Archive for the ‘Food Safety’ Category:
Homemade Eggnog Safety
Homemade eggnog is a tradition at many holiday parties. But this creamy drink may cause cases of Salmonella foodborne illness. The ingredient responsible? Usually raw or undercooked eggs.
The FDA advises making a cooked egg base for the drink. To make a cooked egg base:
1. Combine eggs and half the milk as indicated in the recipe. (Other ingredients, such as sugar may be added at this step.)
2. Cook the mixture gently to an internal temperature of 160°F, stirring constantly. The cooking will destroy Salmonella, if present. At this temperature, the mixture will firmly coat a metal spoon.
3. After cooking, chill the mixture before adding the rest of the milk and other ingredients.
PS- Don’t count on alcohol in spiked eggnog to kill the bacteria either!
Source: K-State Research and Extension Rapid Response Center, “You Asked It” January 2012
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
Subscribe to the comments for this postWhy You Need to Refrigerate Pumpkin Pie
Grocers display pumpkin pies on store shelves without refrigeration, yet cooks who make pumpkin pies at home are instructed to keep the perennial fall favorite in the refrigerator.
“The difference in recommendations is due to the formulation of the pie recipes,” said Karen Blakeslee, K-State Research and Extension food scientist. A traditional, homemade pumpkin pie, which typically is prepared with eggs and milk, has a high moisture content that, if stored at room temperature, will attract bacterial growth, Blakeslee said.
Recipes for commercial pumpkin pies are formulated with shelf-stable ingredients, including preservatives and antimicrobials that discourage bacterial growth, she said.
If buying a commercial pumpkin pie displayed at room temperature, the food scientist advises shoppers to check the product label for “RT,” which indicates the pie meets the requirements for display at room temperature. She also advises shoppers to check “sell by” or “use by” dates, and after purchasing and cutting, to cover and store leftover pie in the refrigerator and use within two to three days.
More information about food and food safety is available at K-State Research and Extension offices throughout the state and online: www.ksre.ksu.edu and http://www.rrc.ksu.edu/. Also check out the holiday food safety information from Fight Bac at http://www.holidayfoodsafety.org/.
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
4-Day Throw Away
Leftover Quiz- True or False?
- Freezing leftovers will kill bacteria.
- Standing time is not important when heating in the microwave.
- Food that looks, smells and tastes OK is safe to eat.
- Food should cool to room temperature before putting it in the frig.
Answer- all are false!
Bacteria (germs), viruses and parasites are organisms that you cannot see, smell, or taste. In fact, they can contaminate food and cause life-threatening illness. Foodborne illness (food poisoning) can strike anyone, especially young children, pregnant women (it endangers their unborn babies too), older adults, and persons with weak immune systems.
Temperatures between 40F° and 140F° allow bacteria (germs) to grow rapidly in food. Keep leftovers out of this Temperature Danger Zone.
To help consumers avoid bad leftovers, the 4 Day Throw Away campaign reminds us to discard leftovers after four days. Now the campaign has an application for the iPhone® and iPod touch®.
The application has hundreds of food items to search for. Each food has storage recommendations, reheating instructions and other information. It also gives information on foodborne illnesses related to each food.
To learn more about the 4 Day Throw Away program, see www.4daythrowaway.org
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
Servsafe Starters Food Safety Course
A food safety short course for food service employees and volunteer groups will be held on Thursday, October 27 from 1:30-4:30 pm at St Catherine Hospital classroom B. Linda Beech, Finney County Extension Agent, will be the class instructor. The program will also be simulcast over the Pioneer Health Network interactive TV system.
This class covers the basics of safe food handling including proper food temperatures, personal hygiene, preventing cross-contamination, and cleaning and sanitizing.
The cost for this program is $6.00 per person which includes a food safety handbook, training materials, refreshments and certificate of participation.
Pre-register and pay fees by Thursday, October 13 to allow time for ordering training materials. Call the Finney County Extension Office at 620-272-3670 for questions or more information.
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
Friday Food Safety Mythbusters #5
FOOD SAFETY MYTH- I eat a vegetarian diet, so I don’t have to worry about food poisoning.
FOOD SAFETY FACTS
FACT- Fruits and vegetables are an important part of a healthy diet, but like other foods, they may carry a risk of foodborne illness. Always rinse produce under running tap water, including fruits and vegetables with skins and rinds that are not eaten. Never use detergent or bleach to wash fresh fruits and vegetables as these products are not intended for consumption. Packaged fruits and vegetables labeled “ready to eat” or “washed” do not need to be rewashed.
For more information about home food handling for September Food Safety Month, check out the fightbac.org website from the Partnership for Food Safety Education.