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Food Safety for Grilling Ground Beef
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.
Eggs and Salmonella Dangers
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.
People at Greater Risk for Foodborne Illness
It is very important to understand that certain groups of people have a higher risk for contracting a foodborne illness - and have a greater severity of an illness.
Turkey Food Safety Tips
Raw poultry (turkey, chicken, duck, goose, quail, etc.) may contain harmful bacteria such as Salmonella and Campylobacter. Proper preparation, cooking, and storage procedures must be followed - or a foodborne illness can occur.
Harmful Foodborne Bacteria
Bacteria are a member of a large group of unicellular microorganisms - some of which can cause human disease. Although most bacteria are harmless or often beneficial, some bacteria are pathogenic, or those that can pose a threat to human health or cause illness.
Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.