If you bring your lunch, here are some safe handling tips to prevent foodborne illness. (Click to enlarge)
As the days get shorter and the month of August winds down with the appearance of back-to-school sales, we recognize the telltale signs that signal the “official” end of summer and the beginning of a new school year. For USDA professionals interested in food safety, nutrition and health, thoughts of safe food preparation and school lunches packed at home, come to mind.
It is estimated that each year in the U.S., there are more than 48 million cases of foodborne illness, with 128,000 people hospitalized from these illnesses and nearly 3,000 deaths. It is startling that one in six Americans will become ill from foodborne illness each year since most are preventable. The most vulnerable members of our population are pregnant women, children, the elderly and those whose immune systems are compromised by other diseases and illnesses. That’s why care must be taken to assure that the foods consumed are safe. Read more »
Sadhana Ravishankar, associate professor at the University of Arizona’s School of Animal and Comparative Biomedical Sciences, led a team of researchers at the University of Arizona that discovered natural methods to sanitize leafy vegetables.
Food safety is a top priority for consumers, especially when it comes to the leafy greens in salads. Researchers at the University of Arizona have discovered natural methods to sanitize these vegetables using ingredients commonly found in the kitchen, such as oregano, cinnamon, and vinegar.
Plant extracts, essential oils, and organic sanitizers have all proved effective in killing bacteria on leafy greens and extending their shelf life. When emulsified in the water used to wash these leaves, the approach compares to (and sometimes even works better than) bleach or hydrogen peroxide. Read more »
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 »
A farmworker rinses just-picked yellow squash in a processing tub. USDA photo by Lance Cheung. Public Domain.
As the mom of a young boy, I am eager to learn more about the activities of growers and processors who supply my family and millions of others with our fruits and vegetables. In addition to being a mom, however, I am an agricultural statistician. Providing official statistics about agriculture gives me an opportunity to share knowledge about various aspects of the American food system, including food safety measures taken by fruit and vegetable operations across the United States.
To bring that crucial information into the spotlight, USDA’s Economic Research Service and the National Agricultural Statistics Service (NASS) joined efforts and created a series of surveys, which I have the honor of administrating. The surveys focus on food safety practices used in fruit and vegetable production and processing. The data obtained may inform our understanding of how the U.S. Food and Drug Administration’s Food Safety Modernization Act (FSMA) may impact operators. Read more »
This summer, the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) is reminding Americans that #GrillingLikeaPRO is the safest and easiest way to grill. You can’t see harmful bacteria on your burgers, chicken, and steak but using a food thermometer is the only way to know that your food is safe to eat. For more information: www.foodsafety.gov/blog/2015/06/grilling-pro-july-fourth.html
Cross-posted from FoodSafety.gov blog:
Summer is finally here! I can smell those steaks and burgers on the grill already. While grilling outside with our friends and family can be fun, it can also lead to food poisoning.
This summer, the USDA Food Safety and Inspection Service is reminding Americans everywhere that “Grilling Like a PRO” is the safest and easiest way to grill. You can’t see harmful bacteria on your burgers, chicken, and steak—using a food thermometer is the only way to know that your food is safe to eat. The PRO method is an easy way to protect you and your family from foodborne illness. Read more »
How many times have you gone into your pantry or refrigerator, only to find that what you were going to use in your meal was spoiled? The USDA would like to help you avoid that problem in the future with our new #FoodKeeper app: Android ow.ly/J1WTQ and iOS ow.ly/L5sRL
From barbecues to broadband, USDA’s broad portfolio impacts the lives of American families everywhere. This month, in celebration of our nation’s Independence Day, we’ll take a summer road trip across the U.S. Department of Agriculture and see some of the ways USDA is assisting rural communities to build a stronger America from sea to shining sea.
Our first stop will be USDA’s Consumer Food Safety portfolio to explore the ways USDA is working around the clock to ensure you and your families are protected from harmful foodborne illness. A big part of that is making sure you have the correct information at the time when you need it most. That’s why over the years, our Food Safety and Inspection Service (FSIS) has found increasingly innovative ways to bring our food safety information to you.
Read more »