Although the process of irradiation eliminates many pathogenic organisms from meats and poultry, these products still must be handled properly to ensure food safety. This six-panel publication explains the steps consumers should follow to ensure a safe product.
This eight-panel publication explains the concept and process of food irradiation in plain language, and explores how irradiation is done, why it is done, how to identify irradiated products, what irradiation changes, and who might benefit the most from using irradiated food.
Your electricity was off overnight--again! Should you keep or throw away that container of cottage cheese in the refrigerator? Let this publication be your guide. Tips on monitoring cold-storage temperatures are here, along with the latest information on when to refreeze, cook, or discard once-frozen items.
The number-one cause of foodborne illness in
the home is food that is held at improper tem-
peratures. Remember to purchase, store, and
prepare food “by the numbers.” Always keep hot
foods hot and cold foods cold, and use food
thermometers such as the ones shown below to
verify that your and your family’s food is safe.
You also should wash hands often and avoid
cross-contamination by keeping raw and cooked