Vivvo CMS 4.1 foodconsumer.org http://www.foodconsumer.org/newsite/ ©2007 Spoonlabs d.o.o. foodconsumer.org http://www.foodconsumer.org/newsite/files.php?file= http://www.foodconsumer.org/newsite/ Why is the Meat So Red? Is It Safe? http://www.foodconsumer.org/newsite/Safety/72/meat_red_safety_0501130531.html Food Safety FAQ Wed, 01 May 2013 22:30:00 +0000 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 http://www.foodconsumer.org/newsite/Safety/72/faq_on_bacon_0723111137.html Food Safety FAQ Sat, 23 Jul 2011 16:30:00 +0000 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 http://www.foodconsumer.org/newsite/Safety/72/food_safety_in_a_power_outage_0603110844.html Food Safety FAQ Sat, 04 Jun 2011 01:43:00 +0000 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 http://www.foodconsumer.org/newsite/Safety/72/cooking_meat_0526110731.html Food Safety FAQ Thu, 26 May 2011 12:38:00 +0000 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 http://www.foodconsumer.org/newsite/Safety/72/usda_revises_recommended_cooking_temperature_0522111035.html Food Safety FAQ Wed, 25 May 2011 03:31:00 +0000 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 http://www.foodconsumer.org/newsite/Safety/72/basics_about_beef_-_6_0420110954.html Food Safety FAQ Thu, 21 Apr 2011 02:51:00 +0000 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 http://www.foodconsumer.org/newsite/Safety/72/Basics_about_Beef_5_0416110645.html Food Safety FAQ Sat, 16 Apr 2011 23:44:00 +0000 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 http://www.foodconsumer.org/newsite/Safety/72/basics_about_beef_-_4_0416110834.html Food Safety FAQ Sat, 16 Apr 2011 23:31:00 +0000 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 http://www.foodconsumer.org/newsite/Safety/72/basics_about_beef_-_3_0416110516.html Food Safety FAQ Sat, 16 Apr 2011 22:15:00 +0000 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 http://www.foodconsumer.org/newsite/Safety/72/basics_about_beef_-_2_0416110503.html Food Safety FAQ Sat, 16 Apr 2011 22:01:00 +0000 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 foodconsumer.org