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Eggs aren’t just for breakfast anymore. Low-carbohydrate diets finds more people consuming eggs, but there can be health risks if eggs are not handled, stored, and prepared safely. #NationalEggDay is observed annually on June 3 . It is not only the perfect time to celebrate by trying a new egg recipe, but also to refresh you food safety knowledge and procedures on eggs.

TCS (Time/Temperature Control for Safety) food is a high risk food that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower - within 6 hours.

Ready to start grilling hamburgers? Bacteria is of special concern with ground beef - because when beef is ground - more of the meat surface is exposed to potential harmful bacteria. For this reason, ground beef must be cooked to an internal temperature of 160°F, so as to kill all the bacteria and avoid foodborne illness.

Summer's almost over and it's time to plan for one last long weekend party. But remember, it's still warm - so that presents increased food safety dangers. Savor the end of summer with good food and friends - and not a foodborne illness.

Norovirus is a highly contagious virus and the most common viral foodborne illness. Norovirus infection is acquired by consuming produce (fruit and vegetables) irrigated with contaminated water contaminated with human or animal feces - or shellfish farmed or harvested in water contaminated with human sewage. Because only a few norovirus particles can make people sick, infection can also occur by consuming food handled by a person infected with the virus - or being in direct contact with an object, surface, or person that has been infected.