansen |
On the Path of Bird Flu U.S.G.S. biologists are tracking the migration of bar-tailed godwits and other wild migratory birds via satellite to find out if they are likely vectors of H5N1 bird flu. |
Food Processing
September 2008
Rice & Waller |
Playing Chicken with Trade New legislation would make it impossible for China to even discuss exporting fully cooked poultry into the U.S. If Congress stalls progress on this issue by using the appropriations bill to quash discussions, an agricultural trade war could be on the menu. |
Seasoned Cooking
November 2008
J. Sinclair |
Ingredient SpotLight Around 675 million pounds of turkey are consumed each year during Thanksgiving in the U.S. In the spirit of the season, here are a few turkey recipes that are well-suited to entertaining. |
BusinessWeek
November 18, 2010 |
The Food Lobby Fights Back How food and drink companies responded to a federal advisory panel's recommendations on new dietary guidelines. |
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. |
Food Engineering
August 2, 2007 |
Are we doing enough to protect the food supply? The best way to ensure food safety may be an industry commitment to partnering. |
Food Processing
September 2013
David Philllips |
Meat Processors Find Solutions For Maintaining Flavor While Adding Less Sodium, Fewer Costs Processors are finding ways to deliver processed meats, fresh meats, frozen meats and meat-based foods that are flavorful, not too costly, have greater shelf life and stability as well as a healthful nutritional profile. |
Food Engineering
October 1, 2008 |
Wireless data logger eliminates inspector Monitoring critical temperatures also allows better control of product quality. |
