Mick’s Picks:
Nutrition

Food Safety

  • Back to School Food Safety – Partnership for Food Safety Education
    U.S. Department of Agriculture and the non-profit Partnership for Food Safety Education are providing tips to help parents keep their children and themselves healthy.
  • Camping Food Safety
    While food safety is important when cooking at home, it is equally as important when away from home. Vacations, camping, tailgating, day trips and other outdoor events require special attention to food safety to keep friends and family safe. Here are some tips to help prevent foodborne illness when away from home.

    • Food Safety while Hiking, Camping, and Boating – United States Department of Agriculture
      Hiking, camping, and boating are good activities for active people and families. In many cases, these activities last all day and involve preparing at least one meal. If the food is not handled correctly, foodborne illness can be an unwelcome souvenir.
    • Handling Food Safely on the Road – United States Department of Agriculture
      No matter where we go or what we do, there is a common denominator that runs through all of our summer travels and relaxation – it’s called F-O-O-D!
    • Keeping Bag Lunches Safe (English-PDF) | (Spanish) – Food Safety and Inspection Service
      Whether it’s off to school or work we go, millions of Americans carry “bag” lunches. Food brought from home can be kept safe if it is first handled and cooked safely. Then perishable food must be kept cold while commuting via bus, bicycle, on foot, in a car, or on the subway. After arriving at school or work, perishable food must be kept cold until lunchtime.
    • Beach and Boat Food Safety – Video – United States Department of Agriculture
      If you’re bringing a picnic to the beach or on the boat, here’s some advice from the USDA for keeping your food safe.
    • Packing Them Off to Camp (Lunch in the Wild) – Fight Bac!® BAC! is bacteria…The kind that can grow on food and make you very sick. You don’t want to take BAC! to camp with you, so be careful when fixing your lunch.
  • Countdown to the Thanksgiving Holiday
    Plan ahead to ease the countdown tension for your Thanksgiving meal.
  • Extension Food Safety Publications for Summertime Food Safety
    The incidence of food borne illness tends to increase during the summer months because of warm temperatures and more outdoor activities. Picnics, camping, grilling and more are highlights during this active season. Protect yourself from food borne illness with these tips.

