Have you noticed how outbreaks linked to contaminated foods seem to be popping up more lately? Now, a new report lists the 10 riskiest foods regulated by the FDA. The Center for Science in the Public Interest (CSPI) says these foods were linked to more than 1,500 separate outbreaks from 1990-2006 and made nearly 50,000 people sick:

1. Leafy greens: 363 outbreaks
2. Eggs: 352 outbreaks
3. Tuna: 268 outbreaks
4. Oysters: 132 outbreaks
5. Potatoes: 108 outbreaks
6. Cheese: 83 outbreaks
7. Ice cream: 74 outbreaks
8. Tomatoes: 31 outbreaks
9. Sprouts: 31 outbreaks
10. Berries: 25 outbreaks

I’m very careful with food, but it’s still scary to see several things I eat often on that list!

A bill now being considered in the Senate would help make our food safer – it includes having stricter standards for all food producers and would allow the FDA to inspect facilities considered high risk more frequently.

See the CSPI’s complete report here.

[Photo Credit: stock.xchng]

Related posts

• Your vote = free coffee and ice cream
• Weight Watchers ice cream winner!
• Weight Watchers ice cream giveaway
• Ummm… Why???
• Tomato illnesses up to 756

Mmmm… fresh tomatoes and basil go so well together, especially when the tomatoes look this good! Grab a quality baguette, some garlic, lemon juice, and olive oil and you’re pretty much set. This gourmet, but simple recipe comes to us courtesy of the fabulous blog, Summer Tomato.  (Thanks!)

Ingredients:
2 c. diced summer tomatoes
1 clove garlic, worked through garlic press
1/4 c. good quality extra-virgin olive oil
juice of half lemon
8-10 basil leaves, sliced into ribbons
paprika, to taste (optional)
good sea salt, to taste
red bell pepper, fire roasted (optional)
splash of balsamic vinegar (optional)
sour baguette, sliced into 1/2 in. discs at an angle

Directions:
If you are roasting a pepper, start by turning on a burner and placing the pepper on top. Blacken the skin evenly by using tongs to turn periodically. When the pepper is completely blackened, remove from flame and allow to cool. Scrape off blackened skin with a dull knife or fork, remove seeds, dice and set aside.

In the meantime preheat oven to 325 F and slice bread.

Combine first 9 ingredients in a mixing bowl. Some people add sugar, but I prefer to add a splash of balsamic vinegar if I want a little more sweetness. Paprika is also optional, but I find it adds a nice, subtle complexity. Don’t be shy with your sea salt in this recipe. Allow mixture to marinate briefly, stirring occasionally.

Next brush your baguette slices on one side with olive oil and place in warm oven. Toast for 6-10 minutes. Monitor carefully and do not allow to burn.

Place baguette slices on your serving plate and heap marinated tomatoes on top. Add extra small spoonfuls of juice on top of the mixture to add flavor and soften bread.

Serve immediately and crack the champagne.

[Re-printed with permission]

Related posts

• Quick Bites: Nutty Apple Recipe
• How to healthify your recipes
• Home-Style Biscuits
• Healthy Recipe: Super Delicious Apple Banana Bread
• Healthy Recipe: Spinach & Artichoke Fritatta

Chicken breasts go uptown with a brush of balsamic, a sprinkle of herbs and a warmed feta finish. Simply sensational! (And ready in less than 30 minutes!)

Recipe courtesty: eatbetteramerica

Prep Time: 10 min
Start to Finish: 25 min
Makes: 4 servings

Ingredients
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper blend
1 large plum (Roma) tomato, cut into 8 slices
1/4 cup crumbled feta cheese (1 oz)

Directions
1. Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.
2. Broil with tops 4 inches from heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

High Altitude (3500-6500 ft): Broil chicken about 15 minutes. Top with tomato and cheese. Broil 1 to 2 minutes longer.

Nutritional Information
1 Serving: Calories 220 (Calories from Fat 80); Total Fat 8g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 90mg; Sodium 260mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 3g); Protein 33g % Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 6%; Iron 8% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 0 MyPyramid Servings: 4 oz-equivalents Meat & Beans, 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

Related posts

• Healthy Recipe: Leeky chicken soup
• Garden-Fresh Tomato Basil Pasta
• Peanut Butter Muffins
• One Dish Chicken & Rice Bake
• News Nugget: Will KFC become KGC?

