By Diane Van, Manager, USDA’s Meat and Poultry Hotline
The USDA Meat and Poultry Hotline talked to about 350 people on Thanksgiving Day about thawing, preparing and storing turkey. Most people were right on track and just needed some reassuring about handling the big bird. Some people, however, called about situations that could be disastrous or even deadly.
Continue reading “Holiday Food Safety Bloopers”
Barbecue and Food Safety: USDA
Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.
Continue reading “Backyard Barbeque Basics”
Food Safety While Hiking, Camping & Boating
Outdoor activities are popular with Americans nationwide. The fresh air and exercise revives the spirit and the mind. Hiking, camping, and boating are good activities for active people and families, and in some parts of the country you can enjoy the outdoors for 2 or 3 seasons. In many cases, these activities last all day and involve preparing at least one meal. If the food is not handled correctly, foodborne illness can be an unwelcome souvenir.
Continue reading “Summer Camping and Boating”
When it comes to preventing food borne illness, there are four simple steps to food safety that you can practice every day. These steps are easy – and they’ll help protect you and those around you from harmful food borne bacteria.
Continue reading “Food Safety”
By Howard Seltzer, FDA’s Center for Food Safety and Applied Nutrition
Shopping at a farmer’s market is a great way to get locally-grown, fresh fruit, vegetables, and other foods for you and your family. From 2008 to 2009, the number of farmers’ markets in the United States increased by more than 13 percent, a sign that fresh produce and other food items are becoming more accessible to all of us.
Continue reading “At The Farmer’s Market”
7 Ways to Prevent Foodborne Illness By Doriliz De Leon, Consumer Safety Officer in FDA’s Center for Food Safety and Applied Nutrition (CFSAN)
Continue reading “Start At The Store”
While the focus of much of the news is on the restaurant business, certainly much of the food borne illness occurs in the home. Data on this part of the epidemic is largely unreported, unless the patient becomes profoundly ill and is admitted to a hospital. There are important steps you can take to prevent food poisoning at home. Cleaning and disinfecting is not the same thing. Cleaning removes germs from surfaces – whereas disinfecting actually destroys them. Cleaning with soap and water to remove dirt and most of the germs is usually enough. But sometimes, you may want to disinfect for an extra level of protection from germs.
Continue reading “Preventing Home Borne Food Poisoning”
There is much you can’t control but if you are diligent about the things you can you WILL reduce your risks.
Continue reading “Reducing Your Risks When Dining Out”
In a December 15, 2010 press release the CDC Reports 1 in 6 Get Sick from Foodborne Illnesses Each Year.
Continue reading “How Prevalent Is This Epidemic?”
“FOOD POISONING strikes 1 in 6 Americans each year,” reports the CDC. “Web site serves up City Restaurant Inspection Reports” is the title of an article in the Small Business Times August 9, 2007. “…restaurant hygiene grading with public posting of results is an effective intervention for reducing the burden of food borne disease” according to the Journal of Environmental Health March 2005. These are just a few of the recent regional and national headlines on food poisoning.
Continue reading “Background”