!- Google Analytics ->
Labor Day weekend generally marks the unofficial end of summer in the United States, but it doesn’t have to mean the end of summer fun. According to the National Oceanic and Atmospheric Administration, July 2022 was the 46th consecutive July and the 451st consecutive month overall with above-average global temperatures so one might surmise there are more days with above-average temps on the way regardless of where you are in the world.
With more warm days ahead, the likelihood of barbeques, picnics, tailgates, bonfires, and other food-focused outdoor gatherings is high. To help ensure quality time with family and friends doesn’t end with miserable memories of a foodborne illness, we asked four of our Food Science Communicators – Christine Bruhn, PhD, Robert B. Gravani, PhD, CFS, Dr. Aurora Saulo, and Don Schaffner, PhD – for their tips on keeping food safe this fall.
There are plenty of good times to be had in the months ahead and with a little bit of planning and a few simple steps, you can ensure that your plans and your food don’t get spoiled. Find more food safety resources here.
Christine Bruhn, PhD, is the cooperative extension specialist emerita at University of California, Davis.
Robert B. Gravani, PhD, CFS, is professor emeritus of food science at Cornell University.
Don Schaffner, PhD, is an extension specialist in food science and distinguished professor at Rutgers University.
Dr. Aurora Saulo is a professor and extension specialist in food technology at the University of Hawaii.
1 NOAA National Centers for Environmental Information. July 2022 Global Climate Report. https://www.ncei.noaa.gov/access/monitoring/monthly-report/global/202207
Our expert analysis of a 2021 FDA food traceability challenge shows promise for low-cost, tech-enabled solutions.
Eleven commodity-specific educational segments are now available to assist the food industry in understanding the agency's final rule and the steps they need to take next.
IFT's Science and Policy Initiatives team identifies challenges with the agency's proposed claims for which foods merit the label "healthy."