• Getting To Know Listeria

    Most people know about Salmonella, E. coli and Botulism and are now, unfortunately, adding Listeria to their list of frequently heard of foodborne illnesses. Listeria monocytogenes (L. monocytogenes) is not one of the top most frequently occurring foodborne illnesses, but it is one of the most costly and deadly. Listeria—the illness is called listeriosis– causes […] Tags:
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  • What don’t you eat?

    I frequently teach food safety classes for food service managers. At the end of the first day of class—after sessions on foodborne illness pathogens and potentially hazardous foods— someone usually asks me if there are foods or places that I just don’t eat.  Local sanitarians are often guest speakers in this class—I like to ask […] Tags:
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  • Just a poached egg

    I like to teach with stories.  I think people learn more and remember it if they relate a topic to a real-life experience. Sometimes telling one story can lead to others and people can personalize the topic. Hopefully this will help them remember and make use of this knowledge. When teaching food safety we always […] Tags:
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  • Not quite spirals

    Eat more vegetables.  I know I’m preaching to the choir here. But even for real vegetable lovers,  eating the same vegetables over and over can get monotonous. Fortunately there are tools on the market that can help put fun vegetables on your plate. One of these tools is the spiralizer.  Spriralized (is that a word?) […] Tags:
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  • Washing Poultry

    Research shows that 70% of consumers wash their chicken before they cook it. Where do you stand on this issue? The practice of washing chicken may actually have come from someone I admire greatly, Julia Child.  In one of her episodes of The French Chef she advised viewers to run uncooked chicken under the faucet […] Tags: