All Posts In Food Safety

Think Following the “5-Second Rule” Keeps Food Safe? Think Again!

by in Food Safety, September 24, 2016

When food falls on the floor, it’s always a judgment call as to whether that food goes into your mouth or into the trash. And many of us, when making that call, defer to the so-called “five-second rule” — that long-standing and widely accepted notion that if food spends five seconds or less on the floor it hasn’t had enough time to be contaminated by whatever bacteria is on the floor. But is the five-second rule based on any actual facts, or is it just a myth that we perpetuate every time we let our kids pick up and keep sucking on that lollipop they dropped?

Turns out, scientific research on the topic has been pretty limited … until now, that is. A team of researchers at Rutgers University’s School of Environmental and Biological Sciences put a variety of foods — watermelon, bread, bread with butter, and gummy candy — through their paces. They dropped them onto four different surfaces — carpet, stainless steel, ceramic tile and wood — and left them for less than one second, five seconds, 30 seconds and 300 seconds. All of the 128 possible scenarios were repeated 20 times; in the end, the researchers had a total of 2,560 data points to analyze. Read more

Grilled Meat: Good or Bad?

by in Food and Nutrition Experts, Food Safety, July 26, 2016

Summer is all about grilling, but many folks are concerned about firing up red meats such as beef and lamb. Here’s the low-down on grilling meat.

The Good
Grilling is a quick and easy way to whip up a weeknight dinner or entertain friends and family. There are many lean cuts of meat that are easy to grill, including lamb tenderloin, strip steak, flank and rib eye. Nutritionally, red meats like beef and lamb are packed with protein, iron, zinc, and B vitamins such as niacin, vitamin B-6 and vitamin B-12.

Marinating meat before grilling helps tenderize and add flavor. Studies have also shown that marinades with little or no sugar also help protect meat from charring and have been shown to reduce heterocyclic aromatic amine (HAA) formation — compounds that have been linked to cancer. Read more

Healthy Block Party Bites

by in Food Safety, May 27, 2016

Many neighborhoods celebrate the warm weather by throwing block parties. Filled with tons of food, including burgers, hot dogs, steak, side salads, beverages and desserts, block parties make it tough to stick to a healthy eating plan. And with all that food and all those hungry hands, there’s also a chance of a food safety snafu. Before heading out to your local block party, keep these tips in mind — and share them with the neighborhood!

Healthy Options

You can usually find some healthy bites at a block party if you go simple. Grilled corn on the cob (without gobs of butter), grilled chicken and watermelon can make a healthful, well-balanced meal. Oftentimes, however, you can’t help but take multiple servings of the broccoli salad laden with mayo — or try one of every protein cooked on the grill. Let’s also not forget about tossing back a few (or more!) beers, plus dessert. Don’t worry. You can tote along some of these healthy bites to your next block party to make things a little bit healthier: Read more

10 Foods You Aren’t Storing Properly

by in Food Safety, July 8, 2015

Improper storage can ruin the flavor of healthy foods and increase the risk of spoilage. Find out if you’re storing these 10 foods incorrectly and how to make changes if you are. Read more

Are You Aware of These Health Hazards in Your Kitchen?

by in Food Safety, April 18, 2015

When you hear about an outbreak of foodborne illness, it usually involves a large food corporation or chain restaurant. But you may be just as likely — perhaps even more likely — to encounter food contamination in your own kitchen. “In general our food is very safe, but there are also things consumers can do help prevent problems,” says Jeannie Sneed, Ph.D., research professor at Kansas State University and author of a new study about how consumers’ food-handling habits can lead to food contamination.

Here, the biggest culprits in the kitchen — and what you can do to minimize the risk. Read more

5 Kitchen Habits to Break (Let’s Get Some Food Safety Up in Here)

by in Food Safety, September 27, 2014

kitchen towels
We often think those small bad habits in the kitchen are no big deal. But it’s the little things that can lead to food-borne illness. In honor of Food Safety Month (September!), here are five less-than-squeaky-clean practices worth quitting.

The Habit: reusing grocery bags
A survey conducted by the Home Food Safety program found that 85 percent of Americans aren’t washing their reusable grocery bags. The problem: Raw foods, including meat, chicken and eggs, leave potentially harmful bacteria inside those totes. And those bacteria can be transferred to produce if the same bag is reused without being cleaned. Read more

How to Create a BPA-Free Kitchen

by in Food Safety, July 31, 2014

canned good
The industrial chemical Bisephenol A (BPA) has gotten increasingly negative attention in recent years. So much so, that congressional legislation was recently introduced to ban food packaging containing BPA. But it’s not necessary to wait for the government to take steps in order to scale back at home on products that contain BPA.

Read more

Can Hypoallergenic Peanuts Live Up to the Hype?

by in Food News, Food Safety, July 10, 2014

traditional peanuts
Researchers claim they have a solution for those suffering from peanut allergies. But is a hypoallergenic peanut all it’s cracked up to be?

Read more

What To Do When Food Gets Recalled?

by in Food News, Food Safety, June 2, 2014

paper plate and plastic utensils
With a number of sizable food recalls in recent news, it’s important to be aware of products that have been identified as posing a food safety risk and to know what to do when they are.

Recent Recalls
Walnuts and hummus dips were on the recent food recall hit list. Last month, Sherman Produce Company, based in St. Louis, voluntarily began recalling 241 cases of walnuts, after routine sampling of the product purchased by stores in Illinois and Missouri found traces of listeria. Also in May, Massachusetts food manufacturer Lansal Inc. (aka Hot Mama’s Foods) voluntarily pulled 14,860 pounds of their hummus in various retailers, including Target and Trader Joe’s. This was done after a single 10-ounce container tested positive for listeria.

Read more

5 Chicken Kitchen Safety Tips

by in Food News, Food Safety, October 10, 2013

chicken meat
After nearly 300 people became sick from salmonella in 18 states, the Food Safety and Inspection Service (FSIS) issued a public health alert. The culprit is raw chicken produced at three Foster Farms facilities in California. Luckily, proper handling of poultry can help prevent illness. To do so, make sure to follow these five food safety rules.

#1: Defrost Properly
Those days of defrosting on your counter top overnight are long gone. One bacterium can multiply to 1 billion over 10 hours—something you don’t want to fool around with. To properly defrost chicken, place it in the refrigerator on a tray the night before. If you have smaller pieces of chicken, you can defrost in the microwave (look for the “defrost” button), as long as you cook them immediately after.

#2: Store Chicken Properly
When placing raw chicken in the refrigerator, make sure it is wrapped and stored on a lower shelf. Only proper cooking can destroy the bacteria, so foods that will not be further cooked (like cheese, veggies or fruit) should be placed above the raw chicken so the chicken juices won’t drip on them.

#3: Skip the Rinsing
Could it be that Julia Child’s habit of rinsing chicken has stuck with us after all these years? A recent study conducted at Drexel University found that 90% of folks still do it! For the first time, in 2005, the USDA’s Dietary Guidelines for Americans included food safety, and they advise against rinsing chicken before cooking. The reason is that those chicken juices get all over the place—other dishes, the inside of the sink and the counter tops–creating a bacterial playground.

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