Jaime Foster

OARDC
Author Bio

Jaime Foster is a Research Associate in the Food Animal Health Research Program, the Ohio Agricultural Research and Development Center of The Ohio State University. She has a Bachelor of Science in Dietetics from The Ohio State University, and a Master's of Public Health from The Ohio State University. Additionally, she is a registered, licensed dietitian, and provides nutritional consultation for restaurants and long term care facilities.

Posts
Cook Chicken to a Safe Temperature

Cook Food to a Food Safe Temperature

Foodborne pathogens grow well at room temperatures, but are destroyed by heat above 135 degrees F. For an extra margin of food safety, USDA recommends extra cooking time to be sure the food is at an even safer temperature before consumption.

BY Jaime Foster | March 3, 2015

Washing hands before or after touching food

Wash Your Hands!

The most effective way to prevent foodborne illness is to wash your hands both before you begin food preparation and after you have touched foods known to be sources of foodborne pathogens, like raw meats, poultry, or fish.

BY Jaime Foster | February 27, 2015

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What Are Foodborne Pathogens and How to Prevent Them

Each day someone becomes ill from a foodborne illness. Here are some tips on how to stay safe.

BY Jaime Foster | May 8, 2014

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Clean Surfaces and Cross Contamination – Are You at Risk?

Most of us know that eating raw meat can make you sick, however did you know how you handle your food can also make you sick? By not properly handling the foods you prepare, you can put you and your family at risk for foodborne illness.

BY Jaime Foster | May 7, 2014