Food Safety Practices (Recipe: Oven-Roasted Spring Vegetables)

A lot of the research I have been doing so far at my new job has been on food safety.  Food safety research is a big part of the program I am in.

Food Safety News actually published an article that mentioned some of RTI’s research on food safety.  I wasn’t aware of this research going on so I found it quite interesting.  Before you read the article, answer these questions:

– Do you rinse raw poultry in the sink before cooking it?

– Do you wash your hands with soap and water after handling raw poultry?

– When purchasing chicken, do you keep it separate from other food in grocery bags?

– When refrigerating raw poultry, do you store it in sealed containers or wrapped in a bag on the bottom shelf of the fridge?

Well, according to some research if you chose to wash the poultry first — the wrong answer — you’re more likely to be an American than a Russian. And you’re even more likely to be from India or Colombia according to a food safety practices survey.

– Do you use separate utensils for preparing the chicken and preparing the rest of the meal?

According to the survey, more than 40% of Americans in Missouri and Tennessee washed their raw chicken or turkey in the sink before cooking it.  Another survey suggested that only about 31% of Americans know that they should not wash raw poultry.  Washing poultry is a big food safety no-no because it splashes potential pathogens such as Salmonella and Campylobacter from the raw meat onto other surfaces — and all over your hands and arms.

Russians in Moscow, on the other hand, universally abstained from washing their raw poultry, while Indians and Colombians washed their poultry in even higher numbers than Americans.  Interesting, right?

One of the surveys also found that roughly 90% of Americans wash their hands after handling raw poultry.  Yay!

When handling packages of raw poultry at the grocery store about 70% keep packages of chicken parts separate from other food in grocery bags.  Yet when refrigerating raw poultry, only 17% of respondents reported following guidelines that recommend storing it in sealed containers or wrapped in a bag on the bottom shelf of the fridge.

After preparing raw poultry on a cutting board, 94% of respondents said they washed the cutting board or used a different one. Ninety-eight percent reported using separate utensils or washing utensils after handling raw poultry.

Anyway…enough of that.  But interesting, right?

Total mileage for last week!  I ran a total of 25.87 miles, biked 15.66 miles and swam 1600 meters!  That is a PB (personal best) for the amount of laps I have done swimming at one time!  I’m getting there, folks!

What else did I do last weekend?  I went to a movie out on the lawn at the NC Museum of Art on Friday night with friends.  It was a blast!  We saw Nebraska, and we all really enjoyed it!  The weather was perfect.  We had wine, food, friends and laughter!  A fantastic Friday night!

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And then on Saturday I was one of the hosts of a bridal shower for a beautiful bride-to-be which was an amazing time!  Ryan is one lucky guy!  I’m so excited to see this couple get hitched!

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And Sunday was a lot of work on a paper I am trying to get ready for publication and an awesome BBQ with friends.  Yet another full weekend, eh??  I don’t ever slow down. 🙂

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Quote of the Day:

“Once you make the decision that you will not fail, the heart and body will follow.” -Kara Goucher

 I love oven-roasted veggies.  I know I have said it before, and I’ll say it again.  They are just delish!  Here is another oven-roasted veggie recipe that I will definitely make again!

Oven-Roasted Spring Vegetable Medley

Oven-Roasted Spring Vegetables

Ingredients

– 9 small red potatoes

– 2 tablespoons olive oil

– 1/2 teaspoon salt

– 1/4 teaspoon pepper

– 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

– 2 small yellow summer squash, quartered and cut into 1/2-inch slices

– 2 small zucchini, quartered and cut into 1/2-inch slices

– 1/3 cup balsamic vinegar

– 3 tablespoons brown sugar

Directions

– Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes.

– In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

Courtesy of Taste of Home

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This entry was posted in Food Picture (No Recipe), Overall Health and News, Recipes, Weekly Workouts. Bookmark the permalink.

One Response to Food Safety Practices (Recipe: Oven-Roasted Spring Vegetables)

  1. Pingback: Top Places to Visit in the World | Oven Lovin' Runnin'

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