Barb Ingham, UW-Extension Food Scientist Department of Food Science UW-Madison College of Agricultural and Life Sciences bhingham@wisc.edu TRANSCRIPT Lorre Kolb: Outbreaks linked to fresh produce. We’re visiting today with Barb Ingham, Extension Food Safety Specialist, Department of Food Science, University of Wisconsin-Madison/Extension, in the College of Agricultural and Life Sciences, and I’m Lorre Kolb. Barb, why are […]

Flavored vinegars are very easy to prepare and delicious with summer-time salads.  They are favored by chefs for adding excitement to special dishes.  Cooking at home is also enlivened by the blended flavor of vinegar and herbs, fruits, vegetables, and/or spices.  And because they are naturally so high in acid, flavored vinegars allow more creativity than […]

Poultry (chicken, turkey, duck) and other meat should NOT be washed before cooking.  Washing poultry and other meat spreads germs to other areas of the kitchen, and is not effective at removing bacteria that may be present.  A study published in the International Journal of Food Microbiology illustrates why it’s a bad idea to wash meat and poultry.  […]

In 2017, live poultry was responsible for 10 Salmonella outbreaks in the United States, sickening more than 1,100 people across 48 states and killing one.  The U.S. Centers for Disease Control and Prevention (CDC) warns individuals that contact with live poultry or their environment can make people sick with Salmonella infections.  Live poultry can carry Salmonella bacteria while still appearing […]

Several recent stories in the news media have reintroduced questions related to two chemicals which may be in our food, especially perchlorate and BPA.  Perchlorate is a chemical used in fireworks, road flares, explosives, and rocket fuel.  It is also sometimes present in bleach and in some fertilizers.  Perchlorate forms naturally in the environment in small amounts.  Perchlorate […]