How to steer clear of food poisoning this summer
Who doesn’t love summer’s outdoor feasts? Maybe you, if a case of food poisoning strikes. Here’s how to avoid some common hot-weather pitfalls, especially if you’re at high risk—you’re over 65 or under 5, pregnant, or have a weakened immune system.
Donate to CSPI
CSPI is an independent, nonprofit organization that does not accept corporate or government donations—we rely on your tax-deductible contributions to fund our work on nutrition and food safety.
From the Pear in Mind blog
Unilever’s doing better by kids. Will the rest of the industry take note?
To buy or not to buy: What will it take for consumers to choose bioengineered or gene-edited foods?
CSPI applauds White House Conference on Hunger, Nutrition, and Health
Dessert for breakfast? Let’s give kids a healthy start at school
CSPI gears up for the first Farm Bill Field Hearing
.jpg?h=d3b06995)
Who we are
We are your food and health watchdog
The Center for Science in the Public Interest is one of the oldest independent, science-based consumer advocacy organizations in the country. We work to improve how the nation eats, and we hold government and corporations accountable.
Take action
Protect consumers from contaminated pork
Add your name to urge USDA to create Salmonella standards for pork.
From Nutrition Action
What's hot in the healthier ice cream aisle?
Can you trust online health advice?
Should you stop eating after 4 p.m. if you want to lose extra pounds?
Chicken Satay
Food Fail: Nitro Pepsi
Advocacy
Our issues
CSPI’s work improves the way America eats by transforming the food environment in schools, restaurants, grocery stores, and public places. We fight to keep our food supply free of dangerous chemicals and pathogens. We push government and industry to make transparent, science-based decisions.
See what we're working on.
Booklet
Spring & Summer Vegetables
Eat more vegetables! Giving advice is easy. Figuring out what to do is another thing entirely. In this installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood works her veggie magic in dishes like Rainbow Carrot Salad, Roasted Ratatouille, and Zucchini “Butter.”