The USDA Meat and Poultry Hotline's Food Safe Families campaign covers the Cook step: colour is no guide, so use a thermometer. Beef, pork, lamb and veal steaks, chops and roasts go to 145F with a three-minute rest, ground meat to 160F, poultry and reheated leftovers to 165F.
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Biological
Biological hazards in food: bacteria, viruses and contamination.
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Biological
C. diff testing methods matter says new study
A Journal of Molecular Diagnostics study comparing five C. difficile assays found the molecular method detected up to 54 percent more cases than non-molecular tests. It costs more, but lead author Kimberle Chapin says catching cases is critical to stopping spread.
Biological
Meat and Poultry Roasting Chart
A USDA chart giving oven temperature, approximate cooking time, safe minimum internal temperature and rest time for roasts of beef, lamb, veal, pork and chicken.
Biological
Keep food safe - Refrigerate promptly
Food safety guidance on chilling: bacteria can grow in perishable foods within two hours, or one hour above 90F. Keep the fridge between 32 and 40F and the freezer at 0F or below, avoid over-packing so cold air circulates, and divide leftovers into shallow containers.
Biological
Keep food safe - Cook to the right temperature
Bacteria that cause food poisoning multiply fastest between 40 and 140 degrees Fahrenheit, and color and texture cannot tell you food is done. Use a thermometer in the thickest part, away from bone and fat, hold cooked food at 140 F or above, and microwave to 165 F.
Biological
Keep food safe - Don’t cross-contaminate
Food safety guidance on keeping raw meat, poultry, seafood and eggs away from ready-to-eat food: use separate cutting boards, plates and utensils, wash them before reusing, bag raw items separately in the cart, and store them sealed in the refrigerator.
Biological
Keep food safe - Get to know how to clean your hands
Guidance on stopping bacteria in the kitchen: scrub hands with soap and running water for at least 20 seconds, covering the backs, between fingers and under nails, and clean utensils and cutting boards with hot soapy water or a bleach solution after each use.
Biological
New Multimedia Campaign Aims to Reduce Food Poisoning
USDA, FDA, CDC and the Ad Council launched Food Safe Families, a national campaign urging home cooks to “Check Your Steps” — clean, separate, cook and chill. Agriculture Secretary Tom Vilsack says it arrives as grilling season raises the risk of foodborne illness.
Biological
Does Grilling Kill E. coliO157:H7?
USDA microbiologist John Luchansky's team applied E. coli O157:H7 to sirloin subprimals and ran them through a blade tenderizer: only 3 to 4 percent of cells reached the meat's centre, while at least 40 percent stayed in the top 0.4 inch. Steaks were then grilled to 120-140F.
Biological
Barbecue Bliss: Keeping Bacteria at Bay
Bacteria multiply faster in warm weather, so the guidance runs: wash hands 20 seconds, marinate in the refrigerator, never reuse marinade that touched raw meat unless boiled, keep raw meat separate, check doneness with a thermometer, and hold hot food at 140F and cold food at 40F.
Biological
Tips to Prevent Illness from Clostridium Perfringens
CDC guidance on Clostridium perfringens, which causes an estimated one million U.S. foodborne illnesses a year, usually from beef, poultry, gravies and precooked foods held warm too long. Cook thoroughly, then hold food above 140F or below 41F.
Biological
Incidence of Foodborne Illness, 2010
CDC describes FoodNet, its active surveillance network with 10 state health departments, USDA and FDA, which tracks Campylobacter, STEC, Listeria, Salmonella, Shigella, Vibrio, Yersinia and two parasites. In 2010 it covered about 46 million people, 15% of the U.S. population.
Biological
Barbecue Basics: Keeping Bacteria at Bay
FDA and USDA food safety staff lay out grilling rules: wash hands 20 seconds, marinate only in the refrigerator, never reuse marinade that touched raw meat unless boiled, keep raw meat separate, check doneness with a thermometer, and hold hot food at 140F and cold food at 40F.
Biological
Noroviruses: What you need to know
Noroviruses cause gastroenteritis and spread through contaminated food, surfaces and infected people. Symptoms begin 12 to 48 hours after exposure and last 12 to 60 hours. The advice is fluids, rest, and staying away from other people and from preparing food.
Biological
Sneaky Salmonella: It’s Common, Costly, and Preventable
CDC's Christopher Braden explains how Salmonella travels from animal droppings into irrigation water, ingredients and kitchen surfaces. The bacteria cause over a million illnesses and $365 million in direct medical costs a year, and infections have not declined in 15 years.
Biological
Making Food Safer to Eat - CDC
CDC reports that roughly 1 in 6 Americans gets sick from contaminated food each year. Dangerous E. coli infections have been cut almost in half over 15 years, but Salmonella, which sickens a million people annually and costs $365 million in direct medical costs, has not declined.
Biological
No Progress in Salmonella During Past 15 Years
CDC's Vital Signs report on 2010 FoodNet data shows Salmonella infections have not fallen in 15 years and rose 10 percent recently, while E. coli O157 illnesses nearly halved and six foodborne infections dropped 23 percent overall. Salmonella sickens more than a million Americans a year.
Biological
90% Sprout Contamination Conventional, Not Organic (PR)
The Cornucopia Institute notes German officials found no evidence that sprouts from an organic farm caused the deadly E. coli outbreak, and argues the underlying cause of new, more toxic foodborne pathogens is raising cattle on high-grain feedlot rations rather than pasture.
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