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By: Ariel Garsow
Halloween is just around the corner. Although celebrating will look different this year, I am still looking forward to baking my favorite pumpkin treats.
Here are a few tricks so that your treats will be delicious and safe for your family:
Choosing a pumpkin
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
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.
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.
The Center for Foodborne Illness Research and Prevention was recently featured on the OSU Chow Line blog:
By: Tracy Turner
Is there a local source that I can use to find information and resources on food recalls?
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).
By: Tracy Turner
I read something about a salad recall due to cyclospora, but I’ve not really heard about cyclospora before – what is it?
Cyclospora cayetanensis is a microscopic parasite that can cause diarrhea, stomach cramps, nausea, and fatigue. When people eat food or drink water that’s contaminated with cyclospora, they can develop an intestinal illness called cyclosporiasis.
By: Tracy Turner
I just saw a viral video that shows little tiny worms coming out of a strawberry soaking in salt water. Is that real or a prank? Can I get sick from eating strawberries if they do have worms?
Many people in recent weeks have been surprised to learn that yes, sometimes fresh produce can contain small pest infestations that, while may sound gross to some, really aren’t harmful for consumers.
In fact, there is a strong likelihood that you’ve already unknowingly consumed a tiny worm or insect or two during your lifetime.
By: Tracy Turner
Is it safe to eat food or meat if it has been handled by someone who has COVID-19?
According to food safety and meat science experts, the risk of acquiring COVID-19 through the handling of food or meat is extremely low. In fact, there is no evidence at this time that COVID-19 can be transmitted through consumption of contaminated foods, said Lyda G. Garcia, an assistant professor of meat science with The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).
By: Tracy Turner
Original link: https://cfaes.osu.edu/news/articles/chow-line-face-masks-and-eating
I now wear a mask every time I leave my house, and I plan to do so as long as we are faced with the COVID-19 pandemic. But I haven’t figured out how to eat or drink with a mask on. Do I take it off or pull it up between bites? Any tips on what to do?
