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Food Safety Center

General Overview

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The American food supply is probably the safest in the world. But, if food isn't handled correctly and becomes contaminated, it can still can make you sick. More

Foodborne Illnesses

Preventing foodborne illnesses from the farm to the fridge
There are many types of bacteria, parasites, or viruses that cause illness. In addition, poisonous chemicals or agents can also get into foods causing illness. So can we trust any food?

Preventing Foodborne Illness

All about shellfish
Read here to find out about shellfish poisoning and what the proper guidelines are for cooking these tasty creatures.
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Eating well—and safely—during your golden years
The elderly are often cautioned about certain foods, but does this apply to everyone over age 65? Find out how to eat safely into your golden years.
Safe microwave cooking
Microwave ovens don’t cook food like other appliances. But, there are some things the cook can do to prepare food safely and deliciously in a microwave.
Keep your holiday foods safe
Eggnog…cookies…cured ham…assorted cheeses. Enjoying these holiday favorites means knowing how to make them safe for consumption.

Preventing Foodborne Illness (Continued)

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Summertime...and the grilling is easy
Read here to find out how to practice food safety while enjoying your grill during the summer months.
Food expiration dates: what do they really mean?
Almost any food can become contaminated if handled improperly, but foods that are purchased or used after their expiration dates may be more likely to contain spoilage bacteria or other pathogens. Read here to find out more.

Special Topics

The growing problem of food poisoning: is irradiation the answer?
Scientists and the FDA both agree that irradiation has the potential to significantly reduce the number of deaths caused by foodborne illness. What should you know about irradiation?
Many plastics used for food storage could contain BPA. Scientists are questioning the effects of BPA on the body. Read more about some precautions you can take to avoid excess BPA exposure.

Center for Food Safety and Applied Nutrition Food and Drug Administration http://www.cfsan.fda.gov

Food Safety and Inspection Service US Department of Agriculture http://www.fsis.usda.gov