D Dipasupil via Getty Images
lolostock via Getty Images
Don't make her roast chicken recipe at home, folks.
Danilin Vasily via Getty Images
An overly full fridge can lead to warm spots and the fridge door can act in the same way. You want to avoid keeping things on the door that can spoil quickly, mainly dairy. The door is constantly opened and closed exposing it to the warm air of the room. If you're like me standing there like a zombie staring blindly for something to eat at 2 a.m those items on the door have spent too much time in the warm air. Over the course of the day, this surprisingly adds up.
Tom Merton via Getty Images
GMOs have the potential to irreversibly alter the genetic core of the food supply. It is very worrying that Health Canada seems more concerned about jumping on the industry bandwagon by trying to convince the unwilling public about the perceived benefits of GMOs than actually carrying out its own safety studies.
Digital Vision. via Getty Images
You know the mesh bags of avocados, oranges, and lemons you see at the grocery store? Those are bagged to reduce how many times the fruit is touched by the consumer. All it takes is one sick person to sort through the lemon bin to spread germs and potentially transmit illness.
shironosov via Getty Images
You really don't need to cool your food before refrigerating it.
Valueline via Getty Images
It is the back-to-school time of the year again and while most parents likely have school-night bedtimes, supplies, uniforms, bus schedules and teachers on their minds some of you are just worrying about your kids' allergies and food sensitivities.
David Teter via Getty Images
The summer heat means heading outdoors for barbecues, picnics and patios. Having meals outdoors is one of the best parts of summer, but improperly prepared foods can affect our health. Health Canada states that between 11-13 million people have food poisoning yearly. Ensuring the safety of food can be especially challenging this time of year because of the rising temperatures.
KatarzynaBialasiewicz via Getty Images
Having just returned from visiting Japan and having been thoroughly spoiled by the country's unique culinary culture, I found my interest in exotic foods and cooking styles renewed. I have enjoyed such experiences before, but never made it a specific quest.
Jason Lugo via Getty Images
With the warmer temperatures approaching, Canadians will once again look towards fresh fruits and vegetables to supplement their daily diets. But, over the last few years, enjoying raw food has come with the risk for infection. While several reasons for the increase in plant-related troubles exist, one particular reason has escaped the public perspective.
Justin Sullivan via Getty Images
When you see the Gluten Free Certification Logo on your favourite products you should know that much work goes into getting this stamp of approval. Even though the people who buy these gluten-free products that are more accessible and easy to find than ever have their own reasons for consuming them, they still need to be certifiably 100 per cent safe for celiacs.
KatarzynaBialasiewicz via Getty Images
The salads were sold under the brand names Dole, Fresh Selections, Simple Truth, Marketside, The Little Salad Bar and PC Organics.
S. Lowry/Univ Ulster via Getty Images
Back in 1999, a report suggested the situation could be far worse than believed in countries like the United States. In 2003, a global document concluded foodborne illness is far worse than we may have thought. In that same year, a report in Canada provided a look at only a few pathogens but revealed the situation, while not dire, could be getting worse.
The agency is still looking for the source of the bacterial infection, which has sickened 34 Canadians across the country between June 12 and Sept. 20.