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Economic Times
22-05-2025
- Health
- Economic Times
Beware! Food-borne illnesses in US at surge: These 10 items are ‘riskiest' foods of 2024
A concerning spike in food-related illnesses has been recorded with a 41 per cent rise in outbreaks compared to the previous year, a United States study stated. It was conducted by the US Public Interest Research Group Education Fund and stated that the number of hospitalisations doubled from 230 in 2023 to 487 in 2024. Additionally, deaths related to food contamination rose from eight to 19. Food scientists, as per reports, said that most of the items on the list have environments which allow bacteria to grow. Listeria is particularly concerning since it grows even in colder temperatures. Consumer Reports, which tests consumer products and monitors food safety, released its annual report on hazardous foods of the past year. The items that have been included in the list are based on illnesses they are associated with, scale of recalls and deaths it caused. Also Read : Starbucks' new summer menu for 2025 is here! Avail the limited-time items while they last Deli Meat – As per Consumer Reports, deli meat is linked to Listeria outbreak via Boar's Head products. Listeria can thrive in refrigerated settings which makes cold cuts a risky food item, even after cooking it. Cucumbers – The veggie was involved in a major Salmonella outbreak and as per a USA Today report, experts recommended thoroughly rinsing fresh produce and practising good kitchen hygiene. Raw Dairy – Consumer Reports stated that unpasteurised milk and cheese(s) could be carriers of Salmonella and E. coli. Consumers were urged to opt for pasteurised alternatives, which were termed safer and equally nutritious. Cotija & Queso Fresco – Cotija and Queso are moist cheeses which can harbour Listeria even when made with pasteurised milk, the report stated. Pregnant persons and those with weak immune systems were urged to avoid consuming it. Eggs – Eggs can carry Salmonella, which has been a continuous source of worry. Experts have advised consumers to use pasteurised eggs and cook it thoroughly. They have advised against using eggs with cracked shells. Onions – The fast-food chain McDonald's had to recall a major batch of onions after they were linked to an E. coli outbreak. This is why experts, as per Consumer Report, advise rinsing raw onions and cook them. Leafy Greens – Reportedly, green, leafy veggies, especially romaine lettuce, were involved in E. coli outbreaks. The reason for them becoming carriers is often contaminated water. It is advised for high-risk individuals to avoid consuming them without cooking it. Carrots – Due to it being a root veggie, carrots can become carriers of diseases if the soil or irrigation water carry pathogens. This came to light after a major recall by Grimmway Farms. Basil – Fresh herbs like basil can also carry pathogens, if not washed properly. Ready-to-Eat Poultry & Meat – The ready-to-eat poultry and meat can pick up bacteria even after it's been cooked, if it is not stored properly or handled appropriately, making it one of the top 10 risky food items. According to the USA Today report, Boars' Head had to recall nearly 7.2 million pounds of product after a deadly Listeria outbreak, which killed 10. They had to close a plant in Virginia. Similar issues were spotted with ready-to-eat meats from BrucePac. Similarly, in concerns to produce, contaminated cucumbers caused salmonella infections in 113 people across 23 states while leafy greens, baby carrots, and even onions used by McDonald's were linked to E. coli Raw Farm's raw dairy sickened over 165 people while Rizo-Lopez Foods had to shut their shop after their cheese was linked to years-long listeria Taylor, Senior Manager at NSF, said that the federal government estimated nearly 48 million Americans get sick from food-borne illness every year. Food items like sprouts, leafy greens, deli meats and cheeses require extra caution. Also Read : Oklahoma City Thunder vs Minnesota Timberwolve NBA Game 1: Schedule, key stats, live streaming, prediction Although the food items have been labelled 'risky', you don't necessarily have to avoid it entirely. It only means being extra cautious while consuming them to minimise contamination risks. Experts have suggested thoroughly washing produce, cooking meats to recommended internal temperatures, avoiding raw dairy and practising good hygiene in the also advised staying informed about safe food practices from trustworthy sources, like the CDC. 1. Are deli meats or cheeses safe to eat if they're on the risk list? Yes, but cautiously. Professionals recommend that deli meats and soft cheeses such as cotija or queso fresco be well-cooked before eating. 2. Why is raw dairy unsafe even if it is from a clean farm? Raw milk is unpasteurized, so dangerous bacteria such as Salmonella, Listeria, and E. coli can still be present. Disclaimer Statement: This content is authored by a 3rd party. The views expressed here are that of the respective authors/ entities and do not represent the views of Economic Times (ET). ET does not guarantee, vouch for or endorse any of its contents nor is responsible for them in any manner whatsoever. Please take all steps necessary to ascertain that any information and content provided is correct, updated, and verified. ET hereby disclaims any and all warranties, express or implied, relating to the report and any content therein.
