- Author: Karen Nikos-Rose, (530) 752-6101, kmnikos@ucdavis.edu
While most consumers are very aware of food safety issues, including salmonella, and the risk of foodborne illness, many do not follow recommended food safety practices in preparing their own meals at home, according to new research from UC Davis.
The study, which examined preparation of raw poultry, found that the most common risks stemmed from cross contamination and insufficient cooking.
“The most surprising aspect of these findings to me was the prevalence of undercooking,” said Christine Bruhn, director of the Center for Consumer research at UC Davis, who authored the study. “We are now in summer, the peak season for foodborne illness, and these results...
- Author: Mary E. Reed
With a daughter soon to complete a degree in health safety, discussions of Salmonella, E. coli and the like sometimes arise as we sit around the dinner table. As an agriculturally focused family, we like to think we’re pretty savvy about the best way to handle our produce to keep it safe and tasty.
Some are very concerned about food safety. A gentleman phoned the Postharvest Technology Center a few months ago, and shared that he was very concerned about eating strawberries. He thought perhaps he should scrub each one with a soft toothbrush, and then soak them in a diluted chlorine bath.
Others are much less aware of food safety concerns, sometimes using cutting boards and knives interchangeably between...
