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Index/Topics/Foodborne illness

Foodborne illness

Illness caused by consuming contaminated or spoiled food.

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Jan 24, 2026
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What are the differences in nutrient retention between pasteurized, ultra-pasteurized, and raw milk?

(HTST) and ultra‑pasteurization/UHT both substantially reduce microbial risk while producing only modest, selective changes in milk’s nutrient profile; most authoritative reviews find minimal impact o...

Jan 28, 2026

what foodscan be non refrigerated for more than two hours and be safe to eat?

— meat, poultry, seafood, dairy, eggs, cut produce and cooked leftovers — should not sit at room temperature more than two hours (one hour above 90°F) or they should be discarded, because bacteria gro...