As you are out enjoying all the yummy food at get-togethers this holiday weekend, it’ll make you feel good to know you don’t have to worry about avoiding peppers or tomatoes anymore – the Centers for Disease Control and Prevention (CDC) says the salmonella outbreak that made 1,400 people sick across the country seems to be over.

The CDC says the number of reported cases has been dropping since early July and is now around the usual number of salmonella cases we see this time of year.

An investigation into the outbreak shows jalapeno peppers seemed to be a major carrier of the bacteria, as were serrano peppers. Tomatoes are still a possible source, as well.

The FDA says the contaminated jalapeno and serrano peppers, grown in Mexico, are no longer around, so it lifted its advice to avoid eating raw jalapeno and serrano peppers grown, harvested or packed in Mexico. It also gave the green light last month for us to eat tomatoes again.

Based on confirmed cases, this was the largest foodborne outbreak in the last 10 years.

Related posts

• Salmonella outbreak – mystery solved?
• Salmonella outbreak – is it the peppers?
• FDA lifts warning on tomatoes
• FDA extends salmonella warning to include serrano peppers
• Tomato illnesses up to 756

This Tomato Basil Pasta is so flavorful – fresh basil is my favorite!

Ingredients:
2 pounds fresh tomatoes, coarsely chopped – about 6-8
1 sweet onion, such as Vidalia, chopped
1 medium-size green bell pepper, finely chopped
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground oregano
1 cup packed basil leaves, chopped
2 to 4 cloves garlic, minced
8 ounces uncooked spinach fettuccine
4 tablespoons grated Parmesan cheese

Directions:
Combine all the ingredients except the fettucine and cheese in a large glass or ceramic bowl (not metal); stir well and cover tightly. Allow to sit at room temperature at least 4 hours; or overnight in the refrigerator. If refrigerating, bring to room temperature before serving.

Cook the pasta; drain but do not rinse. Toss the pasta with the fresh tomato sauce; divide among four plates. Sprinkle each serving with up to 1 tablespoon Parmesan cheese.

Serving Suggestion
Serve this dish just slightly warm or at room temperature.

Variation
After tossing the pasta with the sauce, sprinkle a 15-ounce can of garbanzo beans (drained and rinsed) on top.

Makes: 4 servings
Serving Size: 1 cup cooked pasta, 1-1/2 cups sauce, and 1 tablespoon Parmesan cheese

Each serving provides: Calories: 430, Total fat: 18 g, Saturated fat: 3.5 g, Protein: 12 g, Fiber: 7 g, Cholesterol: 5 mg, Sodium: 840 mg.

Source: American Dietetic Association Cooking Healthy Across America

[asa]0471474304[/asa]

Healthy Recipes Exchange

Related posts

• Healthy Recipe: Easy Beef Stroganoff
• Whole wheat versus whole grain foods – Which is better?
• How to healthify your recipes
• Healthy Recipe: Simple Gourmet Bruschetta
• Healthy Recipe: Jamie Eason’s “Oh Baby!” Carrot Cake Protein Bars

Jalapenos are not the only peppers definitely linked to the massive salmonella outbreak. The Food and Drug Administration has found contaminated serrano peppers and irrigation water on a farm in Mexico.

The FDA says we should avoid fresh serrano peppers from Mexico and products made with them. And we still should not eat fresh jalapeno peppers from Mexico, either.

The FDA’s theory is that several foods may be causing the outbreak, which has made 1,319 people sick nationwide since April.

In early June, the FDA believed tomatoes were causing the outbreak and warned us not to eat certain types. Then in July, it said all tomatoes were safe to eat again. But the agency still says tomatoes may have caused some of the illnesses.

Here is a map from the Centers for Disease Control and Prevention that shows where the outbreak has hit from state to state:

Related posts

• FDA lifts warning on tomatoes
• Salmonella outbreak – mystery solved?
• Salmonella outbreak – is it the peppers?
• Avoid jalapenos from Mexico only, says FDA
• Looks like the salmonella outbreak is over

There’s a break in the salmonella investigation – the Food and Drug Administration (FDA) says a jalapeno pepper grown in Mexico and processed in Texas has tested positive for the strain of salmonella that has made more than 1,200 people sick over the past few months. But the FDA stresses the case is not closed yet.

While finding the genetic match is important, authorities still don’t know where the pepper became tainted – did it happen on the farm in Mexico… in the plant in McAllen, Texas… or somewhere in between?

Just a few days ago, the FDA lifted its warning on tomatoes, saying it’s okay to eat them again. But investigators say tomatoes still may have caused some of the illnesses.

