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Tag: Food Safety

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.

Mailing Holiday Food Gifts

Posted on by Karen Blakeslee
mailing food
Photo: Canva.com

Recieving a care package with food during the holidays can bring a taste of home and comfort. But, it is important the food arrives safe. Here are some tips to keep in mind.

  • Ship in a sturdy box with packing to prevent breakage.
  • Perishable foods must be packed with a cold source, i.e., frozen gel packs or dry ice.
  • When using dry ice:
    • Don’t touch the dry ice with bare hands.
    • Don’t let it come in direct contact with food.
    • Warn the recipient of its use by writing “Contains Dry Ice” on the outside of the box.
  • Use permanent markers to label outside of the box. Use recommended packing tape.
  • Label outside clearly; make sure address is complete and correct.
  • Write “Keep Refrigerated” on outside of the box.
  • Alert recipient of its expected arrival.
  • Do not send to business addresses or where there will not be adequate refrigerator storage.
  • Do not send packages at the end of the week. Send them at the beginning of the week so they do not sit in the post office or mailing facility over the weekend.
  • Whenever possible, send foods that do not require refrigeration, e.g., hard salami, hard cheese, country ham.

For more information, go to the USDA Mail Order Food Safety website. Also, search shipping company websites for more information and best practices.

Healthy Eating Includes Holiday Meals

Posted on by Karen Blakeslee
holiday cookies
Happy Holidays!
Photo: Canva.com

Holiday parties and big family meals may tempt us away from our healthy eating habits. Allow yourself to have your favorite foods but stick to smaller servings and balance them with healthier options.

Do you have several parties to attend? Plan ahead to help reduce those extra calories. Eat a small meal for breakfast with whole grains, fruit and protein. Don’t starve yourself thinking you’ll save room for party food. Take small bites and savor the delicious party foods. Go through the buffet once to reduce nibbling.

Staying active can help you keep a healthy weight during the holiday season. Look for opportunities to work physical activities into your holiday: Go for a stroll after a family meal, take a walk at the mall, or dance to your favorite holiday music.  Aim to get at least 150 minutes a week of physical activity. For example, that could be at least 20 minutes a day or 30 minutes five days a week.  It’s important to move more and sit less.

Take simple steps to protect your family’s health when you prepare and serve holiday meals such as:

  • Wash your hands and work surfaces before, during, and after preparing food, and before eating.
  • Keep raw meat, poultry, seafood, and eggs separated during preparation.
  • Cook food at the right internal temperature to kill harmful germs. Use a food thermometer to check.
  • Refrigerate perishable foods, including leftovers, within two hours of buying or cooking.

After the Hunt

Posted on by Karen Blakeslee

Field to FreezerHunting season is in full swing for a variety of wild game species. Take time to safely handle and preserve wild game to safely provide wholesome and nourishing food for family and friends.

Key factors in keeping field dressed wild game safe are temperature control and preventing cross contamination. Meat is susceptible to foodborne pathogen contamination such as E. coli or Salmonella. This can come from the surroundings, from the gastrointestinal tract, or other handling and transport.

Start with proper equipment when going out hunting. Suggested equipment includes:

  • Sharp knives
  • Small hatchet
  • Several feet of rope or nylon cord
  • Rubber bands
  • Clean towels or paper towels
  • Resealable bags
  • Large cooler with lots of ice
  • Disposable plastic gloves
  • Fresh water

Field dress as soon as possible and chill the carcass quickly with ice or snow. Learn more information at www.rrc.k-state.edu/preservation/canning.html in the Canning Low Acid Foods section. For more resources, including freezing meat, see https://www.ksre.k-state.edu/foodsafety/topics/animal.html#game.

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