Category Archives: summer

Dangers of Listeria

Listeria is a harmful foodborne bacteria found in ready-to-eat and unpasteurized (raw) milk and milk products – and can cause invasive severe human illness (listeriosis) in susceptible people.
Unlike most bacteria, Listeria survive and multiply at lower (refrigerator) temperatures – which allows it to reach levels high enough to cause illness.
Pregnant women run a serious risk of becoming ill from the bacteria Listeria – which can cause miscarriage, or create illness, or death, of the newborn baby.

Food Safety for National Chicken Month

Americans buy and consume more chicken than any other food. September was designated National Chicken Month to promote chicken consumption in what was a typically a slow month for chicken sales.
Chicken may be the most consumed protein, but it also causes more people to become sick.
Learn more about the safe handling, preparation, and serving of chicken and poultry to prevent foodborne illness.

Food Safety for Sandwiches

Sandwiches are potentially high risk food items. They can contain raw ingredients (e.g., vegetables) – that if not washed – can harbor dangerous bacteria like E. coli.
Sandwiches can also have cold cuts – which can contain a bacteria called Listeria monocytogenes. Pregnant women, the elderly, young children, and people with weakened immune systems are at a greater risk of getting a serious infection from Listeria.

Produce Exposed to Flood Waters is Not Safe

Produce cannot safely be salvaged in flooded areas. Flood waters can be contaminated with oil, heavy metals, toxic chemicals, raw sewage, farm animal waste, agricultural run-off, pathogens, bacteria and other biohazards – and can create foodborne illness or food poisoning.
According to the FDA, if the edible portion of a crop is exposed to flood waters, it is considered adulterated and not safe for human consumption.

Cooling Food Safely

TCS foods are high risk foods that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower – within 6 hours.

Food Safety for Chicken

Raw chicken and poultry may contain harmful bacteria – such as salmonella, listeria, and campylobacter – and washing it does not remove the bacteria.
This bacteria can also be spread to other items and food – if proper procedures are not followed. The only way to kill bacteria on chicken is by cooking it to a safe internal temperature – as measured by a food thermometer.

Food & Water Safety for Tropical Weather Emergencies

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Are you and your family totally prepared for destructive effects of a tropical storm or a hurricane? Disasters don’t plan ahead. But you can.
Before weather emergencies, it is important to have a plan in place for emergency supplies, food, and water.

Food Safety for Grilling Ground Beef

Bacteria is of special concern with ground beef – because when beef is ground – more of the meat surface is exposed to potential harmful bacteria.
For this reason, ground beef must be cooked to an internal temperature of 160°F, so as to kill all the bacteria and avoid foodborne illness.

Food Safety for Camping and Hiking

Camping and hiking are great ways to exercise and appreciate nature. But they also create hunger – and food that is not packed properly and handled safely can create foodborne illness.