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Using Frozen Vegetables

frozen vegetablesWhile fresh vegetables can be a risk for foodborne illness, there have been instances where frozen vegetables have been linked to foodborne illness outbreaks.

It is important to handle frozen produce properly to prevent the spread of germs to your food and kitchen. From research, the USDA found:

  • When preparing the frozen corn for a salad, almost all participants in the study failed to follow the manufacturer’s instructions to check that it reached a safe internal temperature of 165 degrees Fahrenheit. A food thermometer is the only safe way to know if it reaches that temperature.
  • Even if you are preparing a cold salad, frozen produce must be cooked first.

Source: https://bit.ly/32nbpkB

About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.
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