Posts Tagged ‘Eggs’

Foodies Friday – Top 10 foods causing food poisoning in the US

Thursday, May 5th, 2011 by Green Food Safety Coach

When asked, most people will automatically say that it is meat, poultry or seafood that cause the most food poisoning.

The latest figures from the US, from 1990 – 2006, show that these three foods are not even in the first two of the top ten foods causing food poisoning.

The number one is leafy vegetables, followed closely by eggs.

Tuna and oysters come in at three and four, with potatoes rounding out the top five.

The remaining five in order are; cheese, ice cream, tomatoes, sprouts and berries.

No meat or poultry in the top ten for this time period, but these are still very significant potentially hazardous foods around the world.

Friday’s Green Tip – a sustainable business is only possible if all stakeholders are involved.

Every little bit helps!!!

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Stamped eggs are good eggs

Thursday, March 18th, 2010 by Green Food Safety Coach

Queensland already requires that all eggs sold must have a mark that clearly identifies the processor of those eggs. This allows  health authorities to be able to easily trace where those eggs have come from if there is a problem.

The new Egg Primary Production Standard (Std 4.2.5) will also require the stamping of eggs across the whole country. This standard is expected to become law as of September 2010 and there will be up to a two year introduction period to allow egg processors and producers to put the new requirements into place.

There will be a lot of promotion around then and it will include something about stamped eggs being good eggs and not stamped being bad.

Businesses and consumers should therefore only be buying stamped eggs – even now in Queensland.

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Egg Standard 4.2.5 under final review

Monday, March 15th, 2010 by Green Food Safety Coach

Am off to Canberra tomorrow for the next meeting of the Egg Standards Development Committee. The process has taken nearly two years and we are now at the final stages. The committee has members from governments to industry groups and consumers, so it has a broad perspective.

Everyone can have a say with new standards by going to www.foodstandards.gov.au  and signing up for the free regular, so you can stay in touch with proposed changes to food laws and the review periods for each of these. We can all make a difference.

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