OSU Extension Food Safety

Blueberries are packed with antioxidants, dietary fiber, and vitamin C. Select blueberries that are firm, dry, and plum. Avoid blueberries that look shriveled or moldy. Rinse berries under cold running water just before eating or preparing.

Asparagus can be found in varying shades of green with dark to purple tips. When selecting fresh asparagus choose stalks with dry and firm tips. Avoid stalks that are limp and wilted. Store asparagus in the refrigerator for 3-4 days. For longer storage, preserve asparagus by freezing, canning, or pickling.
To freeze asparagus, wash thoroughly and sort into sizes. Trim stalks by removing scales with a sharp knife. Water blanch small spears 2 minutes, medium spears 3 minutes and large spears 4 minutes. Cool promptly, drain and package, leaving no headspace. Seal and freeze.

Having a Memorial Day cookout? Remember, color is not a reliable indicator of doneness. Use a food thermometer to check the internal temperature of your burgers and poultry. Ground meats should be cooked to 160˚F and chicken should be cooked to 165˚F.

Broccoli is a great source of Vitamin C and folate and a good source of dietary fiber and potassium. When selecting broccoli, look for deep green tightly closed florets. Avoid limp or yellowing broccoli. Broccoli florets should be carefully and thoroughly washed under running water before eating or preparing. The best way to preserve broccoli is by freezing. https://bit.ly/44OrYF3

‼️ Check your refrigerators and freezers.
Cargill Meat Solutions is recalling ground beef products that may be contaminated with E. coli. These items were shipped to Walmart locations nationwide. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

Check your refrigerator and freezer for the following:
* 2.25-lbs. plastic-wrapped trays containing "93% LEAN 7% FAT ALL NATURAL LEAN GROUND BEEF" with lot code 117 and establishment number "EST. 86P" printed on the back of the label.
* 1.33-lbs. plastic-wrapped trays containing four "PRIME RIB BEEF STEAK BURGERS PATTIES" with lot code 118 and establishment number "EST. 86P" printed on the back of the label.
* 2.25-lbs. plastic-wrapped trays containing "85% LEAN 15% FAT ALL NATURAL ANGUS PREMIUM GROUND BEEF" with lot code 117 and establishment number "EST. 86P" printed on the back of the label.
* 2.25-lbs. plastic-wrapped trays containing "80% LEAN 20% FAT ALL NATURAL GROUND BEEF CHUCK" with lot code 118 and establishment number "EST. 86P" printed on the back of the label.
* 1.33-lbs. plastic-wrapped trays containing four "80% LEAN 20% FAT ALL NATURAL GROUND BEEF CHUCK PATTIES" with lot code 118 and establishment number "EST. 86P" printed on the back of the label.
* 1.33-lbs. plastic-wrapped trays containing four "90% LEAN 10% FAT ALL NATURAL GROUND BEEF SIRLOIN PATTIES" with lot code 118 and establishment number "EST. 86P" printed on the back of the label.

Cargill Meat Solutions Recalls Ground Beef Products Due to Possible E. coli O157:H7 Contamination | Food Safety and Inspection Service The .gov means it’s official. Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Whether it's freezing weather or spring storms, learn what you can do to keep your food safe during a power outage.

Food Safety in a Power Outage - Oklahoma State University As we come into the season of freezing weather and possible ice storms that can render entire towns without electricity, Christi Evans, Oklahoma State University Extension assistant food safety specialist, has some tips for both before and during an outage.

Keep Foods Safe During Storms
🔸Choose foods that cook quickly.
🔸Only prepare enough for one meal.
🔸Keep freezer and refrigerator doors closed.
🔸Food can be cooked on fireplaces, wood stoves, grills and fires.
When in doubt, throw it out!

Celebrate Earth Day by reducing food waste.
* Store foods properly and safely. Leftovers should be stored in the refrigerator or freezer within two hours. Plan to eat refrigerated leftovers within 3 to 4 days.
* Plan meals and make shopping lists. Before shopping, do a quick inventory of what you already have available to use before it spoils. https://bit.ly/3W9Z53B

Beets come in a rainbow of colors. Select beets that feel heavy for their size with no mushy areas. The attached greens should not be wilted or have yellow spots. Don't throw away your beet greens! While many people grow or purchase beets for their roots, the entire plant is actually edible. The leaves can be eaten raw, boiled, steamed, or sautéed. The stems can be cooked the same way you’d cook Swiss chard stems or bok choy. Try adding them to your next stir fry!
While fresh beetroot can be stored in the refrigerator for 2-3 weeks, the leaves are much more perishable and should be eaten within 2-3 days. Always wash beetroots, stems and leaves before preparing. Find a recipe for Sautéed Beet Greens at https://bit.ly/44vmY6z

It's morel mushroom season! Morels are a wild cone-shaped mushroom that can be found growing near dead or decaying trees. They range in color from pale yellow to black. Morels that are discolored, red, or have a slimy texture should be avoided.

Morels are generally considered safe to eat, but they can contain toxins that can make people sick. There are also other varieties of poisonous mushrooms that look similar to morel mushrooms, so it's important to inspect each mushroom carefully. Keep mushrooms refrigerated at 40° F or below in breathable packaging. Wash mushrooms under running water before cooking.

