Washing food before you eat it may sound like a good idea, but that’s not always true.
Debating if you should pitch it or eat it? Our dietitian offers some tips about food “best by” dates for helping you decide.
Our digestive disease specialist answers frequently asked questions about foodborne illness.
Find the answers to questions that pique your curiosity in our series “The Short Answer.” Gastroenterologist Christine Lee, MD, explains how to detect food poisoning.
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An antibiotic-resistant strain of salmonella has found its way into the food supply and is making people sick. Take these food safety precautions to avoid salmonella linked to raw chicken products.
If you have ever have a stomach ache that makes you wonder about food poisoning, pay attention to how long symptoms last. Poisoning from Escherichia coli — better known as E. coli bacteria — often mirrors a viral infection, but many times is more severe and persists longer.
Grilling out? Are you sure your burgers are really cooked safely? Our dietitian weighs in.
Canning your own is a great, and healthy idea, if you know what you’re doing. Here are pointers for avoiding botulism.
Vomiting can be tied to different conditions that may pass on their own. In other cases, you may need a trip to the emergency room for intravenous fluids. Know when to worry and when to go to the doctor.
Listeria is the third leading cause of death from food poisoning, according to the Centers for Disease Control (CDC). An estimated 1,600 people get listeriosis each year, and about 260 die.