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I’m confused about the recent reports regarding leafy greens such as romaine lettuce. How is it that leafy greens can cause a foodborne illness? Well, it is not the leafy greens themselves making people sick, but rather that they are the suspected source of pathogenic E. coli that has sickened some 58 people in Canada.
How do I know when an item of food is spoiled?
That really depends on the food item in question.
Food spoilage refers to a decrease in quality beyond what is acceptable to consumers, said Abby Snyder, an assistant professor and food safety field specialist in the College of Food, Agricultural, and Environmental Sciences at The Ohio State University (CFAES).
Does chicken have to be cooked to one uniform temperature, or can it be eaten like steak — rare, medium rare, medium or well done? Great question, considering that American consumers eat more chicken than any other meat, according to the U.S. Department of Health and Human Services.
With all the recent media reports of foodborne illness caused by eating at some restaurants, how can I know if the place I take my sweetie this year for Valentine’s Day won’t make us sick later?
Good question!
With nearly 30 percent of consumers planning to dine out on Valentine’s Day this year, according to the National Restaurant Association, it’s good to know that health officials inspect these places to make sure they prepare food safely.
I’ve heard about a new trend that involves drinking “raw water.” What is it, and is it good for me?
In a word, no.
“Raw” or “live” water is not treated to remove or reduce minerals, ions, particulate, or, importantly, potential pathogenic bacteria and parasites. Raw water is found in rivers and natural springs, and is being sold at premium prices by some companies, according to published reports.
I’m confused about the recent reports regarding leafy greens such as romaine lettuce. How is it that leafy greens can cause a foodborne illness?
Dr. Abby Snyder, an assistant professor and food safety field specialist in the College of Food, Agricultural, and Environmental Sciences (CFAES) offers some tips about food safety for tailgating events. I’ve finally got tickets to the game this weekend, and we’re planning a huge tailgate. Are there any food safety precautions I should take before, during and after the game?
OSU Assistant Professor and Extension Field Specialist Abby Snyder and Fairfield County Extension Educator Shannon Carter are featured in the September/October issue of Our Ohio magazine. The article offers a variety of food preservation tips and tricks, a valuable do’s and don’ts list and includes highlights from a recent food preservation class taught by Carter.
Media Advisory: Ohio State Experts Can Speak on Salmonella, Backyard Chickens
COLUMBUS, Ohio — With 32 people infected, Ohio has the highest number of Salmonella cases in a recent outbreak involving 47 states where people had contact with backyard poultry flocks.