Consumers should be vigilant about handling and cooking food properly—food safety is everybody’s business.
This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.
USDA’s summer road trip may have come to an end, but many folks are still firing up the grills as summer winds down. With that, consumers still need to be conscious of food safety—from checking temperatures of grilled meat to discarding perishables that have been sitting out too long. A quick U-turn on our road trip explores USDA’s Agricultural Research Service (ARS) food safety research program, which addresses complex food safety challenges by developing scientific information and new technologies to control foodborne contaminants. Read more »
Researchers Dr. Kenneth Cain, University of Idaho, and Dr. Douglas Call, Washington State University, have developed a probiotic that fights Coldwater Disease in trout and salmon. They found the probiotic bacteria in the fish’s own gut. (Photo by Shelly Hanks, Washington State University)
After searching 15 years for a way to combat a devastating disease among salmonids (salmon and trout), researchers at Washington State University (WSU) and the University of Idaho (UI) found an answer inside the fish itself.
Dr. Kenneth Cain’s team at UI’s Aquaculture Research Institute cultured a bacteria from the fish’s gut (designated Enterobacter C6-6) and found that it inhibited the growth of Flavobacterium psychrophilum, the organism that causes Coldwater Disease.
Cain and Dr. Douglas Call, his WSU-based research partner since 2001, found that by adding C6-6 to fish feed as a probiotic they could limit the damage caused by Coldwater Disease – but they’re not quite sure why. “We know that C6-6 produces a toxin,” Call said. “This toxin kills the bacteria although we’re trying to get more funding to figure out how this works in the fish itself.” Read more »
Super Bowl Infographic, "Four Steps to Food Safety". Click to enlarge.
The Super Bowl is one of the most popular sporting events in the United States and the second largest food consumption day. This means there are many opportunities for Americans to come into contact with some nasty bacteria that can cause food poisoning.
According to the National Restaurant Association, more than 48 million Americans will order takeout or delivery during the game. In 2014, the National Chicken Council estimated that 1.25 billion chicken wings were consumed Super Bowl weekend. To promote proper food handling, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is issuing safety recommendations to explain how you can keep your Super Bowl food both safe and delicious. Read more »
Washing anything makes it cleaner and safer, right? Not necessarily.
Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it’s virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils. This is called cross-contamination, which can make you and your guests very sick. Washing your hands before and after handling your turkey and its packaging is crucial to avoid spreading harmful bacteria. Read more »
Lavar cualquier cosa lo hace más limpio y seguro, ¿verdad?
Lave sus manos, ¡pero NO el pavo! Los consumidores piensan que lavar sus pavos ha de remover las bacterias y hacerlos más seguros. Sin embargo, resulta virtualmente imposible lavar la bacteria del ave. Sin embargo, los fluidos que salpican durante el lavado pueden transferir bacteria a superficies de su cocina, otros alimentos, y utensilios. Esto es llamado “contaminación cruzada”, lo cual puede enfermarle mucho a usted y a sus invitados. El lavarse sus manos antes y después de manejar su pavo y su empaque es crucial para evitar propagar la bacterias dañinas. Read more »
Grill It Safe Infographic. Click on the image to download a PDF version of the infographic.
Cross posted from the FoodSafety.gov blog:
It’s tailgate season, are you ready for the kick off? Planning is the key to keeping your food safe during a tailgate so get your gear ready now. Do you have enough coolers, and all the tools you need to cook? In addition to a grill and fuel for cooking make sure you don’t forget your most valuable player, the food thermometer. It’s the only way you can be sure your meat or poultry has reached a safe temperature. Read more »