Follow these food safety steps to ensure no one will experience a food safety malfunction during your Super Bowl party.
It’s coming. The most popular TV event of the year — Super Bowl Sunday!!! That means the four F’s…Fun, Family, Friends and Food. The pressure is on. You don’t want to be the Super Bowl party host that your guests call — or even worse, post to social media — saying they got foodborne illness. If that happens…Houston, we have a problem!
Some estimates put the number of hours Americans will spend preparing food for Super Bowl parties near 10 million. From the TV setup to the delicious menu, it’s all about having fun, eating and watching the game (and the half time show of course). Start planning your viewing party with our four food safety steps: Clean, Separate, Cook and Chill. Read more »
The FoodKeeper app on an iPhone
The holidays are a time for celebrating with family and friends. Office parties, holiday buffets and potluck dinners offer great opportunities to exchange gifts and goodwill. But if food is not properly handled, they can also be a breeding ground for dangerous bacteria that causes foodborne illnesses. Following the recommendations below will help keep foodborne bacteria off of your menu. Read more »
FNS is committed to providing school nutrition professionals with the tools they need to prevent and control norovirus outbreaks.
Can you believe that September is already here? It may not feel like fall where you are, but, slowly, our focus has begun to shift from summer fun to returning to school and learning.
For more than twenty years, September has been recognized as National Food Safety Education Month. The National Food Safety Education Month theme for 2016 is “Notorious Virus.” So what better time to consider learning more about food safety and, in particular, learning more about food safety education in the school environment? Read more »
About 5 million Americans suffer from foodborne illness each year. (iStock photo)
Today’s guest blog features the USDA-NIFA Food Virology Collaborative (NoroCORE- Norovirus Collaborative for Outreach, Research, and Education), a food safety initiative with the ultimate goal to reduce the burden of foodborne disease associated with viruses, particularly noroviruses. Norovirus is the leading cause of foodborne illness in the United States accounting for around 5 million of the 21 million annual cases associated with contaminated foods. Cost of illness is estimated to be billions of dollars per year.
By Dr. Elizabeth Bradshaw, NoroCORE extension associate, and Dr. Lee-Ann Jaykus, NoroCORE scientific director
Even if you have not experienced a norovirus infection personally (consider yourself fortunate!), you probably know someone who has or have heard of an outbreak of the “stomach flu.” Most people know norovirus by its symptoms: a couple of memorable days of vomiting and diarrhea, sometimes with a fever and a headache. Read more »
Measurement setup for direct pathogen detection on food. (Courtesy of Dr. Bryan Chin)
July is the height of summer grilling season, and throughout the month USDA is highlighting changes made to the U.S. food safety system over the course of this Administration. For an interactive look at USDA’s work to ensure your food is safe, visit the USDA Results project on Medium.com and read Chapter Seven: Safer Food and Greater Consumer Confidence.
Keeping the food on America’s tables safe to eat is a major priority at USDA, where we are constantly working to find innovative ways to stay a step ahead of bacteria and other dangerous contaminants that can cause illness. Thanks in part to a grant from USDA’s National Institute of Food and Agriculture (NIFA), a research team led by Dr. Bryan Chin, director of the Auburn University Detection and Food Safety Center, has developed a cheap, portable and easy-to-use new screening tool to test fresh fruits and vegetables for the presence of bacteria that can cause foodborne illnesses.
Currently available screening methods for produce can be costly in terms of time, equipment, and expertise. The multidisciplinary research team of engineers, microbiologists, and genomicists based at Auburn University and the University of Georgia wanted to create a new method that could be used more broadly. Read more »
It’s important for consumers to be concerned about food safety. From shopping to storing leftovers, USDA provides easily accessible information to help keep food safe every step of the way.
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.
July is the height of summer grilling season, and throughout the month USDA is highlighting changes made to the U.S. food safety system over the course of this Administration. For an interactive look at USDA’s work to ensure your food is safe, visit the USDA Results project on Medium.com and read Chapter Seven: Safer Food and Greater Consumer Confidence
Have you ever wondered how to safely grill your burgers? How about determining the latest food safety recalls? USDA provides a number of resources to ensure that you have access to the most up to date information on food safety.
Keeping the food on America’s tables safe to eat is a serious challenge and USDA is serious about helping families avoid dangerous bacteria and other contaminants that can lead to foodborne illness. The Centers for Disease Control and Prevention estimates that one in six Americans are likely to become ill from foodborne illness each year, but most of these illnesses are thought to be preventable. That’s why USDA provides a number of tools consumers can use in order to prevent or reduce the risk of foodborne illness that would spoil the meal. Read more »