Posts Tagged ‘food safety’

Egg safety

Friday, April 18th, 2014

egg huntEaster egg hunts are fun for kids of all ages. With a little caution, you can make sure your family stays safe from Salmonella and other food poisoning illnesses caused by eating contaminated eggs.  If you don’t celebrate Easter, this info on egg safety will still come in handy, especially with summer picnics around the corner.

According to the U.S. Food and Drug Administration (FDA), an estimated 142,000 illnesses each year are caused by consuming eggs contaminated with Salmonella. The FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage. But consumers play a key role in preventing illness associated with eggs. In fact, the most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs — or foods that contain them — safely.

Follow these safe handling tips to help protect yourself and your family, courtesy of the FDA:

When buying eggs

•    Buy eggs only if sold from a refrigerator or refrigerated case.
•    Open the carton and make sure that the eggs are clean and the shells are not cracked.
•    Refrigerate promptly.

Store raw eggs in their original carton and use them within 3 weeks for best quality.

Rules for eating hard boiled eggs

•    Cooked eggs, including hard-boiled eggs, and egg-containing foods, should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.
•    Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking. Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
•    Don’t put the cooler in the trunk — carry it in the air-conditioned passenger compartment of the car.
•    If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.

If you enjoy making egg salad, deviled eggs or other delicious egg dishes, here are more egg safety tips, for you.

A safe egg hunt

All these “rules” got your head spinning? For a worry-free egg hunt, either hide the eggs an hour or two before the hunt and put them in the refrigerator right after the hunt, or better yet, use plastic decorative eggs if you are going to keep them out overnight or after the hunt. You can keep the decorated hard-boiled eggs in the fridge until ready to eat or adorn your table.

Is unpasteurized milk safe?

Tuesday, December 17th, 2013

milkRaw milk and milk products from cows, goats, and sheep can transmit life-threatening bacterial infections. In a new policy statement, the American Academy of Pediatrics (AAP) advises pregnant women, infants and children to consume only pasteurized milk, cheese and other milk products, and supports a ban on the sale of raw milk in the U.S.

The policy statement, “Consumption of Raw or UnpasteurizedMilk and Milk Products by Pregnant Women and Children,” published in the January 2014 Pediatrics (released online Dec. 16), reviews evidence of the risks of consuming unpasteurized milk and milk products in the U.S., especially among pregnant women, infants, and children.

“Consumption of raw milk or milk products can result in severe and life-threatening illnesses such as miscarriage and stillbirths in pregnant women, and meningitis and blood-borne infections in both young infants and pregnant women,” said Yvonne Maldonado, MD, FAAP, the lead author of the policy statement. AAP asserts that numerous data show pasteurized milk provides the same nutritional benefits as raw milk, without the risk of deadly infections including Listeria, Campylobacter, Salmonella, Brucella and E. coli.

The AAP supports the position of the U.S. Food and Drug Administration and other national and international associations in endorsing the consumption of only pasteurized milk and milk products for pregnant women, infants, and children. The AAP also endorses a ban on the sale of raw or unpasteurized milk or milk products in the U.S., including certain raw milk cheeses. For more information, click on this link.

Chicken and salmonella

Thursday, October 10th, 2013

In the last few days, you may have heard about people getting sick from salmonella found in some chicken. Salmonella are a kind of bacteria that cause the food poisoning, salmonellosis. You can get salmonellosis and other kinds of food poisoning from harmful germs in something you eat or drink.

Salmonellosis can cause nausea, vomiting, diarrhea, fever and headache. If you get salmonellosis during pregnancy, it can cause serious and even life-threatening problems for you and your growing baby.

So far, 300 people in over 18 states have gotten sick.  The U.S. Department of Agriculture (USDA) found that the tainted chicken came from three Foster Farms packaging plants in California. The chicken may have the following UDSA inspection numbers: P6137, P6137A and P7632. The USDA is still investigating and hasn’t officially announced a recall yet.

In the meantime, be sure to cook all meats well to help avoid salmonellosis and other kinds of food poisoning. Use a food thermometer and cook chicken until it reaches an internal temperature of at least 165 F. Wash hands and clean work space after handling raw chicken and other meats. Learn more tips about handling food safely.