Each year, approximately 1 in 6 Americans are struck with a food-borne illness. Over 100,000 of them are hospitalized, and 3,000 die. While this group is dominated by isolated incidents, serious taints that can be tracked back to one source are also common. When food crises like the recent outbreak of listeria from cantaloupe and the recall of packaged salads due to salmonella concerns strike, who takes the lead on addressing the problem, and what can you do to make sure you're not affected? We've got the answers.
With the news of the current egg recall, it’s good time to talk about food safety. Uncooked shell eggs and raw meat, fish, poultry and seafood always carry a risk of foodborne illness, so following a few simple tips can help decrease your risk.