Food Safety for Backyard Chefs
KNOXVILLE, May 24, 2004
Memorial Day weekend marks the unofficial start of summer - and backyard grilling.
But before heading out your kitchen door to cook those beloved burgers, consider these important suggestions by Ann Draughon, co-director of the University of Tennessee Food Safety Center of Excellence.
"As soon as the weather warms up, we uncover our grills and begin barbecuing our meals," Draughon says.
"It's all part of summertime fun, but we should take extra precautions, particularly in the warmer weather, to make sure we don't fall prey to food-borne illnesses, more commonly referred to as 'food poisoning'," she says.
No one wants food poisoning, which is easily prevented by following these simple safety measures offered by Draughon:
Established in July 2001, the UT Food Safety Center of Excellence develops and evaluates strategies for destroying or controlling food-borne pathogens and reducing their occurrence on the farm, in food distribution and retail centers and ultimately in the home. The Center's multi-disciplinary team of researchers includes scientists with expertise in microbiology, food science, animal and plant production, infectious diseases risk assessment, food service management, and other areas.
The team's efforts are coordinated by the Center's co-directors: Dr. Ann Draughon, a professor in the Department of Food Science and Technology, and Dr. Stephen Oliver, a professor in the Department of Animal Science.
Contact: Linda Cabage, 865-974-7141
Link: Original news item on UTIA website.
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