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Hyunju Kim 1, Emily A Hu 2, Casey M Rebholz 2
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PMID: 30789115 PMCID: PMC6554067 DOI: 10.1017/S1368980018003890

Cristina Nerín,
Margarita Aznar,
Daniel Carrizo
Food contamination can come from different situations. A wide overview is presented in this paper, where the different steps applied to food, from the reception of raw materials to the final food intake by consumers, are shown.

Eurídice Martínez Steele 1, Larissa Galastri Baraldi 1, Maria Laura da Costa Louzada 1, Jean-Claude Moubarac 2, Dariush Mozaffarian 3, Carlos Augusto Monteiro 1
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PMID: 26962035 PMCID: PMC4785287 DOI: 10.1136/bmjopen-2015-009892

Joel Fuhrman, MD
The fundamental concern as we look to reform health in America is the known reality that most chronic diseases that afflict Americans are predominantly lifestyle induced; and the belief is that the vast majority of heart attacks and strokes could be prevented if people were willing to adopt healthy lifestyle behaviors. In addition, healthy lifestyles would impact a significant number of cancers which are also believed to be related to lifestyle exposures, especially to obesity, cigarettes, and other toxins.

Ruopeng An 1, Junjie Wang 2, Junyi Liu 3, Jing Shen 4, Emily Loehmer 5, Jennifer McCaffrey 5
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PMID: 30834852 PMCID: PMC10260889 DOI: 10.1017/S1368980019000144

Samantha Maxwell | March 31, 2023
It’s no secret that the U.S. doesn’t exactly have a reputation for healthy eating. In this country, most of us eat too much processed food, which often contains excess sodium, trans fats and calories. Our poor diets are a major reason the leading causes of death in the country are all lifestyle diseases like diabetes, heart disease and cancer.

Jillian Wilson
What exactly is on your nutrition label? Some food additives aren’t good for you. Here’s what to know.

Center for Food Safety and Applied Nutrition
The FDA conducted an assignment in 2021 to collect romaine lettuce samples from commercial coolers in Yuma County, Arizona to test for Shiga toxin-producing Escherichia coli (STEC), specifically enterohemorrhagic Escherichia coli (EHEC), and Salmonella spp. This assignment is part of the FDA’s ongoing surveillance of the commodity following multistate E. coli O157:H7 outbreaks of foodborne illness in recent years linked to or potentially linked to romaine lettuce and is a key prevention action identified by FDA in the Leafy Greens STEC Action Plan [1], [2].

F Jørgensen 1, R Bailey, S Williams, P Henderson, D R A Wareing, F J Bolton, J A Frost, L Ward, T J Humphrey
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PMID: 12038572 DOI: 10.1016/s0168-1605(02)00027-2

Jon I Esteban 1, Beatriz Oporto, Gorka Aduriz, Ramón A Juste, Ana Hurtado
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PMID: 18234386 DOI: 10.1016/j.ijfoodmicro.2007.12.012