Leftovers and Food Safety

In my family, I tend to prefer the term ‘planned-overs’ to the term ‘leftovers’ – I am ‘planning’ to serve a soup or casserole again that week! Whether it’s food prepared at home, or more of a restaurant meal than can be eaten in one sitting, there are some basic steps to assure that planned-overs […]

Read More...

Food safety & the backyard flock

Since 2000, backyard poultry flocks have been responsible for more than 70 Salmonella outbreaks in the United States, sickening more than 4,794 people, with 894 hospitalizations and seven deaths; a third of the illnesses were children younger than 5. In 2017 alone, backyard poultry caused 1,120 Salmonella illnesses with cases in 48 states, sending 249 people […]

Read More...

The color of poultry

The color of raw chicken and turkey does not usually change as much as beef and other ‘red meats.’ Raw poultry can vary from a bluish-white to yellow. All of these colors are normal and are a direct result of breed, exercise, age, and/or diet. Younger poultry has less fat under the skin, which can […]

Read More...

Can you tell if meat is safe by looking?

While handling food safely using the 4 basic steps of cook, clean, chill and separate is important, we encourage consumers to also use their senses to guide decision-making.  Does the product look and smell OK? Often a bright, attractive color leads a consumer to choose a particular package of beef from the grocery store. So, […]

Read More...

The safety of raw oatmeal

We know that eating raw or uncooked flour isn’t recommended; what about the safety of consuming raw oatmeal? The answer lies in how flour is milled and how oats are processed – the two processes are really quite different. How is flour made? Flour is a finely ground powder prepared from grain or other starchy […]

Read More...

Food safety inspections

Some of our national news currently is focused on the lack of food inspections as a result of the government shutdown. The Food and Drug Administration has stopped routine food safety inspections of processing facilities for seafood, fruits, vegetables and many other foods, according to Dr. Scott Gottlieb, FDA commissioner. FDA inspectors conduct about 8,000 […]

Read More...

Food Safety during Power Outages

Whether it’s a massive winter storm or heavy rains and flooding in the summer, it’s important to handle food safely in an emergency. Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. The ABCDs of […]

Read More...

Wash your hands, not your chicken.

This new year, let’s resolve to wash our hands, and not raw poultry! Rinsing chicken or turkey before cooking it is an ingrained step for many home cooks, passed down through generations and reinforced by some older cookbooks. Recipes like the “Perfect Roast Chicken” in “The Barefoot Contessa Cookbook” from 1999 advise cooks to “Rinse […]

Read More...

Tips for Cooking Safely in a Slow Cooker

A slow cooker or “crock pot” is a convenient portable electric appliance popular in today’s kitchens. Slow cookers have several advantages. It’s “all-day cooking without looking.” They are economical to operate and can be used to produce flavorful soups and stews. While many of us find that a slow cooker is our go-to choice for […]

Read More...

Instant Pot isn’t safe for canning

As a reminder, I posted an article earlier about electric multi-cookers, the most popular of which is the Instant Pot.  I was at several holiday parties where individuals had received this appliance as a holiday gift. Are these electric multi-cookers safe for canning? Unfortunately, the answer is ‘No.’ These units have not been tested to ensure […]

Read More...