FOOD 101: How To Avoid Salmonella & Other Food Poisoning

People tend to worry about food poisoning during the summer months, when eating outdoors exposes food to greater bacterial growth from the heat. But you can get food poisoning year round, including in your own kitchen. The Partnership for Food Safety Education helps consumers get the facts, deflating common myths about cross-contamination and the growth…
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TIP OF THE DAY: Pasteurized Eggs

Do you make or eat these foods? Caesar salad Cake batter Cookie dough Cold/frozen soufflés Chiffons French custard ice cream Eggnog Egg smoothies Egg white cocktails Homemade mayonnaise Mousse Steak tartare   What these delicious dishes have in common: All are traditionally made with raw eggs that remain uncooked in the finished recipe. Then there…
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TIP OF THE DAY: Food Chillers To Keep Party Food Cold

A Tilt “chilling sphere” plopped into a bowl of guacamole. Photo courtesy Soiree Home.   We recently received a pitch for “an iceless and flavorless stainless steel chilling sphere,” which “helps maintain a lasting chill for a variety of drinks and party dips without compromise.” The “compromise” is that perishable foods (those that are stored…
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TIP OF THE DAY: Food Safety Tips, Part 2

How much do you really know about keeping food safe? Yesterday, we published the first half of this list of food safety tips. This is Part 2. SAFETY WITH EGGS Myth #9: “Eggs are safe as long as the shell is not cracked. Germs can only get in through cracks.” Reality: Salmonella, one of the…
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TIP OF THE DAY: Debunking Myths About Bacteria & Food Safety

Are you using enough microwave heat to kill all harmful bacteria? Photo © Barry Schwartz | Flickr.   Whether you heat, nuke, zap or other favorite word, using a microwave oven to cook or reheat foods is fast and convenient. But it’s not effective at killing harmful bacteria if the food isn’t heated to a…
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