Heading to the market to purchase meat? Before putting anything into your cart, you should always examine it to ensure that it is safe to eat. Here’s what you should be looking for.
Tag: Food Safety
There’s a new type of packaging you may see your water come in — a box. But is drinking water from a box healthier than drinking good old bottled water?
The search for the next big superfood
Now that chain-store consumers are devouring acai, quinoa and chia seeds en masse, seekers of edgy new superfoods are scouring the world for the next big thing, something packed with antioxidants, vitamins and minerals … and coated with the allure of the exotic. Warning that a diet rich in fruits and vegetables is probably sufficient for health and energy and that unusual foods can be unpredictable and even possibly harmful (for one thing, they may interact unfavorably with medicines), the Los Angeles Times lists a few superfoods gaining favor: Will moringa, E3 live blue-green algae, citicoline, freekeh, turkey tail mushroom or Sideritis be the next kale — or just a big fail? Time and tastes will tell.
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
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
Go ahead, open your fridge. How long have most of the items been in there? You’re probably thinking to yourself, when should they be tossed? Since the sniff test or a quick eyeball over isn’t the best way to make that determination, take a look at the guidelines and then get ready to keep or toss ‘em.
Your refrigerator and freezer are temporary storage facilities that can extend the shelf life of food. However, the food stored in your fridge and freezer can definitely spoil within a specific time frame. Here are guidelines for common foods but if you’re ever in doubt, toss the food out.
- Leftover baby food (jarred or canned): 2 to 3 days (refrigerator)
- Opened canned juices: 5 to 7 days (refrigerator)
- Fresh orange juice: 6 days (refrigerator) or 6 months (freezer)
- Opened sodas or carbonated beverages: 2 to 3 days (refrigerator)
- Soy or rice milk: 7 to 10 days (refrigerator); don’t freeze
The government is finally moving forward with the biggest overhaul of food safety rules since the Great Depression—it’s about time! With major recalls in the past few years of melon and peanut butter, the safety of the U.S. food supply has been under major scrutiny. Food safety advocates are thrilled, but will these government plans really keep our food supply safe?
The Food Safety Modernization Act was signed into law by President Obama and hailed to be the first major overhaul in the safety of our food system in 70 years. The entire system shifts the focus to prevention rather than reaction when a problem occurs. There are 2 new rules proposed by the FDA that would govern about 80% of the U.S. food supply, excluding meat and poultry.
With cold and flu season upon us, it’s important to get the facts on how to prevent the spread of germs in and out of the kitchen. I had the pleasure to speaking with Jason Tetro – AKA The Germ Guy—where we discussed how to keep your kitchen safe, the calming effects of hand washing and why kids should eat dirt.
Q. How did you come to be known as the “Germ Guy?”
Back in 2008, I was asked by the local television station, CTV Ottawa to do regular question and answer segments on germs and our relationship with them in our daily lives. The host, Leanne Cusack, felt that my title, “University of Ottawa Microbiologist Jason Tetro” was a little too long and shortened it to “The Germ Guy.” The name stuck in the community and soon, I was better known by that moniker. I went on to develop my own blog and then became a contributor for the Huffington Post.
Q. I heard that you always wear a loose piece of clothing in order to help prevent the spread of germs. Can you explain?
One of the best ways to prevent infection is simply to avoid exposure through the nose and mouth. I tend to wear a loose undershirt so that when I am around someone who is obviously sick and not following proper etiquette – such as sneezing or coughing into the elbow – I take the matter into my own hands and cover my nose and mouth with the shirt. It’s come in handy in many places and thankfully, I’ve never been mistaken for a robber!
You know you should be eating your fruits and veggies. But it’s just as important to your health to make sure your produce is clean and free of harmful pathogens. Luckily, there are simple tips you can follow to keep you and your loved ones safe.
The culprits include raw fruits and veggies and fresh juices made from them. Choosing organic or sticking to the clean 15 can help decrease the amount of pesticides in your produce but it won’t change the possibility that harmful microorganisms may be present.
At the Store
Whether you’re buying from your local supermarket, farmers’ market or belong to a CSA (Community Supported Agriculture) keep these tips in mind:
- Purchase in-season fruits and veggies, especially in the summer when so much is available.
- If you’re heading to your local farmers’ market, go early! You don’t want to buy fruits and veggies that have been sitting out in the heat for many hours or that have been touched by lots of people.
- Buy only what you need for the week. You’re better off making several quick trips to the market rather than stocking up and risking having the excess go bad.
- Choose produce carefully. Look for signs on spoilage such as mold, bruises, mushiness or cuts.
- Instead of buying pre-packaged produce, choose loose produce. It gives you a better opportunity to check for signs of spoilage.
- When buying fresh juice, be sure it’s pasteurized (treated with heat to kill harmful germs). If you’re not sure, ask or don’t buy it. Remember, young kids, pregnant and lactating women, older adults and those with a compromised immune system should lay off unpasteurized juices.
- If you’re bagging your produce in reusable bags, be sure to wash the bags regularly.
The hot weather is the perfect time to picnic and cook outdoors, but the warm weather also creates the perfect environment to support the growth of harmful food bugs. Keep your food and family safe by following these simple tips.
#1: Use a thermometer
A thermometer is the number one tool to make sure your grilled goodies are cooked to the perfect temperature to destroy pesky pathogens. Studies show that checking the color of the food isn’t an accurate way to tell if your food is cooked through.
#2: Monitor leftovers
Perishable food like cooked or raw meats and salads should never be left out at room temperature for over 2 hours. When the weather gets hot — above 90 degrees Fahrenheit — your window for leaving food lying out is only 1 hour. Toss any unrefrigerated food if it surpasses the time limit.