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Food SafeTEA Perceptions

March 24, 2020 - 3:32pm -- cellar.21@osu.edu

by: Aaron Beczkiewicz

Having spent a good portion of  my master’s program interviewing individuals about their foodborne illnesses following international travel, it goes without saying that I tend to be a little paranoid about what I eat when I travel. As a result, I was fairly strict about self-imposed diet restrictions (i.e., no fresh produce, pre-packaged beverages only, no iced drinks, etc.) over the course of a 2-week trip to Ethiopia last summer. During my return trip, the first several items on my to-do list involved satisfying habits I had gone without the entire trip. Since I LOVE cold beverages and typically go through 2 trays of ice a day, I made a point of getting a drink with ice during one of my layovers (…unfortunately, no direct flights from Columbus to Addis Ababa). As I was enjoying an iced tea at the London Heathrow Airport, I started pondering whether I would consider it a potential food safety risk.

iced tea - image by Eiliv-Sonas Aceron on unsplash.com

Making the invisible visible: Gendered Data Collection

March 23, 2020 - 1:38pm -- cellar.21@osu.edu

By: Ariel Garsow

Gender and food safety are interconnected because gender roles determine the distribution of food safety resources and responsibilities between men and women. Women in low and middle income countries such as Ethiopia carry a disproportionate responsibility because their traditional roles place them in charge of food production, handling and preparation.

Women working in field

Chow Line: Food safety and homemade fruit- or vegetable-infused water

March 10, 2020 - 1:48pm -- cellar.21@osu.edu

By: Tracy Turner

I’m planning to add either fresh strawberry or cucumber slices to a pitcher of water to serve with a lunch I’m hosting. Are there any food safety concerns that I need to be aware of when making fruit- or vegetable-infused water?

Infusing water with fruits or vegetables is a wonderful, healthy, and delicious way to add flavor to water without adding sugar. Not only is infused water a simple way to stay hydrated, but it has also become increasingly popular among consumers who are seeking healthy alternatives to sugary drinks.

fruit infused water

Chow Line: New research shows washing raw poultry dangers

March 10, 2020 - 1:38pm -- cellar.21@osu.edu

By: Tracy Turner

I just can’t stomach the idea of not washing raw chicken before cooking it. The slime on it is really off-putting. Isn’t rinsing out my sink afterward good enough to prevent spreading any germs?

No, it’s not.

You shouldn’t wash or rinse raw chicken or any other raw poultry before cooking it, because doing so doesn’t kill any bacterial pathogens such as Campylobacter, salmonella, or other bacteria that might be on the inside and outside of raw chicken. 

washing chicken

Welcome to CFI:  Ohio State’s Hub for Food Safety Research, Education, and Outreach

September 9, 2019 - 6:18pm -- garsow.1@osu.edu

“Yesterday is not ours to recover, but tomorrow is ours to win or lose.”

Lyndon Johnson first spoke those words after the devastating assassination of John F. Kennedy, as Johnson sought to heal the nation, and urged the country toward “a new American greatness.”

His observation resonates deeply with me; a present-day response to a past that cannot be undone led me to co-found the Center for Foodborne Illness Research and Prevention nearly 13 years ago.

Barbara Kowalcyk
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