Latest news with #FoodSafety:Past
Malaysian Reserve
5 days ago
- Health
- Malaysian Reserve
Wild About Sprouts® Celebrates World Food Safety Day with Breakthrough Cold-Grown® Technology That Redefines Safety and Nutrition
SCOTTSDALE, Ariz., June 6, 2025 /PRNewswire/ — In honor of World Food Safety Day June 7, Wild About Sprouts® is shining a spotlight on its revolutionary Cold-Grown® process—an all-natural, patented innovation that has redefined food safety standards in the sprouting industry. With over 25 million containers sold pathogen-free and never part of any recall over its 8+ years, Wild About Sprouts is the only national sprout brand in the U.S., now proudly available in over 7,000 grocery stores across the country. Sprouts are among the most powerful, studied, and nutrient-dense superfoods on the planet. Yet for decades, their potential has been limited by persistent food safety concerns. Wild About Sprouts has solved that problem. Its Cold-Grown® process eliminates the risk of dangerous pathogens without the use of pesticides, herbicides, or chemical intervention, and uses 95% less water than traditional growing systems—making it one of the most sustainable solutions in fresh food today. 'At Wild About Sprouts, food safety isn't a feature—it's the foundation,' said Barry Didato, CEO of Rä Foods, parent company of Wild About Sprouts. 'Our patented Cold-Grown® method is changing the way America eats—combining breakthrough safety with unmatched nutrition, delivering sprouts that contain up to 100 times more antioxidants, vitamins, and minerals than fully grown vegetables. Backed by over 2,000 studies, sprouts—especially broccoli sprouts—are rich in sulforaphane, a proven compound that supports the body's natural detox pathways, helps fight cancer, reduces inflammation, and shows promise in managing conditions like autism, diabetes, and neurodegenerative disease.' Observed every year on June 7, World Food Safety Day highlights the importance of safe, accessible food for all. Wild About Sprouts is proud to lead this charge—proving that innovation can make clean, nutrient-packed, fresh foods not just possible, but scalable. 'Wild About Sprouts has not only innovated with its Cold-Grown® technology—they've demonstrated an uncompromising commitment to public health,' said Dr. Darin Detwiler, Food Safety Advocate, Professor and Author of Food Safety: Past, Present, and Predictions. 'In an era when consumers demand both transparency and accountability, this company offers a clear model of how science and responsibility can align to create safer, more sustainable food systems. As we recognize World Food Safety Day, this kind of leadership is precisely what our food system needs to move from reaction to prevention.' Whether tossed in a salad, layered on a sandwich, or blended into smoothies, Wild About Sprouts products offer an easy and delicious way to boost everyday nutrition—safely. For more information, visit or follow us on Instagram at @wild_about_sprouts. Wild About Sprouts is available at major retailers including Kroger, Walmart, Whole Foods Market, Sprouts Farmers Market, Albertsons, and many more. About Wild About Sprouts®Founded in 2016 and based in Scottsdale, Arizona, Wild About Sprouts is transforming the sprout industry with its science-backed, Cold-Grown® technology. As part of Rä Foods, a family office dedicated to better-for-you innovations, Wild About Sprouts is on a mission to deliver safe, delicious, nutrient-dense foods that Make America Healthy Again—one sprout at a time.
