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Category: Food Safety

Four Steps to a Food Safe Eid ul-Fitr

Traditional Moroccan meal for Eid ul-Fitr after the fast for Ramadan has been broken.

Traditional Moroccan meal for Eid ul-Fitr after the fast for Ramadan has been broken.

Ramadan will end this week.  This month of fasting concludes with Eid ul-Fitr, and on this festive day it is forbidden to fast. Those commemorating this holiday attend prayer, visit with family and friends, and celebrate. While traditions vary, one component stays the same – FOOD. If you plan on celebrating this “Festival of Breaking the Fast” follow the four simple steps for food safety to keep your loved ones foodborne illness-free: clean, separate, cook and chill.

During Eid ul-Fitr, observers visit the homes of family, friends and neighbors. As with most family gatherings and celebrations, children often play while adults talk. Also like most family gatherings and celebrations, food is usually served, in the form of a small snack or a large meal. As you and your family make your holiday visits, make sure your children clean their hands before they enjoy the day’s treats. Read more »

Another Step Forward in Food Safety – What You Need to Know About Grinding Logs

The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is proposing a requirement for official establishments and retail stores that grind raw beef products to keep detailed and in-depth log record systems.

The proposed grinding log rule is now available for public review at http://www.fsis.usda.gov/wps/portal/fsis/topics/regulations/federal-register/proposed-rules. Read more »

Respect the Grill Flames

A family dinner of marinated chicken and grilled vegetables. Photo by Christopher Leonard.

A family dinner of marinated chicken and grilled vegetables. Photo by Christopher Leonard.

With Independence Day just around the corner, families across the nation are making preparations to honor the day as the grill chef, king of Castle Suburbia, lord of the living room, master of the flames, marches forth.

With a meaty feast to honor the day, the Fourth of July has become almost as much a celebration of grilling greatness as it is a celebration of the nation’s independence. However, all that glitters isn’t gold and an infection of Salmonellosis can quickly knock the grill king off his throne and onto another.

Fittingly, the Fourth of July sits in the middle of grilling season. The amber flames roaring up between the grill grates can easily give the false impression of bringing death to all bacteria. However, don’t be misled. Preparing burgers on the grill is a quest that must be tackled safely. Taking the four oaths of food safety (clean, separate, cook and chill) will ensure a feast free from visits to the porcelain throne, or worse, a trip to the emergency room. Read more »

Enjoy Your Holiday Weekend – Use a Food Thermometer!

Those of you who follow the news have probably seen the recall this week of ground beef that may be contaminated with E. coli O157:H7.

Understandably, this causes concern among consumers. However, this does not mean you can’t enjoy a hamburger off the grill or that you need to cancel your backyard BBQ. You can still enjoy your Memorial Day weekend cookout, just remember to practice safe food handling! And if the cooking is to be done by your “weekends only” cook, make sure you take the time to educate him or her about these important steps.

The USDA Food Safety and Inspection Service (FSIS) reminds all cooks to follow four simple tips—clean, separate, cook and chill—for a safe cookout. Additional safe food handling and cooking tips are available at the Grill it Safe website. Read more »

Wolverine Packing Company Recall: What Consumers Need to Know

You may have heard about the FSIS announcement this week that the Wolverine Packing Company in Detroit, MI was recalling 1.8 million pounds of ground beef products that may be contaminated with E. coli O157:H7.  This recall is linked to 11 patients in four states.  I wanted to provide an update on what FSIS is doing based on the evidence available.

FSIS was notified of the first illness on May 8 and immediately began working with our partners at the Center for Disease Control and Prevention (CDC) to find the source of these illnesses.  Based on the initial findings in the investigations, FSIS and CDC were able to establish a direct link to ground beef products supplied by Wolverine Packing Company. Read more »

Food Safety Scientists Double Up on Ground Beef Testing This Summer

As grilling season heats up, the USDA’s Food Safety and Inspection Service is enhancing our food safety testing program for ground beef.  While FSIS has a range of safeguards to reduce E. coli in ground beef, this summer we will begin new testing to improve the safeguards against Salmonella as well.  Salmonella is commonly found in ground beef and, in fact, caused an illness outbreak in January 2013 in six states.  Salmonella is an especially difficult bacteria for food safety experts to address because it is so prevalent in almost all food sources.

Recognizing that we need more information about the prevalence of Salmonella in ground beef to better prevent food-borne illness, FSIS is “super-sizing” our pathogen testing program to include Salmonella every time our laboratories test for E. coli in samples of ground beef and ground beef sources. Because the samples taken for E. coli testing are much larger than those we have taken in the past for Salmonella, there is higher likelihood that we will be able to detect the bacteria if it is present. Read more »