By Howard Seltzer, FDA's Center for Food Safety and Applied Nutrition, and Diane Van, Manager, USDA Meat and Poultry Hotline
Summer brings out barbecue grills—and bacteria, which multiply in food faster in warm weather and can cause food poisoning (also known as foodborne illness). Following a few simple guidelines can prevent an unpleasant experience.
By Diane Van, Manager, USDA's Meat and Poultry Hotline
The higher you go, the longer it takes food to reach a safe temperature. Whether you live at a high altitude (as do one third of Americans) or vacation there for hiking, camping, or skiing, it’s important to have a food thermometer to make sure food reaches a safe minimum internal temperature. ...
By Diane Van, USDA's Food Safety and Inspection Service
Summer holidays provide us with a much needed break from school and work, but that doesn’t mean that we should take a break from being smart about food safety. If anything, we need to be more careful, since foodborne illnesses increase during the summer.