Yahoo
5 days ago
- Health
- Yahoo
Wild About Sprouts® Celebrates World Food Safety Day with Breakthrough Cold-Grown® Technology That Redefines Safety and Nutrition
SCOTTSDALE, Ariz., June 6, 2025 /PRNewswire/ -- In honor of World Food Safety Day June 7, Wild About Sprouts® is shining a spotlight on its revolutionary Cold-Grown® process—an all-natural, patented innovation that has redefined food safety standards in the sprouting industry. With over 25 million containers sold pathogen-free and never part of any recall over its 8+ years, Wild About Sprouts is the only national sprout brand in the U.S., now proudly available in over 7,000 grocery stores across the country. Sprouts are among the most powerful, studied, and nutrient-dense superfoods on the planet. Yet for decades, their potential has been limited by persistent food safety concerns. Wild About Sprouts has solved that problem. Its Cold-Grown® process eliminates the risk of dangerous pathogens without the use of pesticides, herbicides, or chemical intervention, and uses 95% less water than traditional growing systems—making it one of the most sustainable solutions in fresh food today. "At Wild About Sprouts, food safety isn't a feature—it's the foundation," said Barry Didato, CEO of Rä Foods, parent company of Wild About Sprouts. "Our patented Cold-Grown® method is changing the way America eats—combining breakthrough safety with unmatched nutrition, delivering sprouts that contain up to 100 times more antioxidants, vitamins, and minerals than fully grown vegetables. Backed by over 2,000 studies, sprouts—especially broccoli sprouts—are rich in sulforaphane, a proven compound that supports the body's natural detox pathways, helps fight cancer, reduces inflammation, and shows promise in managing conditions like autism, diabetes, and neurodegenerative disease." Observed every year on June 7, World Food Safety Day highlights the importance of safe, accessible food for all. Wild About Sprouts is proud to lead this charge—proving that innovation can make clean, nutrient-packed, fresh foods not just possible, but scalable. "Wild About Sprouts has not only innovated with its Cold-Grown® technology—they've demonstrated an uncompromising commitment to public health," said Dr. Darin Detwiler, Food Safety Advocate, Professor and Author of Food Safety: Past, Present, and Predictions. "In an era when consumers demand both transparency and accountability, this company offers a clear model of how science and responsibility can align to create safer, more sustainable food systems. As we recognize World Food Safety Day, this kind of leadership is precisely what our food system needs to move from reaction to prevention." Whether tossed in a salad, layered on a sandwich, or blended into smoothies, Wild About Sprouts products offer an easy and delicious way to boost everyday nutrition—safely. For more information, visit or follow us on Instagram at @wild_about_sprouts. Wild About Sprouts is available at major retailers including Kroger, Walmart, Whole Foods Market, Sprouts Farmers Market, Albertsons, and many more. About Wild About Sprouts®Founded in 2016 and based in Scottsdale, Arizona, Wild About Sprouts is transforming the sprout industry with its science-backed, Cold-Grown® technology. As part of Rä Foods, a family office dedicated to better-for-you innovations, Wild About Sprouts is on a mission to deliver safe, delicious, nutrient-dense foods that Make America Healthy Again—one sprout at a time. View original content to download multimedia: SOURCE Rä Foods Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Yahoo
28-02-2025
- Health
- Yahoo
Over 4,000 Units of Mac and Cheese Recalled Over Contamination
Gluten-free mac & cheese bites were recalled from frozen foods aisles this month. Feel Good Foods' Three Cheese Mac & Cheese Bites were pulled due to potential metal contamination. See the affected lot numbers below. A recent recall from the U.S. Food and Drug Administration (FDA) is affecting the frozen food aisle. The gluten-free mac & cheese brand Feel Good Foods recalled over 4,000 cases of its gluten-free frozen Three Cheese Mac & Cheese Bites due to possible metal contamination. There wasn't a press release regarding the recall, which was initiated on February 5. However, an FDA Enforcement Report details the case. The 8-ounce boxes were recalled when foreign bits of metal were discovered in some products. Such a cause for the recall is classified as a Class II, meaning that exposure to the affected product could cause 'temporary reversible adverse health consequences,' per the FDA. According to the brand's website, the frozen snacks are sold at grocers throughout the country including Kroger, Thrive Market, Whole Foods, Target, Wegman's, and others. The affected boxes feature best-by dates of 6/19/2026 and 6/20/2026, lot numbers of 24354AV1 and 24355AV1, and the UPC Code 899039002808. The recall is nationwide and ongoing. The FDA did not advise how to respond to contaminated product, however, it is standard practice to throw away damaged goods and contact the retailer of purchase or the manufacturer for next steps. This recall is one of multiple food recalls that have taken place recently, including that of pancake mix, chocolate, baked goods, and more. A new report from Public Interest Research Group found that food recalls doubled in 2024, which food safety experts, understandably, find concerning. 'The statistics are alarming: Foodborne pathogens are responsible for an estimated 3,000 American deaths annually,' Darin Detwiler, L.P.D., author of Food Safety: Past, Present, and Predictions and a professor at Northeastern University previously told Prevention. 'The recent increase in recalls and associated illnesses indicates that consumers face a growing risk of encountering contaminated food products.' It also indicates that more investigation into food contamination is being done with tools that are more advanced than ever, so the increase in discoveries is at least somewhat expected, added Barbara Kowalcyk, Ph.D., associate professor and director of the Institute for Food Safety and Nutrition Security at George Washington University. In other words, 'it's an extremely complex issue,' she said. You Might Also Like Can Apple Cider Vinegar Lead to Weight Loss? Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50
Yahoo
29-01-2025
- Health
- Yahoo
RFK Jr. Only Drinks Raw Milk. Doctors Explain Whether You Should Too.
