We have many oil choices in the grocery store, and some of them are more healthful than others.

Many types of bacteria, including salmonella, E. coli O157:H7 and many others, can be present in meat and other foods.

Although water-bath canning is safe for acidic foods, such as jellies and pickles, vegetables, such as beans and peas, require a pressure canning process.

According to USDA statistics, more than 1.5 billion gallons of ice cream were produced in 2009.

Cookie dough and cake batter usually contain raw eggs, which may be contaminated with salmonella.

Wheat has gluten and rice does not.

I rarely write a food safety column with advice that I hope people do not need to follow.

You will need to do some advance preparation to be sure your perishable food remains cold and safe.

As spring events, including graduations, backyard barbecues and other celebrations, come into full swing, remember to keep “hot foods hot” and “cold foods ...

Be sure you and your family members don’t earn “D’s” in dairy, especially during June, which is National Dairy Month.