Home | Safety | Food Safety FAQ

Food Safety FAQ

AgriLife Extension experts offer tips on safe Memorial Day grilling, food safety

May 22, 2014 Paul Schattenberg, 210-467-6575, paschattenberg@ag.tamu.edu Contact: Dr. Joyce Cavanagh 979-845-3859, jacavanagh@ag.tamu.edu Dr. Jenna Anding, 979-847-9228, j-anding@tamu.edu COLLEGE STATION – With Memorial Day weekend approaching, many Texans are preparing their grills for a family

Drinking alcohol increases breast cancer risk

Wed. Aug 28, 2013 (foodconsumer.org) Scientists at Washington University School of Medicine published a study online Aug. 28 in the Journal of the National Cancer ...
Full story

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 ...
Full story

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 ...
Full story

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 ...
Full story

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 ...
Full story

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 ...
Full story

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 ...
Full story

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 ...
Full story

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, ...
Full story
1 2 next total: 14 | displaying: 1 - 10