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  1. Poultry and Penis Cancer Poultry and Penis Cancer April 10, 2012

    The largest study to date on poultry workers found a significantly increased risk of dying from penile cancer, thought to be due to exposure to oncogenic (cancer-causing) chicken viruses, which raise consumer concerns as well.

  2. Chicken Dioxins, Viruses, or Antibiotics? Chicken Dioxins, Viruses, or Antibiotics? April 9, 2012

    The association between poultry and cancer may be explained by the presence in chickens’ and turkeys’ flesh of industrial carcinogens such as dioxins, oncogenic (cancer-causing) viruses, and/or the drugs that were fed to the birds.

  3. Total recall Total recall November 17, 2011

    Salmonella, the leading cause of food-poisoning related death, can survive most common egg cooking methods including scrambled, over-easy, and sunny-side-up. Cross-contamination onto fingers, utensils, or kitchen surfaces may pose an additional threat.

  4. Drug Residues in Meat Drug Residues in Meat April 9, 2011

    The U.S. Inspector General cites the USDA for failing to safeguard the meat supply from drug residues.

  5. Toxic Megacolon Superbug Toxic Megacolon Superbug April 8, 2011

    Clostridium difficile is another “superbug” found in the U.S. meat supply.

  1. Hepatitis E Virus in Pork Hepatitis E Virus in Pork April 3, 2011

    The discovery of infectious hepatitis E virus in retail pork products may help explain the purported association between liver failure and pork consumption.

  2. Deep Frying Toxins Deep Frying Toxins March 16, 2011

    Volatile toxins created by deep frying may pose a respiratory risk.

  3. Brain Parasites in Meat Brain Parasites in Meat January 11, 2011

    What percentage of U.S. lambs are infested with toxoplasma parasites?

  4. New Corpse Smell New Corpse Smell January 9, 2011

    Compounds released from the putrefaction of flesh can cause a common form of seafood poisoning.

  5. Carcinogens in Roasted Chicken? Carcinogens in Roasted Chicken? January 3, 2011

    Our bodies are less efficient at detoxifying heterocyclic amines—carcinogens formed from cooked muscle tissue—than once believed.

  1. Raw vs. Cooked Broccoli Raw vs. Cooked Broccoli October 25, 2010

    Which results in greater phytonutrient absorption: raw broccoli, steamed, boiled, or microwaved?