Featured Content

  • Is mold always visible?

    By Susan Brewer Ph.D.

    Jul 02, 2009

    By Susan Brewer, Ph.D., University of Illinois,
    Department of Food Science and Human Nutrition
     

  • Does mold ever grow on nonperishable food?

    By Susan Brewer Ph.D.

    Jul 02, 2009

    By Susan Brewer, Ph.D., University of Illinois,
    Department of Food Science and Human Nutrition
     

  • Are any molds harmless?

    By Susan Brewer Ph.D.

    Jul 02, 2009

    By Susan Brewer, Ph.D., University of Illinois,
    Department of Food Science and Human Nutrition

  • Shelf-Stable Food to Pack for Lunch

    By Janis Guggenheim

    Jul 02, 2009

    No worries with these foods.  They can stay at room temperature. Try some of the following for lunches and snacks:

     

    Breads and grains:  various breads (including multi-grain), bagels, pita, crackers, single-serving  boxes of cereal, trail mix, energy bars, granola bars, and cereal bars,  popcorn, chips, or pretzels

     

    Raw vegetables: carrot and celery sticks; broccoli flowerets, cauliflower buds, pea pods

     

  • Food Safety and Carry-along Lunch

    By Janis Guggenheim

    Jul 02, 2009

    When the economy is in a slump, up goes the number of  “brown baggers” carrying lunch to school and work.  The fact that these lunches aren’t consumed for about 4 hours after leaving home is a concern if there is no refrigeration available.   Food that  must be kept cold to prevent spoilage or food-borne illness should not be held at room temperature for more than 2 hours, and   that drops to only 1 hour if the temperature is above 90°F.   However, “brown b

  • Should I be concerned about the mercury content in shellfish?

    By John Gregerson

    Jun 23, 2009

    No. Compared to shark, swordfish, king mackerel, and other large finfish, shellfish  contain relatively low amounts of mercury. No shellfish is included on the FDA's list of fish that pregnant women, nursing mothers, women of childbearing age, and young children should avoid. In fact, the majority are listed as low-mercury alternatives to shark, swordfish, and other high-mercury types.  
     

  • Is it safe to eat sushi, the Japanese raw-fish specialty?

    By John Gregerson

    Jun 23, 2009

    People with liver disorders and weakened immune systems should not eat raw or undercooked fish. The reason: Foods made with raw fish are more likely to contain parasites or bacteria than foods made from cooked fish.
     

  • Should turkey be stuffed?

    By John Gregerson

    Jun 13, 2009

    It isn't advisable, nor is the purchase of "pre-stuffed" turkey. The concern is that uncooked ingredients such as egg, mushroom, or onion may contain salmonella or other bacteria that can multiply quickly at temperatures of 40°F-140° F. Also, an over-stuffed bird may result in undercooked meat.
     

  • What's the difference between a fresh ham, a cured ham, and a pre-cooked ham?

    By John Gregerson

    Jun 13, 2009

    Most ham that's purchased is either cured or smoked. A fresh ham is one that hasn't been cured or smoked. It is essentially raw pork that must be completely cooked. Depending on the size of the ham, cooking can take up to 5 hours.
     
    What most of us know as ham is cured or smoked pork. The curing or smoking process is what gives ham its salty, smoky and distinctive taste.
     

  • How can I make safe homemade ice cream?

    By John Gregerson

    Jun 13, 2009

    Here are three suggestions. 1) Use a recipe that doesn’t contain eggs. 2) Instead of regular shell eggs, use a pasteurized egg product, an egg substitute, or a pasteurized shell egg. 3) Make an egg-and-milk custard-like mixture and heat it to an internal temperature of 160°F. Chill before freezing.
     
    Source(s):

 
 

You must be logged in to post a comment or question.

Sign In or Register for free.