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The Nanobugs do not acknowledge “the 5-second rule”

I am sure you have heard of the 5 second rule - or maybe you call it the 10-second rule or the “less time than it takes the dog to discover the item on the floor rule”. Wikipedia describes the five-second rule as a popular...

24 February, 2015 / 0 Comments

New Dishware Sanitizers More Effective at Killing Bacteria, Reducing Foodborne Illness Outbreaks

Ohio State University researchers recently tested the merits of two new dishware sanitizers, and found them more effective at removing bacteria from restaurant dishes than traditional sanitizers. Melvin Pascall, co-author of the study and associate professor of food science and technology at Ohio State, said that...

29 January, 2015 / 0 Comments

A Scary (true) Story

Let me share with you a scary but true story of foodborne illness: In 1951, a terrible outbreak of foodborne illness occurred in a small village in France called Pont St. Esprit. This tiny town was named after an old bridge that spanned the Rhone River....

29 January, 2015 / 0 Comments

Beware of Nanobugs on Summer Melons

It was an easy decision to stop at the pick-up truck parked on the side of the road late Monday morning. I had "shopped" at this portable farmer's market before the 4th of July and bought corn on the cob, tomatoes and a watermelon. Everything...

29 July, 2014 / 0 Comments

This Year Give Unique Educational Toys and Gifts They Won’t Forget

So many toys and gifts don’t promote health and wellness – and if they are labeled “educational” they may end up at the bottom of that wish list for Santa. It’s hard for parents to decide between entertainment and education when selecting gifts and toys....

28 November, 2011 / 0 Comments

Sabatoging Salmonella – Six steps to roasting your turkey safely: #6 – Safe serving and management of the leftovers

The primary serving rule with a turkey dinner is to keep hot foods hot and cold foods cold and make sure they spend very little time in between. Appropriate holding temperatures, whether hot or cold, tend to dehydrate and deteriorate the food as time goes on. But if the...

23 November, 2011 / 0 Comments

Sabatoging Salmonella – Six steps to roasting your turkey safely: #5- Don’t stop roasting until the internal temperature reaches 180 degrees F.

Just because a turkey is golden brown on the outside, doesn’t mean it’s safe to eat. Cooking a turkey safely is a matter of degrees! The goal is to kill the nanobugs like salmonella without overcooking and dehydrating the turkey flesh. Whole birds should be cooked to 180 degrees F. The temperature should...

22 November, 2011 / 0 Comments

Sabatoging Salmonella – Six steps to roasting your turkey safely: #4- Clean and Separate – so you don’t cross-contaminate

Cross-contamination – is a scientific term which describes the transfer of bacteria from foods, hands, utensils or food preparation surfaces to a food we plan to eat. This is a particular problem with the liquids/juices from raw meat or poultry allowing nanobugslike salmonella to end up exactly where we...

21 November, 2011 / 0 Comments

Sabotoging Salmonella – Six steps to roasting your turkey safely: #3- Don’t stuff it with dressing

Many cooks are convinced that if you stuff a turkey with the dressing, it will be more flavorful and moist. That may be true. However, the risk of salmonella incubating in the turkey cavity is increased pretty dramatically because of the density of the foodstuff and the difficulty in...

20 November, 2011 / 0 Comments

It’s about sustainability: Every day is Earth Day

Ok. It’s been a week now since Earth Day. Are there any sustained changes in your lifestyle? I did find out that Earth Day started 38 years ago. Before Earth Day, I can remember the “Don’t be a Litterbug” Campaign in the 1960’s. Before that...

29 April, 2008 / 0 Comments

Author: nanobugsadmin