Many readers may be following the story in the U.S. about an epidemic of stomach infections from eggs contaminated with salmonella bacteria. This bacteria can live both inside and outside eggs, which otherwise may look perfectly normal. The main way to prevent such outbreaks is for the chicken farms to prevent rodents and other animals from contaminating the chicken coops; also, pasteurizing can destroy the bacteria. Otherwise, for consumers, the key is to assume that your eggs have bacteria and thus to always fully cook your eggs; those of you who like your eggs sunny-side up or a bit runny (like me) are taking a risk. The next best prevention is to prevent the bacteria from growing, which is why all eggs should be refrigerated — at all times. …Continue reading: Are Your Store’s Eggs Refrigerated?…

Emperors and kings used to have food tasters screen their foods for poisons; I have my own tester — my skin. Whenever I eat unfresh foods that have toxins or chemicals in them, my skin will quickly break out with little itchy spots. The culprit is almost always seafood, especially shellfish, which I love to eat. This was never a big problem — until I moved to China. Since then, it’s happened so often here that I have a fairly good sense of seafood safety: …Continue reading: Safe Seafood — In Beijing?…