A new ozone marinade kills pathogens on meat and food contact surfaces, according to research from the ARS Meat Safety and Quality research Unit. Microbiologists Mick Bosilevac and Nor Kalchayanand, along with food technologist Tommy Wheeler, conducted the research about spraying beef and pork carcasses with an ozone solution. The "marinade" is applied at meat processing plants. Bosilevac said in a statement, "This project was part of a large farm-to-fork project that focused on cattle and swine, following them through harvest and concluding with finished beef and pork products ready for consumers. During harvest we improved on many processes to help reduce contamination." Beef and pork are often contaminated with pathogens that include E. coli, Listeria monocytogenes, and … [Read more...]
It’s Not Safe to Store Food Outside During the Cold Winter Months
So it's cold outside, and your refrigerator and freezer are packed after a shopping trip. Is it safe to store food outside during these cold winter months? Or even cool down perishable foods like cooked meats or gravy? According to experts, no. Even if you put the food on the porch or in your garage to keep it away from animals, you are taking a big risk, according to the experts at Penn State Extension. The issues are uncontrolled temperature fluctuation and possible contamination. The danger zone for bacterial growth in food is 40°F to 140°F. In this temperature range, bacterial counts can double every 20 minutes. And since it can take only ten E. coli bacteria, for instance, to make your very sick, food can become dangerous to eat very quickly. Your refrigerator should be … [Read more...]
Is It Safe to Partially Cook Meat and Poultry Ahead of Time?
Labor Day is the last big grilling holiday of the summer season. Most Americans love to grill, and cook out whether at home or in a park. Grilling food safety tips are important for every person to know. But there's one question that is not often answered: Is it safe to partially cook meat and poultry ahead of time? Most people love to be able to prepare many foods ahead of time when they are entertaining. Salads, desserts, and side dishes are all easy to prepare ahead. But what about meats? While you can cut meat into serving sizes and marinate meats for added flavor and tenderness, you should never partially cook meat or poultry ahead of time to finish later, according to the CDC. This is not widely known and this fact is not often included in FDA or USDA grilling tips. The … [Read more...]
Fratelli Beretta Antipasto Trays Recalled For Possible Salmonella
Fratelli Beretta Antipasto Trays are being recalled for possible Salmonella contamination. About 862,000 pounds of uncured antipasto meat tray products may be contaminated with Salmonella Infantis or Salmonella Typhimurium. This product has been named in a Salmonella outbreak that has sickened at least 36 people in 17 states. The ready to eat uncured antipasto meat trays were produced on February 28, 2021 through August 15, 2021. The recalled product is 24-ounce trays containing two 12-ounce packages of Fratelli Beretta Uncured Antipasto Prosciutto, Soppressata, Milano Salami, and Coppa. The best by dates on the product are AUG 27 21 through FEB 11 22. The UPC number on this item is 073541305316. Fratelli Beretta Antipasto Trays have the establishment number "EST. 7543B" printed … [Read more...]
Fratelli Beretta Uncured Antipasto Trays Named in Salmonella Outbreak
Fratelli Beretta Uncured Antipasto trays have been named in the Salmonella outbreak linked to Italian-style meats. At least 36 people are sick and 12 people have been hospitalized in this outbreak. The CDC update states that "Ill people reported eating Fratelli Beretta Uncured Antipasto trays before they got sick." The investigation is ongoing to see if more products are linked to these illnesses. The Fratelli Beretta Uncured Antipasto trays were sold nationwide in vacuum-sealed packages. The product can include uncured salami, prosciutto, poppy, or soppressata and has "best by" dates on or before February 11, 2022. This product does not include Italian-style meats sliced at a deli. Do not eat this product. Throw it away in a sealed container, even if some of the item was eaten … [Read more...]
Two Salami Prosciutto Salmonella Outbreaks Sicken 36 in 17 States
Two salami prosciutto Salmonella outbreaks have sickened at least 36 people in 17 states, according to the Centers for Disease Control and Prevention (CDC). These new outbreaks were just announced a few hours ago. These Italian-style meats are eaten unheated and are often served in antipasto or charcuterie assortments. Twelve people have been hospitalized. No recall has been issued. The overall case count by state is: Arizona (5), California (7), Colorado (1), Illinois (4), Indiana (1), Maryland (1), Michigan (2), Minnesota (2), Nevada (1), New York (1), Ohio (3), Oregon (1), Texas (2), Utah (1), Virginia (1), Washington (2), and Wisconsin (1). Of this total, 23 people are part of a Salmonella Typhimurium outbreak and 13 people are part of a Salmonella Infantis outbreak. In the … [Read more...]
Alaska Hospital Outbreak Was Clostridium Perfringens
The Alaska hospital outbreak was Clostridium perfringens, according to an article in the Anchorage Daily News. The Alaska Department of Health and Social Services believe that the culprit was a Cubano sandwich, and may have been the pulled pork that was used to make that sandwich. Jeremy Ayers, section manager with the Food Safety and Sanitation Program within the Division of Environmental Health at the Alaska Department of Health told the paper that many of the signs during the investigation pointed toward the Cubano sandwich. Clostridium perfringens is a pathogen that commonly causes outbreaks when meat and gravies are cooled too slowly or held at improper temperatures in the danger zone of 40°F to 140°F. The pathogen produces a toxin as it grows in these protein rich … [Read more...]
Charcoal Grill Safety Tips From Consumer Product Safety Commission
It's the first full da of summer, so it's appropriate that we discuss charcoal grill safety tips from the U.S. Consumer Product Safety Commission. The second part of this discussion will cover food safety when grilling, which mostly involves using a thermometer, safe final internal food temperatures, and washing plates and utensils while cooking. Charcoal bags now have a food safety label, indicating that the use of that product is a carbon monoxide hazard. Put bluntly, burning charcoal inside can kill you. This heat source gives off carbon monoxide as it burns, which has no odor. Never ever burn charcoal inside homes, vehicles, or tents. In fact, you shouldn't even grill on a porch that has a ceiling. Furthermore, do not bring a charcoal grill inside the house to use for … [Read more...]
Don’t Put Frozen Food Outside During Power Outages Even if it’s Cold
There are major power outages in large swaths of the United States as a result of freezing temperatures and severe weather, and some bad food safety advice is circulating. When it's cold outside and you are worried about frozen food thawing and spoiling, you may be tempted to put the food outside to keep it frozen. That's a bad idea. Don't put frozen food outside. Even if there's snow on the ground and icicles hanging from your roof, outside temperatures can vary wildly. Frozen food is only safe if it stays below 0°F. Snow and ice will be present on the ground until the air temperature gets above 32°F, and even warmer temperatures than that. This fluctuation can cause thawing and freezing in your frozen food, causing loss of quality and perhaps even the growth of pathogenic … [Read more...]
Food Safety Advocates Want Mandatory Meatpacking Worker Safety
Food safety advocates Food Chain Alliance and the Center for Food Safety filed a petition against the Occupational Safety and Health Administration (OSHA) to implement mandatory meatpacking worker safety. Many employees at meatpacking plants and slaughterhouses have contacted coronavirus. Some plants have closed because of these illnesses, triggering worries about meat shortages. Center for Food safety states, "OSHA has a duty to issue an emergency temporary standard to protect workers from new hazards that pose a grave danger to health and safety. The COVID-19 pandemic is certainly a grave threat to human health, but OSHA has only suggested that meat companies comply with voluntary safety standards." Ryan Talbott, staff attorney at Center for Food safety said in statement, "If … [Read more...]
