Eggs – just like raw meat, poultry and fish – must be properly stored, handled and cooked – to be safe. Eggs that appear normal can contain a germ called Salmonella that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you handle and cook them properly.Read More »
Foodborne illness is a common – yet preventable – public health problem. Ensuring food safety is increasingly more important as food trends change along with the globalization of our food supply.
To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken.Read More »
Ready to start grilling hamburgers? Bacteria is of special concern with ground beef – because when beef is ground – more of the meat surface is exposed to potential harmful bacteria.
For this reason, ground beef must be cooked to an internal temperature of 160°F, so as to kill all the bacteria and avoid foodborne illness.Read More »
Are you going to celebrate the weekend by throwing a grilling party? Make sure you have a plan that includes food safety and fire safety. Practicing proper food and fire safety principles and procedures are the keys to having a safe weekend full of fun, food, and family time!Read More »
Summer’s almost over and it’s time to plan for one last long weekend party. But remember, it’s still warm – so that presents increased food safety dangers. Savor the end of summer with good food and friends – and not a foodborne illness.Read More »
Summer months brings out everyone’s barbecue grills. But, in warmer temperatures – additional food safety care must be taken because bacteria multiply faster. Following a few simple principles and guidelines can prevent a food illness.Read More »
Because tailgate parties are an all-day food grilling and feast, there is an increased risk of foodborne illness.
Cooking outdoors presents a food safety challenge. Not not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging. Every good tailgate party starts with a good game plan – that should include food safety.Read More »
Norovirus is a highly contagious virus and the most common viral foodborne illness. Norovirus infection is acquired by consuming produce (fruit and vegetables) irrigated with contaminated water contaminated with human or animal feces – or shellfish farmed or harvested in water contaminated with human sewage.
Because only a few norovirus particles can make people sick, infection can also occur by consuming food handled by a person infected with the virus – or being in direct contact with an object, surface, or person that has been infected.Read More »
Dinner and a movie date night? Ditch the leftovers, not your date! Remember, leftovers are only safe for 2 hours at room temperature and won’t last through a movie – and only 1 hour if the temperature is over 90°F.
After that time, bacteria growth can occur and cause food illness. Likewise, during warmer months bacteria multiply faster – so keeping food safe is more challenging.Read More »
Have a conversation about food safety with you children – no matter the age. Basic discussion topics can make a big difference in understanding and preventing a food illness.
Follow basic food safety principles and procedures to help keep you and your family safe.Read More »