As the NFL and college football seasons get underway, millions of fans will be spending countless hours in parking lots consuming their favorite tailgating foods. Unfortunately, fans who don’t follow the four main rules for food safety: clean, separate, cook and chill, are risking more than getting a penalty flag. Kansas State University food scientist, Karen Blakeslee, says they’re putting themselves and others at risk for a foodborne illness. She explains the steps to take to have a food-safe tailgate party.
Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.
Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.
K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
