Because bacon has been cured, some of us might forget that bacon is still raw meat!! Handle it like you would any other raw meat, clean, chill, separate, and cook.
Find the full article from the USDA FSIS here.
Find the full article from the USDA FSIS here.
The USDA defines spices and other foods that can be stored at room temperature as a “Shelf Stable” product that will truly never expire, however, over time the flavor and potency of the spices will diminish. Flavoring extracts can evaporate over time. Most of the shelf life is between 6 months to 1 year, with the exception of pure vanilla extract. Pure vanilla extract can improve with age if stored in a dark cool place.
Try these tips to keep your spice rack on track!
-Keep spices in the original bottles or store in airtight containers.
-Add the date you purchased spice on the bottle for a quick reference.
-Read the manufactures label, most of the time there is an expiration date.
-Store in a dark cool place.
Take a look at some of the popular spices and a suggested shelf life.
BBQ’s, picnics, and outdoor adventures, oh my! Summer tends to keep you busy outside, hence all the delicious meals as well. Learn the basics of finger food etiquette so you’ll be ready for all the finger-lickin’ food.
Eating foods with your fingers can be quite fun, but also tricky. Here’s the low-down of what you need to know before picking away:
Read our handy guide to double-dipping etiquette.
Find a list of delightful snacks and appetizers for your next party here!
See our tips on keeping your party food safe for your guests here!
Salmonella is a food borne bacteria that can cause food poisoning. Often times, it is found in poultry products including eggs. Here are some Food Safety Tips to avoid food borne illness, particularly salmonella, with eggs.
Eggs can be tricky – do I buy farm fresh? do I refrigerate? pasteurized? Don’t worry Texas A&M AgriLife Extensions Dinner Tonight and Path to the Plate programs are here to help.
From purchasing to storing, eggs can be confusing. With a little bit of information, we will help you decide on how to make the best choice that fits your family.
Eggs are nutrient dense, but they also provide opportunity for food borne illnesses, such as salmonella. Be sure to take apply some of these tips to avoid food poisoning:
To learn more about food safety and eggs here’s “What You Need to Know About Egg Safety.”
“100% or All-Natural” – This means nothing was added to the egg (coloring, flavoring) and it does NOT indicate how the chicken was raised.
“USDA Organic” – Certified organic eggs are from uncaged hens that have free range of their houses and access to outdoor spaces. They are also fed an organic diet.
“Vitamin Enhanced” – Hens are given a special diet that helps them produce eggs with a higher vitamin content (e.g. Vitamin E).
“Omega-3 Enriched” – Hens are fed a diet that includes flaxseed, algae or fish oils to increase the Omega-3 fatty acid content of the eggs.
“No Antibiotics” – Hens are raised without any antibiotics of any type.
“No added Hormones” – NO eggs have added hormones (regardless of what the package says) because the use of hormones is NOT allowed in hog or poultry production. If you see “No added hormones” on a package, it must be followed by the statement: “Federal regulations prohibit the use of hormones”.
“Free-range” – Hens are cage free with continuous access to the outdoors during their laying cycle.
“Cage-free” – Hens are raised in an enclosed structure with unlimited access to food and water. They are NOT required to have access to the outdoors.
To learn more about Food Labels among other products, go to Path to the Plate’s Food Labels.
Sources:
https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety
When shopping, pick up meat, poultry, and seafood last, right before checkout. Separate them from other food in your shopping cart and grocery bags. To guard against cross-contamination, put packages of raw meat and poultry into indiv
idual plastic bags.
Keep meat, poultry, and seafood refrigerated until ready to grill. When transporting, keep below 40°F in an insulated cooler.
Wash your hands with soap before and after handling raw meat, poultry, and seafood. Wash work surfacesExternal, utensils, and the grill before and after cooking.
Use a moist cloth or paper towel to clean the grill surface before cooking. If you use a wire bristle brush, thoroughly inspect the grill’s surface before cooking. Wire bristles from grill cleaning brushes may dislodge and stick into food on the grill.
Throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods. Use clean utensils and a clean plate to remove cooked meat from the grill.
Use a food thermometerExternal to ensure meat is cooked hot enough to kill harmful germs. When smoking, keep temperatures inside the smoker at 225°F to 300°F to keep meat a safe temperature while it cooks.
After Grilling:
Divide leftovers into small portions and place in covered, shallow containers. Put in freezer or fridgeExternal within two hours of cooking (one hour if above 90°F outside).
Learn more from the Centers for Disease Control and Prevention here.
Seven out of every 10 adults in the U.S. have a grill or smoker*, which translates to a lot of tasty meals. But it also means there’s an increased risk of home fires.
In 2011 – 2015, fire departments went to an annual average of 9,600 home fires involving grills, hibachis or barbecues per year, including 4,100 structure fires and 5,500 outside or unclassified fires.
Watch this video below for safety tips!
Learn more from the National Fire Protection Association here.