What was it?
Visit Home Food Safety's site to take their quiz & find out what these unidentifiable foods are. The time lapse photography is wonderful and the tips underneath are great. ...
28 April, 2015
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Author: nanobugsadmin
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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
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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
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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
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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
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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
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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
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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
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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
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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
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