Time of India
18-05-2025
- Health
- Time of India
These are the 10 riskiest foods right now that can lead to health crisis
The United States experienced a significant surge in foodborne illnesses , with a 41 percent increase in recalls compared to the previous year, according to the US Public Interest Research Group (US PIRG) Education Fund, a nonprofit organization that conducts research and public education on issues affecting consumer health, safety, and the environment. Reports identified the following as the 10 riskiest foods based on the number of illnesses, deaths, and recalls: Deli Meats by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Free P2,000 GCash eGift UnionBank Credit Card Apply Now Undo Deli meats like ham and turkey are prone to Listeria, a dangerous bacterium that can survive in cold storage. A deadly outbreak in 2024 linked to Boar's Head led to 10 deaths and millions of pounds in recalls. The issue lies in how these meats are processed and stored, making them vulnerable to contamination. Cucumbers Cucumbers were tied to a Salmonella outbreak that sickened over 100 people across 23 states. Because they're eaten raw and grown close to the ground, they can easily pick up bacteria from contaminated soil or water. Washing helps, but doesn't guarantee safety if the bacteria are internal. Live Events Raw Dairy Raw (unpasteurized) milk and cream can carry harmful bacteria like Salmonella and Listeria. In 2024, raw milk from Raw Farm caused an outbreak that sickened 171 people. Pasteurization kills these germs, which is why raw dairy is illegal in some states and not recommended by health experts. Cotija and Queso Fresco Cheeses These soft cheeses, often made from raw milk, have been linked to long-running Listeria outbreaks. In one case, products from Rizo-López Foods caused illnesses and deaths over nearly a decade before a massive recall. Even when stored properly, they can harbor dangerous bacteria. Eggs Eggs can become contaminated with Salmonella, especially if the shells are cracked or improperly cleaned. Though outbreaks have decreased over the years, 2024 saw a spike tied to improperly handled eggs. Cooking eggs fully and storing them in the fridge helps reduce the risk. Onions Slivered onions used in McDonald's burgers were connected to an E. coli outbreak in 2024. Contamination can happen in the field through dirty irrigation water or animal waste. Because they're often eaten raw, they can pass harmful bacteria straight to consumers. Leafy Greens Spinach, lettuce, and other greens frequently show up in foodborne illness outbreaks, often involving E. coli. These crops are hard to wash thoroughly, and contamination from water or nearby livestock is common. Multiple outbreaks tied to salads occurred in 2024. Organic Carrots Organic baby carrots were involved in E. coli outbreaks, possibly due to fertilizer or runoff from livestock areas. While organic produce is often thought of as 'healthier,' it still carries the same contamination risks as conventional produce. Thorough washing is essential. Organic Basil Fresh herbs like basil are often hand-harvested and minimally processed, which can allow bacteria to stay on the leaves. In 2024, basil was recalled due to Salmonella concerns. Because it's added raw to dishes, any bacteria present go straight into your food. Ready-to-Eat/Cooked Poultry and Meat Pre-cooked meats like rotisserie chicken or frozen cooked patties can still carry Listeria if not handled or stored properly. A large 2024 recall involved millions of pounds of contaminated meat from BrucePac. These foods should always be reheated to a safe temperature before eating. These foods were linked to outbreaks of Salmonella, Listeria, and E. coli. For instance, Boar's Head recalled over 7 million pounds of deli meats due to Listeria contamination, resulting in 10 deaths and 59 hospitalizations across 19 states. Similarly, slivered onions served at McDonald's were associated with an E. coli outbreak that sickened 104 people in 14 states, leading to 34 hospitalizations and one death. Experts emphasize that while these foods have been associated with outbreaks, they are not inherently dangerous if handled and prepared correctly. How to stay safe? Proper food safety practices , such as thoroughly washing produce, cooking meats to recommended temperatures, and avoiding cross-contamination, can significantly reduce risks. Martin Bucknavage, a senior food safety extension associate at Penn State, noted that companies involved in outbreaks often implement stricter safety measures afterward, making their products safer than before. Consumers are advised to stay informed about food recalls through FDA and USDA updates and to exercise caution, especially if they belong to high-risk groups.
