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Nutritionist Looks At Good And Bad Mold On Food

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

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.

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.

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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.

Make Mardi Gras Season More Fun By Following Food Safety Practices

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.

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:

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.

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.

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.

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