Food Safety

Violent storms can happen quickly and unexpectedly during the summer. When that happens, many people wonder about the safety of refrigerated and frozen foods if their home has been without power. Monitoring food storage temperatures can be especially important then. At the same time, opening freezer and refrigerator doors during an outage should be kept to a minimum. Food-safety experts recommend checking food storage temperatures every four hours. The key temperature is 40 degrees.

"Eat this; don't eat that. " If only it were so simple. Eating a variety of foods is recommended for health, but trying to overhaul your or your family's eating habits can be a challenge. Food likes, dislikes and eating habits can date back to a person's childhood. If Daddy didn't like peas, chances are little Seth didn't grow up liking them, either. The good news is that it's never too late to start eating a greater variety of foods that contribute to good health. Aim for gradual changes, rather than making an issue of food.

When children take their lunch to school, make good nutrition a priority and involve them in planning the meal. Their choices will make it less likely foods will be traded, go in the garbage or come home uneaten. As a rule of thumb, make sure lunches include at least three of five food groups recognized by the U.S. Department of Agriculture's MyPyramid program online at www.mypyramid.gov . If packing a lunch, also think about food safety and storage. Is there a refrigerator in which lunch can be stored, or will it be in a classroom or locker?

Tailgating parties are synonymous with fall game-day fun. Handling food properly in the stadium parking lot is just as important as handling food safely at home. Don't let safety mistakes spoil your tailgating party. National statistics indicate that millions of people are sickened by food poisoning each year, and thousands die. Illness can occur within an hour of consuming spoiled food, or it can develop days later, depending on the bacteria present. Washing your hands before and after handling food is critical.

HOUSE Food labeling, safety On a procedural vote of 216 for and 197 against, the House on March 2 advanced a bill (HR 4167) to federalize and make uniform the food safety and labeling laws of the 50 states. By imposing federal standards, the bill would pre-empt state and local regulations that exceed those set by federal law. Backers said the bill would add much-needed nationwide uniformity to food handling and labeling, while opponents said it would leave consumers with food that is less safe and less healthy.

By definition, the word "tailgating" describes a picnic served on the tailgate of a vehicle. It doesn't bring to mind the most sanitary conditions, but a good plan can improve food safety for these picnics. Arriving several hours before an event means plenty of time for set up and making sure the food is kept safe to eat, and time for clean up, too. Arriving about three hours early will enable you to unpack, set up, fire up the grill and start serving food at least an hour before the start of a game or race.

The University of Maryland's College of Agriculture and Natural Resources has a new dean, Dr. Cheng-i Wei. "I'm enthusiastic about the opportunities that are available to both the college and Maryland's diverse agricultural industries," Wei said. "And I hope to start meeting and getting to know not only our faculty, staff and students on campus, but also our alumni and friends throughout the state. " Wei earned a B.S. in biology from the Tunghai University of Taiwan in 1970, an M.S. in medical microbiology from National Taiwan University in 1972, and a Ph.D.

Growing interest in gardening and farmers markets, a desire to increase the number of fruit and vegetable servings, and popular television food shows are stimulating interest in home cooking and food preservation. Home food preservation, canning and freezing, require some time, but advances in food safety, science and technology have simplified the process of preserving summer-fresh fruits and vegetables at home. With proper planning and equipment, home food preservation is relatively straightforward.

Hamburgers are one of the most popular meats found on home grills. Following a few simple tips and techniques can help you build a better burger in terms of nutritional value and food safety. You can improve the nutritional value of the hamburger by using some of the advice found in the new U.S. Dietary Guidelines and MyPyramid. Use a whole-grain bun as the foundation for the sandwich. A regular-sized hamburger bun weighs 2 ounces and counts as two servings from the bread and grain group.

How often do you think about the safety of the food you are preparing or eating? Do you just assume that if food is available to eat, it must be safe? Being aware starts with keeping the four steps of food safety in mind: Clean, separate, cook and chill. Clean Wash hands and surfaces often. Cleanliness is a major factor in preventing foodborne illness. Bacteria introduced by humans, pets or foods can easily spread throughout the kitchen and get onto cutting boards, utensils, sponges and countertops.