Some people believe unpasteurized milk has more nutrients, causes fewer allergies and promotes health. Yet it’s 150 times more likely to cause foodborne illness. A dietitian shares the facts about raw milk.
The taste of raw cookie dough is so popular, it’s become an ice cream flavor. But there’s danger in that deliciousness. It’s a wise food safety practice to hold off sampling your cookies until they are baked.
Chicken. Barbecue sauce. Burgers. You’re all set to fire up the grill for a fabulous barbecue. Don’t let undercooked food spoil your celebration.
Egg labeling isn’t all it’s cracked up to be. There are so many different terms, and they’re not well-defined. Discover what each egg label means so you can make informed decisions at the grocery store.
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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.
Most E. coli bacteria are harmless — and even part of a healthy human intestinal tract. But some are more dangerous, causing illness and even death.
What’s informing your choices at the Thanksgiving table? We talked with registered dietitian Laura Jeffers, MEd, RD, LD, to separate facts from fiction.
Germs are found in all kinds of places, and not all germs are bad. What are the germs to avoid and where do they hide?
These powerful, small particles can interfere with many important physiological steps like the production, transportation and elimination of hormones. They can even mimic the natural hormones that our bodies make.
Washing food before you eat it may sound like a good idea, but that’s not always true. I like to give my patients these simple guidelines to follow for food safety.