A large percentage of honey in the USA is from China, learn the risks of this smuggled nectar, via Food Safety News.

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A study shows that there many restaurants and stores who mislabel fish.  Learn what fish are most commonly swapped, such as wild salmon, grouper, and red snapper, via Huffington Post.    

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Welcome to the official #charcutepalooza Safety and Health Concerns post and page, and a place where you can ask questions comprising more than 140 characters that I or others can answer.  Have a look at our book Charcuterie for all general safety issues. Many of you are embarking on unfamiliar waters regarding the curing of meat.  If you’re fearful or nervous, remember that humans have been curing meat for millennia, that civilization depended on the ability to preserve food by curing it for most of human history and that if it were complicated and dangerous we probably wouldn’t be here. As with all cooking, curing meats and making sausages requires the use of all your senses, perhaps most importantly, your common sense.  Think.  Try to reason your question out.  Does this mold look gross?  Don’t Read On »

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