As raw milk gains renewed popularity, Minnesota’s food safety network remains vigilant against potential health threats. Public health agencies, including the Minnesota Department of Agriculture and the Minnesota Department of Health, collaborate closely with “Team Diarrhea,” a group of student investigators who track foodborne illnesses, ensuring consumer protection across the state.

Refrigerators aren’t built to run forever. According to The Takeout, our trusty kitchen companion can go from indispensable asset to outdated appliance before we might expect.

Lauderdale County’s latest round of health inspection reports is available for public review. These reports, which rely on a 100-point rating system, offer insights into local dining establishments’ cleanliness and safety. The TimesDaily received and published the results to keep residents informed.

The Hopkins County Health Department has released new food scores for February 2026, highlighting local dining establishments’ performance. While findings remain behind a paywall, community members are eager for insights into how their favorite spots ranked.

Unapproved chicken and lax hygiene have landed some local kitchens in hot water. Inspectors report that establishments in Marshall County received the week’s lowest scores, prompting a closer look at food safety across the region.

In a twist of online irony, raw milk fans on Reddit have found themselves inadvertently reinventing fundamental pasteurization techniques. Even as they tout the benefits of unprocessed milk, some can’t help but respond simply, “Just buy milk from the grocery store then.”

Health inspectors evaluated 152 restaurants in San Luis Obispo County last month, revealing a broad spectrum of food safety scores. From standout kitchens to those needing improvements, the round-up highlights how local eateries fared.

A simple oversight in the kitchen could lead to dangerous consequences, underscoring the vital role of meat thermometers for every home cook. Properly gauging internal temperature isn’t just a recommendation; it’s the key step in preventing serious foodborne illness.

A critical shortage of rural veterinarians is placing the nation’s food supply at risk. As America grapples with fewer livestock specialists, farmers are left with limited access to essential care that safeguards both animals and the consumers who depend on them.

Different labels, such as “pre-washed,” “triple-washed,” and “ready to eat,” can signal whether store-bought greens are safe from the bag. By understanding what each term means, consumers can make informed choices and avoid potential risks.