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Tag: Food Safety

Score a Touchdown with Food Safety!

Football games are great events to gather with family and friends. As the final football game is upon us, plan your party with food safety in mind to keep food safety penalties away.food safety

Take steps to tackle food safety with these simple tips! You’ll score a touchdown with your family and friends!

super bowl food safety

Learn more about steps to safe food handling at https://www.ksre.k-state.edu/foodsafety/topics/handling.html.

Safety of Canned Foods that Freeze in Winter

power outageRecent cold weather has created challenges for all of us. Power outages can lead to many problems. If you have canned foods, either home canned or commercially canned, in a storage location that froze, what can you do?

Check for broken seals or seams in metal cans or broken glass in home canned foods due to expansion of the food and liquid inside the container. If all are intact, they can be saved. Thaw gradually and store at room temperature.

For commecially canned foods, if seams are broken, that can lead to contamination and be unsafe to eat. Discard these cans.

For home canned foods, discard broken glass containers. If the lid became unsealed, and the jar thawed to room temperature, discard these too.

If a glass jar became unsealed but is still frozen, this can be safely used immediately or transfered to a new container and stored in the refrigerator or freezer.

During cold weather, wrap jars or cans in paper and cover with blankets to insulate them. Another option for vulnerable storage locations is to prop open pantry or cupboard doors to allow warm air inside.

For more information on food safety during power outages, see https://www.ksre.k-state.edu/foodsafety/topics/disaster.html.

Source: https://extension.oregonstate.edu/food/preservation/safety-canned-food-freezes

Morel Mushroom Identification Training

Morel mushroom
Morel mushroom
Photo: Univ. of Illinois Extension

K-State Research & Extension will provide morel mushroom identification training in an upcoming online training. This training will help people earn the necessary approval to sell wild morel mushrooms.

The classes are intended to help ensure that wild harvested mushrooms sold as morels in the state of Kansas are safe to consume. Current regulations under the Kansas Department of Agriculture’s food safety and lodging program require that mushrooms picked in the wild for sale must be individually inspected for safety by an approved mushroom identifier. Upon completion of this class, participants will be recognized as approved morel identifiers in order to meet this regulation.

The zoom link for accessing the training online will be sent the day before the training. The same training will be offered two different times, so participants can select which time works better for them.

March 21, 2024 – Noon to 1:00pm

March 12, 2024 – 6:00pm to 7:00pm

Field to Fork Webinars – North Dakota State University

Field to ForkThe “Field to Fork Wednesday Weekly Webinars” will begin Feb. 21, 2024. The webinars will be held online from 2 to 3 p.m. Central Time through May 1. They also will be archived for later viewing; however, participating in the “live” webinar allows participants to interact with the presenter.

The webinars are free of charge but registration is required.

Check out the webinar schedule to see the topics to be presented.

Eggnog Tips for Ringing in the New Year!

EggnogPhoto: Canva.com
Eggnog Photo: Canva.com

As we turn the calendar to a new year, many are planning to celebrate with New Year’s Eve parties. One festive beverage commonly served is eggnog made with raw eggs. Here are some tips to safely ring in the new year and keep Salmonella bacteria away from your party.

  • Alcohol does not kill bacteria. Heat is the only way to kill bacteria.
  • Adding hot coffee to eggnog made with raw eggs will not make it safe. When adding cold eggnog to hot coffee, the temperature drops too much. The best tip is to cook the eggnog to a minimum 160°F to kill Salmonella.
  • Store-bought eggnog is pasteruized and is a safe alternative to raw egg eggnog recipes. This heats the eggs to a high temperature for a short time to kill any bacteria that may be present.
  • Use egg substitutes or pasteurized eggs in place of raw eggs.

Making your own eggnog? Cook the eggs in part of the milk, along with other ingredients to make a hot custard mixture. Heat gently in a large heavy saucepan or double boiler, to prevent scorching, to a minimum 160°F. Chill this mixture and add other ingredients before serving. Here’s a recipe from the American Egg Board.

Happy New Year!

Source: https://www.foodsafetynews.com/2021/12/busting-eggnog-myths-for-new-years-eve-safety/

 

Lead in Applesauce Pouches

Pouches of applesauce can be an easy treat for children. But a recent recall of certain brands of applesauce, because of lead contamination, has lead to 69 compliants/reports in children under 6 years of age.

Lead is toxic to humans and can affect people of any age or health status. Protecting children from exposure to lead is particularly important because they are more susceptible to lead toxicity. Most children have no obvious immediate symptoms. Parents and caretakers should consult a healthcare provider if you suspect a child may have been exposed to lead. Short term exposure to lead could result in the following symptoms: headache; abdominal pain/colic; vomiting; anemia. Longer term exposure could result in the following additional symptoms: irritability; lethargy; fatigue; muscle aches or muscle prickling/burning; constipation; difficulty concentrating/muscular weakness; tremor; weight loss.