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." On Wednesday, January 29, Robert F. Kennedy Jr's confirmation hearings begin. The former presidential candidate and controversial 'Make America Healthy Again' campaigner is President Donald Trump's nomination for head of the Department of Health and Human Services—which means that he'd be overseeing major health agencies like the Center for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) if approved by the Senate. But many of RFK's policies, like his promotion of raw milk, aren't backed by health experts—and could even be dangerous to the public. In the past, RFK has said he "only drinks" raw milk, and he's not the only one. Gwyneth Paltrow adds raw cream to her coffee every morning. (FYI: Her purveyor for raw milk has been linked to at least 165 salmonella cases, the largest outbreak in the U.S. in over a decade.) And trad-wife influencers like Hannah Neeleman (@ballerinafarm) portray this risky dairy product as a wholesome, homesteader choice. Raw milk isn't currently legal everywhere. Those who don't live in sanctioned states are securing their supply in more suspect ways. In New York State, for example, it's illegal to sell raw milk beyond farm premises. (In 1987, the FDA prohibited the sale of the stuff across state lines.) One source (who asked to remain anonymous for this story), says she buys contraband raw milk in Brooklyn. The seller pulls up in an unmarked insulated van in one of the wealthiest neighborhoods in the borough, where a throng of thirsty people wait for him. After cash changes hands, he dispenses raw milk so thick, you could scoop it from the plastic deli containers it's packed in. That could become something of the past, though. In late October, before he was formally nominated, RFK shared his vision for the future of public health on X (formerly Twitter), writing, "FDA's war on public health is about to end. This includes its aggressive suppression of psychedelics, peptides, stem cells, raw milk, hyperbaric therapies, chelating compounds, ivermectin, hydroxychloroquine, vitamins, clean foods, sunshine, exercise, nutraceuticals and anything else that advances human health and can't be patented by Pharma." But raw milk (among other things) isn't safe—in fact, health experts are begging people not to drink it. Here's what 'raw' means and why it's not advisable to consume unpasteurized milk. Meet the Experts: Darin Detwiler, LPD, is an associate teaching professor of food policy at Northeastern University and author of Food Safety: Past, Present, and Predictions. Maya Feller, MS, RD, CDN of Brooklyn-based Maya Feller Nutrition is a registered dietitian nutritionist and author of Eating from Our Roots: 80+ Healthy Home-Cooked Favorites from Cultures Around the World and co-host of Slate's Well, Now Podcast. What is raw milk? Raw milk is unpasteurized milk. It comes straight from the animal—usually cows, sheep, or goats, and less commonly, camels or donkeys. The milk is 'raw' in that it hasn't been pasteurized (heated to kill the germs) like the milk you find at the grocery store, which is required to go through the pasteurization process, per FDA regulations. Why is this distinction important? 'Pasteurized milk removes harmful germs and bacteria through a process where the milk is heated to a specific temperature,' according to Maya Feller, RD, the founder and lead dietitian at Maya Feller Nutrition. 'This reduces the risk of foodborne illness.' What is pasteurization? Pasteurization is a way of extending the shelf life of food by using heat to kill the harmful bacteria. Humanity owes a big merci to the French scientist Louis Pasteur, who made this eponymous discovery in 1864. Thanks to his invention, people can enjoy foods like dairy, packaged juice, deli meats, wine, beer, and kombucha without them spoiling right away. It has been used by American dairy farms on a large scale since 1947. The most common method of pasteurization in the United States today is High Temperature Short Time (HTST) pasteurization, according to the International Dairy Foods Association. This process uses metal plates and hot water to raise the temperature of milk to at least 161° F for no less than 15 seconds, followed by rapid cooling. Before pasteurization was widely used, people were getting seriously ill with diseases linked to harmful bacteria found in milk (think: typhoid fever, scarlet fever, tuberculosis). Today, for every 2 billion servings of pasteurized milk or milk products consumed in the United States, only about one person gets sick, according to an FDA evaluation. Many studies have backed the health and safety of pasteurized milk. Television and the movies—and increasingly, social media—often portray milk straight from the cow as a wholesome, pure drink. But the realities of food hygiene paint a more sordid picture. 