| 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. ...
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