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e. coli

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Your kitchen towel could be loaded with bacteria, study shows

We were already weary of kitchen sponges, but now we know to look out for kitchen towels, too. Kitchen towels do many duties from wiping to drying, holding hot things and cleaning surfaces. They’re ubiquitous in households around the world, but now we know, those pretty patterns might be hiding some dangerous secrets. A new study from the University of Mauritius reported by the American Society for Microbiology found that family size and type of diet factor into the growth rate of the bacteria on kitchen towels that can lead to food poisoning and other serious infections. Researchers took an up close look at 100 kitchen towels after one month of use and found that 49 percent of the towels contained high levels of bacterial growth. The bacteria count increased with the size of the family and also when children or extended families were present. In households where towels  had more than…

Kick off grilling season with proper food safety

For many Americans, the official kickoff to summer picnic and grilling season happens this weekend. With all of that food handling happening, it’s inevitable than many of us will end our fun afternoons with no-so-fun circumstances. An estimated 128,000 people nationwide will end up in the hospital with foodborne illnesses this year, but many of these can be prevented by properly cooking and storing foods when traveling and cooking out. The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) recommends that you refresh your memory on food safety before diving into summer festivities. Grilling basics: Keep perishable foods at or below 40ºF. Food should never sit out longer than 2 hours. If weather is hot, knock this down to 60 minutes. Pack separate coolers for perishable items and other items like drinks, if people will be reaching in and out. This will ensure your meats or poultry stay cold,…

Stay away from Romaine Lettuce, report warns

Skip out that Caesar salad for a while. An E. coli outbreak that hit the United States late last week has been traced to romaine lettuce grown in certain regions of the country. The outbreak has affected 11 states so far, with a total of 35 cases reported, resulting in twenty-two hospitalizations. Luckily, no deaths have been reported. On April 13, the Centers for Disease Control and Prevention (CDC) released a statement advising consumers to find out the origin of their romaine before buying or eating. The lettuce causing concern was linked to Yuma, Arizona. The CDC reports that only lettuce from this region needs to be avoided or thrown away. However, just to be safe, Consumer Reports advises considers to avoid buying romaine altogether — at least until the outbreak is over. “Consumer Reports’ experts believe that it could be difficult for consumers to determine where the romaine they purchase is…