Epoch Times
09-05-2025
- General
- Epoch Times
Spicy Beef Tostadas Reinvigorate the Taco Tuesday Tradition
When you need to throw something together for a fast and easy weeknight meal, tacos are often a busy cook's first choice. That's because you can stuff almost anything inside a hard or soft tortilla—including leftovers—top it with some shredded lettuce and/or crunchy veggies, add a generous sprinkling of cheese and feel like a total winner. Tostadas—flat and crispy (and sometimes bowl-shaped) tortilla shells piled high with meat, seafood, or vegetables—are just as easy if you're looking to change things up on Taco Tuesday, but still want to stick to a Mexican theme. Why do we love this Mexican version of the open-faced sandwich? Like their crunchy folded cousins, tostadas are very versatile. They also can be assembled in 20 minutes or less, depending on the chosen protein and whether or not any veggies have to be cooked. In other words, you don't have to think too hard to make tostadas. This recipe brings together ground beef that's been spiced up (considerably) with chipotle peppers in adobo sauce and the traditional taco fixings of shredded iceberg lettuce, fresh tomato, chopped cilantro, and crumbled Cotija cheese. Related Stories 8/19/2023 10/2/2023 There's also a layer of mashed refried beans to help the toppings stick to the fried tortilla. Depending on how involved you want diners to be, you can either assemble the tostadas before serving or place the toppings in separate bowls and let everyone serve themselves. Some recipes call for frying the tostada shells in hot oil before adding the toppings to make them hot and extra crunchy, but I took the shortcut of simply warming them in the oven. Tostadas can be eaten like a pizza slice with both hands, or on a plate using a fork and knife. Just note: The more toppings you pile on, the messier it will be. Spicy ground beef tostadas are topped with shredded lettuce, tomatoes, and crumbly cojita cheese. Gretchen McKay/Pittsburgh Post-Gazette/TNS Spicy Ground Beef Tostadas PG tested Serves 4. For meat layer 2 tablespoons vegetable oil or alternative 1 pound ground beef 1 large yellow or white onion, chopped 2 garlic cloves, minced 2 chipotle peppers in adobo sauce, plus 2 tablespoons sauce, or to taste 1 teaspoon ground cumin 1 tablespoon chili powder Kosher salt and black pepper, to taste 8-ounce can refried beans, warmed 8 tostadas (flat crisp shell) For topping Handful of shredded iceberg lettuce Handful of shredded red cabbage 1 cup halved cherry tomatoes 1/4 cup chopped red onion Large handful fresh cilantro, chopped 1 cup crumbed Cotija cheese 1 avocado, peeled and cut into wedges 3 limes, divided Salsa, optional Heat vegetable oil in a large skillet over medium-high heat. When it is sizzling, add ground beef and cook, stirring and breaking up the meat with a wooden spoon or rubber spatula until it is no longer pink. Stir in onion, garlic, chipotle peppers and sauce, cumin, and chili powder. Season to taste with salt and pepper. (If meat is too spicy, thin sauce with a little water.) Empty refried beans into a small saucepan placed over low to medium heat. Stir frequently until the beans are heated through. Keep the beans on warm while you prepare the various toppings and warm the tostada shells, adding water as necessary to keep a creamy consistency. Toss shredded lettuce with juice of 1 lime and add a pinch of salt and pepper. Cut 2 remaining limes into wedges. Heat tostada shells in a preheated 350-degree F oven until hot and crispy, about 3-4 minutes. Assemble the tostadas. Divide the shells among plates and spread a thin layer of warmed refried bean on top. (This will act as a glue for the ground beef.) Spoon the meat mixture on top of the beans. Top with shredded lettuce and cabbage, halved tomatoes, chopped onion, chopped cilantro, sliced avocado, and crumbled Cotija cheese, and serve immediately. If desired, spoon on some jarred salsa. For additional heat, add a few slices of pickled jalapeno; to tone it down a notch, add a dollop of sour cream. Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Fox News
