Many will be grilling in lite of Memorial Day; however, the CDC warns that millions could get sick from grilling mistakes.
Meredith Carothers, a food and safety expert with USDA’s Meat and Poultry Hotline, shares some crucial tips to ensure your cookout is safe and enjoyable.
“I would say the biggest would be not fully cooking the foods on the grill. Using the same utensil that you use to put all the raw stuff on the grill to take the cooked stuff. Certain bacteria can live on surfaces for like 72 hours so. Think about it. You’re making dinner. You’ve touched chicken. Touched your spice containers without washing your hands. And then in the morning you’re cooking eggs and you want to use the same spice in your eggs or something. And then that gets all touched to other places. So yeah, it’s just crazy what your hands can move around.”
For more food safety tips, or if you have questions, click HERE.
A group of 32 Democratic senators is urging ag lawmakers to halt their opposition to Prop 12 in the next Farm Bill.
In honor of Rural Road Safety Week, we’re highlighting some commonly overlooked hazards on rural roads, where 40 percent of all fatal crashes in the United States occur.
The network includes labs across the country that track diseases like New World Screwworm, which could see a rise in cases with hurricane season approaching.
Sen. Roger Marshall (R-KS) hosted the talks. The senator and doctor joined us on Wednesday on RFD-TV’s
Market Day Report to recap the critical discussions surrounding
human health in America.
Ag Secretary Brooke Rollins made the announcement yesterday at the grand opening of a new food safety lab in Missouri, where researchers will do Listeria testing.
$15 billion in U.S. energy, $4.5 billion ag products, 50 Boeing jets—plus a 19% tariff on Indonesian exports in exchange for U.S. market access.