Because of this latest finding, the FDA says we should avoid eating fresh jalapeño and serrano peppers and foods made with fresh jalapeños. It’s okay to eat pickled and preserved jalapeños.

The outbreak isn’t over yet, but at least it seems to be slowing down – the CDC has confirmed just 14 cases since July 4.

What do you think of all this? Has it changed how you eat?

Related posts

• FDA lifts warning on tomatoes
• FDA extends salmonella warning to include serrano peppers
• Salmonella outbreak – is it the peppers?
• Looks like the salmonella outbreak is over
• Hold the tomatoes

It’s okay to eat any type of raw tomato again. After months of concern that tomatoes were linked to the salmonella outbreak, the Food and Drug Administration (FDA) lifts its alert because the farms that may have shipped tomatoes at the beginning of the outbreak are no longer harvesting them.

But the outbreak is not over – people are still getting sick. 1,220 people in 42 states have gotten sick so far. About 18 percent have been hospitalized.

So, what’s causing the outbreak? There’s no definite answer on that yet. But now food safety officials say there could have been cross-contamination between tomatoes and peppers at packing or washing stations before the foods got to restaurants and grocery stores.

The FDA and the Centers for Disease Control and Prevention (CDC) are still looking into raw jalape̱o and raw serrano peppers as possible culprits. They are warning people at high risk Рlike the elderly, infants, and those with weak immune systems Рto avoid eating raw jalape̱o and raw serrano peppers.

Anyone else concerned that it’s taking so long to find out what’s causing the outbreak? What a big mess!

Related posts

• FDA extends salmonella warning to include serrano peppers
• Salmonella outbreak – mystery solved?
• Salmonella outbreak – is it the peppers?
• Looks like the salmonella outbreak is over
• Tomato illnesses up to 756

The salmonella outbreak has now made 1,017 people sick, making it the worst foodborne outbreak in at least a decade. And the government is warning, hot peppers may be partly to blame.

The Centers for Disease Control and Prevention (CDC) says raw plum, Roma, and red round tomatoes are still the main suspects in the outbreak and we still shouldn’t eat them, but it’s also warning people at high risk of getting severely ill from salmonella (the elderly, infants, and those with a weak immune system) to avoid eating raw jalapeño and serrano peppers, too.

Investigators looking into the outbreak found jalapeños caused some of the illnesses. As for serrano peppers, they were included in the warning because they’re hard for a lot of people to tell apart.

The scary thing is the CDC says the outbreak is not showing any signs of slowing down – there have been about 25-40 cases reported every day since the outbreak began April 10, and it’s now hit 41 states (CDC map below).

More confusion – the CDC has found some people who got sick “were more likely to have recently consumed raw tomatoes, fresh jalapeño peppers, and fresh cilantro. These items were commonly, though not always, consumed together, so that study could not determine which item(s) caused the illnesses.”

So… now under investigation – raw tomatoes, jalapeños and serrano peppers, plus fresh cilantro. What a mess.

Photo Credit: stock.xchng

Related posts

• FDA lifts warning on tomatoes
• FDA extends salmonella warning to include serrano peppers
• Tomato illnesses up to 756
• Salmonella outbreak – mystery solved?
• Looks like the salmonella outbreak is over

Ummm… what? Now the Centers for Disease Control and Prevention (CDC) is saying tomatoes may not be behind the salmonella outbreak that has made hundreds of people sick since April? If it’s not the tomatoes, then what is it? The CDC is not sure. How frustrating is this? Not only to all of us who are being extra careful about eating tomatoes, but to the tomato growers who are losing so much money because of the scare.

The number of people who’ve gotten sick because of the salmonella outbreak is now up to 869 and growing – Texas has been hardest hit with more than 300 cases, followed by New Mexico and Illinois with  nearly 100 each. Here’s an updated map from the CDC showing where the outbreak has hit:

The CDC says tomatoes are still the “lead suspect”… but they are not certain tomatoes are to blame. Now investigators are also looking at other foods that we usually eat with tomatoes to see what they can find.

Until they figure all this out, the CDC is still advising us to eat only the types of tomatoes it says are salmonella-free – basically cherry and grape tomatoes, and tomatoes sold on the vine.

Anyone else disturbed by this latest twist?

Related posts

• Tomato illnesses up to 756
• Salmonella outbreak – is it the peppers?
• FDA lifts warning on tomatoes
• FDA extends salmonella warning to include serrano peppers
• Salmonella outbreak – mystery solved?