Tag Archives: USDA

Barbecue safety

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Courtesy Michigan State University Extension

By Karen Fifield, Michigan State University Extension 

 

This is the season for food, family, picnics and barbecues. It is important to stay food safe by using a food thermometer when barbecuing. Before you begin the grilling season, explore some tips provided by United States Department of Agriculture (USDA) to keep you and your family’s food safe.

 

When purchasing foods for grilling, be careful to transport them safely from the store to your home, keeping meats separate from other foods, particularly poultry. Transport cold foods in coolers or thermal containers, keeping them at 40 degrees Fahrenheit or below, refrigerate until it is time to cook.

 

Keep all cooking utensils and equipment cleaned and sanitized to prevent cross contamination from raw food touching cooked food. Never place cooked foods on platters that have contained raw meats. If you feel you need to precook foods for the grill, the USDA recommends partially cooking foods in a microwave, oven or on a stove to help reduce the time it takes to cook on a grill.

 

To prevent charring, cook foods with low flame or charcoal, also by removing any visible fat that may cause grease to flare. Other safe practices to follow according to USDA guidelines, pertain to cooking foods to proper internal temperatures.

  • Whole poultry: 165 degrees F
  • Poultry breasts: 165 degrees F
  • Ground poultry: 165 degrees F
  • Ground meats: 160 degrees F
  • Beef, pork, lamb and veal (steaks, roasts and chops): 145 degrees F and allow to rest at least three minutes

Use a meat thermometer to check internal temperatures; this is a minimal temperature as the meat can be cooked to a higher temperature if you choose to do so. Always keep hot foods hot and cold foods cold, and remember to package leftovers in small amounts and keep in a refrigerator. When reheating any food items it is recommended to reheat leftovers to a temperature of 165 degrees F.

 

It is Michigan State University Extension’s recommendation to follow safe grilling practices to add to a healthy grilling season.

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

Food insecurity — what can be done?

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By Joseph Bixler, Michigan State University Extension

 

The broad topic of food insecurity has come to the public forefront over the last decade. Food insecurity can be identified by an individual’s access to limited quality, variety or desirability of diet. Generally speaking, it is the lack of access to affordable, healthy, nutrient-rich, fresh foods and it may help one understand the link between hunger and food security. You may have heard the term “food deserts”. Food deserts can be found anywhere that lacks consistent access to quality fresh food; be it in urban or rural settings. Access can be affected by many different variables. According to the USDA website regarding access, these variables include, but are not limited to access to transportation, family income and distance from stores or the number of stores in a given neighborhood.

 

The purpose of this article is to familiarize with the concept of food insecurity and the potential options communities may have to address the broader issue. Future articles will describe some efforts to address food insecurity in more detail. First, some of the potential initiatives currently being used in communities to combat food insecurity.

  • Mobile farm market trucks — Vehicles loaded with fresh fruits and vegetable from a local source and setup in areas where consistent access to fresh produce is not available due to transportation issues or other obstacles. In St. Clair County, the Community Foundation is sponsoring a mobile food truck project.
  • Food rescue programs divert food that would otherwise be thrown away to people who can make use of it. According to the USDA report on the Emergency Food Assistance System, “The food rescue organizations specialize in perishable food including gleanings from farmers’ fields and leftovers from food service operations.
  • Food Waste Programs — It is estimated that 40 percent of our uneaten food ends up in landfills as reported by the First Food organization. That proportion rises to 50 percent when fresh produce is included. Efforts to combat this waste has become important in some communities.
  • Food Giveaways — Organizations and institutions in communities have been relying on large scale food giveaways for many years. One such ministry in Cass City, Michigan called Revive Ministries offers a monthly giveaway.
  • Farm to Table Programs — Fresh produce and other items accessed by those who are food insecure. These programs take the form of community or school gardens where individual can work in and glean food to meet their needs.
  • Summer Feeding Programs — USDA program that feeds children at various community locations where children are during the non-school summer months.

Future articles will explore some of these programs and projects in more detail. In the meantime, please consider educating yourself about what is going on in your community to assist with the food insecurity problem and how you may get involved.

 

This article was originally published by Michigan State University Extension. Reprinted by permission. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888.678.3464).