The North Central Food Safety Extension Network and Purdue University are hosting a 3-part summer school webinar series for consumer food safety education. These are one hour webinars from Noon to 1:00pm CST on July 9, 16 and 23.
Tag: Food Safety
Save Money with Egg-less Recipes
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.
- Hearty Breakfast Casserole
- Vegetarian Lasagna
- Jambalaya Casserole
- Classic Vegan Cheesecake
- Vegan Key Lime Pie
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!
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:
- Best Practices for Food Entrepreneurs
- Sourdough Starters: Care, Safety, and Preservation
- Freeze Drying Foods: Science, Safety, and Cottage Industry
Let the Easter Egg Hunt Begin!
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
Celebrate St. Patrick’s Day with Corned Beef!
Photo: Canva.com
To start, what does the term “corning” mean? It is a form of dry-curing beef brisket with “corns” of salt. These corns are not actual corn, but refer to the size of the salt crystals. Originally, this was a way to preserve beef during the winter months and through the season of Lent.
Today, corned beef can be found throughout the year. It is traditionally served with cabbage on St. Patrick’s Day but also as tasty meat for sandwiches.
You can buy corned beef that is ready to cook. It is in a salt brine with spices. Use a long, moist cooking method either in the oven, on top of the stove or a slow cooker. It should be “fork-tender” with an internal temperature of 160°F. It will likely have a pink color after cooking because of the nitrites used in the curing process. Cut into slices against the grain.
Learn more at:
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/corned-beef
https://extension.umn.edu/preserving-and-preparing/prepare-corned-beef
https://blogs.extension.iastate.edu/answerline/2021/03/09/diy-corned-beef/
FDA Bans FD&C Red No. 3
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:
What is Norovirus?
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.
Don’t Let the End Zone be the Danger Zone!
Score a touchdown at your party by serving great food, and winning with safe food!
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!
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.
- Combine eggs and half the milk. Sugar may be added also.
- Cook the mixture to 160°F, stirring constantly. Use a double boiler to prevent scorching.
- After cooking, pour into a bowl and place in the refrigerator to chill.
- 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
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
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.