Fresh eggs may contain bacteria called Salmonella so it's important to handle eggs safely to avoid foodborne illness. Always wash hands, utensils, and work surfaces with hot soapy water before and after contact with raw eggs. Keep eggs refrigerated at 40°F or below, cook eggs until yolk are firm, and cook foods containing eggs thoroughly. Hard-boiled eggs can be stored in the refrigerator for up to one week after cooking.

It's important to always follow safe, research-based procedures when canning vegetables and other low acid foods. Dry canning is NOT a safe canning method. Liquid is necessary for the expected heat pe*******on throughout the jar during processing. Without liquid, processing may not be sufficient to kill bacteria and bacterial spores. Learn more at https://bit.ly/3TqpFE6

How many ways have you tried eating asparagus? It can make a great side dish served with beef, poultry, and fish, or it can be added to soups, pasta, and salads. Large stalks are great for grilling, steaming, or roasting, while smaller more tender stalks are great for mixed dishes and pasta. Asparagus is usually found in varying shades of green with dark to purple tips. When selecting fresh asparagus choose stalks with dry and firm tips. Avoid stalks that are limp and wilted. Store asparagus in the refrigerator for 3-4 days. For longer storage, preserve asparagus by freezing, canning, or pickling. Learn how to pickle asparagus at https://bit.ly/3T6Qewx

Planning to decorate eggs this Easter? Keep the following food safety tips in mind:
🥚Don't let eggs sit at room temperature for more than two hours.
🥚Keep hard-cooked eggs in the refrigerator until ready to serve.
🥚Use a food-grade dye if you plan on eating the decorated eggs.
For more food safety tips for Easter and Passover visit: https://bit.ly/49zQStt

Have you tested your pressure canner dial gauge this year? Dial gauges should be checked for accuracy each year before use. An accurate gauge is necessary to ensure that your pressure canned food was processed correctly. Canning at an incorrect pressure can result in spoilage or foodborne illness, including botulism. Many OSU Extension offices provide free testing for National, Magic Seal, Maid of Honor, and Presto pressure canner dial gauges. Contact the Extension office in your county for more information.

Uncooked eggs may contain Salmonella or other harmful bacteria. Always cook eggs thoroughly. Don’t eat foods that contain raw or undercooked eggs, such as runny eggs, homemade mayonnaise, hollandaise sauce, and eggnog. https://bit.ly/3OAsbVA.

🥕Did you know that not all carrots are orange? Carrots vary in size and color. When selecting carrots, look for carrot roots that are firm and free of mushy or brown spots. If the tops are attached, look for green leaves that have not wilted.
Carrots can be stored in the refrigerator for 2-3 weeks. For longer storage, preserve carrots by freezing or canning.
Looking for a recipe? Try these Rosemary Carrots https://bit.ly/3Ii3I3J

🥬 Did you know that lettuce and other greens are packed with nutrients including beta carotene, vitamin K, folate, potassium, and fiber? Lettuce comes in many varieties and can range in color from green to purple-red. When selecting lettuce, look for leaves that have not wilted, are free of browning, and without a slimy feeling texture.
Store lettuce and other leafy greens in the refrigerator at 40°F or colder. Always wash lettuce under running water before eating.

Fruits and vegetables may have germs on their peeling or skin so it's important to always wash them under running water before eating or preparing. For firm fruits and vegetables like melons, avocados, and cucumbers, use a vegetable brush to scrub the exterior before cutting. https://bit.ly/48aH7kb

Check your vinegar labels for acidity levels when canning 🫙

⚠️ To ensure the safety of your canned products, the National Center for Home Food Preservation recommends using vinegar with 5% acidity. The organization advises that canned foods preserved for less than 24 hours using 4% vinegar be refrigerated to maintain product quality and safety.

For canned foods preserved for over 24 hours with 4% vinegar, NCHFP advises the product be discarded.

Germs that can make you sick can survive in many places around your kitchen. Always wash your countertops, cutting boards, dishes, and utensils with hot, soapy water after each use. This is especially important after they’ve held raw meat, poultry, seafood, or eggs. https://bit.ly/3OD9joC.

🥕 Pressure canning is the only recommended method for meat, poultry, seafood and vegetables.

Pressure canning allows for the destruction of the bacterium Clostridium botulinum found in low-acid foods when they are processed at the correct time and pressure. Using boiling water methods for these foods poses a real risk of botulism poisoning.
https://extension.okstate.edu/programs/oklahoma-gardening/recipes/ph-and-home-canning.html

You can’t taste, smell, or see the germs that cause food poisoning. Tasting even a tiny amount of food with bacteria can make you very sick. Learn facts about food poisoning at https://bit.ly/3OCTleb

Harmful germs multiply quickly at room temperature so it's important to never thaw frozen foods on the counter. Food can be safely thawed in the refrigerator, in cold water, or in the microwave. https://bit.ly/3umXNaf

Anyone can get food poisoning, but some people are more likely to get sick and to have a more serious illness. People at risk include pregnant women, children younger than 5 years, adults aged 65 or older, or people whose immune systems are weakened due to illness or medical treatment. Learn more at https://bit.ly/3ODmaY6.

Food Safety Risks for Pregnant Women Food Safety Risks for Pregnant Women

Always refrigerate perishable foods (including meat, chicken, turkey, seafood, eggs, cut fruit, cooked rice, and leftovers) within 2 hours, or within 1 hour if the food is exposed to temperature over 90˚F (like in a hot car). https://bit.ly/42uzq6U.