The Deepwater Horizon oil spill continues to plague the Gulf Coast, dumping hundreds of thousands of gallons of oil each day, devastating wildlife and crippling many aspects of the region’s economy.  Among the many economic and environmental concerns posed by the spill is the impact the oil could have on our food. 

Roughly 40 percent of the seafood harvested in the United States comes from the Gulf region.  And with oil leaking at an alarming rate, public health officials are growing increasingly concerned with the spill’s potential impact on food safety.

The safety of raw milk has been a hot topic from Wisconsin to Colorado, but why is it so controversial?

Real Raw Milk Facts is a resource for information on raw milk. Here, you can find out the answers to commonly asked questions about raw (unpasteurized, unprocessed) milk, safety concerns, and how risks from raw milk compare with other foods like pasteurized milk, fresh fruits and vegetables, and meat.

Even though Easter has been over for a couple of weeks, you may still be secretly snacking on delectable holiday remnants. And some of you may also be feeling the post-holiday food blues. Are you wondering if one too many chocolate bunnies are behind that nasty tummy ache?  Afraid those sugar-coated marshmallow chicks have completely rotted out your teeth?

Here’s some news for you: leftover Easter candy isn’t the only thing that can make you sick this time of year. Those pretty bright eggs have the potential to be a major menace if they’re hidden behind throw pillows instead of stored in a refrigerator. That’s right, improper egg handling and storage is a leading cause of Salmonella. While it may be difficult to resist the temptation to chow down on old jelly beans, there are things you can do to make sure all those Easter dishes, especially the ones NOT made out of candy, don’t make you sick.

An internal audit of the U.S. Department of Agriculture’s National Organic Program indicates the agency needs to step it up a bit when it comes to enforcing standards for organic food production and labeling.   

Wait, you mean you can’t just stick a sticker on a package and call it organic?  No way!  Actually, the USDA has some pretty strict standards when it comes to labeling and certifying organic products.  For example, if you pick up a bag of tomatoes from the grocery store and notice a sticker reading “100% Organic,” according to USDA standards, organic farmers need to make sure those tomatoes are grown without using pesticides or fertilizers.  Products with multiple ingredients, like chips or salsa, can carry an organic label too, but only if at least 95% of the ingredients have been raised organically.  This means pesticides and fertilizers are off limits for veggies, and animals must be fed organic diets and raised without the use of antibiotics or synthetic growth hormones.

Egads!  If companies are incorrectly marketing their products as organic, have I been eating unhealthy foods?  Don’t worry, that little green stamp doesn’t guarantee your groceries are free of the viruses and bacteria that cause foodborne illness.  In fact, the USDA assures consumers there isn’t any evidence that organic foods are better for you or safer than those that are conventionally produced.  Your organic apples may be pesticide free, but it still needs to be washed thoroughly before you take a bite.

Since the difference between organic and conventionally produced food lies in the production and not the safety of the product, you would think it’s not the end of the world if enforcing organic standards gets put on the back burner.  But going organic is pretty trendy, and the industry is quickly expanding – rising 14% to 21% each year, and more than $24 BILLION in sales in 2008!  And if I was a consumer paying up to 50% more for organic fruits and veggies, I would definitely want to get what I paid for.  Who wouldn’t?

With the help of a proposed budget increase, the USDA plans on increasing its oversight of the industry and enforcing penalties for companies who are misusing the organic label.  In the mean time, store and handle your food -- organic AND conventionally produced --the right way to minimize the risk of foodborne illnesses. 

Ever wonder which U.S. states or regions eat the most meat or consume the most veggies? Well, I'm not going to spoil the fun for you. Find the answers with these data maps, which tell us a little bit about America's eating habits. Enjoy!