Change starts at the bottom of the food chain

  Earlier this week, over ‘600 of the brightest minds from science, politics, business, and civil society from over 50 countries gathered at the fifth EAT Stockholm Food Forum for two days of knowledge sharing

Let’s embrace real life to drive forward real food policy change

The first project I ever did on food policy – 20 years ago now – was on food poverty in the UK. Since then, food banks have become institutionialised as the prevalence of food insecurity

Deceptive marketing sweet talks parents

  ‘99% fruit and veg’. It has to be healthy, doesn’t it? Not necessarily.   More and more processed products are coming on to supermarket shelves developed specifically for children. Most are designed and marketed

Avoid Food Poisoning During Summer Picnics

parents with daughters having picnic

Brittany Behm
Brittany Behm, Public Affairs Specialist, Division of Foodborne, Waterborne, and Environmental Diseases

When I think about summer picnics, I think about family. I think about my cousins, aunts, uncles, kids running around, a pavilion, and an enormous buffet table loaded with delicious food. The quantity of side dishes and desserts is exceeded only by the number of dad jokes we’re forced to endure. Since I’ve been working with foodborne disease, I’ve made a point to share tips with family members who are preparing food so we can avoid getting sick from food poisoning.
Let’s enjoy National Picnic Month by taking a few simple steps:

Keep foods cool

Rates of food poisoning increase in summer months because bacteria grow faster in warmer weather. Eating food left in the Danger Zone (40°F to 140°F) for too long can make people sick.

  • Keep raw meat, poultry, and seafood chilled until ready to grill, in the fridge or in an insulated cooler, below 40°F.
  • Put leftovers in the freezer or fridge within two hours of cooking –or ONE hour if above 90°F outside.
  • Throw away any remaining perishable food that isn’t refrigerated.

Cook meat thoroughly

It’s important to cook food to a safe internal temperature to destroy harmful bacteria. Never partially grill meat and finish cooking it later.

  • Use a food thermometer to make sure meat is cooked hot enough to kill germs. You can’t tell just by looking at it! (145°F for beef, pork, fish; 160°F for hamburgers and ground meat; 165°F for chicken or turkey).
  • If you’re smoking meat, keep the temperature inside the smoker at 225°F to 300°F.
  • Keep cooked meats hot and out of the Danger Zone before serving.

Clean hands and produce

  • Wash fresh vegetables and lettuce. If you’re not sure whether water will be available to wash on site, rinse produce before packing for the picnic.
  • Wash your hands before handling any food AND after touching raw meat, poultry, or seafood. If soap and water are not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol.
  • Clean work surfaces, utensils, and the grill before and after cooking.
  • Examine the grill surface carefully for bristles that might have dropped off the grill brush. They could get into your cooked food and hurt you if swallowed.

Separate raw from cooked

You never want bacteria from raw meat or seafood to contaminate other foods, surfaces, or utensils.

  • Throw away or thoroughly cook marinades and sauces that have touched raw meat or seafood.
  • Put cooked meat on a clean plate.
  • Keep raw meats, poultry, and seafood away from cooked and ready-to-eat food and drinks.
  • Don’t use the same utensils on raw foods and cooked and ready-to-eat foods.

This summer, I’m going to work hard to try to avoid being one of the 48 million Americans who get food poisoning every year. Let’s raise a glass of iced tea to well-cooked burgers, rinsed veggies, and chilled fruit salad!

Learn more

The secret, hidden pricetag on your cola bottle

0000-0002-8715-28960000-0002-1767-4576 The line at the convenience store is three people deep. Standing in front of me is a 40-something man with a bottle of cola and a newspaper. In front of him, a mother paying

New WHO policy briefs: common drivers and solutions to undernutrition and obesity

0000-0002-8715-28960000-0002-1767-4576 This week the World Health Organization in Geneva released two new policy briefs focused on the Double Burden of Malnutrition and Double-duty actions for nutrition. The global double burden of malnutrition (WHO, 2017) Defined

Food patterns

Food trends come and go. Some stay longer than expected, and others come back a certain time every year. With their new project, The Rhythm of Food, Google News Lab and Truth & Beauty explore these patterns through twelve years of search trends.

As shown above, you get a circular timeline for each topic. Color represents the year, and distance from the center of the circle represents search volume. You can see the trend play out for each using a play button, or you can mouse over at the top to look at a specific year.

Fun stuff.

There are also a lot of thoughtful design touches that you might notice. A few off the top: annotation for the more trendy foods, notes for holidays or specific events that relate to the topic you view, and segments sized for area as you move from the center of the circle to the edges to compensate for visual attention.

Search and browse 195 food and drink topics. It looks like there’s a whole lot of peppermint and hot chocolate going on this time of year.

Tags: , ,

Food pictures taken with thermal camera

thermography

Thermal cameras, which use infrared to detect heat, provide images of temperature. Firefighters can use them to find people in smokey rooms, law enforcement can use them for surveillance, and technicians can use them to detect power faults. Brea Souders used one to take pictures of everyday foods. [via kottke]

Tags: ,

All the National Food Days

Food Days top

Keep track of the 214 days out of the year that are a national food or drink days. Read More

Change in the British diet, since 1974

British diet trends

From the Open Data Institute, an interactive looking at diet data made available by Department for Environment, Food and Rural Affairs. “The British diet has undergone a transformation in the last half-century. Traditional staples such as eggs, potatoes and butter have gradually given way to more exotic or convenient foods such as aubergines, olive oil and stir-fry packs.”

The above is just an overview. You can see detailed breakdowns for meat, fish, vegetables, and more. You can also sort by time series characteristics, such as biggest rise, biggest fall, and most steady. Poor ox liver didn’t even see it coming.

Tags: , ,