Connect with Us: Foodservice RDs & Health Professionals

Posts Tagged: food safety

9 Egg Safety Tips for Spring Celebrations >

On 04.29.2014 by Sue Grossbauer, RD

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.) 3 - Keep hard-boiled eggs Read More >

Stomach Flu or Foodborne Illness? >

On 01.20.2014 by Sue Grossbauer, RD

Stomach flu…again? The grip of nausea, vomiting, diarrhea, fever, aches, and an all-over crummy feeling is an unwelcome event for anyone. But what many people commonly call “stomach flu�? may in fact be foodborne illness. Orange County Environmental Health officials explain why it’s so easy for us to mistake foodborne illness for a stomach flu: "Many of the symptoms are similar. Depending on the bacteria or virus causing the illness, symptoms can include one or more of the following: nausea, abdominal pain, vomiting, diarrhea, gastroenteritis, fever, headache or fatigue.�?  That explains why… Foodborne illness is vastly underreported. Experts are certain we’re missing the boat on nailing foodborne illness. According to the CDC: For every reported case of Salmonellosis (foodborne illness caused by Salmonella), there are Read More >

STOP Salmonella poisoning by eating safe eggs >

On 09.26.2013 by Chantel Arsenault

This post was written by Vanessa Coffman, Education Manager at STOP Foodborne Illness. She holds a M.S. from the University of California, Berkeley. STOP is a national non-profit public health organization that assists those who have been impacted by food poisoning, educates the public, and advocates for sound policy change. If you or someone you know has been affected by a foodborne illness and would like assistance or help sharing your experience, email  or call toll-free 1-800-350-STOP.  Food safety is paramount. But you don’t have to take my word for it. Arlene, a member of STOP Foodborne Illness and survivor of Salmonella poisoning, is still suffering life-altering and somewhat gruesome side effects even three years later. The Salmonella Arlene contracted while eating unpasteurized, improperly handled eggs Read More >

Celebrating Food Safety Month: 7 Egg Safety Resources >

On 09.19.2013 by Sue Grossbauer, RD

September is Food Safety Month, and the Safest Choice™ Pasteurized Eggs team is on board to share a countdown of our favorite egg safety resources: 7 - Egg Myths Are eggs safe to use if you just wash them first? Are brown eggs safer than white? Myths about egg safety can lead to unsafe habits—and foodborne illness. Check out our list of common egg myths, and find authoritative answers to egg safety on the SafeEggs website. 6 – Egg Safety and Healthy Eating with Diabetes A person with diabetes can face a heightened risk of foodborne illness. (You can find out who’s at risk of foodborne illness on our food safety blog.) Discover how egg safety and egg nutrition can be part of a healthy Read More >

Safe Outdoor Eating >

On 06.24.2013 by Sue Grossbauer, RD

As summer temperatures rise, so does the risk of Salmonella foodborne illness. In fact, the risk is about four times higher in summer months. Just as you’d guess, it’s harder to keep cold food cold when you’re out on a picnic or having a barbeque. What’s more, the risk for spreading germs to food (cross contamination) is higher. Here are some tips for keeping your outdoor meals safe as well as fun: Thaw meats safely. This means in the refrigerator rather than on the counter. Time spent at room temperature allows bacteria to multiply. Discard marinade before cooking meat. Marinade can contain bacteria from the raw meat. Pouring used marinade over cooked meat can re-contaminate it and cause illness because there’s no opportunity to cook Read More >

When is an Egg “Fully Cooked�?? >

On 04.04.2013 by Sue Grossbauer, RD

We know from extensive egg safety advice that pasteurized shell eggs are the ingredient of choice whenever an egg will be served raw or undercooked. But what exactly constitutes “fully cooked�?? Salmonella illness from scrambled eggs & omelets Most people know that raw eggs present the risk of Salmonella and foodborne illness. As it turns out, some “cooked�? egg recipes do, too. For example, risk assessments conducted by the Food Safety & Inspection Service of the USDA revealed that scrambled eggs, fried eggs, and omelets top the list for Salmonella enteritidis food vehicles in confirmed foodborne illness outbreaks. So, just the fact that you cooked an egg doesn’t mean it’s safe. Other proven, problematic egg recipes cited by the Food Safety & Inspection Service include Read More >

Dynamic Duo: Time & Temperature >

On 09.07.2012 by Sue Grossbauer, RD

There's a lot of focus on cooking foods to the right temperatures to make them safe. Simple science:  cooking can destroy dangerous bacteria and viruses. Scientists, foodservice experts, and professional chefs like to talk about “endpoint�? cooking temperatures, the temperatures foods reach at the end of cooking. The Food and Drug Administration (FDA), in its Food Code, provides endpoint cooking standards for a variety of hazardous foods (foods that can transmit foodborne illness). These are for foodservice establishments. For home use, the U.S. Department of Agriculture (USDA) offers similar temperature standards so we can all know how hot to cook a food to be sure it’s safe. The under-publicized aspect of cooking for safety is the time factor. The science behind food safety demonstrates that Read More >

Kids and Egg Safety >

On 05.31.2012 by Sue Grossbauer, RD

Kids can seem healthy, energetic, and resilient. Yet when it comes to food safety, they are extra vulnerable, says the American Academy of Pediatrics (AAP). Take egg safety: Compared with adults, kids under age 4 are more than 4 times more likely to get a Salmonella foodborne illness. Just recently (March 2012), 16 kids got sick with Salmonella in Canada, and three went to the hospital. When a child gets sick from Salmonella—as in raw or undercooked eggs—the impact is very troubling. The AAP says that besides diarrhea and fever, a child can come down with meningitis or a heart infection. After the initial illness passes, there can be long-term effects, such as reactive arthritis or eye irritation. Why food safety for kids? If you’re Read More >

Where Are the Germs in Your Kitchen? >

On 05.30.2012 by Sue Grossbauer, RD

Your kitchen may look clean, but are hidden bacteria lurking? The unfortunate truth is that the little microbes that make you sick are invisible to the human eye. The average kitchen is full of germs, according to extensive household research. Microbiologists rank the “10 germiest places in your kitchen�?.  Are you sitting down? Here’s the list: Kitchen Sponge/Dish Rag Kitchen Sink Toothbrush Holder Pet Bowl Coffee Reservoir Faucet Handles Pet Toys Countertops Stove Knobs Cutting Boards Food safety: cutting boards and toilet seats face off More about #2, your sink: Microbiology expert Charles Gerba, PhD of the University of Arizona, was quoted by saying, ``You'd be better off eating a carrot stick that fell in your toilet than one that fell in your sink.'' Read More >

Salmonella Surprises >

On 02.02.2012 by Sue Grossbauer, RD

Pistachios. Pine nuts. Pulp of fruits. Pot pie. What do these foods have in common—besides the letter “P�?? According to the Centers for Disease Control and Prevention (CDC), the answer is: Salmonella. Each food has been involved in a Salmonella-related outbreak and/or recall. And the list goes on. Other Salmonella-affected foods over recent years include alfalfa sprouts, cilantro, Kosher broiled chicken livers, ground turkey, turkey burgers, ground beef, peanut butter, cantaloupes, Italian-style meats, frozen rice entrees, and dry pet food. So the next time someone tells you Salmonella is a rare germ and the risk is anything less than a real and present danger,  be advised that Salmonella outbreaks averaged almost one per month in 2011, according to a CDC compilation. Salmonella in Pine Nuts Read More >