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FSIS Public Meeting on “Roadmap to Reduce Salmonella”

October 6, 2020 - 11:12am -- cellar.21@osu.edu

By Dr. Kara Morgan

The FSIS "Roadmap to Reduce Salmonella" was published on Friday September 18, and a public meeting was held on Tuesday September 22.  In her opening comments, Dr. Mindy Brashears, Undersecretary for Food Safety, explained that the meeting was being held because the Healthy People Goals for Salmonella have not been met for three decades (2000, 2010, and 2020). In spite of many efforts from federal food safety agencies and private sector actors, the rate of illness from Salmonella attributed to food has been stubbornly stuck at around 15 cases per 100,000 over that time period.

CDC estimates Salmonella bacteria cause about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year. Food is the source for most of these illnesses. Thirty-eight  percent of foodborne illnesses from Salmonella are attributed

FSIS Salmonella Road Map

Announcing the TARTARE Newsletter

September 21, 2020 - 4:53pm -- cellar.21@osu.edu

We are proud to announce that the first TARTARE Newsletter will be published this month! The newsletter will be sent out on a bi-monthly basis to provide the TARTARE team and stakeholders with a combination of updates about project activities, team member spotlights, current news surrounding relevant food safety topics from around the world, and upcoming events of interest. This month's issue will feature an interview from TARTARE doctoral fellow Achenef Melaku about his experience on campus at The Ohio State University receiving training in Dr.

sharing a meal - photo from iStock

Chow Line: Tick that causes meat allergies found in Ohio

September 15, 2020 - 10:42am -- cellar.21@osu.edu

By: Tracy Turner

Is there a tick that causes people to develop an allergy to red meat, and can it be found it Ohio?

Yes, to both of your questions.

The tick you are referring to is called the lone star tick, which, in certain cases, in some people, can cause an allergy to red meat after being bitten by the tick. 

Lone Star Tick - photo by Getty Images

Chow Line: Meat thermometer is the best option to ensure food safety when grilling meat

September 10, 2020 - 2:45pm -- cellar.21@osu.edu

By: Tracy Turner

Why should I use a meat thermometer while barbecuing steak on the grill? Can’t you just look at the steak to determine if it’s done by the color of the meat?

Although many people use color as an indicator of doneness when grilling meats, to lessen your chance of developing a foodborne illness, it’s best to use a meat thermometer to ensure that your meat is cooked to the correct internal temperature. 

Grilling Steak and Meat Thermometer - Photo by Getty Images

From Lab-top to Laptop: Why I Chose Data Analytics

August 7, 2020 - 10:28am -- cellar.21@osu.edu

By: Aaron Beczkiewicz

As a firm believer that we are the sum of our experiences, I often find myself looking back on the various jobs I have held since starting college. While some of those experiences are starting to blend together, I will always remember my first supervisor telling me my sophomore year of college that I should take a statistics course even though it was not required for my major. Shrugging off this advice at the time, I thought to myself “I’ll never need statistics.” How wrong I was…

laptop computer

Food Security, Food Safety and COVID-19

July 28, 2020 - 3:05pm -- cellar.21@osu.edu

By Ariel Garsow

Individuals in low- and middle income countries experience a disproportionate burden of foodborne disease (Havelaar et al. 2015). In other words, individuals with lack of access to financial or other resources experience more frequent or severe foodborne disease for a longer period of time. With the additional environmental stressors of COVID-19, an increasing amount of individuals will experience food insecurity. Being food secure means having access at all times to safe, nutritious food that is appropriate for one’s culture and lifestyle (Office of Disease Prevention and Health Promotion 2020).

Pre-pandemic, 820 million people worldwide were identified as food insecure (Food and Agriculture Organization of the United Nations 2019), 135 million of whom were acutely food insecure in levels of crisis, emergency or famine (Food Security and Information Network, Global Network Against Food Crises 2020).

Food Safety During Outdoor Summer Events

July 21, 2020 - 10:36am -- cellar.21@osu.edu

By: Devon Mendez

Even with COVID limiting the number of summer events going on this year, many individuals are still finding time to meet in small groups to enjoy some sunshine. Whether this means a barbeque in the backyard with friends, or a picnic in the park, good food safety practices are important in preventing foodborne illness. Rates of foodborne illness, often referred to as “food poisoning,” typically are higher in the summer than other times of year. Proper handling and storage of food is of the upmost importance to ensure the health of you and your family at these events.

hamburgers Image by skeeze from Pixabay

Chow Line: Don’t bleach your food to protect against COVID-19

July 14, 2020 - 10:32am -- cellar.21@osu.edu

By: Tracy Turner

I’m really worried about COVID-19 and want to keep my family safe, so lately, I’ve been rinsing my fresh fruits and vegetables with a mixture of bleach and water. That’s safe, right?

No, that is not safe. You should NEVER wash or rinse ANY food product with any form of bleach, disinfectant, or any other household cleaning chemicals.

bleaching food -  photo credit: Getty Image

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