FDA On Eggs - Easter & Spring Food Safety (video)

Updated August 13, 2016

The original video is apparently no longer available

You might also be interested in this FDA resource:
Egg Safety: What You Need to Know
Barbecue Basics: Tips to Prevent Foodborne Illness

- -  original post follows below  - -

Eating eggs that are not handled with proper care can cause food poisoning, also called foodborne illness. Salmonella, an organism that causes nausea, vomiting, diarrhea, cramps, and fever, can be found on both the outside and the inside of eggs that look perfectly normal.

Stay safe this Spring and holiday season.

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Happy Thanksgiving - Celebrate These Food Safety Tips

I love gathering with family at this time of year. Let's just be sure we do it with food safety in mind. Here's a collection of previous posts you might be interested in: Time To Talk About Turkey Cooking and Food Safety Thanksgiving Alert - Cooked Turkey Can Still Cause Food Poisoning! Wine Lovers Dishwasher Magnet 

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Time To Talk About Turkey Cooking and Food Safety

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Thanksgiving is here, and it's time to cook the turkey. Just be sure to follow some basic turkey cooking tips for a delicious turkey without making your family, friends, and guests sick. Here's an excellent tip sheet from the USDA, "Let's Talk Turkey—A Consumer Guide to Safely Roasting a Turkey." A sampling of the tips include, fresh or frozen, stuffing, thawing, microwave, roasting, timetables, and much more . . .

Previous or related posts: 

Thanksgiving Alert - Cooked Turkey Can Still Cause Food Poisoning!
FDA CFSAN - Food Safety and Nutrition Video Library (free)
FDA Launches Food Defense Awareness Training Kit For Employees In The Food Industry
21 CFR Part 110 - cGMPs for Food - free online 

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Thanksgiving Alert - Cooked Turkey Can Still Cause Food Poisoning!

While cooking your turkey properly makes it safe to eat, it's really only safe to eat for a short while after being cooked and stored properly. The danger lies is what you do with it after it's been cooked, as outlined in this news clip, "Thanksgiving Chefs Beware: Cooking The Turkey May Not Prevent Food Poisoning." The key point is a "live" form of the bacterium, C. perfringens, is killed by cooking, but its spores survive will survive a trip through the oven. The spores aren't harmful if eaten, and they will return to their vegetative state ("live") if warm turkey meat is left too long. For a safe Thanksgiving meal, follow these essential tips . . .

1. Cook the Thanksgiving turkey to 165 degrees.
2. Chill leftovers quickly after a meal is finished.
3. Cut meat off the bone and store perishables in shallow pans.
4. Reheat leftover turkey to 165 degrees and bring gravy to a boil.

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Health Dangers In Flood Waters - Health Tips

With all the hurricanes and inclement weather around us, we've got some flooding going on. If you find yourself in flood waters, here are some very important health tips to follow, and health issues to consider . . .

1. Flood waters can contain fecal material from overflowing sewage systems as well as other contaminants from a variety of sources.
2. There is a risk of disease from eating or drinking anything contaminated by flood water.
3. If you have open cuts or sores that will be exposed to flood water, keep them as clean as possible by washing well with soap to control infection. If a wound develops redness, swelling or drainage, promptly seek medical attention.
4. Fish or seafood caught from these waters should be thoroughly cooked prior to eating. After handling fish and seafood, be sure to thoroughly wash your hands with soap and clean water.

Source: Public Reminded To Use Caution In Flood Waters

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Beware These Poisonous Recipes!

It turns out that there are some published recipes out that will poison you. This very interesting, comprehensive, and educational ABC News article is a good read for novice chefs, "OOPS: Magazines Recall Poisonous Recipes - Confusion Between Spices and Poisonous Herbs Spells Trouble for Cooks." There are a number of reasons why a simple and elegant recipe can become poisonous, either the published recipe got it wrong, or you as the cook will make an error . . .

1. The dose makes the poison. Toxic substances in small amounts don't matter, but if you put too much in, you get poisoned (e.g., cherry pits).
2. Confusing common names. If you misread, or the recipe incorrectly gets an ingredient name wrong, you might end up using a poisonous substitute (e.g., substituting 'grass pea' instead of the common vegetable pea can cause serious damage).
3. Parts matter. Using the wrong part of the plant can be bad for you. (e.g., green parts of rhubarb).

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