| [Image: Thanksgiving dinner]Surviving Thanksgiving: Keep Food Safe, Don’t Overindulge You can fry it, brine it, grill it or roast it. Just don’t let that turkey or other foods served at the holidays spoil, says LSU AgCenter nutritionist Beth Reames. Learn ways to keep food safe and how to avoid overindulging. |
| [Image: Baked Ham]Enjoy Safe Holiday Meal 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. |
| [Image: Grocery List cartoon]Make Food Safety Part Of Holiday Meal Planning 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. |
| Strategies For Safe Picnics Summer marks the beginning of picnic season and the challenge of food safety, according to LSU AgCenter nutritionist Dr. Beth Reames. |
| [Image: Family cooking on grill by RV]Keep Food Safe During Holiday Cookouts One part of a safe and happy 4th of July celebration is ensuring your food is safe to eat. |
| Don’t Risk Illness from Raw or Undercooked Eggs Eating raw or undercooked eggs is an invitation for foodborne illness. The same is true for lightly cooked eggs and egg dishes, according to LSU AgCenter nutritionist Dr. Beth Reames. |
| Food Safety During Mardi Gras By following some simple practices, you can enjoy the festivities without suffering from foodborne illnesses. |
| No Raw Eggs Make sure your lemon ice box pie or key lime pie is safe for the Easter holidays, warns LSU AgCenter nutritionist Dr. Beth Reames. "Eating raw or undercooked eggs is a risk for foodborne illness." |
| [Image: Mardi Gras float with crowd in background]Make Mardi Gras Season More Fun By Following Food Safety Practices (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. |
| Avoid Cross-contamination When Picnicking Keeping food safe at picnics or while eating outdoors poses special problems. The challenge of keeping hands and utensils clean is greater when preparing and eating food outdoors and away from the kitchen. |
| 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. |
| Microwave Containers Examined Closely Although consumers don’t give much thought about the kinds of containers they use in the microwave, not all plastics are safe, according to LSU AgCenter nutritionist Dr. Beth Reames. Fortunately, she says consumers can depend on the U.S. Food and Drug Administration for careful testing of microwave containers. |
| Guidelines Offered for Safe Summer Cookouts While a cookout might be just the ticket for a relaxing weekend, it's not the time to relax about safe food handling, says LSU AgCenter nutritionist Dr. Beth Reames. |
| Food Safety: Power Outages and Flooding Follow these food safety recommendations to avoid becoming ill when you lose power or suffer flooding in your home. |
| LSU AgCenter Nutritionist Observes Food Safety Month September is Food Safety Education Month. This year’s theme "Store it. Don’t ignore it." focuses on the important procedures necessary for storing food safely, according to LSU AgCenter nutritionist Dr. Beth Reames. |
| Keep Food Safe For Labor Day Picnic If you plan to celebrate Labor Day with a cookout or picnic, LSU AgCenter nutritionist Dr. Beth Reames says to keep your holiday meal safe by following these guidelines: |
| 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. |
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