News Articles
Search News  
   
University of Illinois experts give tips for meat safety
URBANA, Ill. — Family meals during this season of holidays and picnics can often extend for hours, increasing the chances for meat to spoil, creating the possibility for food poisoning among the diners, said a University of Illinois Extension nutrition specialist.

“Foodborne illness is a serious problem, and the best way to prevent it is education,” said Karen Chapman-Novakofski, an associate professor in the U of I’s Department of Food Science and Human Nutrition and an Extension nutrition specialist.

Chapman-Novakofski and her colleague Susan Brewer, a professor in the department, have developed a website, Meat Safety for the Consumer, available on U of I Extension’s webpage at: http://web.extension.uiuc.edu/meatsafety/

“Poor food handling can lead to foodborne illnesses, and consumers need information on the importance of storing, preparing, and transporting meat safely,” she said.

...


Want to read more?
To read the complete article, you will need to be logged in.

Login
Email

Password
 
Register
Signing up is Simple and FREE



Current News Stories

For some in Michigan, SNAP benefits smaller

4-H program seeks new ways to feed the world’s population

Too much rain, too little labor hurts tobacco crop

Farm groups hope depreciation, deduction are made permanent

Workshop to focus on health of sheep, small ruminants

Ferrellgas agrees to credits after propane pricing issues

LaPorte Police charge suspect with copper theft from irrigation

Merger talks continue for 2 big sellers of fertilizer

4 Ohio horses succomb to Eastern Equine Encephalitis

Access to fresh food aim of Kellogg grants to MSU

Michigan Commodity Report
home > features > news articles        
Search Site