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

Kentucky tobacco lab is working for a cure for Ebola

Beef checkoff reform elusive; Vilsack may start up another

Rains posing harvest challenge on even northern Indiana farms

Hoosier farm gives Japanese team perspective on U.S. ag

Lierers host Japanese corn team at their Ohio operation

Illinois harvest continuing after soaking wet delays

EPA registers Dow’s 2,4-D for weeds, with restrictions

Plaintiffs suing Syngenta in GMO corn trait release

The Andersons buys four Auburn Bean & Grain locales in Michigan

AFBF: Beef and pork prices drive retail hikes in survey

Illinois firm striving to be seed sellers’ FIRST choice in testing

home > features > news articles        
Search Site