Safety And Health

"I consider sprouts to be among the most risky foods sold at retail"Mike Doyle, director of the Center for Food Safety at the University of Georgia

Hundreds of thousands of Americans alone are sickened every year by their food, and some even die. Thousands more are hurt by knives, wire brush bristles stuck to meat, burns and other hazards around the grill. Here's an overview of the hazards and how to reduce the risk. And here's a shocker: Far more people are sickened by bacteria on raw veggies and salads than by meat. Why? Cooking kills. Raw anything is vastly more risky.
pastrami sandwich
Curing meat is not like any other recipe. You must be pretty precise about some ingredients. read more
cold smoked salmon may seem like a healthy choice but can be risky
Cold smoking sausage and fish is risky and can kill you. Here are the risks and why you should not try it at home. Bottom line: holding foods in the "danger zone" of 40ºF to 140ºF allows pathogens to multiply if not carefully controlled. Food cooked to above 140ºF internal temperature is simply safer to eat. read more
pastrami sandwich
Nitrites and nitrites appear naturally in foods, and are added to many foods. Are they dangerous? Recent research is enlightening. read more
food temperature guide magnet
We all strive to create tender, juicy, and flavorful meat, but we also want it safe. Monitoring the internal temperature is the best way to have the best of both worlds. Here's the ultimate guide to understanding proper cooking temperatures and food safety to ensure that your meat is cooked perfectly every time. read more
pink juices
Many recipes say to cook poultry 'until the juices run clear'. If you do, you could end up overcooking your poultry or spending the night on the toilet. Find out the real science behind pink juices, undercooked chicken, safe doneness temperatures, salmonella, and why the best tool for food safety is a good thermometer. read more
detail of E. coli bacteria under a microscope
Check out these useful tips on how to prevent food poisoning and how to handle knives safely. Learn all about bacteria, viruses, food safety, proper food handling, safe cooking temperatures, pasteurization, sterilization, and best practices for general safety when using a grill, smoker, and oven. read more
disaster burnt chicken
When you're playing with fire outside, lots can go wrong. From singed eyebrows and running out of propane to undercooked chicken and burnt burgers. Avoid the worst grilling mistakes with these simple barbecue dos and don'ts. read more
1949 image of Parkay margarine ad juxtaposed with 2014 Time cover image of butter
The world is full of conflicting advice about food, nutrition, and dietary recommendations. Doctors, nutritionists, government organizations, and consumer watchdog groups can't seem to agree on a single course of action for people who want to eat healthfully. Here's how to make sense of it all. read more
Hamburgers grilled over direct flame
Are you concerned about the healthfulness of grilling? This article answers the question "Is there a cancer risk in grilling meat?" Find out all about HCAs, PAHs, and the general health aspects of consuming smoked and grilled food. read more
Headline from the Guardian newspaper about the healthfulness of processed meat
The World Health Organization (WHO) report on the healthfulness of processed meat is problematic and media coverage has sensationalized and oversimplified the facts, sending a very misleading message. read more

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Sprouts have been identified as potentially dangerous

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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