Cancer Project dietitians rank grilled skinless chicken breast highest in heterocyclic amines at 14,000 nanograms per 100 grams, ahead of grilled steak, barbecued pork, salmon and hamburger. They note HCAs form even in chicken patties grilled three minutes a side.
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Food Safety
Contaminants, chemicals, genetically engineered food and what is really in the food supply.
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Biological
Meat and Poultry Roasting Chart
A USDA chart giving oven temperature, approximate cooking time, safe minimum internal temperature and rest time for roasts of beef, lamb, veal, pork and chicken.
Biological
Keep food safe - Refrigerate promptly
Food safety guidance on chilling: bacteria can grow in perishable foods within two hours, or one hour above 90F. Keep the fridge between 32 and 40F and the freezer at 0F or below, avoid over-packing so cold air circulates, and divide leftovers into shallow containers.
Biological
Keep food safe - Cook to the right temperature
Bacteria that cause food poisoning multiply fastest between 40 and 140 degrees Fahrenheit, and color and texture cannot tell you food is done. Use a thermometer in the thickest part, away from bone and fat, hold cooked food at 140 F or above, and microwave to 165 F.
Biological
Keep food safe - Don’t cross-contaminate
Food safety guidance on keeping raw meat, poultry, seafood and eggs away from ready-to-eat food: use separate cutting boards, plates and utensils, wash them before reusing, bag raw items separately in the cart, and store them sealed in the refrigerator.
Biological
Keep food safe - Get to know how to clean your hands
Guidance on stopping bacteria in the kitchen: scrub hands with soap and running water for at least 20 seconds, covering the backs, between fingers and under nails, and clean utensils and cutting boards with hot soapy water or a bleach solution after each use.
Biological
New Multimedia Campaign Aims to Reduce Food Poisoning
USDA, FDA, CDC and the Ad Council launched Food Safe Families, a national campaign urging home cooks to “Check Your Steps” — clean, separate, cook and chill. Agriculture Secretary Tom Vilsack says it arrives as grilling season raises the risk of foodborne illness.
Biological
Does Grilling Kill E. coliO157:H7?
USDA microbiologist John Luchansky's team applied E. coli O157:H7 to sirloin subprimals and ran them through a blade tenderizer: only 3 to 4 percent of cells reached the meat's centre, while at least 40 percent stayed in the top 0.4 inch. Steaks were then grilled to 120-140F.
Biological
Barbecue Bliss: Keeping Bacteria at Bay
Bacteria multiply faster in warm weather, so the guidance runs: wash hands 20 seconds, marinate in the refrigerator, never reuse marinade that touched raw meat unless boiled, keep raw meat separate, check doneness with a thermometer, and hold hot food at 140F and cold food at 40F.
Chemical
Europe Calls This One of the Top 6 Chemical Threats to Humans...
The EU is phasing out DEHP and two other phthalates under REACH over reproductive toxicity, with sales and use ending in three to five years unless manufacturers obtain authorization. DEHP leaches out of PVC into blood and other fatty solutions; animal studies link it to organ damage.
Biological
Tips to Prevent Illness from Clostridium Perfringens
CDC guidance on Clostridium perfringens, which causes an estimated one million U.S. foodborne illnesses a year, usually from beef, poultry, gravies and precooked foods held warm too long. Cook thoroughly, then hold food above 140F or below 41F.
GMO
Genetically Engineered Rice is a Trojan Horse: Misled by Bill Gates and Monsanto
The Gates Foundation has put $20 million more into golden rice, a genetically engineered crop whose project leader previously directed research at Monsanto. Pesticide Action Network Asia and the Pacific calls it a Trojan horse for opening the region to patented GE seed.
Biological
Incidence of Foodborne Illness, 2010
CDC describes FoodNet, its active surveillance network with 10 state health departments, USDA and FDA, which tracks Campylobacter, STEC, Listeria, Salmonella, Shigella, Vibrio, Yersinia and two parasites. In 2010 it covered about 46 million people, 15% of the U.S. population.
Biological
Barbecue Basics: Keeping Bacteria at Bay
FDA and USDA food safety staff lay out grilling rules: wash hands 20 seconds, marinate only in the refrigerator, never reuse marinade that touched raw meat unless boiled, keep raw meat separate, check doneness with a thermometer, and hold hot food at 140F and cold food at 40F.
Chemical
Dairy Farmers Fight Radiation with Boron
Organic dairy farmers in Hawaii write in an open letter that they are feeding sodium borate to their cows and goats, arguing boron can capture radioactivity in milk and vegetables. Mercola notes that milk from grass-fed cows often shows radiation contamination first.
Chemical
Pesticides plague produce posing problems for parents
EWG's seventh Shopper's Guide to Pesticides in Produce puts apples atop the Dirty Dozen, displacing celery, after USDA testing found pesticides on 98 percent of more than 700 samples. Newly tested cilantro carried 33 unapproved pesticides on 44 percent of its samples.
Chemical
Carcinogenic arsenic found in chickens
Alpharma, a Pfizer subsidiary, agreed to stop selling the poultry drug roxarsone after an FDA study found inorganic arsenic, a known carcinogen, in the livers of 100 broiler chickens fed it. Roxarsone had been approved since 1944 to curb parasites and promote growth.
Biological
Noroviruses: What you need to know
Noroviruses cause gastroenteritis and spread through contaminated food, surfaces and infected people. Symptoms begin 12 to 48 hours after exposure and last 12 to 60 hours. The advice is fluids, rest, and staying away from other people and from preparing food.
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