food safety

  Researchers at Rutgers University in New Jersey have once again disproven the widely accepted notion that it is OK to quickly scoop up food fallen on the floor and eat it safely. This is often referred to as the 5-second rule. If a food only stays on the floor a few seconds, that timeframe is … Read More

Fall and candy apples go hand-in-hand. What kid does not delight in munching on a crunchy apple covered in sweet, chewy caramel? Most caramel apples come on a wooden stick which punctures the protective skin of an apple. In 2014 a multistate outbreak of listeriosis was linked to eating caramel-coated apples. This connection baffled health … Read More

We enjoy trying new kitchen gadgets.  Some are great. Some don’t measure up and some become staples in our kitchen. See what you think.  Its flu season and everyone is concerned with spreading germs from person to person. Eat Cleaner Wipes are a biodegradable, safe product that can be used on hands, mouths, eating utensils and … Read More

2 hours – the time food can safely stay a room temperature before it needs to be refrigerated or frozen. 2 inches – the depth of food in a pan so it can cool down quickly in the fridge. If necessary store in mutiple shallow pans to speed chilling and recombine the food into a larger batch when … Read More

Cantaloupe rinds can carry bacteria that cause a foodborne disease that can causes fever, diarrhea, nausea and stomachache. To reduce your risk: • Purchase melons that are not bruised • Refrigerate melons until ready to eat • Wash melons with cool tap water • Wash your hands and utensils after handling melons … Read More

Cantaloupe rinds can carry bacteria that cause a foodborne disease that can causes fever, diarrhea, nausea and stomachache. To reduce your risk: Purchase melons that are not bruised Refrigerate melons until ready to eat Wash melons with cool tap water Wash your hands and utensils after handling melons … Read More

Grocery store, pharmacy, cleaners, post office and library, home — what’s wrong with this trip? Keeping food in a hot, stuffy car unrefrigerated for more than an hour promotes the growth of harmful bacteria and reduces the freshness. Hit the grocery store last and head home to stash your food in the fridge. … Read More

A recent survey showed that 76% of US consumers believe that a food is unsafe to eat once the date printed on the package has passed. Not true! If stored properly most foods can be eaten days, weeks or even years past the packaged date. Remember the cans of Spam found after World War II? … Read More

Turkey, stuffing, sweet potatoes, cranberries and Mom or Grandma in the kitchen preparing all the goodies. That is the classic picture most of us have of Thanksgiving. But, in reality most Thanksgiving dinners today look quite different. Here are some questions that have popped up recently: My sister-in-law says she is making turducken this Thanksgiving. … Read More

In a word, no. Drinking raw milk is playing Russian roulette with your health. The main difference between raw milk and pasteurized milk is the amount of bacteria. Proponents of raw milk feel it’s more nutritious and contains antimicrobial properties. But raw milk can be very dangerous — especially for pregnant women, children, or those with a weakened immune system. Raw milk can be a host to a wide array of pathogens, including but not limited to, staphylococcus aureus, campylobacter jejuni, E. coli, listeria monocytogenes and yesinia enterocolitica. In the more serious cases food-borne illness can cause kidney failure, premature births, and death. Since 1998, the Centers for Disease Control and Prevention reported 831 illnesses, 66 hospitalizations and 1 death associated with raw milk. … Read More