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Tag: Food Safety

FDA Bans FD&C Red No. 3

Posted on by Karen Blakeslee
red dye
Photo: Canva.com

As announced on January 15, 2025, the Food and Drug Administration is banning the use of FD&C Red No. 3 in any food product or drugs that are ingested. What foods does this affect? Any food or ingested drug that has a bright, cherry-red color. Food examples include candy, cakes and cupcakes, cookies, frozen desserts, and frosting or icings.

Two studies have shown cancer in laboratory male rats when exposed to high levels of FD&C Red No. 3 due to a rat specific hormonal mechanism. There are no scientific studies that have shown the relationship of consuming FD&C No. 3 causing cancer in humans or other animals. According to the Delaney Clause, if any food additive or color additive is proven to induce cancer in humans or animals, it cannot be used.

Manufacturers using FD&C Red No. 3 must reformulate their products by January 15, 2027 or January 18, 2028 based on sales. Imported foods into the U.S. must comply with FDA regulations and not contain this ingredient. Examples of colors to replace FD&C Red No. 3 may include red beet extract or paprika extract.

Sources:

https://www.fda.gov/food/hfp-constituent-updates/fda-revoke-authorization-use-red-no-3-food-and-ingested-drugs

https://www.fda.gov/industry/color-additives/fdc-red-no-3

https://www.federalregister.gov/documents/2025/01/16/2025-00830/color-additive-petition-from-center-for-science-in-the-public-interest-et-al-request-to-revoke-color

What is Norovirus?

Posted on by Karen Blakeslee
Wash your hands
Wash your hands often for 20 seconds.

Besides the flu, COVID, and RSV illnesses occurring this time of year, there has been an increase in Norovirus across the country. The typical peak season is December to March.

Norovirus is very contagious and causes vomiting and diarrhea. Some may call it the “stomach flu” or “stomach bug.” But it is not related to the flu. It is the leading cause of vomiting and diarrhea, and foodborne illness. People of all ages can get infected. Norovirus causes about half of the all outbreaks of food-related illness.

One of the simplest prevention measures is proper and frequent handwashing. Clean and disinfect contaminated surfaces. Wash laundry in hot water if possible. Stay home to prevent the spread to others. Most people will recover in 1 to 3 days. There is no medication to treat Norovirus.

Be sure to drink plenty of liquids to reduce dehydration. If dehydration becomes severe, seek medical care.

Source: https://www.cdc.gov/norovirus/index.html

Don’t Let the End Zone be the Danger Zone!

Posted on by Karen Blakeslee

Score a touchdown at your party by serving great food, and winning with safe food!

food safety

Clean: Prepare for the win!

  • Wash your hands with warm soapy water for 20 seconds.
  • Wash and sanitize all dishware and utensils.

Separate: Your best defense!

  • Keep raw meat and poultry away from ready-to-eat foods.
  • Use a clean utensil for each dish.
  • Use a clean plate when going for second helpings of food.

Cook: A game winner!

  • Use a food thermometer to check for doneness
  • All poultry—165°F
  • Burgers and sliders—160°F
  • Soup and reheated foods—165°F

Chill: Don’t let the clock expire!

  • Keep hot foods hot and cold foods cold.
  • Put out food in batches.
  • Follow the 2-hour rule.

Learn more at https://www.foodsafety.gov/blog/dont-let-end-zone-become-danger-zone-your-guide-hosting-penalty-free-super-bowl-party

A Safe Glass of Eggnog Starts the New Year Right!

Posted on by Karen Blakeslee
eggnog
Eggnog-Photo: Canva.com

Eggnog is a holiday party classic that dates back to the 13th century. This creamy, thick, spiced egg drink is a favorite for many worldwide.

Because eggnog uses eggs, there are ways to make it safely to prevent giving the gift of foodborne illness. And don’t let the added alcohol fool you! The alcohol will not kill bacteria.

Instead of using raw eggs, use pasteurized eggs. They have been commercially pasteurized with a low temperature heat treatment that destroys Salmonella without changing the physical and nutritional properties of the eggs. They are slightly higher in cost to standard eggs, but are worth the price to prevent foodborne illness. Egg substitutes are also an option.

Another, and even safer, method is to make a cooked egg base.

  1. Combine eggs and half the milk. Sugar may be added also.
  2. Cook the mixture to 160°F, stirring constantly. Use a double boiler to prevent scorching.
  3. After cooking, pour into a bowl and place in the refrigerator to chill.
  4. Add remaining ingredients and enjoy!

If buying prepared eggnog, read the label to be sure it is pasteurized.