These products have been available, and may still be available nationally through multiple retailers, including Amazon, Dollar Tree, Family Dollar/Dollar Tree combination stores, and other online retailers.

lead in applesauce
Recalled brands of applesauce pouches
Photo: FDA

The Food and Drug Adminstration recommends the following:

  • Consumers should not eat, sell, or serve recalled WanaBana, Schnucks, or Weis-brand apple cinnamon pouches and should discard them.
  • These products have a long shelf life. Consumers should check their homes and discard these products.
  • To properly discard the product, consumers and retailers should carefully open the pouch and empty the content into a trash can before discarding the packaging to prevent others from salvaging recalled product from the trash. Clean up any spills after discarding the product then wash your hands.
  • Most children have no obvious immediate symptoms of lead exposure. If there’s suspicion that a child may have been exposed to lead, parents should talk to their child’s healthcare provider about getting a blood test.
  • Contact your healthcare provider if you think you may have symptoms of lead toxicity after eating recalled fruit pouches.
  • If you or your child have symptoms or exposure to this product, you can also file a complaint or adverse event report (illness or serious allergic reaction).

Learn more at https://www.fda.gov/food/outbreaks-foodborne-illness/investigation-elevated-lead-levels-cinnamon-applesauce-pouches-november-2023 and to view pictures of the recalled products.

Bon Appétit to a “Bacteria-free Buffet!”

Buffet
Hot foods on buffets can be kept hot in disposable aluminum trays with heating units underneath. Photo: Canva.com

The holidays mean entertaining friends and family with food! Plan now to serve up platters of safely prepared and served food.

Use smaller serving dishes to replenish food more often. Keep cold foods cold and hot foods hot so all can enjoy.

Warming trays, slow cookers, chaffing dishes and other gadgets can keep hot foods hot. Cold foods can be kept in the refrigerator until serving time or served on ice on the buffet.

Once a serving dish is almost empty, trade it for a fresh serving dish. Do not add new food to a used dish of food.

Keep an eye on the clock. Hot or cold perishable food should be used within two hours when left at room temperature.

Got leftovers? Refrigerate them within two hours. Divide large amounts of food into smaller containers to chill quickly.

Many family recipes may contain raw or lightly cooked eggs. It is risky to consume raw or undercooked eggs, especially for pregnant women, young kids, older adults and those with weakened immune systems. Be mindful about your friends and family by safely preparing foods such as eggnog, homemade Caesar salad dressing, ice cream or other recipes with raw eggs. Heating eggs to 160°F or using pasteurized eggs can keep away unwanted foodborne illness.

Learn more at www.fda.gov/food/buy-store-serve-safe-food/serving-safe-buffets

 

Are “Pop Up” Timers Reliable?

pop up timer
Pop up timer in turkey
Photo: Canva.com

Commonly used in turkeys and roasting chickens since 1965, the “pop-up” style disposable cooking device is constructed from a food grade nylon. The inside contains a stainless steel spring and organic firing material. The organic firing material is specifically designed to dissolve at specific predetermined temperatures. Once the firing material dissolves, the stainless steel spring releases the stem, allowing it to “pop up.” This indicates that the food has reached the correct final temperature for safety and doneness.

Pop-up style disposable cooking devices are reliable to within 1 to 2 °F, however, proper placement is important. Checking with a conventional food thermometer is always recommended as an added precaution for properly gauging both safety and doneness. For all forms of poultry, including ground, pieces, and whole birds, a food thermometer should reach a minimum of 165°F.

Source: www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/kitchen-thermometers

 

Turkey with a Side of Food Safety!

thawing turkeyWhether it is a simple meal for two, or a large gathering with a buffet, food safety is a priority at any meal, and especially at the holidays. Nobody wants the gift of foodborne illness!

Are you the host for the holiday meal? Reduce your stress by starting a list now to plan the location, food and recipes, activities and games, and what your guests could bring. Put it in a timeline or on a calendar to stay on schedule.

Are you buying a fresh or frozen turkey? If you choose fresh, be sure to place an order with your grocer or butcher shop and pick it up 1-2 days before the meal. Frozen turkeys can be purchased any time and stored in the freezer. Pay attention to grocery sales to save some money.

Frozen turkeys are best thawed in the refrigerator or in cold water. In the refrigerator, plan on at least five days for a 20 pound turkey. In cold water, allow about 30 minutes per pound of turkey.

Do you only have one oven?  Use a slow cooker for hot dishes. A table top roaster oven can be used like a regular oven for many items. Even electric pressure cookers can cook up some tasty dishes! Some items, such as dessert or bread can be made ahead and frozen.

When cooking the turkey, remember that 325 degrees F is the lowest oven temperature to safely cook turkey. Use a food thermometer to be sure it reaches a minimum internal temperature of 165 degrees F.

Learn more at www.ksre.k-state.edu/foodsafety/topics/holiday.html

Learn more at www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-farm-table

 

How Safe is Food After a Fire?

fire extenguisher
Photo: Canva.com

Fire! Few words can strike such terror. Residential fires are, unfortunately, a common occurrence. Some 2 million American homes go up in flames yearly. In the aftermath of fire, people are left to salvage their lives and belongings.

Whether it’s the whole house involved or just a fire in the kitchen, people try to save what they can — including food. But generally, saving food that’s been in a fire is not a good idea.

Food exposed to fire can be compromised by three factors: the heat of the fire, smoke fumes, and chemicals used to fight fire.

  • Discard any food exposed to smoke fumes.
  • Foods exposed to chemicals should be discarded.
  • If canned foods are not damaged but are exposed to chemicals, they can be decontaminated with a strong detergent solution. Then dip in a bleach solution of 1 tablespoon plain bleach per gallon water for 15 minutes.

Learn more at www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/emergencies/fires-and-food-safety