Make Food Safety Part of Summer Meal Planning Families across Louisiana are now making their grocery lists in preparation for those summer outdoor meals. Food safety should be high on the list while those preparations are being made. Great ingredients and recipes are some of the concerns in planning for your BBQ menus, but food safety should be equally important. Some of the biggest concerns are keeping hot foods hot and cold foods cold, avoiding "cross contamination" of raw and cooked foods and storing food appropriately. |
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Chinese Drywall Alert Sulfur compounds, including sulfur dioxide, hydrogen sulfide and carbon disulfide, can form and be released into the air from some imported wallboard installed across the humid south between 2004 and 2008, causing corrosion of copper, silver and other metals in home components such as air conditioners, exposed wiring, plumbing and electronics, thus raising serious safety, economic and health issues. |
Easter eggs not to ‘dye’ for (Distributed 04/02/09) Although dyed Easter eggs may look like decorations, they are a food, and they are perishable. In fact, hard-cooked eggs spoil faster than fresh eggs because their protective coating is washed away in the cooking process, according to LSU AgCenter nutritionist Dr. Beth Reames. |
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