- Author: Chris M Brunner
In mid-September in California's Sacramento Valley the weather begins to tease us with the sense that fall is on its way. Interestingly, as the nights drop in temperature so too drops the desire for the fresh fruits we've enjoyed all summer. The melons, peaches, and plums have dwindled or disappeared from hometown fruit stands and our taste buds are being tickled by the site of the golden pears and the multiple varieties of apples newly arrived from local orchards.
Late in September our antennae go up at the sight of the colorful variety of sparkling fresh apples. During the summer months the abundance of fresh fruit might cause us not to reach for an apple, other than...
- Author: Teresa O'Connor, assistant editor, UC Food Observer, email@example.com
Happy Fourth of July! It's time to get your barbecues grilling, and your potlucks and pool parties started. So, Independence Day is also a great time to remember to keep “free and independent” of foodborne illnesses all year long.
Food poisoning is a serious health threat in the United States, especially during the hot summer months. In fact, 1 in 6 Americans will get sick from food poisoning this year,according to the U.S. Department of Food & Agriculture (USDA). That's not all. The Centers for Disease Control and Prevention (CDC) estimates that 48 million people get food poisoning each year, resulting in approximately 128,000 hospitalizations and 3,000 deaths.
That's why the USDA and The Ad Council have...
- Author: Melissa Tamargo
April showers bring May flowers, along with barbecue season! The season's warmer weather makes it a great time to be outdoors, but it also means there are increased food safety risks with the higher temperatures. Follow these tips to prepare, cook, and serve up a healthy barbecue:
- At the store, buy raw meat, poultry, and fish last. Refrigerate or freeze within 2 hours (within 1 hour when it is 90°F or warmer outside).
- Follow the thaw law. Always thaw frozen foods, especially meat, in the refrigerator.
- Marinate foods in the refrigerator. Reserve some of the marinade before adding meat for later use....
The effort to improve food safety by clearing wild vegetation surrounding crops is not helping, and in some cases may even backfire, according to a new study led by researchers at the University of California, Berkeley.
The findings, reported today (Aug. 10), in the journal Proceedings of the National Academy of Sciences, call into question the effectiveness of removing non-crop vegetation as a way to reduce field contamination of fresh produce by disease-causing pathogens. This practice led to extensive loss of habitat in a region that is globally important for food production and natural resources.
The practice was implemented largely in response to a 2006 outbreak of pathogenic E. coli in packaged spinach...
- Author: Melissa Tamargo
Summer's warm weather makes it a great season to spend some time outside, but it also means that there are some risks with the higher temperatures. There is a greater risk of food poisoning during the summer because of harmful bacteria that can grow in warm, moist conditions. Keep in mind these safety tips while enjoying the great outdoors:
- Wash your hands. It can be easy to forget this basic step while you're basking in the sun or may not have running water available. It is best to wash hands with warm, soapy water for at least 20 seconds, especially after using the restroom and before cooking or eating. If there isn't running water, bring hand sanitizer. Re-wash hands after switching tasks, such as...