June 12th, 2014
04:00 PM ET
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More than 4,000 pounds of rib-eye and other fresh beef products have been recalled because they could contain contaminated materials linked to mad cow disease.

The meat in question was processed at Fruitland American Meat in Jackson, Missouri, and distributed to a Whole Foods distribution center in Connecticut, which services its New England stores, and a restaurant in New York City and another one in Kansas City, Missouri. The beef was produced and packaged between September 2013 and April 2014.

The USDA has classified the recall a "Class II," meaning the health risk is low. There have been no reports of illness as a result of consumption.

READ: 4,000 pounds of rib-eyes, other beef recalled; mad cow disease a concern

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Filed under: Food Safety • Mad Cow • Meat • Recalls • Tainted Food


June 12th, 2014
12:30 PM ET
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The U.S. House of Representatives on Wednesday threw its weight and pocketbook behind the federal investigation of a California slaughterhouse where CNN exposed issues surrounding one of the biggest meat recalls in years.

The latest congressional action authorizes $1 million in additional funding to "provide for a swift completion" of the U.S. Department of Agriculture's probe into the Rancho Feeding Corporation.

Federal investigators have said they believe the Petaluma, California-based company bought diseased dairy cows and processed them when government inspectors weren't there. After the cows were killed, employees would hide the warning signs of cancer by trimming off diseased parts, using a fake stamp of approval or even replacing the heads of sick cows with ones from healthy animals.
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More people sickened by contaminated sprouts
June 11th, 2014
05:30 PM ET
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Seventeen people in five states have been sickened by E. coli after eating clover sprouts, according to the Centers for Disease Control and Prevention.

That's up from the 10 cases reported by the CDC in late May.

No deaths have been linked to the E. coli outbreak, the CDC says, but nearly half of those sickened were hospitalized. Three cases were identified in Idaho, one in Michigan, two in Montana, one in Utah and 10 in Washington state.
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Filed under: E. coli • Food Safety • Health News • Tainted Food


Keep your food-allergic camper happy
June 4th, 2014
12:15 PM ET
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Editor's note: Mireille Schwartz is the founder and executive director of the Bay Area Allergy Advisory Board, an organization that promotes education and awareness. It also provides no-cost medical care and medication to families with severely allergic children. She is the author of "The Family Food Allergy Book."

No doubt your children are ecstatic that summer's here - and you'll be just as excited when you can send them off to camp, right? Follow these safety tips to ensure food allergies don't get in the way of all the fun:

More than 12 million Americans - including 1 in 13 children - suffer from food allergies.
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Who ordered the side of Norovirus?
June 4th, 2014
12:15 AM ET
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Approximately 20 million people fall ill every year due to norovirus, according to a new report from the Centers for Disease Control and Prevention, which says the food service industry could do much to decrease that number.

Restaurants and catering services are the most common sources for norovirus outbreaks from contaminated food, according to the report. "Infected food workers are frequently the source of these outbreaks, often by touching ready-to-eat foods served in restaurants with their bare hands," CDC experts wrote.
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Filed under: Food Safety • Health News • Norovirus • Restaurants • Service • Tainted Food


May 30th, 2014
01:30 AM ET
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First lady Michelle Obama's drive to stop a Republican-led effort to slow adoption of nutrition standards for school meals, a centerpiece of her anti-obesity "Let's Move" campaign, was dealt a setback in Congress.

Democrats aligned with Mrs. Obama on the issue failed on Thursday to strip the proposal from a $142.5 billion Agriculture Department spending bill, which was approved by the Appropriations Committee and sent to the full House for consideration.
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May 27th, 2014
06:30 PM ET
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Editor's note: Donna Brazile, a CNN contributor and a Democratic strategist, is vice chairwoman for voter registration and participation at the Democratic National Committee. She is a nationally syndicated columnist, an adjunct professor at Georgetown University and author of "Cooking With Grease: Stirring the Pots in America." She was manager for the Gore-Lieberman presidential campaign in 2000. The opinions expressed in this commentary are solely those of the author.

It's been a long time. A very long time. But I cannot forget my first school lunch.
Call it free or call it charity, but it was a good meal that provided me, and so many others, with sustenance that made our school days more delightful. Our meals honored the traditions of the time - red beans and rice with smoked sausage, bread and perhaps dessert. And of course every Friday we had fish sticks, potato salad or French fries.

We've come a long way since then. Today, most public school children get perfectly balanced meals. School chefs use food selected to provide maximum nutrition, food that will enhance a student's well-being and learning abilities. Their standards come from federal nutrition experts in the U.S. Department of Agriculture who survey what important foods are missing from children's diets.
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May 27th, 2014
10:45 AM ET
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Most people choose artificially-sweetened soda over regular soda to avoid packing on extra pounds. But what if you already choose diet? Would it be helpful to quit that too?

Dr. Jim Hill says he gets this question all the time from patients in his weight loss program at the University of Colorado's Anschutz Health and Wellness Center.

With funding from the American Beverage Association, Hill helped design a study that divided approximately 300 adults into two groups: One group would continue drinking diet, and the other group - referred to in the study as the "water group" - would go cold turkey. The study was published in the journal Obesity.

Both participant groups received intensive coaching on successful techniques for weight loss, including regular feedback on the meals they logged in journals.

"The results, to us, were not at all surprising," says Hill.
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Filed under: Diet Tools • Diets • Health News • Sip • Soft Drinks


Why sprouts can make you sick
May 22nd, 2014
05:30 PM ET
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Another day, another food safety warning. Earlier this week it was beef, hummus and walnuts. This time, the culprit is sprouts.

In a press release issued Thursday, the Centers for Disease Control and Prevention advised consumers not to eat Evergreen Produce brand raw clover. The release states that these sprouts are possibly linked to seven confirmed and three probable cases of Shiga toxin-producing E. coli in Idaho and Washington. Fifty percent of the people sickened were hospitalized.

Even people with uncompromised immune systems are strongly cautioned to discard any Evergreen Produce sprouts in sealed containers so no other humans, pets or wild animals can consume them and become infected. Thoroughly cooking sprouts can reduce the chance of foodborne illness, says the FDA, but be careful – since 1996, there have been at least 30 reported outbreaks of foodborne illness associated with different types of raw and, yes, lightly cooked sprouts.

But aren't sprouts supposed to be - healthy? They're the stuff of health food cafes and virtuous hummus pockets. They're supposed to add beneficial, low-calorie crunch to salads and sandwiches, not cause you to, per the CDC, "develop diarrhea (often bloody) and abdominal cramps" or possibly become severely ill and die.
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Filed under: Clarified • Culture • E. coli • Food Safety • Health News • Recalls • Tainted Food • Vegetables


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