09-03-2025
- Health
- Fox News
Chicken salad recipe from new cookbook has 'high-protein focus'
An Alaska mother who began tracking her macros (macronutrients) after a pregnancy caused her to gain 80 pounds decided to create recipes that could help her lose weight and feed her family. That led Danielle Lima of Anchorage, Alaska, to create her website, Oh Snap Macros, and eventually write her first cookbook, "Macros Made Easy: 60 Quick and Delicious Recipes for Hitting Your Protein, Fat and Carb Goals," in 2024. Her newest cookbook, "High-Protein Macros Made Easy: 75 Standout Recipes to Help You Build Muscle, Burn Fat and Stay Satiated," was just released. "I would consider this the sequel, but with a high-protein focus," Lima told Fox News Digital. In the new cookbook, Lima said she provides "a really great understanding of what macros are" and focused on balancing carbs and fats. For her sophomore book, Lima said, she wanted to put the spotlight on high-protein recipes, "so I have things like a protein index in the back of the book." Lima's zesty southwest chicken salad with cilantro vinaigrette, for example, contains 38 grams of protein per serving. It was inspired by the barbecue ranch chopped salad she would often order at California Pizza Kitchen, Lima said. "It has a taco seasoning on the chicken," Lima said of her salad recipe. "So, the chicken and the beans and the corn are super flavorful. And then it just has a ton of vegetables – and the dressing packs in another punch. So, you've still got tons of flavor, you've still got tons of healthy ingredients and you're not sacrificing with tons of calories." "Never underestimate the power of a salad – it's one of the easiest ways to pack in protein," said Lima. "This zesty salad is bursting with bold flavors and a cilantro vinaigrette you'll want to drizzle on everything. Customize it to your liking by adding your favorite salad toppings and mix-ins for a meal that's as unique as you are." Total Servings: 5 Serving size: 13½ oz (380g) without optional toppings Calories: 474 Protein: 38 g Carbs: 29 g Total Fat: 25 g Cholesterol: 110 mg Sodium: 774 mg Potassium: 1042 mg Dietary Fiber: 8 g Sugars: 9 g 1 tsp salt 1 tsp onion powder 1 tsp garlic powder 2 tsp (4 g) paprika 1 tbsp (8 g) chili powder 1½ tbsp (9 g) ground cumin 1½ lb (675 g) boneless skinless chicken breast, cubed 1 tbsp (15 ml) olive oil, divided 1 (15¼-oz [432-g]) can canned corn, drained or fresh corn grilled and cut off the cob 1 cup (172 g) black beans, drained and rinsed 2 cups (32 g) fresh cilantro 1 garlic clove ¼ cup (60 ml) lime juice 2 tsp (14 g) honey ½ tsp salt 1 tbsp (15 ml) balsamic vinegar ⅓ cup (80 ml) extra virgin olive oil 7 cups (300 g) chopped romaine lettuce (about 3 heads) 1 cup (170 g) halved cherry tomatoes ½ cup (80 g) finely chopped red onion 2 oz (57 g) Cotija cheese, crumbled Fresh cracked pepper Cilantro Avocado Tortilla strips Cottage cheese (for added protein) 1. Add the salt, onion powder, garlic powder, paprika, chili powder and cumin to a small mixing bowl. Reserve 1½ tablespoons (14 g) for the chicken and save the rest to use later. 2. Add the cubed chicken to a large mixing bowl with ½ tablespoon (7 ml) olive oil and the reserved 1½ tablespoons (14 g) of taco seasoning. Stir to mix and evenly coat the chicken. 3. Heat a large skillet over medium heat and add the remaining olive oil. Once hot, add the chicken in a single layer and sear for 4 minutes without touching it. Flip and sear the chicken for an additional 3 to 4 minutes, until the chicken is cooked through and no longer pink. Remove the chicken and set it aside. 