Home > Food & Health > Food > Safety > LSU AgCenter and Southern U team win award for food safety programs [Image: Loupe award winners] A team comprised of faculty at the LSU AgCenter and the Southern University Ag Center were instrumental in training individuals in the food service and food recovery industry to reduce the spread of foodborne illness. For this effort, they were awarded the 2007 Denver T. and Ferne Loupe Extension Team Award. Nutritionist Looks At Good And Bad Mold On Food [Image: Cheese Tray] When you see mold on food, is it safe to cut off the moldy part and use the rest? For most foods the answer is no, according to the U.S. Department of Agriculture. Make Food Safety Part Of Holiday Meal Planning [Image: Grocery List cartoon] Cooks across Louisiana are now making their grocery lists and checking them twice in preparation for those holiday meals. An LSU AgCenter nutritionist says food safety should be high on the list while those preparations are being made. Make Sure Eggs Are Cooked In Holiday Recipes The holidays abound with tasty treats such as eggnog, cream pies and other dishes containing eggs. Eating raw or undercooked eggs invites foodborne illness, cautions LSU AgCenter nutritionist Dr. Beth Reames.  more articles... Enjoy Safe Holiday Meal [Image: Baked Ham] As American families and friends gather to celebrate Thanksgiving, cooks head to the kitchen to prepare bountiful meals. One item not on the grocery list, but that should be in the kitchen, is food safety, says LSU AgCenter nutritionist Dr. Beth Reames. Food Terrorism Addressed At New Orleans Meeting (Distributed 11/19/07) Keeping our food supply safe was the main topic for speakers and panelists at a recent national conference in New Orleans. Fried Turkey Gets Nutrition Nod (Distributed 11/09/07) “It’s not as unhealthy as it sounds,” says LSU AgCenter nutritionist Dr. Beth Reames about fried turkey, “if you don't eat the skin of the bird.” Certain Pies Dangerous At Room Temperature (Distributed 11/09/07) The holidays are time to enjoy special desserts you may only make once a year. To prevent getting foodborne illness, refrigerate pies containing eggs and milk, such as pumpkin, custard and cream pies, according to LSU AgCenter nutritionist Dr. Beth Reames. Only 1 Cooking Temperature To Remember (Distributed 11/09/07) If you’ve been confused in the past about the temperature you needed to cook your holiday turkey, you now need to remember only one temperature, 165 degrees. Past food safety guidelines recommended higher temperatures for some poultry products, including 170 degrees for chicken breasts and 180 degrees for whole birds. Build Food Safety Into Tailgating Game Plan (Distributed 09/06/07) Tailgating in Louisiana gets in full swing with the kickoff of football season. To prevent food-borne illness, build your game plan around the U.S. Department of Agriculture’s Partnership for Food Safety Education’s food safety steps, says Dr. Beth Reames, LSU AgCenter food safety specialist. The four steps in the plan are clean, separate, cook and chill. Food Processing Facilities Design Recommendations [Image: Drain at low point of floor] This article discusses design features that should be incorporated into a food processing facility to facilitate its operation and the production of safe, wholesome food. Make Mardi Gras Season More Fun By Following Food Safety Practices [Image: Mardi Gras float with crowd in background] (Distributed 02/12/07) LSU AgCenter nutritionist Dr. Beth Reames says following food safety practices can help to ensure you don’t suffer the consequences of foodborne illnesses this Mardi Gras season. Reames says many people often think they have the flu or a 24-hour virus when they actually are suffering from food poisoning. Food Safe and Unsafe to Send Soldiers With their tours of duty extended to one year, overseas military personnel may look forward to food sent from home, according to LSU AgCenter nutritionist Dr. Beth Reames. The U.S. Department of Agriculture (USDA) has provided guidance for mailing food gifts to those serving in the Air Force, Army, Navy, Marine Corps and Coast Guard. Outbreak Spotlights Need For Everyday Food Safety Measures The recent outbreak of foodborne illnesses traced to spinach should serve as a reminder of the need for taking food safety measures every day, an LSU AgCenter expert says. More...