'Raw milk and its products pose a tangible risk to consumer health,' says Darin Detwiler, LPD, an associate teaching professor of food policy at Northeastern University and author of Food Safety: Past, Present, and Predictions. 'That's why many health organizations and food safety experts advocate for pasteurization as a crucial step in ensuring safe consumption.' But how big is the risk? Are we talking about a tummy ache or something more serious? Detwiler says the risks are unequivocally significant. Though raw milk consumers make up a small portion of the population (about three percent in 2017), compared to their pasteurized-milk-drinking counterparts, they are 838 times more likely to get sick and 45 times more likely to be hospitalized, according to a study in Emerging Infectious Diseases. 'Raw milk can contain dangerous microorganisms such as Salmonella, E. coli, and Listeria, which can cause severe foodborne illnesses,' he says. This means that if you consume contaminated raw milk, the effects can be much worse than an upset stomach. Think: Body aches, severe gastrointestinal distress, fever, vomiting, and diarrhea, according to Detwiler. In some cases, illnesses caused by raw milk can result in long-term and life-threatening health complications, such as kidney damage or failure, Guillain-Barré syndrome (which can lead to paralysis), neurological disorders, stroke, and sepsis. Bovine tuberculosis, which is spread from raw milk, can require up to a year of antibiotics to fully cure. In some cases, illness from food pathogens can result in hospitalization or death. Detwiler knew a family whose toddler-age daughter got sick from a pathogen found in her raw milk. The girl was hospitalized and did survive—however, 'she now will never walk, talk, or experience the same quality of life that she would have had she not become sick from unpasteurized milk,' he says. While raw milk is never a good idea, right now is a particularly bad time to take the risk. As bird flu cases continue to rise across the US, there are even more potential pathogens threatening the milk supply. 'While bird flu (avian influenza) is primarily associated with poultry, the potential for cross-contamination in dairy operations, especially those that do not follow strict biosecurity measures, cannot be overlooked,' Detwiler says. Bird flu viruses can survive in various environments and might contaminate water, feed, or equipment used in dairy farms, he adds. Plus, the virus itself can infect cows. Sixteen states have bird flu outbreaks in dairy cows today, per the CDC. 'Although the direct risk of bird flu through raw milk is lower compared to other bacterial pathogens, it's crucial to maintain rigorous hygiene practices in all aspects of food production to prevent the spread of any infectious agents, including bird flu,' he says. Feller agrees. 'Currently, the CDC specifically advises against raw milk consumption as there are increased risk with the Bird Flu A(H5N1) that can spread and has caused outbreaks in poultry and dairy cows.' Pasteurized milk doesn't have the same problem. The pasteurization process is able to kill multiple strains of influenza (including H5N1), according to a 2024 study in Emerging Microbes and Infections. It's not just bird flu. We're also seeing an unprecedented tuberculosis outbreak in the United States right now that could also make drinking raw milk just that much riskier. M. bovis—a.k.a. the bacteria that causes tuberculosis in cows—has frequently been isolated from unpasteurized milk samples, according to a 2022 study in BMC Public Health. And, in countries where raw milk is commonly consumed, researchers estimate that 10 to 15 percent of all human tuberculosis cases are caused by the bacteria. The risks associated with unpasteurized milk sound pretty horrific—so why does it seemingly have so many proponents? Some advocates say that pasteurization ruins the flavor of milk and that the raw version tastes richer, sweeter, and creamier. It's not dissimilar to tasting fresh-squeezed juice versus the stuff out of a carton at the supermarket. Among some raw milk obsessives, there's also a belief that this unprocessed form of milk is more nutritious, easier to digest, and good for gut health. Many of them believe it's better for you than pasteurized milk, particularly in helping to prevent allergies and ailments such as asthma and eczema. But is there any truth behind raw milk's health halo? 