Sources: https://bit.ly/3yoWJzX and https://eggsafety.org/national-eggnog-month-make-safely/

Webinars for Food Entrepreneurs

Posted on by Karen Blakeslee

The North Central Food Safety Extension Network is hosting three webinars for food entrepreneurs or those interested in the topics to be presented. The topics include:

Best Practices for Food Entrepreneurs
Date: January 28th
Time: 11:00 AM to 12:00 PM CST
Resource: Food Safety Best Practices for Local Food Entrepreneurs | NDSU Agriculture
Speakers:
Julie Garden-Robinson, Ph.D. North Dakota State University

Karen Blakeslee, M.S., Extension Associate, Kansas State University

Freeze Drying Foods: Science, Safety, and Cottage Industry
Date: February 4th
Time: 11:00 AM to 12:00 PM CST
Description: This session will cover the science and food safety aspects involved in producers freeze-drying foods for sale to consumers.

Speaker:
Dr. Mary-Grace Danao, Research Associate Professor, University of Nebraska-Lincoln

Sourdough Starters: Care, Safety, and Preservation
Date: February 11th
Time: 11:00 AM to 12:00 PM CST
Speaker:
Caitlin Clark, M.S., Ph.D., Food Scientist, Food Innovation Center, Colorado State University
Register now! Once registered you will receive the Zoom link.

North Central Food Safety Extension Network webinars

Carving Up Ham Facts

Posted on by Karen Blakeslee
Ham
Spiral cut ham. Photo: USDA Flickr

From a simple sandwich, to the star of a holiday dinner table, ham is a popular choice for many meals. The choices for ham include fresh, cook-before-eating, cooked, picnic, and country types. So, each type of ham has its own storage and cooking times.

Ham comes from the leg of the pork animal. Fresh ham is uncured and will be labeled “fresh” in the product name. They must be cooked before eating and will have a pale pink or beige color, like a pork roast. Cured ham or cured-and-smoked ham will have a deep rose or pink color. Country ham and prosciutto will have a pink to mahogany color. These can be eaten cold or heated.

The estimated amount per serving to buy is:

  • 1/4—1/3 pound per serving of boneless ham
  • 1/3-1/2 pound per serving of bone-in ham

Reheat cooked ham in the oven at 325°F to an internal temperature of 140°F as measured by a thermometer. A bone-in spiral ham will take about 10-18 minutes per pound.

For more information on ham, see this USDA publication entitled Ham and Food Safety.

Don’t Ignore Food Recalls

Posted on by Karen Blakeslee
carrots
Photo: USDA Flickr

There have been a few food recalls in the news lately, with the latest recall linked to organic carrots. A recall is issued to inform consumers to look through their pantry, refrigerator or freezer and identify any foods in the recall. Research has shown that fewer than 60% of Americans check their homes for recalled food. If you have a recalled food, what should you do?

  1. Don’t panic! Most food recalls are not associated with a foodborne illness outbreak, and many recalls are issued because there is a potential for the food to be contaminated. Often, food manufacturers issue a recall as a precautionary measure. Besides bacterial contamination, recalls are issued for many others reasons such physical contamination or food allergen issues.
  2. Don’t open the food. Resist the temptation to open the food and check it. You can’t see, smell, or taste the bacteria or viruses that cause foodborne illnesses. If you do open or handle the product, remember to wash your hands thoroughly with warm water and soap for 20 seconds after handling it.
  3. Check the recall notice to find out what to do with the food. When a manufacturer recalls a food product, they provide instructions on what to do with the product. Typically, the instructions will indicate that you need to do one of the following:
    • Return the product to the store where you bought it for a refund.
    • Dispose of the product properly so that other people or animals cannot eat it. (This is particularly important if you opened the product.) 

For information on the latest food recalls, see the Food and Drug Administration website.

It’s Cookie Time!

Posted on by Karen Blakeslee
cookie dough
It’s not just the raw eggs that cause food safety problems. All kinds of flour are raw and must be baked for safe consumption. Photo: FDA ARS

The holidays bring the joy of time with family and friends! One tradition is making cookies to share. It is important to handle cookie dough safely to not spoil holiday fun.

You may not realize it, but most flour is a raw food. And it hasn’t been treated to kill any bacteria (germs) it may contain. Cooking and baking is what kills any bacteria in flour, as well as in raw eggs that are often used with it.

To stay safe, don’t eat or taste raw (uncooked) flour, dough or batter. Also, don’t let children use raw dough for crafts or “play clay.” Even if children don’t eat the dough, they may put their hands in their mouth after handling it.

Many cookies are shaped with your hands. Resist the temptation to lick your fingers or sample the cookie dough! Risks from eating raw eggs and now uncooked flour, can increase your risk of getting a foodborne illness. Regardless of the brand or source of flour or eggs, the risk of foodborne illness is present when consumed raw.

Be sure hard surfaces to roll out cookie dough are clean and sanitized before and after dough has been in contact with the surface.

As always, wash your hands before and after handling cookie dough or any raw foods. Follow recipe instructions for baking cookies at proper temperatures and specified times.

Learn more from the Centers for Disease Control and Prevention.

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