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.

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:

Summer marks the beginning of picnic season and the challenge of food safety, according to LSU AgCenter nutritionist Dr. Beth Reames.

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.

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.

One part of a safe and happy 4th of July celebration is ensuring your food is safe to eat.

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 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."

By following some simple practices, you can enjoy the festivities without suffering from foodborne illnesses.

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.

(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.

Don’t let food poisoning be a memento of the Mardi Gras season," says LSU AgCenter nutritionist and food safety expert Dr. Beth Reames. "By following some simple practices, you can enjoy the festivities without suffering from foodborne illnesses."

(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.

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.

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.

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.

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.

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.

(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.

Holidays bring festive parties and large family meals. With so much food in the house, it’s important to practice food safety. LSU AgCenter nutritionist Dr. Beth Reames says harmful bacteria that may be present in food can double every 20 minutes. The more bacteria present, the greater the chance of foodborne illness.

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.

(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.”

(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.

(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.

In the past few months, research has focused on the formation of a cancer-causing chemical acrylamide in foods. "There’s no agreement on whether the chemical poses a threat to humans or only to lab animals," says LSU AgCenter nutritionist Dr. Heli Roy.

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.

(Distributed November 2004) To make sure your Thanksgiving feast is delicious and safe, LSU AgCenter nutritionist Dr. Beth Reames outlines a five-point strategy.

(Distributed July 2004) Raw oysters on the half shell are a favorite choice of many who enjoy this Louisiana delicacy with no ill effects. People with liver disease, diabetes or a weak immune system, however, can become severely ill or even die, warns LSU AgCenter oyster safety expert Dr. Sally Soileau.

(News You Can Use For November 2004) It’s time again for one of South Louisiana’s favorite holiday dishes: deep-fried whole turkey. LSU AgCenter nutritionist Dr. Beth Reames offers advice on making the meal a safe occasion.