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Posts tagged: foodborne illness

Don’t Let Bacteria Score a Touchdown at Your Super Bowl Party

Super Bowl Infographic, "Four Steps to Food Safety". Click to enlarge.

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 »

Penalty Free Chicken Wings for Game Day

Chicken wings with celery.

Chicken wings with celery.

The star of most Super Bowl parties is the chicken wing, crispy and covered in a delicious sauce. If you are going to make wings for your Super Bowl party, follow these steps to make sure your dinner’s star player is safe to eat. You don’t want to get a penalty for giving your guests food poisoning. Read more »

USDA Proposes Tougher Food Safety Standards for Chicken and Turkey

The graphic above illustrates how proposed new federal standards could help reduce poultry-related Salmonella illnesses by an estimated 50,000 each year. Click to enlarge.

The graphic above illustrates how proposed new federal standards could help reduce poultry-related Salmonella illnesses by an estimated 50,000 each year. Click to enlarge.

It’s no secret that Americans eat a lot of chicken and turkey. In fact, USDA estimates that a single American will eat 102 pounds of poultry in 2015. It is USDA’s job to ensure the meat and poultry products we enjoy are also safe to eat, and that means adapting federal food safety regulations to meet changes in production technology, scientific understanding of foodborne illness, and consumer demand.

According to the Centers for Disease Control and Prevention, over 1 million Americans contract foodborne Salmonella poisoning each year, and 200,000 of those illnesses can be attributed to poultry. Today, USDA’s Food Safety and Inspection Service proposed new food safety standards that would reduce Salmonella and Campylobacter, another common cause of foodborne illness, on ground chicken and turkey, as well as chicken legs, breasts and wings, which represent the majority of poultry items that Americans purchase and feed their families. Read more »

Día de Reyes: A Time for Friends, Feasts, and Food Safety

Image of rice with chicken on plate.

Arroz con pollo (rice with chicken) is a traditional dish of Spain and Latin America.

Nothing brings people together like the Holidays, or Navidades for us Spanish speakers.  Día de Reyes (Three Kings Day) would not be complete without some excellent eats. Many Hispanic-Americans have a favorite dish during this special season – from lechón to pasteles to tamales to atole.

Nothing brings a party down like poor food safety though.  No one wants to be down for the count during this time of the year–think of all the parties that will be missed! With the information we’ve given you over the last several weeks, you should be able to cook a food safe feast.  So put your knowledge to the test with these Hispanic treats for Día de Reyes, this January 6th. Read more »

Tis the Season to Avoid Raw Meat

Everyone loves spending time with family and friends enjoying special winter treats, but you might want to think twice before reaching for some traditional dishes. Raw meat dishes like tartare may be more common this time of year, but they still come with health risks.

“Tiger meat” is another traditional winter dish. Despite the name, this dish is not made using meat from tigers. It’s a holiday mixture of raw ground beef, raw eggs, onions and other seasonings served on rye bread or crackers. Beef tartare, tiger meat, and dishes alike have ground beef and eggs that pose a health hazard when eaten undercooked or raw. Read more »

Turkey Tips Step 4: Loving Your Leftovers

It’s over.

All of your guests have scraped their Thanksgiving dinner plates clean and have migrated from the dinner table to the couch.

While you may want to immediately relax and celebrate after preparing a successful meal, it’s important that you first refrigerate any leftovers within two hours. Prompt storage can prevent pathogenic bacteria that cause foodborne illness from growing on your leftovers. These bacteria can’t be smelled or tasted. Read more »