Color and texture are unreliable indicators of whether cooked foods are safe to eat. Using a food thermometer is the only way to make sure cooked foods have reached an internal temperature high enough to kill harmful microorganisms.
Generally, the food thermometer should be placed in the thickest part of the food and should not touch bone, fat, or gristle. The following safe minimum temperatures are recommended to kill harmful microorganisms that cause foodborne illnesses.
A food thermometer should also be used to ensure cooked food is held at a safe temperature until served. Cold foods should be kept at 40°F or below. Hot food should be kept at 140°F or above.
According to Food Allergy Research and Education (FARE), up to 15 million Americans have food allergies. Food allergies affect 1 in every 13 children under 18 years of age. That’s roughly two in every classroom. We all probably know someone who avoids certain foods for one reason or another, be it gluten-intolerance or a full blown shellfish allergy, and this IFT Food Facts Video explains what exactly a food allergy is.
FDA Deputy Commissioner Frank Yiannas details the FDA’s New Era of Smarter Food Safety blueprint.
A look at consumers’ top food safety concerns in the wake of COVID-19.
Researchers at Alabama A&M, IIT, UGA, and other colleges and universities are modifying their research and teaching methods to conform to the constraints imposed by the COVID-19 pandemic.
A round-up of equipment and instrumentation to address food safety and quality issues.
Public investment in support of basic and applied research is falling short. IFT has identified research gaps and called for a paradigm shift to drive innovation and value creation, feed the talent pipeline, and maintain global competitiveness.
In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.
Researchers from Towson University developed a method for determining where a particular chocolate was produced using its chemical “fingerprint,” with the hopes that it could one day be used to trace the chocolate back to the farm that grew the beans.