'There is some research looking at the nutritional quality of raw milk,' says Feller. 'Preclinical animal studies have found that mice who were sensitized to raw milk have fewer allergic symptoms in comparison to mice that were sensitized to pasteurized milk.' She cautions that further research, specifically human studies, are needed to substantiate the claims that raw milk helps with allergies and is easier to digest for people who are lactose intolerant. 'Pasteurization is important for people who are immune-compromised, and the process is known to reduce the risk of foodborne illness significantly for the general population,' she says. "Raw milk and pasteurized milk have similar nutritional values,' says Feller. 'Some water-soluble vitamins, B1, B2, B12, vitamin C, and folate, decrease during pasteurization; however, these vitamins were not present in significant amounts prior to pasteurization.' If you're curious about how it tastes, can you just have a thimbleful of raw milk and be okay? 'The amount of raw milk (or of any contaminated food) required to pose a health risk is not easily quantifiable,' Detwiler says. 'Even a small amount can contain enough pathogens to cause illness, depending on the contamination level and the individual's susceptibility.' So no, even a thimbleful of raw milk can expose you to harmful bacteria, and there is no safe threshold that guarantees you won't get sick. His advice? Just don't drink it. 'Consuming any amount of raw milk is considered risky and not recommended by food safety experts.' A contaminated batch of raw milk can infect anyone. 'While children, the elderly, pregnant women, and individuals with weakened immune systems are at higher risk of severe illness from consuming raw milk, even healthy adults are not immune to the dangers,' he says. Healthy individuals can still contract serious infections, which can lead to severe symptoms and long-term health consequences. 'Foodborne pathogens do not discriminate, and raw milk can cause illness in anyone, regardless of their age or health status,' he says. 'Buying raw milk from a reputable farm with good hygiene practices may reduce the risk of contamination, but it does not eliminate it,' Detwiler says. 'Even well-managed farms can have bacteria present in the environment, equipment, or from the cows themselves.' Pathogens can be introduced during milking, handling, or storage, and the absence of pasteurization means there's no kill step to eliminate them. 'Trust in the farm's reputation does not equate to a guarantee of safety when it comes to raw milk,' he says. Pasteurization involves heating milk to a specific temperature (at least 161°F) for a set amount of time (15 seconds) to effectively kill pathogens, so unless you're meeting that very specific standard, your milk probably isn't in the clear. 'Simply warming milk at home typically does not meet these conditions and may not eliminate all the dangerous microorganisms,' Detwiler says. And, BTW, heating milk sufficient to froth it for a latte definitely doesn't do it. What about dairy products made from raw milk (e.g., yogurt, butter, or cheese)—are these safe to consume? 'They can still pose risks unless they have been aged or treated to kill bacteria,' says Detwiler. 'While some cheeses made from raw milk undergo processes that reduce bacterial risks, it is generally recommended to avoid consuming any raw milk products to minimize the risk of foodborne illness.' Need any more convincing? 'I do not recommend that my patients consume raw milk,' Feller says. 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Yahoo
28-01-2025
- Business
- Yahoo
Why You Can Barely Afford Eggs Right Now, According to Experts
Egg prices are soaring across the country. There are several reasons why they're so expensive right now. Experts say it could be a while until things level off. It's hard to miss the bare shelves in the refrigerator section at your local grocery store where eggs used to be. Even if your store happens to have eggs in stock, prices are astronomical right now. While prices vary across the country, the United States Department of Agriculture has clear data that show a meteoric rise in price during the month of December. Wholesale prices (i.e. what the store pays purveyors) in New York, for example, jumped 52 cents to $7.24 per dozen. In California, that increased 72 cents to $8.76 per dozen. That's on top of prices that had already jumped up. And, unfortunately, they continue to rise. Meet the experts: Richard Blatchford, Ph.D., a poultry researcher