Header graphic for print

Food Safety News

Breaking news for everyone's consumption

Cooking Temperatures

Subscribe to the Cooking Temperatures Section RSS Feed

Don’t Forget Food Safety When Preparing for Thanksgiving


As you’re preparing Thanksgiving dinner for family and friends this year, remember the food safety basics: clean, separate, cook and chill. Don’t risk making any loved ones sick with a foodborne illness! Clean: Wash your hands with warm water and soap for 20 seconds throughout the cooking process, especially before handling food and after handling… Continue Reading

TV Report: Critical Violations Trending Up at KC Stadium Concessions


According to a recent Kansas City, MO, TV report, critical food code violations are up this season at Kauffman Stadium concession stands. (The Kansas City Royals and the New York Mets are vying in this year’s World Series, and their first two games were played Tuesday and Wednesday of this week at Kauffman Stadium.) The Oct. 27, 2015,… Continue Reading

Undercooked Burgers Likely Caused E. Coli Outbreak; Ground Beef So Far Escapes Recall


Not quite a month ago, Vermont health officials announced they were dealing with an E. coli outbreak, which would eventually grow to an estimated 11 cases in three states. It was likely caused by restaurant hamburgers made from local grass-fed beef and prepared to satisfy the tastes of its customers, no matter how rare. Inside a walk-in cooler at the… Continue Reading

Labor Day Food Safety: Grilling No Different Than Kitchen Cooking


(This article by Katie L. Allen, a communications specialist for Kansas State University and K-State Research and Extension, was originally posted here and is reposted with permission.) MANHATTAN, KS—Although Labor Day, Memorial Day, and the Fourth of July top the list of the most popular grilling holidays, there has been an increase in grilling meals year-round,… Continue Reading

The Rare Burger Issue



As part of my daily public health mission, I track foodborne outbreaks and teach food safety. I do the latter to try to reduce the former, anywhere, anytime, any way I can introduce it into conversation because everyone should be served safe food. Recently, on a rare night out, I was trying to order a hamburger… Continue Reading

Ohio Botulism Outbreak a Somber Reminder About Canning Food Safely

OSU Extension photo for botulism story

(This article by Martha Filipic, a writer/editor with the College of Food, Agricultural, and Environmental Sciences at The Ohio State University, was originally posted here on Aug. 17, 2015, and is reposted with permission.) COLUMBUS, OH—It was a church potluck like any other. But within days, botulism killed one Fairfield County woman and hospitalized 24… Continue Reading

Temperature Control: A Critical Food Safety Element


A critical element of food safety is maintaining proper temperatures from the field to the fork. In practical terms, this means keeping produce cold enough to inhibit pathogen growth or spoilage from the time it leaves the farm or orchard until it’s in the customer’s possession. It also means cooking certain foods at high enough temperatures for long… Continue Reading

6 Food Safety Tips for Your Next Cookout


August is right around the corner, and if you’re planning a cookout or picnic for the dog days of summer, here are some tips from the Partnership for Food Safety to help keep you and your family and friends from getting sick. 1. Wash Your Hands Always wash your hands before and after handling food…. Continue Reading

Before Roasting a Pig, the Pros Advise Food Safety Homework


While summer often conjures up mouth-watering thoughts of pig roasts, if you’re actually contemplating tackling this culinary feat, some homework is in order. And that includes some homework about food safety. You certainly don’t want to sicken your guests, which can be avoided if you play it safe. When you roast a whole pig, your first… Continue Reading

USDA Meat and Poultry Hotline Turns 30 Years Old

Hotline photo

The U.S. Department of Agriculture’s Meat and Poultry Hotline has answered more than 3 million calls in the three decades the Food Safety and Inspection Service (FSIS) has been running it. The Hotline — which consumers can call at 1-888-MPHotline (1-888-674-6854) between 10 a.m. and 4 p.m. ET on weekdays — celebrated its 30th anniversary… Continue Reading