Do You Know What You're Eating?
News There are many ways in which consumers can take a hand in promoting and ensuring food safety, both in their homes and with businesses.
Every day thousands of food safety professionals working for food processors, retailers, food service operations, manufacturers, distributors, government agencies or in academia are committed to protecting the consumer, the customer and the brand.
An industry united
“For the past 18 years, food safety professionals gather at the Food Safety Summit to discuss ‘Solutions for Today and Planning for Tomorrow’,” says Gary Ades Chairman of the Educational Advisory Board for The Food Safety Summit.
The goal is for all members of the industry to come together and make this a non-competitive issue where everyone works together to improve public health and food safety.
When: May 8-11, 2017
Where: Donald Stephens Convention Center, Rosemont, Illinois
Do you know how to cook your food?
While contaminated vegetables can certainly be harmful, animal products pose a larger risk. Beef, poultry and even eggs can be teeming with deadly bacteria, unless cooked properly. Here are the minimum safe internal temperatures and rest times you'll want to remember.
|Category||Food||Temperature (ºF)||Rest Time|
|Ground Meat and Meat Mixtures||Beef, Pork, Veal, Lamb||160||None|
|Ground Meat and Meat Mixtures||Turkey, Chicken||165||None|
|Fresh Beef, Veal, Lamb||Steaks, Roasts, Chops||145||3 minutes|
|Poultry||Chicken and Turkey, whole||165||None|
|Poultry||Poultry breasts, roasts||165||None|
|Poultry||Poultry thighs, legs, wings||165||None|
|Poultry||Duck and Goose||165||None|
|Poultry||Stuffing (cooked alone or in bird)||165||None|
|Pork and Ham||Fresh pork||145||3 minutes|
|Pork and Ham||Fresh ham (raw)||145||3 minutes|
|Pork and Ham||Precooked ham (to reheat)||140||None|
|Eggs and Egg Dishes||Eggs||Cook until yolk and white are firm||None|
|Eggs and Egg Dishes||Egg Dishes||160||None|
|Leftovers and Casseroles||Leftovers||165||None|
|Leftovers and Casseroles||Casseroles||165||None|
|Seafood||Fin fish||145 or cook until flesh is opaque and separates easily with a fork||None|
|Seafood||Shrimp, Lobster, Crabs||Cook until flesh is pearly and opaque||None|
|Seafood||Clams, Oysters, Mussels||Cook until shells open during cooking||None|
|Seafood||Scallops||Cook until flesh is milky white or opaque and firm||None|
Want to ensure food safety?
Do you want to play a role in furthering progress in the food safety space? What happens next “will depend on whether people get engaged politically,” says Patty Lovera of Food & Water Watch.
Andrew Rosenberg of the Union of Concerned Scientists' Center for Science and Democracy agrees, “This is a time when people will really need to speak up and be heard.”
Find the phone numbers of your members of congress here: www.usa.gov/elected-officials
Make a habit of calling them and about issues that matter to you.
What's hurting us?
These are the 10 deadliest food- and waterborne outbreaks in the USA during the last century:
150 deaths: typhoid fever, 1924-25
82 deaths: typhoid fever, 1903
48 deaths: streptococcus, 1911
36 deaths: listeria, 2011
28 deaths: listeria, 1985
22 deaths: streptococcus, 1922
21 deaths: listeria, 1998
19 deaths: botulism, 1919
9 deaths: salmonella typhimurium, 2008-09
8 deaths: listeria, 2002