Archive for the 'Food Safety' Category

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Food Safety Strategies At The Ballpark

Tuesday, September 5th, 2017  |  Posted by Toby Amidor  /  Filed under Food Safety, Kids  /  Comments: 0
By Anthony Wind, MS, Contributing Blogger Field sports provide lasting excitement and sentimental memories for young athletes and their proud families. But there is a lurking food safety problem associated with ball games—how can food stay safe in the sweltering heat? Each year, roughly one in six Americans get sick, 128,000 are hospitalized and 3,000 die from foodborne diseases. And in the unwavering heat…

Nutrition News: The Dirtiest Places In Your Kitchen & Downside of Liquid Diets

Saturday, April 1st, 2017  |  Posted by Toby Amidor  /  Filed under Food Safety, In the News  /  Comments: 1
By Toby Amidor, MS, RD Catch up on this week’s nutrition news with articles I’ve been quoted in or written this week. You’ll find out which pieces of kitchen equipment you probably never thought of cleaning and what a study found may be lingering inside. If you’ve been on a smoothie kick, it’s an article you’ll want to read!   5 Meal Kits That Make Healthy Cooking Easy via–

Keeping Cookout Condiments Safe To Eat

Tuesday, August 30th, 2016  |  Posted by Toby Amidor  /  Filed under Food Safety  /  Comments: 0
By Jennifer Senecal, MS, Contributing Blogger Imagine that it’s a hot summer day, perfect for backyard barbecuing. You swing by the grill, where the designated grill-master flips your burger or dog onto a bun, and then you head to the condiment table! There sits the ketchup, mustard, mayo and relish, basking in the hot sun. It is a food safety rule that food should not sit out for more than 2 hours at room temperature…

What’s the Difference Between Pasture-Raised and Free-Range Eggs?

Wednesday, August 3rd, 2016  |  Posted by Toby Amidor  /  Filed under Farm-to-Table, Food Facts, Food Safety, Hot Topics  /  Comments: 1
Packing pasture-raised eggs By Toby Amidor, MS, RD, CDN. Originally published by US News & World Report When it comes to eggs, market shelves are filled with terms like “cage-free” and “free-range.” But the term “pasture-raised” is relatively new and many health professionals – not to mention, consumers – confuse the term with others. Even more confusing is the fact…

Mercury Poisoning: What You Should Know

Wednesday, February 10th, 2016  |  Posted by Toby Amidor  /  Filed under Food Facts, Food Safety  /  Comments: 1
By Kimberly Visioni, MS, RD, Contributing Blogger I love seafood but I do think about how much mercury I’m really taking in when ordering fish or preparing it at home. The Food and Drug Administration (FDA) recommends pregnant women and young children to limit fish intake to no more than 12 ounces per week to avoid taking in too much mercury. I recently learned, however, that mercury is something we should all consider,…

A Closer Look at Reusable Water Bottles

Thursday, October 1st, 2015  |  Posted by Toby Amidor  /  Filed under Fitness, Food Safety  /  Comments: more
By Kimberly Visioni, MS, Contributing Blogger You’ve probably noticed the ubiquity of reusable water bottles – at the gym, at work, stuffed into the sides of backpacks – they’re everywhere. There’s no longer a need to trek to the sporting goods store to find one – these water bottles now take up whole aisles in your local grocery stores. While choosing a size, shape, color, brand and material among the multitude…

Food Safety at the Farmer’s Market

Tuesday, September 30th, 2014  |  Posted by Toby Amidor  /  Filed under Food Safety  /  Comments: 1
By Catherine Cioffi, RD, Contributing Blogger Thanks to organizations like GrowNYC on the East coast, Urban Village on the West coast, and many other community-wide efforts, farmers markets are becoming accessible to both rural and urban communities across America. While it’s great to support your local farms and purchase fresh, seasonal produce, there are also certain precautions that you should take when…

How Fresh Is Your Spice Rack?

Monday, September 8th, 2014  |  Posted by Toby Amidor  /  Filed under Food Safety  /  Comments: more
  By Betsy Ginn,Guest Blogger When was the last time you peeked at your spice shelf? After taking a look at mine, I found the spices I use regularly (like cumin, cayenne pepper, cinnamon) sitting up front, which was no surprise. However, when I moved those to the side, I was a bit nervous. I ended up finding a jar of Chinese Five Spice from the winter of 2008 when I decided to make homemade pho. It immediately went into the…

Food Trucks: Are They Safe?

Thursday, August 28th, 2014  |  Posted by Toby Amidor  /  Filed under Food Safety  /  Comments: 0

By Stephanie Perruzza MS, RD, Contributing Blogger The food truck movement has rolled into every major city the past few years offering chic and reasonable fare. From European to Asian to dessert-themed trucks, there is certainly something for everyone. The lines fill up as quickly as the food is sold, which leaves the burning question: Is it safe to eat from a truck with a kitchen that’s literally the size of an office…

The 5-Second Rule: Friend or Foe?

Monday, August 4th, 2014  |  Posted by Toby Amidor  /  Filed under Food Safety  /  Comments: more
By Lauren Maddahi, MS, Guest Blogger Imagine you just spent the evening preparing delicious and juicy homemade meatballs for you and your family. As you walk to the dining table, one rolls off the plate and onto the kitchen floor. The ultimate internal mental battle ensues: pick it up and dust it off or reluctantly toss out that piece of hard work? Two studies duke it out to decide if you can put it back like nothing ever happened.…