Food Safety

From pesticides to antibiotics in meat, do you know what you're really eating? See what you need to know about food safety.

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We spend millions on dishwashing detergents every year, but how necessary is soap to the cleanliness of our dishes?

By Carrie Tatro

Sure you can get salmonella from eating contaminated produce or meat, but your beloved breakfast cereal? Really?

By Shaun Chavis

The FDA is supposed to ensure the foods we eat are safe. But do you know what's in the foods you're eating?

By Diana Brown


Leftover pizza is practically a staple in college dorms and bachelor pads, but is it safe to eat at room temperature?

By Dave Roos

Raw flour has been shown to harbour nasty bacteria, even E. coli.

By Michelle Konstantinovsky

Despite what you've probably heard, oysters are safe to eat in months with the letter "r".

By John Perritano

A new analysis of the actions portrayed on TV cooking shows finds that food personalities need to up their safety game.

By Laurie L. Dove


A study identified a scary way that eating grilled food could damage your body, and it's really no fun at all.

By Christopher Hassiotis

Ghost peppers were once used to make grenades. Is something like that even safe to eat?

By Laurie L. Dove

Is eating cold Chinese leftovers one of your guilty pleasures? It might sound alarmist, but rice that hasn't been reheated could inflict serious damage on your body.

By Laurie L. Dove

If you've ever had food poisoning, you know it is decidedly unfun. And it turns out, there are many different kinds of foodborne disease that may not kill you, but you might prefer they did.

By Maria Trimarchi


We may try to avoid the restaurant with the low health rating or eye the roadside barbeque stand with caution. But did you know you get food poisoning from vitamins, your own kitchen, or even sex?

By Alia Hoyt

It's not just about what tastes good or is tough to chew – some foods are harmless when cooked, but when eaten raw or improperly prepared can make you sick or even kill you.

By Becky Striepe

The bacteria that cause food poisoning need to eat, too. Which packable foods provide happy breeding grounds outside the fridge, and which will last without going bad?

By Alison Cooper

Overseas travelers might have noticed that different people handle eggs differently. What gives? And why aren't those other people all getting salmonella poisoning?

By Alison Cooper


Like your meat dark and smoky? Here's what you should know about the carcinogens in those overly well-done steaks and sides.

By Alison Cooper

Don't be too quick to toss that green, fuzzy food -- a small spot of mold doesn't always make the entire piece of food unsafe.

By Debbie Swanson

Aspartame, a common ingredient in many diet drinks, gets blamed for dozens of diseases and conditions. A widely circulated e-mail connects aspartame with multiple sclerosis. Is it time to toss the diet soda for good?

By Laurie L. Dove

Researchers cry foul — and not for its taste. How much black licorice does it take to put your health at risk?

By Alison Cooper


Injections to boost dairy cows' production carry repercussions for the cows. Do they affect human health, too? Should we worry about the extra estrogen?

By Alison Cooper

Remember the shutdown on the Georgia peanut factory for salmonella poisoning back in 2009? Some food recalls make the headlines, but most pass unnoticed. Who decides when a product needs to be recalled? And does it happen too often or not enough?

By Alia Hoyt

These two cookware materials have generated some worry. Learn more about avoiding aluminum and teflon cookware.

By Josh Peterson, Planet Green

Just when you thought it might be safe to turn on your faucet. Learn more about how much poop is in your drinking water.

By Mickey Z., Planet Green


Next time you head to your local grocery store, take a look around. You can't make it five feet without seeing a product advertised as "all natural" or containing "multigrain goodness!" But does that make it better for you?

By Emilie Sennebogen

Organic food -- once a specialty item sold in specialty stores to either the rich or the granola crowd -- is now commonplace. But how do you know what you're buying, and what's the difference between "organic" and "pesticide-free"?

By Julia Layton