Tag Archives: USDA

News

Turkey Preparation Safety For Your Holiday Meal

Presented By McDonald’s, I’m Lovin’ It!

(Washington D.C.) — Next week, Americans will enjoy Thanksgiving with family and friends. While the COVID-19 pandemic is still top-of-mind, the U.S. Department of Agriculture (USDA) reminds us all that it’s also important to keep family and friends safe from foodborne illness this Thanksgiving.

“Thanksgiving is one of my favorite times to remind people about food safety,” said Agriculture Secretary Tom Vilsack. “I personally know how much effort it takes to prepare a full Thanksgiving meal, and I always ensure I’m following safe food practices like handwashing, using a food thermometer and avoiding cross-contamination.”

By following the tips below, you’ll lessen the chances of having a visit from foodborne illness — an unwelcome visitor — at your table this Thanksgiving.

Clean and Sanitize

Always wash your hands before preparing and handling food. Handwashing helps to prevent the spread of germs. Recent USDA observational research showed that 95 percent of participants failed to properly wash their hands before handing food. Make sure to follow the steps to wash your hands properly.

Clean and sanitize any surfaces that will touch food such as tabletops, kitchen counters, stoves, sinks, etc.

Avoid Cross-Contamination

In a recent study (PDF, 1.7 MB), USDA found 60 percent of kitchen sinks were contaminated with germs after participants washed or rinsed poultry. USDA advises against washing your turkey; however, if you do wash your turkey in the sink, it must be fully cleaned and sanitized afterwards. To clean, rub down surfaces — including the sink, cutting boards and counter tops — with soap and hot water, and then sanitize them with a cleaning solution to remove any residual germs. You can use a homemade solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water. Let the surfaces air dry. Be sure to use separate cutting boards—one for meat and another for vegetables and fruit.

Thaw the Turkey Safely

Never thaw a turkey on a counter or in hot water. USDA recommends thawing a turkey in a refrigerator since this allows for slow and safe thawing. The turkey will need about 24 hours for every four to five pounds of turkey. After thawing, it is safe to store in the refrigerator for one to two days. Turkey can also be thawed in a cold-water bath or microwave; however, it must be cooked immediately after it has thawed using these methods. If using the cold-water method, allow 30 minutes per pound and submerge the turkey in its original wrapping to avoid cross-contamination. It’s safe to cook a turkey from its frozen state; however, it will take at least 50 percent longer to fully thaw. Lastly, never leave a raw turkey out at room temperature for more than two hours.

(Image: USDA)

Cook Thoroughly

Make sure your turkey reaches an internal temperature of 165 F. Use a food thermometer to measure the internal temperature in three parts: the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh. USDA recommends using a food thermometer even if the turkey has a pop-up temperature indicator to ensure it has reached 165 F in the three previously stated places. When cooking a turkey breast instead of a whole turkey, check the temperature with the food thermometer to ensure it reaches 165 F at the thickest part the breast. All previously cooked side dishes should be reheated to 165 F.

Stuffing your Turkey

USDA does not recommend stuffing your turkey because it can be a breeding ground for bacteria if not prepared carefully. However, if you plan to stuff your turkey, please keep the following in mind:

  • The wet and dry ingredients for the stuffing should be prepared separately from each other and refrigerated until ready to use.
  • Stuff the turkey loosely — about 3/4 cup of stuffing per pound.
  • Immediately place the stuffed, raw turkey in an oven set no lower than 325 F.
  • A stuffed turkey will take longer to cook. Once it has finished cooking, place a food thermometer in the center of the stuffing to ensure it has reached a safe internal temperature of 165 F.
  • Let the cooked turkey stand 20 minutes before removing the stuffing.

For more information on turkey stuffing, visit Turkey Basics: Stuffing.

The Two-Hour Rule

All perishable foods must be refrigerated within two hours of being cooked, or one hour if the temperature is 90 F or above. After two hours, perishable food will enter the “Danger Zone” (between 40 F and 140 F), which is where bacteria can multiply quickly and cause the food to become unsafe. Discard all foods that have been left out for more than two hours.

Leftovers

After the meal (but within the two-hour rule), separate larger quantities of leftovers in small shallow containers and place them in the refrigerator. Thanksgiving leftovers are safely stored in a refrigerator for up to four days. In the freezer, leftovers can be safely frozen indefinitely but will keep best quality for two to six months. Reheat leftovers to an internal temperature of 165 F. Check the internal temperature of the food in several places with a food thermometer after allowing a resting time.

For Thanksgiving food safety questions, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), email MPHotline@usda.gov or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.

Do you have any last-minute turkey day questions? The Meat and Poultry Hotline will be open on Thanksgiving Day from 8am-2pm EST.

News

Frozen DiGiorno Crispy Pan Crust Pepperoni Pizza Recall

Presented By Hometown-Motors, Inc.

