As children head back to school, keeping your child’s bagged lunch safe should be included on the back-to-school to-do list. Food safety may not be on the radar for most kids, but simply practicing safe cooking and food preparation can go a long way in helping your kids avoid foodborne illness. A case of foodborne illness from an improperly kept lunch will not be fun for anyone! Continue reading
Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies. There are recipes for pancakes that appear as far back as the height of the Roman Empire, in the culinary recipe collection “Apicius.” Continue reading
Food poisoning is almost completely preventable by following a few rules from the National Institutes of Health and the Partnership for Food Safety Education:
- Wash your hands for at least 20 seconds with warm soapy water before and after handling food, and after using the restroom.
- Wash fruits and vegetables–using a vegetable brush, if possible. This includes the outside of melons as we can easily introduce disease-causing bacteria as we slice into a watermelon, cantaloupe, honeydew, or any melon.
- Avoid undercooked seafood, meats, and eggs. For safe cooking temperatures, check with your local University of Wyoming Extension office, or go to the Partnership for Food Safety Education website, www.foodsafety.gov/keep/charts/mintemp.html.
- Keep raw meat, poultry, seafood and their juices away from contaminating other foods.
- Keep hot foods hot and cold foods cold. Promptly refrigerate foods that can spoil.
- Use only pasteurized dairy foods including pasteurized eggs and egg products. If eggs are NOT pasteurized, they need to be completely cooked, no uncooked eggs. Salmonella can be found even in free range chicken eggs!
- Report suspected foodborne illness to your local health department to help officials identify and stop potential outbreaks (www.foodsafety.gov/report/poisoning/).
With our wonderful summer days upon us, it’s time to embrace some of the more delightful summer produce. Squash are gourds – fleshy vegetables protected by a rind. Even though most people identify squash with vegetables, from a botanical standpoint, they’re actually fruits because they contain the seeds of the plant. They are divided into two main groups: summer squash and winter squash. Summer squash have soft shells and tender, light-colored flesh and are picked while immature. Winter squash have hard shells, and darker, tougher flesh and seeds and are not harvested until they are mature. Continue reading
With summer heat here, I thought I would take a moment to share some water related tips and benefits to help you stay hydrated in the heat. Water plays a critical part in our daily lives and our bodies. Our bodies are made up of about 60% water, and every system depends on water. Your body depends on water for survival. Continue reading