ContentsKey FactsIntroductionFood Outbreaks and RecallsProduction Food SafetyConsumptionNutritionReferencesKey Facts Chard is referred to as Swiss chard, which is a close relative of the beet and is grown for its leaves and stems as opposed to the edible root. Swiss chard is a popular choice by consumers. The leafy green is known for its bright colored stems Read more
Key Facts Tofu, a food product made from soybeans (Glycine max (L.) Merr), is a dietary staple in Chinese and Japanese cuisines. A high-quality source of calcium, isoflavones, and plant-based protein, tofu is produced by curdling soymilk with a calcium or magnesium salt. It can be consumed without Read more
Key Facts Watermelon (Citrullus lanatus) is a member of the Cucurbitaceae family, along with squash, cucumbers, pumpkins, cantaloupes, and other melons This annual fruit crop has a smooth green rind; the flesh is most commonly red but may be yellow or orange Watermelon can be seeded or seedless, Read more
Key Facts Winemaking has been practiced for over 5,000 years, although some researchers have evidence to suggest it could have begun as early as 9,000 B.C. The Food and Drug Administration consider wine a “low-risk” food product for causing adverse outcomes or death in consumers. California produces 95% of the Read more
Key Facts Yogurt is made from milk cultured with live bacteria. Yogurt is consumed in a variety of ways, including Greek yogurt, drinkable yogurt, and frozen yogurt. Between 2000 and 2020, at least 12 yogurt-associated outbreaks were reported to CDC’s National Outbreak Reporting System (NORS), causing 145 illnesses, 22 hospitalizations, Read more