4. Add the corn to the same pan you cooked the chicken in and sear for 3 to 5 minutes to get the corn nice and charred. Remove it from the heat and add it to the cooked chicken along with the black beans. 5. In a blender or food processor, combine the cilantro, garlic, lime juice, honey, salt, balsamic vinegar, olive oil and ¼ cup (60 ml) water. Blend to combine, leaving some chunks of cilantro. Set the dressing aside. 6. In a large bowl, combine chopped romaine lettuce, tomatoes, red onion, Cotija cheese, fresh cracked pepper and the chicken mixture, then top it with the dressing. Mix everything to fully coat with the dressing and combine the ingredients. Top the mixed salad with lots of fresh cracked pepper and, if using, cilantro, avocado, tortilla strips and cottage cheese. Note: Make this salad dressing and use it in all of your favorite salad combos for the week. Reprinted with permission from "High-Protein Macros Made Easy" by Danielle Lima. Page Street Publishing Co. copyright © 2025.
Yahoo
29-01-2025
- General
- Yahoo
How To Keep Guacamole From Turning Brown: Do This Step Last for Best Results
My Super Bowl spread is never complete without a bowl of creamy guacamole front and center to dip crunchy tortilla chips into. As someone who makes it from scratch ahead of time, I've often wondered how to keep guacamole from turning brown before serving it. Recently, I found the solution to this dip dilemma just in time for the big game that involves holding off on mixing in the tomatoes and onions until the very end. Here's more one the unexpected tip and my experiencing trying it out. (Scroll to the end of the story for a bonus smoked guacamole recipe!) Guacamole turns brown because avocados release an enzyme after being cut. This enzyme reacts with the oxygen in the air, starting the oxidation process. "The flesh of the avocado oxidizes quickly—much like a cut apple—which changes the color [from green to brown],' says certified dietitian Dana Angelo White, MS, RD, ATC, tells Food Network. Adding fresh lemon or lime juice to the guac mixture can halt any browning as you're preparing it. But if you're making a batch in advance, sometimes citrus juice on its own isn't enough. The additional step to avoid serving brown guacamole? The Kitchn suggests holding off on putting ingredients like onions, tomatoes and jalapeño (also called pico de gallo) into the avocado mixture. Instead, they recommend placing a layer of pico de gallo on top of the mashed avocados beforehand creates a barrier to keep oxygen away. Once the pico de gallo is on top of the avocado base, you can cover the bowl with plastic wrap and store in the fridge until you're ready to serve. Afterwards, remove the plastic wrap and stir the pico de gallo into the avocado mixture for a nicely green guac to enjoy with tortilla chips. Yum! Using chef Gabriel Kolofon's recipe for perfect guacamole with pico de gallo as a guide, I tested this hack at home. Tools like a molcajete (the traditional Mexican version of a mortar and pestle) help you smash ripe avocados to your desired consistency. Ingredients: 1 serrano chile or jalapeño, seeds removed (if you want a mild guac) and chopped Kosher salt 100 ml fresh squeezed lime juice, plus more as needed 5 ripe small avocados 3⅓ Tbs. olive oil ¼ white onion, chopped 3 small tomatoes, diced 1 handful fresh cilantro, chopped, plus more for garnish ¼ cup Cotija cheese, shredded or crumbled Tortilla chips, for serving Tools List: IMUSA 6-inch Granite Molcajete (Buy from Amazon, $16.21) OXO Good Grips Citrus Squeezer (Buy from Amazon, $15.99) Henckels 8-inch Statement Chef's Knife (Buy from Amazon, $24.99) Directions: Active: 25 mins Total time: 30 mins Yield: 5 to 10 servings In a small bowl, mix the serrano chile or jalapeño with a pinch of the salt and lime juice. Set aside for five minutes. Create the pico de gallo in a separate bowl by combining the onions, tomatoes, cilantro, 2 tablespoons of the lime-chile mixture, and a pinch of salt