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Tag: Food Safety

Beyond the Oven – Many Ways to Cook a Turkey

Posted on by Karen Blakeslee

Most home kitchens have one oven. That reduces space for cooking other tasty dishes for holiday meals.

During the holidays, try using another method for cooking the turkey.  Outdoor methods include a grill or smoker, deep fat turkey fryer, and the “Big Green Egg.” Indoor options include an electric roaster, pressure cooker or even the microwave.

Can two turkeys be roasted in one oven? The cooking time is determined by the weight of one bird—not the combined weight. Use the weight of the smaller bird to determine cooking time.  Use a food thermometer to check the internal temperature of the smaller bird first and then check the second bird. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer.  Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking two turkeys at the same time make sure there is enough oven space for proper heat circulation.

No matter which method you choose to get your turkey to the table, have a food thermometer handy so you can make sure the turkey has reached the safe minimum internal temperature of 165 °F. Let the turkey stand for 20 minutes before carving.

Learn more about details and timing when using other cooking methods for turkey from the USDA.

Check temperature of turkey

Lead in Food and Cooking Equipment

Posted on by Karen Blakeslee

Ground CinnamonRecent recalls of lead found in ground cinnamon and also in imported cookware have raised health concerns about lead exposure. The Food and Drug Administration (FDA) has recalled several brands of ground cinnamon nationwide. The FDA is also actively working to remove imported cookware from the market that may leach lead into food when used for cooking.

Lead in the environment can be taken up by plants and ingested by animals and enter the food supply. Lead is more common in certain foods and in foods grown in geographical areas with higher levels of environmental lead contamination. In addition, lead used in some types of pottery may leach into foods.

Lead is toxic to humans and can affect people of any age or health status, and there is no known safe level of exposure to lead. Even low levels of lead exposure can cause serious health problems, particularly in children and fetuses. Consuming food with elevated lead levels can contribute to elevated levels of lead in the blood. Children and babies are more susceptible to lead toxicity due to their smaller body size, metabolism, and rapid growth. At low levels, children may not have obvious symptoms but can still experience trouble learning, low IQ, and behavior changes. At higher levels of lead exposure, people may experience fatigue, headache, stomach pain, vomiting, or neurologic changes.

When any recall is issued, the best advise is to stop using the food or equipment. You can try to return it to the vendor for a refund, or throw it away. If you are suspicious of having lead exposure, contact your health care provider.

Choosing Safe Treats for Halloween

Posted on by Karen Blakeslee

Halloween safetyHalloween is almost here! When deciding what treats to buy to hand out to neighborhood goblins, keep in mind those who have food allergies. Always read the ingredient statements on treat wrappers and packaging to identify food allergens and to identify other suspicious problems.

Here is a list of non-food ideas from the Food Allergy Research & Education program.

  • Glow sticks, bracelets, or necklaces
  • Pencils, pens, crayons or markers
  • Bubbles
  • Halloween erasers or pencil toppers
  • Mini Slinkies
  • Whistles, kazoos, or noisemakers
  • Bouncy balls
  • Finger puppets or novelty toys
  • Coins
  • Spider rings
  • Vampire fangs
  • Mini notepads
  • Playing cards
  • Bookmarks
  • Stickers
  • Stencils

Help trick-or-treaters identify your home as food allergy friendly by using a teal-colored bucket or pumpkin.

Learn more about Halloween Food Safety from the Partnership for Food Safety Education.

Better Process Control School for Acidified Foods

Posted on by Karen Blakeslee

Better Process Control SchoolSmall food processors add value and support for local communities. This includes farmers market vendors. For some food products, such as acidified foods, it is required the food processor be trained to process these foods safely. Acidified foods or formulated acid foods examples are pickles, salsa, BBQ sauce, and others.

The Better Process Control School for Acidified Foods is an FDA-recognized course for operators or manufacturers who produce thermally processed acidified foods. The course is being offered by Kansas State University and University of Missouri.

Those passing two exams with a grade of 70% or higher will receive a Certificate of Course Completion to fulfill the training requirements of the FDA Acidified Food regulations. Exams will be open book, multiple choice and will be online. Exams generally require no more than one hour to complete. Homework is required.

Topics covered include microbiology of food preservation, formulating acid/acidified food products, containers and closures, record keeping, and FDA process of filing.

Information and Registration

Cost: $400

Course Dates: October 9-10, 2025 via Zoom

Registration deadline:
September 26, 2025

Removing Odors from Refrigerators and Freezers

Posted on by Karen Blakeslee

Clean Fridge DayNational Clean Your Refrigerator Day is November 15th! But this cleaning step is important many times of the year. One example is after a power outage.

Power outages can happen at anytime, not just when bad weather strikes. After a long power outage, food stored in the refrigerator and freezer may be unsafe and spoil.  This leads to strong odors inside the appliance.  Can these odors be removed?  It’s possible, but can be difficult.