and associate specialist in Cooperative Extension: Small to Industry Scale Poultry at the UC Davis Department of Animal Science; Jonathan Moyle, Ph.D., poultry expert and extension specialist at the University of Maryland College of Agriculture & Natural Resources; says James K. Yarborough, extension agent of agriculture and natural resources at the University of Florida's Institute of Food and Agricultural Sciences; Darin Detwiler, L.P.D., author of the book Food Safety: Past, Present, and Predictions and a professor at Northeastern University If you're a regular egg-eater, those prices are a big deal. So, what's behind this and, more importantly, when will those prices go back down? Here's exactly why egg prices have gotten so high. There are a lot of nuances to this—and it's not just an egg recall here and there that's causing the issue. Bird flu is to blame, says Richard Blatchford, Ph.D., a poultry researcher and associate specialist in Cooperative Extension: Small to Industry Scale Poultry at the UC Davis Department of Animal Science. The H5N1 avian flu outbreak hasn't just taken out a few flocks of egg-laying hens here and there—it's obliterated them across the country. More than 20 million egg-laying hens died in the last quarter from bird flu, either directly or from being culled (i.e. selective slaughter after the virus got into a flock). Data from the USDA also show that 13 million commercial and backyard flocks have been impacted by bird flu in the past month. That's a lot of birds. 'Avian flu has been decimating the flocks,' says Jonathan Moyle, Ph.D., poultry expert and extension specialist at the University of Maryland College of Agriculture & Natural Resources. Unfortunately, flock owners can't just swap in new egg-laying birds immediately. 'You have to get chicks hatched, but that process is a little more complex that it sounds,' Blatchford says. 'Most egg producers have their plan for the next couple of years out. They have to balance when flocks are going out of production and bringing new birds in.' Blatchford says it's also hard to just go to a breeder and say you so need a bunch of birds. 'Once you do get them hatched, you have to wait about 18 to 20 weeks for them to become sexually mature and start laying eggs,' he says. That means there is more premium pricing on the eggs that are going into circulation—and egg producers are having to shell out more to replace the birds they've lost. Cage-free hens are able to roam around, which is considered more humane than keeping chickens in cages. Some states have even mandated that egg producers have cage-free hens, Moyle says. 'But cage-free is not as efficient for egg-laying,' Moyle says. 'You're getting less that way.' Cage-free eggs also tend to be more expensive to purchase, he points out. While egg producers are trying to replace impacted flocks, bird flu is still a threat. Meaning, farmers could replace a flock and have them get infected all over again, leading to even more issues—and cost. 'It's difficult to gauge when this issue will be resolved,' says James K. Yarborough, extension agent of agriculture and natural resources at the University of Florida's Institute of Food and Agricultural Sciences. 'Since the virus is so far spread and we can't directly control wild birds, it's a challenge to control the illness.' It's not clear. Again, bird flu continues to spread in flocks across the country, making it hard for egg producers to get ahead. With all of the other issues facing producers, Moyle says we're likely to face egg shortages and high prices for the foreseeable future. 'There's no idea when this will be under control,' he says. Can you get bird flu from eggs? It's unlikely. 'The risk of catching bird flu, such as H5N1 avian influenza, from eating contaminated eggs is considered low, especially if the eggs are properly cooked,' says Darin Detwiler, L.P.D., author of the book Food Safety: Past, Present, and Predictions and a professor at Northeastern University. That's also true of handling eggs, according to the Centers for Disease Control and Prevention (CDC). Government officials have put very strict surveillance in place for egg-laying hens across the U.S., making it very likely that infected poultry or eggs will be detected quickly. 'Avian influenza viruses are primarily spread through direct contact with infected birds, their droppings, or contaminated environments, rather than through the consumption of poultry products, including eggs,' Detwiler says. You Might Also Like Can Apple Cider Vinegar Lead to Weight Loss? Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50
