According to the CDC (Centers for Disease Control and Prevention), most people are clueless about proper safety and storage techniques that can prevent the spread of food borne illnesses—despite the fact that food borne illnesses sicken roughly 76 million people, cause 725,000 hospitalizations and 5,000 deaths in the US every year.
Now there is a new website that answers all of consumer’s food safety questions. The website includes information such as food storage times, minimum cooking temperatures, and fresh produce safety along with the latest recalls and alerts reported. Consumers can also learn more about food borne pathogens such as Salmonella and E. coli, food safety regulations and how the government responds to pathogen outbreaks. Visit http://foodsafety.gov/ to check out the latest in food safety education.
Food Safety Tip: Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below.
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