Here are some tips from the United States Department of Agriculture Food Safety and Inspection Service:

  • Dispose of any spoiled or questionable food.
  • Wash shelves, crispers, and ice trays with hot water and detergent. Sanitize with a bleach solution (1 teaspoon bleach per quart water).
  • Wash appliance interior, door and gasket with hot water and baking soda. Sanitize with a bleach solution.
  • Leave door open for air circulation.

For lingering odors, try these tips:

  • Wipe inside with solution of equal parts water and vinegar.
  • Let appliance air out several days.
  • Stuff appliance with wads of newspaper. Close door for several days.  Remove paper and clean with vinegar and water.
  • Sprinkle fresh coffee grounds or baking soda in a shallow pan, place inside appliance to absorb odors.
  • Place cotton ball or swab soaked with vanilla inside appliance. Close door for 24 hours, check for odor.
  • Use a commercial product for cleaning appliances.

If all else fails, the appliance may need to be discarded. But remember to discard it safely.

  • “Childproof” old refrigerators or freezers so children do not get trapped inside. The surest way is to take the door off.
  • If the door will not come off, chain and padlock the door permanently and close tightly, or remove or disable the latch completely so the door will no longer lock when closed.

It is unlawful in many jurisdictions to discard old refrigerators or freezers without first removing the door.

 

Consumer Confidence in Safety of the U.S. Food Supply

Posted on by Karen Blakeslee

For 20 years, the International Food Information Council has surveyed American consumers about many aspects of food and food-purchasing decisions. The 2025 survey results are now available which focuses on food and ingredient safety. The survey included 3,000 Americans from ages 18 to 30 years and was conducted in March 2025.

Some key findings from this survey include:

  • Confidence in the safety of the U.S. food supply is at an all-time low. In  2012, 78% reported being very confident (20%) or somewhat confident (58%). In 2025, only 55% of Americans report feeling very confident (11%) or somewhat confident (44%) in the safety of the U.S. food supply. The most notable decline is among Gen Z, those with higher household incomes, men, and Asian Americans.
  • Top ways to increase confidence in the safety of the U.S. food supply include a better understanding how food companies (42%) and
    the government (41%) currently ensure that food is safe. A similar
    share (41%) say seeing stricter regulations would also increase their
    confidence. One in three Americans (34%) say that their confidence
    would increase if they understood how the government responds
    when food has been deemed unsafe, up from 29% in 2023.
  • Foodborne illness is the top food safety issue overall. This is above carcinogens or cancer-causing chemicals in food, pesticides and pesticide residues, heavy metals, and food additives.

Other results from this survey showed the importance of stress and mental and emotional well-being, purchasing drivers of food and beverages, trust in food information sources, and many others.

According to Lisa Garcia, International Association of Food Protection director, “We see the IFIC Food & Health Survey insights as a call to collaborate more closely than ever. Improving confidence in the food system will take all of us—industry, government, academia—working together with transparency, consistency, and purpose.”

Source: International Food Information Council. 2025 IFIC Food & Health Survey: A Focus On Food & Ingredient Safety. July 2025.

Save Money with Egg-less Recipes

Posted on by Karen Blakeslee
eggs
Photo: USDA ARS

The H5N1 Bird Flu (Avian Influenza A) is affecting egg supplies across the country. Currently, there is no person-to-person spread of the virus and public health risk is low.

But the poultry population has been drastically affected, with a loss of over 166 million poultry, leading to shortages of eggs in grocery stores. It has also affect dairy cows in 17 states.

If eggs are in short supply in your area, here are some egg-less meal options from the Partnership for Food Safety Education.

Iowa State University Extension also has tips and tricks in their blog:

Learn more about the current status of Avian Influenza A from the Centers for Disease Control and Prevention (CDC).

The CDC has many tips on prevention and treatment of Avian Influenza A, including safe food preparation.

Webinars for Food Entrepreneurs and More!

Posted on by Karen Blakeslee

The North Central Food Safety Extension Network hosted three webinars recently on topics for food entrepreneurs. But, these topics are relevant to those interested in starting a food business, freeze drying food, or making sourdough.

The recordings of the webinars can be found at:

 

Let the Easter Egg Hunt Begin!

Posted on by Karen Blakeslee
Easter eggs
Dyed Easter Eggs
Photo: USDA Flickr

Sometimes eggs are decorated, used as decorations, and hunted at Easter. Here are some safety tips.

  • Dyeing eggs: After hard cooking eggs, dye them and  refrigerate within 2 hours. Use a food-safe coloring.
  • Blowing out eggshells: Use caution when blowing out the contents to hollow out the shell for decorating. Use eggs that have been kept refrigerated and are uncracked. To destroy bacteria that may be present on the surface of the egg, wash the egg in hot water and then rinse in a solution of 1 teaspoon liquid chlorine bleach per half cup of water. After blowing out the egg, refrigerate the contents and use within 2 to 4 days.
  • Hunting Eggs: If hard cooked eggs have been lying on the ground, they can pick up bacteria, especially if the shells are cracked. If the shells crack, bacteria could contaminate the inside. The total time for hiding and hunting eggs should not exceed 2 hours. Refrigerate and use “found” eggs within 7 days of cooking.

Learn more at USDA Shell Eggs from Farm to Table

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University