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The current edition of The Journal of Food Protection reports on another study into three outbreaks involving romaine lettuce contaminated with Shiga toxin-producing Escherichia coli.  This one focuses on determining the source of the outbreak vehicle through traceback investigations.  The Food and Drug Administration personnel traceback investigation experts employ a standardized process to initiate, execute, and…

Two decades ago, beetroot was more likely to be found in a pickle jar and cauliflower under a mornay sauce. Here are five foods that had a ‘moment’ in the past twenty years What and how we eat has steadily changed over the 20 years since OFM first came on the scene. New ingredients have…

A Salmonella outbreak in Denmark is continuing to affect more people and has also been linked to three deaths. The Statens Serum Institut (SSI) previously reported that 25 people were infected and 14 had needed hospital treatment with most falling ill this past month. The agency has now revealed 33 people have the same type…

Add some bling to shop-bought ice-cream with red berries, green nuts and an almost magical chocolate coating Want a quick and fancy way to primp shop-bought ice-cream? I’ve got it covered. Think vanilla ice-cream marbled with raspberries and roasted pistachios, and accompanied by a crumble and a chocolate magic shell for crunch. Wait, why is…

There has been a shift in consumer confidence around food safety and hygiene because of COVID-19 in the United Kingdom, according to a survey. Findings show increased consciousness of food safety and hygiene when eating out, according to the BSI (British Standards Institution). Polling of 2,182 UK adults online by YouGov for BSI after the…

Pineapple foster, souffle pancakes, orange and hazelnut cookies, and dark-chocolate cheesecake cream – anyone for (a super-quick) pudding? This dessert has oodles of retro charm. Although the flambé is optional, it is quite fun to channel your inner 1980s chef and light it up – proceed with caution, though. Continue reading… Top Featured Tags: -…

Few foods paint upon the blank canvas of a bowl of jasmine rice quite as brilliantly as natto. A much-loved Japanese dish of fermented soybeans, natto complements the rice sitting beneath, its gooey, stringy texture and pungent aroma lending the plain grains a satisfying kick. The moment natto hits my tongue, the luscious mouthfeel leaves…

For Observer Food Monthly’s 20th anniversary, the first couple of British food recall favourite meals and being ‘mother hens’ to a generation of cooks Around the time Boris Johnson had coronavirus, Fergus and Margot Henderson caught it too. And like the prime minister, Fergus, the 57-year-old founder of St John in east London, who has…

In an exchange of emails for Observer Food Monthly’s 20th anniversary, the broadcaster and writer explains how Twitter helped her through lockdown and what she eats on a night off What were you doing 20 years ago this month?I’m afraid I have only a rather muddled memory of that time. My husband, John Diamond, who’d…

JBS USA Food Co. a Greeley, CO, firm and Importer of Record, is recalling 4,860 pounds of imported boneless beef products that may be contaminated with E. coli O157:H7, according to the the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS). The problem was discovered when FSIS collected a routine product sample that…

Clever cooking makes clams and asparagus go a lot further The clams clatter into the sink. I have taken to steaming the tiny netsuke-coloured shellfish in their own juices with nothing more than an egg cup of fino sherry and a couple of twists of the peppermill. I tear off a piece of bread –…