Tag: Food Safety

As Kansas prepares for wheat harvest, K-State food scientist Karen Blakeslee emphasizes food safety in the field. Key guidelines include washing hands, separating raw and cooked foods, cooking to proper temperatures, and keeping food at safe temperatures. Pre-prepared meals can be frozen for convenience, enhancing family bonding during breaks.

Kansas State University research led by Travis O’Quinn reveals that the common belief linking bacterial growth to ground beef spoilage is flawed. Despite visual changes, such as discoloration, meat may not be spoiled, as taste and smell remain acceptable longer. The findings suggest reevaluating spoilage indicators in retail practices.