Food Safety

Heading into summer grilling season, the USDA is reminding North Texans to brush up on their food safety skills.

Food labels such as “sell by,” “use by” and “best by” have long been confused for expiration dates on grocery products. Here’s what you need to know.

The Fourth of July is a time to think about safety. The CDC estimates that foodborne illnesses make up 48 million people getting sick each year.

The CDC estimates that foodborne illness results in roughly 48 million people getting sick, 128,000 hospitalizations and 3,000 deaths in the U.S. annually, and unfortunately rates of foodborne illness tend to increase during the summer months. Both seasoned grill masters and first-time grillers need to keep the four steps to food safety top of mind.

Salmonella is a bacteria that lives in the intestines of people and animals — causing more than 1 million foodborne illnesses in the U.S. every year. These are the recommendations from the CDC and FDA to prevent salmonella infection.

The U.S. Dept. of Agriculture’s Food Safety and Inspection Service said more than 120,000 pounds of ground beef products have been recalled due to possible E. coli contamination.

What’s better than home sweet home? How about home SAFE home, or at least a safer home? Consumer Reports has ways to make your space more secure by protecting yourself from fires, furniture tip-overs, and other dangers.