food safety tips

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The Vancouver Province recently conducted the following nutrition know-how Q&A:
Q: What are some basic steps to reduce the risk for food poisoning?
A: There are some simple steps you can take to help minimize the risk for food poisoning. Always read the labels for proper food storage and cooking instructions. Cook the food well so it reaches the appropriate internal temperature to kill harmful bacteria, viruses and parasites. After cooking limit the time the food sits at room temperature. Foods should never be kept out of the oven or refrigerator for more than two hours. Defrost foods in the refrigerator, under cold running water, or in the microwave.
Not all harmful bacteria are killed after cooking and can multiply when the food is re-heated or cooling. Re-heating to at least 165 degrees F will help to keep bacteria at bay.Continue Reading Nutrition know-how

Barry Ellsworth of the Belleville Intelligencer interviewed Rebecca Mathers of the Hastings and Prince Edward Counties Health Unit, who offered some tips to keep bacteria at bay:
Thaw the turkey overnight in the refrigerator so it will remain cold, not on the counter top or in water in the sink where it will be susceptible to bacteria at room temperature.
Cook stuffing (to an internal temperature of 74 C or 165 F) separately from turkey. Mathers said that is the recommended way of preparing the bird and stuffing, but if you buy a turkey already stuffed, be sure to cook it from frozen and “definitely be using a food thermometer.”
Never leave hazardous foods such as meats in the danger zone (4 C to 74 C or 40 F to 140 F) for more than two hours.
Clean and sanitize all work surfaces before and after food preparation to eliminate the chance of cross contamination from one food to another.Continue Reading Holiday treats can bring foodborne illness

Via a news release this morning, the USDA is once again reminding consumers to not let the excitement and stress of holiday meal planning take priority over food safety.
“From office parties to traditional get-togethers at home, many kinds of foods will be present throughout the month,” said USDA Under Secretary for Food Safety Dr. Richard Raymond. “People should remember food that has been sitting out for more than two hours invites bacterial growth which can lead to foodborne illness.”Continue Reading USDA offers food safety recommendations for holiday gatherings

Per an FSIS News Release, Agriculture Under Secretary for Food Safety Dr. Richard Raymond today discussed important tips for preventing foodborne illness during the holidays with volunteers from the Capital Area Food Bank, the largest public nonprofit hunger and nutrition education resource in the Washington, D.C. metropolitan area. Dr. Raymond was joined by noted Washington Chef Terrell Danley.
“I encourage all Americans to join me in making food safety the most important ingredient in the kitchen this Thanksgiving,” said Dr. Raymond. “Foodborne illness is very serious but easily prevented if foods are handled, prepared and cooked properly.”
Designed to help raise awareness of the dangers associated with foodborne illness, the event featured demonstrations of safe food handling, preparation and cooking techniques that can help reduce the risk of foodborne illness.Continue Reading USDA offers food safety advice for your thanksgiving meal

To avoid the risk of becoming ill from contaminated food this holiday season, state health officials Wednesday encouraged Coloradans to pay special attention to the handling and preparation of foods.
Jeff Lawrence, the food safety program manager for the Colorado Department of Public Health and Environment’s Consumer Protection Division, said, “If you improperly cool foods, such as, thawing your turkey on the counter at room temperature instead of in the refrigerator. Or, if you prepare ready- to-eat foods with contaminated utensils and don’t wash your hands frequently while handling food, you increase the chance of contracting a foodborne illness.”
Lawrence said that improper cooking temperatures also may increase the risk of foodborne illness.Continue Reading Tips To Avoid Foodborne Illness While Preparing Holiday Meals

Did you know that pregnant women are at a high risk for foodborne illness?
A pregnant woman and the growing fetus are at risk because the immune system is weakened, which makes it more difficult to fight off harmful foodborne microorganisms. Foodborne microorganisms can cause serious health problems, which can lead to death.
There are three specific foodborne risks: listeria, methylmercury and toxoplasma.Continue Reading Pregnant women face foodborne illness risks

According to the Mayo Clinic, bacteria, viruses and other infectious organisms live everywhere. You can find them in the air; on food, plants and animals; in the soil and in the water; and on just about every other surface — including your own body. They range in size from microscopic single-cell organisms to parasitic worms that can grow to several feet in length.
Most of these organisms (microbes) won’t harm you. But others can cause infection. Your immune system protects you against an abundance of these infectious agents, and at times, it’s a tough task. Viruses and bacteria are cunning adversaries, constantly seeking new ways to breach your immune system’s defenses.
But you can give your immune system a fighting chance by understanding a little bit about the various kinds of microbes, what you can do to avoid infection and under what circumstances you should seek medical care.Continue Reading From bacteria to parasites: Understanding the germs that cause infection

According to a FSIS News Release, when students pack up for college, they make sure to take along the basics – TV, laptop, MP3 player and cell phone. Many students will also arrive at school with a microwave oven, tabletop grill, mini-fridge and toaster-oven in tow. Most students, however, don’t know there are food safety considerations that need to be taken into account when cooking with these appliances.
“Students face many rigors while studying for a college education and they often eat whenever and wherever it is convenient,” said USDA Under Secretary for Food Safety Dr. Richard Raymond. “But when it comes to safely preparing meals, many college kids simply don’t know what it takes to make the grade in food safety and far too many could end up with a foodborne illness.”
USDA’s Food Safety and Inspection Service offers tips to students and consumers on how to prevent foodborne illness. The USDA Meat and Poultry Hotline regularly responds to calls from students with questions about how to safely cook and prepare foods while away at school.Continue Reading Food safety 101: USDA offers food safety tips for college students

The Herald Sun reports that North Carolina health officials caution consumers about undercooking beef products like steaks and roasts. The precaution comes after two recent outbreaks of E coli in other states prompted federal officials to issue a notice to industry regarding beef products that have been injected with marinade or mechanically tenderized.
The state’s…