About: Sue Grossbauer, RD
Sue is a Registered Dietitian with an accomplished career that includes previous positions such as Director of Communications at Dietary Managers Association, Contributing Editor at Foodservice Director magazine and Director of Training & Development at Mercy Hospital and Medical Center, Chicago. Currently she is the President of The Grossbauer Group, an integrated marketing firm located in the greater Chicago area.
Recent Posts by Sue Grossbauer, RD
Pregnancy is a time when you are keenly aware of caring for your health. And during this special time, food safety is particularly important, because your immune system may not be as strong as usual. Both mom and baby are at heightened susceptibility to foodborne illness.Pregnant moms at risk
In fact, 1 in 7 people who contracts the foodborne illness called Listeriosis (caused by Listeria monocytogenes bacteria) is a pregnant woman, according to the CDC. This serious illness can result in miscarriage. Unpasteurized milk and soft cheese made from unpasteurized milk are major sources. Lunch meats, hot dogs, and smoked seafood can also be sources. Listeria grows even under refrigeration, so even processed meats, if contaminated, can be a problem if stored tooRead More >
Everyone knows that raw eggs can be a vehicle for dangerous bacteria such as Salmonella enteritidis. But do you know how to protect yourself from the risks of foodborne illness?
A simple egg safety checkup can give you the answers. Just ask yourself these questions:
- After you crack an egg, do you cook it to a safe temperature of 160°F?
- Do you wash your hands so that they won’t spread any Salmonella to other foods and surfaces in your kitchen?
- Do you use Davidson’s™ pasteurized eggs? If you do, you do NOT need to follow #1 and #2.
Researchers publishing in the Journal of Food Protection (Vol. 79, No.Read More >
How do you promote personal health and reduce your risk of chronic illnesses? One answer is to follow the Office of Disease Prevention and Health Promotion’s 2015-2020 Dietary Guidelines for Americans. The Guidelines present advice for nutrition, alcohol consumption, physical activity, and food safety—as defined by current science.Raw eggs? Use pasteurized eggs
As for food safety, the updated Dietary Guidelines for Americans recommend using pasteurized eggs for any recipe that calls for raw eggs, saying, “Always use pasteurized eggs or egg products when preparing foods that are made with raw eggs (e.g., eggnog, smoothies and other drinks, hollandaise sauce, ice cream, and uncooked cookie dough).”
Many people don’t know this, but most eggs in cartons are not pasteurized. Davidson’s Safest Choice™ Pasteurized Eggs eliminate the risk of Salmonella through an all-natural series of warm waterRead More >
Do holiday baking, eggnog-making, casseroles, entrees, and festive desserts leave you with an odd number of egg yolks or egg whites? Good news! You can store your yolks or whites and put them to use in other recipes. Yolks should be stored in an airtight container, refrigerated, and used within two days. Raw egg whites will keep a little longer than yolks in the fridge, and up to a year in the freezer. It is not recommended to freeze egg yolks.
Here are some ideas for using extra egg yolks or extra egg whites.Using extra egg yolks
Try the Safest Choice™ homemade aioli recipe, which uses 1 egg + 2 egg yolks for every batch. Aioli teams up perfectly with leftover sliced meats from your holiday roasts to make easyRead More >
Written on 04/29/14 at 6:04 pm
Tags: food safety
Eggs have special meaning to many people at springtime. In a variety of beliefs, eggs may represent rebirth, health, happiness, the circle of life, or many other hopeful sentiments, reports The York Daily Record. Eggs are one of the most celebrated springtime foods. Here’s a round-up of top egg safety tips to keep you and yours safe in your spring food festivities:
1 – “Always wash hands with warm water and soap for 20 seconds before and after food handling.” That’s a tip from the Partnership for Food Safety Education that applies to all food preparation, every day.
2 – If you are dying eggs to eat later, remember to use food-grade dye. (Some dye can seep into the eggs.)
3Read More >