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,…