(Washington DC) – Nestle USA Inc., a firm in Schaumburg, Ill., is recalling approximately 27,872 pounds of frozen DiGiorno Crispy Pan Crust pepperoni pizza due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The product contains textured soy protein, a known allergen, which is not declared on the product label. 

The frozen pepperoni pizza product carton may actually contain frozen three meat pizza, which contains textured soy protein. The pizza products were produced on June 30, 2021. The following products are subject to recall [view the labels here]:

  • 26-oz. carton containing “DIGIORNO PEPPERONI CRISPY PAN CRUST” with lot code 1181510721 and “Best Buy” date of MAR2022 on the label. 

The products subject to recall bear establishment number “EST. 1682A” inside the USDA mark of inspection. Establishment 1682A is Nation Pizza Products Limited, which is owned by Nestle USA, Inc. These items were shipped to retail locations and distribution centers nationwide.          

The problem was discovered after the firm received a consumer complaint that a three meat pizza was in a carton labeled as pepperoni pizza.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.  

FSIS is concerned that some product may be in consumers’ freezers. 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.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution lists will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Members of the media with questions about the recall can contact Lauren Rubbo, Manager of External Communications at Nestle USA, at lauren.rubbo@us.nestle.com. Consumers with questions about the recall can contact Bonita Cleveland, Consumer Services Manager at Nestle USA, at 1-800-681-1676 or bonita.cleveland@us.nestle.com.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

News

Funding Available To Improve Northern Bobwhite Quail Habitat

Presented By Rathkamp Financial

(Photo from Audubon.org)

(Columbus) — The U.S. Department of Agriculture’s (USDA) Natural Resources Conservation Service (NRCS) has designated a new priority area in Ohio focused on improving and creating northern bobwhite quail habitat. Private landowners and producers can apply for funding through the NRCS’ Environmental Quality Incentives Program (EQIP). Interested landowners in the selected townships are encouraged to contact their local NRCS service center, ODNR private lands biologist or Pheasants Forever biologist to learn more.  

“Private landowner involvement is such an important part of preserving this iconic species,” said Ohio Natural Resources Conservation Service Acting State Conservationist Lori Ziehr.  “The northern bobwhite quail is an edge species, and through priority area funding, we can incentivize and promote conservation practices that generate the high-quality early successional habitat crucial to their survival.”

Ohio is near the northern edge of the species’ range, and winter weather conditions can contribute to dramatic fluctuations in bobwhite quail populations. Mild winters often boost bobwhite quail populations in areas with suitable habitat, while harsh winters with prolonged snow and ice cover have an adverse impact.

The Ohio State University has identified edge habitat and woody escape cover, both essential during the winter months, as critical factors in quail survival. The selected townships shown on the priority area map have been identified by the Ohio Division of Wildlife as the areas of highest concern within Ohio’s bobwhite quail range.

“The Ohio Division of Wildlife is committed to restoring Ohio’s quail population through EQIP and increasing suitable habitat,” said Ohio Division of Wildlife Chief Kendra Wecker. “We are proud to work with our partners to keep the momentum going in a positive direction for this cherished bird as well as other edge species.”

Quail Forever also supported the creation of the priority area and is prepared to lend a hand implementing the program. 

“Quail Forever strives to conserve Ohio’s quail populations through passionate work by wildlife biologists and grassroots chapter volunteers,” said Quail Forever’s Ohio State Coordinator Cody Grasser, “Thanks to strong partnerships with NRCS and the Ohio Division of Wildlife we have team members implementing EQIP in each of the priority area townships and are excited to present landowners with this unique opportunity.”

Landowners in the selected townships interested in EQIP Quail Priority Area funding should reach out to their local Ohio USDA service center or visit the Ohio NRCS EQIP webpage for more details. Click here for a fact sheet on prioritized conservation practices and additional resources. 

EQIP QUAIL Priority Townships

NRCS conservation practices including hedgerow plantings, wildlife habitat plantings and early successional habitat development will receive increased ranking points within the priority area townships. Landowners who implement these practices will not only promote bobwhite quail habitat, but further enhance their property value to other species such as songbirds, wild turkeys, white-tailed deer, cottontail rabbits and pollinators. 

Uncategorized

Conservation Reserve Program Deadlines Approach

Presented By McDonald’s, I’m Lovin’ It!

The USDA Farm Service Agency is taking applications for the Grasslands provision of the Conservation Reserve Program through August 20th.

CRP Grasslands is a working grasslands provision of CRP that allows landowners to offer hay and/or pasture acres that will remain in forage production for a 10-15 year period.

While there are benefits for hay and pasture, the program can also apply to fields simply being maintained as grass cover.

Acceptable offers will receive an annual rental payment for the acreage enrolled and be eligible for cost share assistance of 50% on fence, water systems and certain management practices. Small livestock operations receive added points in the ranking factors to encourage participation in the program.

