Linda Anderson of Texas A&M reports that summer’s many and varied produce selections are important to a healthful diet, said Amanda Scott, Texas Cooperative Extension program specialist and state coordinator for Extension’s Expanded Nutrition Program.
Just remember to handle fresh produce with care, she said. Otherwise foodborne illness might ruin the summer.
The Centers for Disease Control and Prevention estimates that 76 million cases of foodborne illnesses are reported each year, Scott said, with 325,000 involving hospitalization and 5,000 resulting in death.Continue Reading Enjoy the tastes of summer without worries of foodborne illness

Scripps Howard News Service suggests the following tips for guarding against foodborne diseases:
– Think “YOPI.” Food scientists say consumers who are young, old, pregnant or with suppressed immune systems from using prescription drugs or from diseases like diabetes are less likely to have natural defenses to fight foodborne diseases. Because of the risk of listeria, anyone in the class of YOPIs should reheat all deli meats before eating them.
– Surveys show that 72 percent of consumers agree with the phrase “pasteurized juice will have less risk of pathogens.” But barely more than half agree that “unpasteurized juice may have more risk of pathogens.” There are more pathogens in unpasteurized products.Continue Reading How to fight foodborne diseases

The Oregonian also reminds us today that summer temperatures mean more outside activities, including picnics and barbecues. Here are some food safety guidelines to help prevent food poisoning from the Washington Department of Health:
Wash your hands with hot, soapy water before and after handling food, after handling raw meat and before you eat. If soap and water aren’t available, use disposable wet wipes or a waterless hand sanitizer.
If a refrigerator isn’t available, use coolers with tight lids and keep them in the shade.Continue Reading Follow safety guidelines to avoid food poisoning

The 75th Air Base Wing Public Affairs Office reminds us that it’s the time of year for lazy days at the pool, complete with a picnic basket of goodies, or backyard cookouts with friends and family. If you’d rather not be remembered as the host who had to serve antacid cocktails a couple of hours after the hamburgers and hot dogs, then it’s also the right time to review a few safety basics.
Knowing how to prepare, handle and store food properly is important all year long, but soaring summer temperatures can kick food spoilage into high gear. Under normal circumstances, for example, the rule of thumb for safely allowing foods to remain at room temperature while the meal is being served and consumed is two hours. At temperatures above 90 degrees it’s only one hour. That’s why it’s important to know summer food safety rules and apply them properly.
Prevention is the key and here are a few safety tips to ensure your summer is a safe one.Continue Reading Avoid tasty tragedies

The Washington Post reported today that the best defense against salmonellosis and other food-borne diseases is safe food handling. For 20 years, the U.S. Department of Agriculture’s Food Safety and Inspection Service has been trying to get that message to consumers. But changes in the food industry and Americans’ eating habits make the job challenging. An estimated 76 million cases of food poisoning occur each year in the United States; some 5,000 are fatal, according to the Centers for Disease Control and Prevention.
To avoid infection at home: Wash hands and utensils after preparing raw meat. Put hot-off-the-grill burgers onto a clean plate — not the one that held uncooked meat. Cook food thoroughly and serve hot food hot. Don’t thaw meat at room temperature. Scrub produce before slicing it.Continue Reading Lukewarm meals, raw eggs harbor food-borne illnesses