• Be ready for power outages

    I live in an area that may be affected by hurricanes. So, it’s time for us to seriously think about preparing for storms and getting our emergency checklist ready. Even if you don’t live in a hurricane zone there may be other weather situations that may cause power outages and potential food safety problems associated […] Tags:
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  • Treat it like meat

    Wash your hands before and after handling. Avoid cross contamination. Cook thoroughly. What am I talking about?  Believe or not….flour. Generally we don’t  think of flour as a “risky” food, but some food safety specialists are now suggesting that we start treating flour like we would raw meat.  There have been several recalls within the […] Tags:
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  • Do you play refrigerator Tetris?

    Refrigerator Tetris is when you have just so much stuff shoved into the refrigerator that it looks like you’re playing that popular video puzzle game. This is probably not the best situation. The first problem is air circulation.   With food crammed every which way the refrigerator may not have good air flow.  Boxes of food […] Tags:
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  • Infused Water:

    We’re seeing them everywhere these days from cafeterias, hotel lobbies to gyms. What am I talking about? Infused water containers. You know those large water containers with ice and other added ingredients such as fruits, vegetables or herbs. I’ve seen many varieties including lemons and limes with the rinds, cucumbers with mint and strawberry basil. […] Tags:
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  • Risk of Death for Dinner?


    “Consuming raw seafood may increase your risk of death.” “Evil witch advisory.” Yes, these are actual advisories I’ve seen on walls and restaurant menus.  I’m sure someone considered them funny. But there is nothing funny about a foodborne illness. Perhaps these “off the wall” methods did get more people’s attention than the more traditional advisory […] Tags:
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  • Butter Beans


    If you’re not from the south, you may not be familiar with the vegetable known as a “butter bean”. Technically they are what other parts of the nation call lima beans and belong to that genus and species Phaseolus lunatusis. They are sometimes called sieve beans, calico beans or Madagascar beans. But, most frequently in […] Tags:
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  • Food Poisioning Goes Viral

    I’ve often wondered what makes a YouTube or a post on Facebook go viral. Knowing my interest in food safety, a friend recently shared a Fox News story that I’m sure helped make this story on a food poisoning death go viral https://www.foxnews.com/health/student-died-after-eating-leftover-pasta-in-rare-food-poisoning-case The story became popular was picked up by several other social media […] Tags:
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  • Teach Food Safety with Recipes

    I’m a strong believer in teaching with recipes. Not only do they instruct how to cook, but they can provide information on nutrition and food safety. When people are preparing meals can be that important teachable moment https://news.nutritioneducationstore.com/teachable-moments/ This approach to teaching is supported by a study published in the Journal of Food Protection .* […] Tags:
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  • 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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  • Do as I do—Demonstration tips

    People love cooking classes and food demonstrations.  So why not use this interest to teach more than recipes or cooking techniques? You can teach food safety by using good practices. Think of the class or demo as the “teachable moment”–that’s the time that is just right for someone to learn something.  Think about your audience. […] Tags:
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