together. Set aside as well. Remove the pit from each avocado and scoop the flesh out of the skins before placing into the molcajete. Start smashing the avocados to break them down slightly—the molcajete might get a little crowded but that's fine. Pour the rest of the lime-chile mixture over the avocados and and continue smashing them until the guac reaches your preferred consistency (chunky or smooth). Give the mixture a taste and add more salt if needed. Find it to be too salty? Try adding more lime juice to taste and pour in the olive oil. Pour the avocado base into a medium sized bowl. Spread the pico de gallo over the base in a single layer and cover with plastic wrap. Make sure the plastic wrap is directly touching the pico de gallo, which helps keep excess air out. Store the guac in the fridge until it's time to serve. (Tip: Serve within the first hour or two of making it for freshness.) Remove the plastic wrap and fold the pico de gallo into the avocado base until it's fully combined. Use a clean bowl or molcajete as the serving vessel. Garnish with fresh cilantro and shredded Cotija cheese before enjoying with tortilla chips. By the photo above, it's clear that this clever hack actually worked! Letting the guac sit in the fridge for an hour allowed to chill without oxidizing. Plus, the taste was worth the wait as the the guacamole had a good ratio of tomatoes, onions, jalapeño, and lime. This gave the dip a spicy, acidic, and pungent kick that didn't overpower the mild tasting avocados. (Now I see why chef Kolofon calls it "perfect guacamole.") Patience and effort really does pay off for a tasty final dish like this mouthwatering guac recipe! For a twist on classic guac, the pros at Traeger share their smoked guacamole recipe—perfect for putting a wood-fired grill, like their new Woodridge Series, to good use! Ingredients: 7 medium avocados, halved and pitted 1 whole poblano pepper 4 whole ears of corn, shucked ¼ cup fresh cilantro, chopped ¼ cup tomato, chopped ¼ cup red onion, Chopped 2 Tbs. lime juice 1 tsp. ground cumin 1 tsp. chili powder 1 Tbs. garlic, minced Kosher salt and freshly ground black pepper, to taste Directions: Active: 15 mins Cook time: 30 mins Yield: 6 servings When ready to cook, set the Traeger (or other wood-fired grill) temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal Vavor, use Super Smoke, if available. Arrange the avocados, cut-side up, directly on the grill grates. Close the lid and smoke for 10 minutes. Remove the avocados from the grill and increase the temperature to 450°F. Preheat with the lid closed for 15 minutes. Once the grill reaches temperature, place the poblano pepper and corn directly on the grill grates. Close the lid and roast until nicely charred, 15 to 20 minutes. Remove the poblano and corn from the grill. Add the poblano to a medium bowl and cover with plastic wrap. Let steam for 10 minutes; this will make it easier to remove the skin. Cut the corn kernels from the cobs into a medium bowl. Peel the skin away from the poblano. Cut the pepper in half, discarding the seeds, then dice the Vesh and add to the bowl with the corn. Scoop the avocado Vesh from the skins into a large bowl and coarsely mash, leaving some chunks. Add the corn and poblano, cilantro, tomato, red onion, lime juice, cumin, chili powder, and garlic and mix to combine. Season with salt and black pepper to taste. Serve immediately, or, if needed, transfer to an airtight container, pressing a piece of plastic wrap directly against the surface of the guacamole before sealing the container, and refrigerate until ready to serve. Enjoy! Read on for more helpful cooking hacks: Wipe Instead of Washing — And 3 More Quick Tips To Avoiding Soggy Mushrooms Want Crispy Potstickers That Aren't Greasy? Make a 'Dumpling Skirt': It's Ready in 20 Minutes How to Reheat Risotto: Chef's Simple Method Ensures It's Creamy Again and Won't Dry Out