    • Skip the Doggie Bag – Kansas State University
      In summer heat, asking for a “doggie bag” or box to carry home the remainder of a restaurant meal can invite foodborne illness, said Fadi Aramouni, Kansas State University Research and Extension food scientist…
    • Recommendations for Cooking Chicken Change – Kansas State University
      The new recommendation specifies one minimum internal cooked temperature for chicken, rather than previous recommendations that specified 170 degrees F for breasts and 180 degrees F for thighs and wings, said Fadi Aramouni, with Kansas State University’s Food Science Institute.
    • Picnic Precautions Prevent Illness – Kansas State University
      Aramouni, who is in K-State’s Food Science Institute, offers picnic food-safety basics
    • Reduce Food Safety Risks with Summer Meals – Kansas State University
      Warm weather would seem an invitation to move meals outdoors, yet cooking out – or grilling – is not without risks, said Fadi Aramouni, Kansas State University Research and Extension food scientist.
    • To Wash or Not Wash Bagged Salads – Kansas State University
      Buying bagged salads and greens at the supermarket can reduce waste and overall cost, but may prompt home-style cooks to ask: “Should I wash a pre-washed salad before serving it?”
    • Take Extra Care with Homemade Ice Cream – News release, Kansas State University
      Properly handling home-made ice cream ingredients ensures a health-friendly, frozen product.
    • Tap Water Best for Cleaning Produce – News release, Kansas State University
      Traditional cleansing of fruits and vegetables by washing with tap water is still the best method for removing contamination.
    • Foodborne Illness Peaks in Summer – Why? – United States Department of Agriculture
      Year after year, we hear and read the same advice: Handle food carefully in the summer because foodborne illness – also known as “food poisoning” – is more prevalent in warmer weather.
    • Color of Cooked Ground Beef as it Relates to Doneness – United States Department of Agriculture
      The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) has conducted a longstanding consumer education program on safe cooking and handling of meat and poultry.
    • Hot Dogs – Food Safety and Inspection Service
      Whether you call it a frankfurter, hot dog, wiener, or bologna, it’s a cooked sausage and a year-round favorite. They can be made from beef, pork, turkey, chicken, or a combination – the label must state which. And there are Federal standards of identity for their content.
    • Enjoying Homemade Ice Cream Without the Risk of Salmonella Infection – Center for Food Safety and Applied Nutrition
      Every year homemade ice cream causes several outbreaks of Salmonella infection with up to several hundred victims at church picnics, family reunions, and other large gatherings.
    • Seven Super Steps to Safe Food in the Summer – Fight Bac!®
      During warm weather, it is especially important to take extra precautions and practice safe food handling when preparing perishable foods such as meat, poultry, seafood and egg products.
    • On the Road Again…Summer Travel and Picnics – Fight Bac!®
      When eating outside while traveling or picnicking away from home, it’s important to take along the basic food safety necessities and follow these helpful tips.
    • Fresh Fruits and Vegetables – Fight Bac!®
      Fresh fruits and vegetables are important to the health and well-being of Americans. However, although low, the proportion of foodborne illness associated with fresh fruits and vegetables has increased over the last several years.
  • Fight BAC!® – Partnership for Food Safety Education
    This site is sponsored by the Partnership for Food Safety Education is an ambitious public-private partnership created to reduce the incidence of foodborne illness by educating Americans about safe food handling practices. Fight BAC!® seasonal toolbox provides a number of resources to help you—food safety professionals, organizations, coalitions, community groups, etc.—implement effective outreach programs. The educational materials include: feature articles, poultry safety, food safety fact sheets and brochures, media-ready materials such as news releases, TV and radio promotion ideas, graphics and resources store.
  • Food, Nutrition, and Consumer Services (FNCS)
    The Food, Nutrition and Consumer Services (FNCS) ensures access to nutritious, healthful diets for all Americans. Through food assistance and nutrition education for consumers, FNCS encourages consumers to make healthful food choices.
  • Food Safety for Those Glorious Holiday Goodies!
    If any of your holiday recipes call for uncooked or lightly-cooked eggs, you can modify them by cooking the eggs thoroughly. From the Partnership for Food Safety Education.
  • Grilling Food Safely
    Summertime and grilling food for family and friends go hand-in-hand. It is just as important to follow good food safety practices outside of the kitchen as well as inside the kitchen. Use the information below to provide a safe meal for your guests.

