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Hostess issued a voluntary recall of its Cookies ‘n Crème Brownies on Aug. 3 due to a labeling error.The “contains” statement on the brownies does not list “egg” as an allergen. Although the ingredient list on the packaging includes “egg”, the “contains” statement, which is intended to alert consumers of allergens in the products, does not include “egg”. Hostess said in a press release it was recalling the product out of "an abundance of caution."The following products are affected by the recall:No reports of injury or illness have been reported."Only those consumers who have an allergy or severe sensitivity to egg are potentially at risk of an allergic reaction if they consume these products," the press release said. "Anyone who has purchased an affected product and who has a sensitivity or allergy to eggs is encouraged to discard the affected product or return it to the place of purchase for a full refund." 955

Health officials in Wisconsin are warning against eating a traditional holiday dish called "cannibal sandwiches."According to the Wisconsin Historical Society, the dish is raw, lean ground beef served on bread with sliced onions, salt and pepper. It's also sometimes known as "tiger meat" or "steak tartare.""Many Wisconsin families consider them to be a holiday tradition, but eating them poses a threat for Salmonella, E. coli O157:H7, Campylobacter and Listeria bacteria that can make you sick," said the Wisconsin Department of Health Services in a Facebook post on Saturday.The department added that ground beef should "ALWAYS" be cooked to an internal temperature of 160° F and that it doesn't matter where you buy the meat, it's still risky.There have been eight outbreaks linked to eating a raw ground beef dish, including one large Salmonella outbreak that involved more than 150 people in Dec. 1994, according to the health department.For more information, click here.This story was originally published by staff at WTMJ. 1039

Grocery prices are still much higher than this time last year. We're paying more than 4% more.The USDA says prices are still expected to increase between 2.5% and 3.5% this year.The vice president of operations for one pasta brand says the price increase is related to promotions being canceled. He says manufacturers haven't had to offer them because of how sales have been.The pandemic has changed shopping habits too.“Many people keep lists, but not everyone, so people really like those impulse purchases,” said Melanie Zanoza Bartelme, Global Food Analyst at Mintel. “They like seeing kind of what the new things are, so I think in the future, we're going to see a great emphasis on figuring out how to sort of translate that for e-commerce and translating that even for the efficient grocery shopping, so maybe some of it is done in marketing, maybe some of it happens outside the store.”Bartelme says her company's research shows that even when the pandemic is over, people say they plan to do more home cooking. She says not to expect all the changes we've seen with store design to go away either.“I definitely think in store design going forward, we're going to see a lot more emphasis on safety and wider aisles and maybe putting in some of those technologies right at the start that can make these things more efficient and a way to pivot and be flexible when this or another type of issue comes up.”Another trend she expects to continue is people having an interest in supporting local with how they're getting their groceries. 1548

Here are the 4 PM CDT Key Messages for #Sally https://t.co/tW4KeFW0gB pic.twitter.com/5q9nyNWl8W— National Hurricane Center (@NHC_Atlantic) September 14, 2020 166

HAMPTON ROADS, Va. - A Virginia company is unveiling a brand new technology, with help from jellyfish, to help in the fight against COVID-19.“We're just pretty motivated by the fact that we're making an impact to open the economy, places back up safely,” Senseware CEO Dr. Serene Al-Momen told News 3.Senseware, a technology company based in northern Virginia, specializes in air monitoring.“We quickly realized that the primary concerns of transmissions are airborne transmission for the COVID-19 virus,” Al-Momen said.The technology the company is rolling out is a new pathogen-detecting monitoring system using specific antibodies and proteins from jellyfish that light up when coming in contact with COVID-19.“We're talking about having the results available within minutes, under five minutes,” she said. “If the virus is detected, we immediately in real-time with our cloud-based technology alert you. You see the threat, the detection on your phone. You get an email if you're an operator. You're able to quickly mitigate that issue.”Al-Momen told News 3 the product is in the final stages of third-party testing. She added they’re also looking throughout Virginia, including Hampton Roads, for beta testing sites, specifically healthcare and treatment centers.“This is creating a way to create a safer environment and begin to create that confidence in people to re-populate spaces,” she said.She said it's all about keeping people safe and giving them peace of mind.“Knowledge is power,” Al-Momen said. “When you're having that real-time, around the clock, monitoring of all aspects of air quality, it will create that confidence for people to know that there's that data available in real-time.”This story was first reported by Zak Dahlheimer at WTKR in Norfolk, Virginia. 1790