Acres are currently available in the Scioto River Watershed Conservation Reserve Enhancement Program. This option offers up to double the rental rates for enrolling eligible acres in the Scioto River watershed which covers most of our coverage area.

For more information, contact the Jackson-Vinton-Scioto-Pike FSA Office at (740) 286-5208/extension 2 or (740) 259-3075/extension 2.

Uncategorized

Tyson Foods Recalls Ready-To-Eat Chicken Products Due to Possible Listeria Contamination

Presented By Atomic Speedway

(WASHINGTON) – The amount of chicken products being recalled by Tyson Foods Inc. is now at approximately 8.9 million pounds of ready-to-eat chicken products that may be adulterated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced.

The release is being updated to alert consumers that the recalled ready to eat products were used in additional products produced by other establishments and retailers. Some products bear a different establishment number on the label due to further processing and some products may have been served from the deli counter in retail stores. Labels for the products made with the recalled chicken are available here. We encourage consumers to check the FSIS website frequently while we continue to update the press release and/or the labels if we become aware of additional products that used the recalled chicken. 

Details of this recall were updated to reflect additional date codes and an increase in product poundage from approximately 8,492,832 pounds to approximately 8,955,296 pounds.  The recalled product names and product codes remain the same. While the product was distributed to schools, it resulted from a commercial sale and was not part of food provided by the USDA for the National School Lunch Program.

The frozen, fully cooked chicken products were produced between December 26, 2020 and April 13, 2021. The products that are subject to recall are listed here. View the labels here.       

The products subject to recall bear establishment number “EST. P-7089” on the product bag or inside the USDA mark of inspection. These items were shipped nationwide to retailers and institutions, including hospitals, nursing facilities, restaurants, schools and Department of Defense locations.                             

On June 9, 2021, FSIS was notified of two persons ill with listeriosis. Working in conjunction with the Centers for Disease Control and Prevention (CDC) and state public health partners, FSIS determined there is evidence linking the Listeria monocytogenes illnesses to precooked chicken produced at Tyson Foods Inc. The epidemiologic investigation identified three listeriosis illnesses, including one death, between April 6, 2021 and June 5, 2021. During routine sample collection, FSIS collected two precooked chicken samples from two establishments that are closely related genetically to Listeria monocytogenes from ill people. One of the samples was collected at Tyson Foods Inc. FSIS is continuing to work with federal and state public health partners to determine if there are additional illnesses linked to these products.

Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems. Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov.

Uncategorized

Safety Tips For Preparing Easter Ham and Eggs

Presented By McDonald’s, I’m Lovin’ It!

If you’re reading this, chances are, you enjoy eating ham. After a day of hunting for eggs and chasing the kids around the yard on Easter, it’s time for the family to enjoy that delicious ham they have been waiting for.

Things to Know about Proper Ham Preparation

Whether you are cooking a raw ham or preparing a ready-to eat ham product, follow these steps for a ham that is cooked to perfection.

  • Ham that is not ready-to-eat but has the appearance of ready-to-eat products will bear a statement on the label indicating the product needs cooking.
  • Ham that requires cooking before consumption or fresh, raw ham must reach an internal temperature of 145°F (with a three-minute rest time). Set the oven no lower than 325°F.
  • Cooked canned ham and cooked vacuum-packaged ham, both from federally inspected plants, can be eaten right out of the package. All of these along with spiral-cut cooked ham are safe to eat cold or can be warmed to an internal temperature of 145°F, as they are already fully cooked. For cooked hams that have been repackaged in any other location outside the processing plant, heat to an internal temperature of 165°F, measured with a food thermometer, before you serve it.

For more background information on the kinds, storage and cooking times for ham, visit Ham and Food Safety.

Egg Safety

Did you know that Salmonella bacteria can be found on both the outside and inside of eggs that appear to be normal? The larger the number of Salmonella present in the egg, the more likely the egg is to cause illness.

To enjoy eggs without the risk of getting sick:

  • Store eggs in the refrigerator.
  • Discard any cracked or dirty eggs.
  • Be sure to wash hands and any surfaces (counter tops, utensils or dishes) after contact with raw eggs.
  • Cook eggs thoroughly until both the yolk and white are firm. Cooking reduces the number of bacteria in an egg. Lightly cooked egg whites and yolks have both caused outbreaks of Salmonella infections.
  • Recipes containing eggs mixed with other foods should be cooked to an internal temperature of 160ºF.
  • Eat eggs promptly. Don’t keep them warm or at room temperature for more than two hours. DO NOT EAT hard-boiled eggs used for an egg hunt or as decorations if they have been at temperatures above 40ºF for more than two hours; discard them.

Consumers with questions about food safety can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov, available from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday, in English or Spanish.