    • Barbecue Food Safety (English-PDF) | (Spanish) – United States Department of Agriculture
      Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.
    • Food Safety Tips for a Successful Summer Grilling Season – Food Safety and Inspection Service
      As you make plans to kick off the summer grilling season at your Memorial Day barbecue this year, USDA reminds you that safe food handling skills are the key to making your cookout a big hit with your guests.
    • Make Sure to Chill Out Before You Grill Out – News release, United States Department of Agriculture
      Firecracker-hot weather and backyard grilling typify the Fourth of July holiday weekend. But before you head for the grill, make sure you go for the chill, says the United States Department of Agriculture.
    • Barbecuing Chicken (PDF) – Kansas State University
      There are a few simple rules that can make a chicken barbecue successful and easy to prepare.
    • Outdoor Grilling – News release, Kansas State University
      While the art of grilling may come with practice, Blakeslee recommended these pointers to enjoy a successful experience.
    • Grill Master – Fight Bac!®
      A true “Grill Master” always knows to clean, separate, cook and chill to ensure a pleasant cookout for all…
    • FDA/Center for Food Safety & Applied Nutrition
      Dairy, seafood, dietary supplements, eggs, bottled water, etc safety.
    • Grilling and Barbecuing Food Safety
      Tips from the USDA on how to barbecue safely.
    • Father’s Day Grilling Tips
      This information covers the proper use of all types of grills.
    • Outdoor Grilling
      These tips for proper food storage and cooking on the grill, are from the University of Illinois Extension Service.
    • Food for Fitness and Fun (PDF)
      In addition to celebrating Father’s Day in June, we also recognize that it’s Dairy Month and Fresh Fruit and Vegetable Month. I’ve tried to provide some information on all of these.
    • Grilling and Barbecuing Food Safety
      Tips from the USDA on how to barbecue safely.
    • Father’s Day Grilling Tips
      This information covers the proper use of all types of grills.
    • Lamb Recipes American Lamb Board Recipes via Chef newsletter
      A popular item for spring and many holidays, fresh American Lamb is available year round and is an excellent choice for your menu or table at home. Let’s get started with a little history, handling and storage information and of course, some great recipes…
    • Outdoor Grilling
      These tips for proper food storage and cooking on the grill, are from the University of Illinois Extension Service.
    • Texas Beef Council Grilling Recipes – 4 easy steps to perfect grilling
      The delicious flavor and irresistible aroma of grilled steaks and burgers are perfect any time. Follow these simple steps and you’ll be grilling like a pro for those holiday parties or even a simple weeknight dinner.
  • Handwashing: Take Your Health in Your Hands!
    Humorous but helpful videos to help your family avoid getting H1N1.
  • Helpful Winter Holiday Food Links
    Need an ingredient substitution, an answer to a baking question, advice on preparing foods ahead? Help can be just a click away. Here are some helpful holiday links.
  • Let’s Talk Turkey – A Consumer to Safely Roasting a Turkey
    Every facet of getting a turkey from the store to the dinner table is included – buying fresh vs. frozen, safe thawing methods, stuffing, roasting, storing leftover turkey and reheating the leftovers.
  • Roasting Those “Other” Holiday Meats
    Rather than turkey, some families choose a rib roast; others, a ham; and some will have a butcher arrange a crown roast of lamb. For special holiday meals, the cook wants everything perfect – and perfectly safe.
  • Safefood.org – The Grocery Manufacturers Association (GMA)
    This web site sponsored by GMA safe food web site gives the consumer an opportunity to find the latest information on safe food handling and have questions answered regarding safe meal preparation and safe food handling.
  • Smoking Meat & Poultry
    Where there’s smoke, there’s well flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts.
  • Turkey: Alternate Routes to the Table
    The conventional oven – although the appliance most often used to cook a whole turkey – is not the only way to get the big bird done and beautiful. There are alternate routes for cooking a turkey safely.
  • Turkey…from Farm to Table
    Safe storage, handling, cooking methods and approximate cooking times (traditional and microwave) for turkey products. Information about inspection and labeling is included.
  • Turkey Raised by the Rules
    Information about turkeys, from the time they are hatched on the farm until they make it home to the freezer.
  • www.FoodSafety.gov – Gateway to Government Food Safety Information
    FoodSafety.gov is a gateway web site that provides links to selected government food safety-related information.

Internet Resources

  • American Dietetic Association (ADA)
    The American Dietetic Association, the nation’s largest organization of food and nutrition professionals. This web site has resources for consumers, professionals, and can be searched for food and nutrition terms.
  • FoodFit.com
    Former Under Secretary of Agriculture for Food, Nutrition and Consumer Services Ellen Haas, is now the CEO and president of this web site FoodFit.com. Her advisory board has top chefs, nutritionists and fitness experts. With the challenges to healthful nutrition and lifestyles, this web site provides the tools—recipes, food preparation shortcuts, tips, news, information, products—to empower you to put nutritious, convenient, delicious meals on the table and otherwise energize your life. This credible, cutting edge information utilizing interactive techniques helps you look at your lifestyle, foods you eat and then customize your meal and exercise plan to meet your needs.
  • Institute of Medicine (IOM) of the National Academies
    Institute of Medicine is to advance to research and disseminate scientific knowledge to improve human health. Recent reports, research, news in medicine, upcoming events, links to related sites and more can be found on this web site.
  • International Food Information Council Foundation (IFIC)
    The IFIC Foundation is the educational arm of IFIC. IFIC's mission to communicate science-based information on food safety and nutrition to health and nutrition professionals, educators, journalists, government officials and others providing information to consumers.

Nutrition Guides

National Resources

University Resources

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Last updated: 26 July, 2010

Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin.