Food Safety FAQ
Why is the Meat So Red? Is It Safe?
By Martha Rosenberg
Despite exposes and public complaints, a lot of meat today continues to be treated with gasses to keep it looking red. Treating meat
FAQ on Bacon
What do you look for when buying bacon?
Published 03/26/2009 05:46 AM | Updated 03/05/2010 01:59 PM
What do you look for when buying bacon?
Look ...
Food Safety in a Power Outage
Posted June 02, 2011 | 0 comments
By Howard Seltzer, FDA’s Center for Food Safety and Applied Nutrition
Some say that April showers bring May flowers. Recently, we've ...
Cooking Meat? Check the New Recommended Temperatures
Posted May 25, 2011 | 0 comments
By Diane Van, Manager, USDA Meat and Poultry Hotline
On May 24, USDA made some important changes in their recommended cooking ...
USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat
USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat, Including Pork, to 145 °FCooking Temperature for Ground Pork, Beef, Veal, Lamb remains at ...
Basics about Beef - 6
Is a rare steak safe to eat?
USDA recommends not eating or tasting raw or undercooked meat or poultry. It is safe to eat steak cooked ...
Basics about Beef - 5
What are baby beef and calf?
Baby beef and calf are 2 interchangeable terms used to describe young cattle weighing about 700 pounds that have been ...
Basics About Beef - 4
Why is beef called a red meat?
Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, ...
Basics About Beef - 3
When did USDA begin offering irradiated ground beef products to schools?
Product specifications were released May 29, 2003, and as of January 2004, schools had the ...
Basics About Beef - 2
What do beef grades mean?
After beef is inspected for wholesomeness, producers and processors may request to have it graded. Grading of beef is voluntary and ...
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