StateFoodSafety Resources

Storing food in the refrigerator does not completely stop bacteria growth. Listeria can grow on foods even when they are refrigerated. Listeria can cause a life-threatening infection called Listeriosis. Highly susceptible populations, such as pregnant women and their newborns, adults 65 and older, and others with weakened immune systems are the most likely to catch […]

We have all had meals that began with good intentions. You pull chicken out of the freezer and put it in the fridge to thaw with plans to cook it that night. Maybe you forgot to pick your child up from soccer practice, or things began piling up at work. Whatever it be, your chicken […]

During a party, it is common to leave food out on the table for everyone to enjoy… but did you know there is a time limit for how long food should be left out? Certain foods, known as time and temperature control for safety (TCS) foods, should only be left out for a short amount […]

When safely cooking food, one area of concern is handling raw meat. Raw meat is one of the biggest culprits of spreading foodborne illness. If not handled correctly, meat can carry a number of foodborne pathogens, such as Salmonella, E. coli, and Listeria. These dangerous diseases may cause abdominal pain, chills, fatigue, dizziness, fever, bloating, […]

Food may travel a long way before it reaches customers’ plates, and a lot can go wrong during harvest, processing, storage, and delivery. Fish and shellfish can be harvested from contaminated waters, pests can get into food stored on warehouse floors, and without proper refrigeration in delivery trucks, bacteria can thrive in foods like meat, […]