Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Cut the freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.

Slaughtered meat and poultry should be put under refrigeration (32 - 36°F) immediately to remove animal heat from the carcass. Prompt and thorough chilling is important to reduce bacterial growth and decrease the action of enzymes which can lower the quality. Bone souring in beef and pork may also occur if carcasses are not properly chilled. Chill pork, lamb or veal 24 hours; beef 5 to 7 days.

Is it safe to eat leftover food that was left out on the counter to cool at dinnertime, then forgotten until morning? Will additional cooking kill the bacteria that may have grown

All poultry should reach a safe minimum internal temperature of 165 °F. (Sources: Kitchen Thermometers; Use a Food Thermometer)

Almost. Starting in early-to-mid October '07, we will be introducing the option of organic meat and poultry. We'll probably start with poultry. If you have an existing order in the system and want to add the organic meat/poultry option, login to your account and modify your order. There will be an additional charge for organic meat/poultry based on our cost of the protein. We'll send out an email to notify you when you can begin ordering organic meat and poultry.

Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of Focus on Freezing, which lists optimum freezing times for best quality. If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded.

Yes, it is safe to eat chicken and other poultry products that have been fully-cooked (fried, boiled or grilled). Do not eat poultry meat that is still pink or half-cooked/half-boiled eggs.

Keep uncooked products under refrigeration as much as possible. If you are not going to cook and eat the product the same day as purchased, it is generally advisable to freeze it until use. Cooked, left over, meats and poultry should be refrigerated within 2 hours after cooking. If it is necessary to keep cooked meats and poultry without refrigeration longer than 2 hours maintain their temperature at or above 140 degrees Fahrenheit.

No, meat and poultry should never be thawed in the conventional oven or at room temperature. There is greater danger of bacterial growth and food spoilage for food thawed at room temperature. Thaw meat and poultry in the refrigerator in the original wrappings. To speed thawing, loosen the wrapping. To keep other foods safe, put the thawing meat and poultry in a pan on the bottom shelf. For a quicker method, immerse meat or poultry in a watertight bag into cold water. Thaw until it is pliable.

You can buy it seasonally through Fruited Plain Cooperative Organization in Champaign-Urbana and directly from the farm. From late May through November you also can purchase it on Saturdays from the Moores at the Urbana Farmer's Market at Lincoln Square Mall. On Sundays, you can purchase it at the Frankfort Country Market in Frankfort, Illinois.

Red fibers, which contain large amount of myoglobin (an iron-containing oxygen carrying compound), predominate in dark meat. These fibers abound in muscles which are used continuously, such as the leg muscles. White fibers contain little myoglobin since they are used little, such as the flight (pectoral) muscles of the domesticated chicken.

Myoglobin, a protein, is responsible for the majority of the red color, in meat and poultry. Myoglobin does not normally circulate in the blood but is fixed in the tissue cells. When bruising occurs during gathering, myoglobin circulates in the blood, and a small amount can be found in the meat after processing. This purplish color can leave small dark spots that resemble bruising. Exposure to light in the meat case can also affect color. (USDA) With spoilage there is almost always an off odor.

Organic livestock standards prohibit the use of synthetic growth hormones such as rBGH and the routine use of antibiotics. Additionally, all animals must be raised in natural living conditions appropriate for their species. The animals are fed only organic feed, and the processing for all meat, poultry and dairy products must meet organic standards as well.

Washing raw poultry, beef, pork, lamb, veal, or seafood before cooking is not necessary. Although washing these raw foods may get rid of some of the pathogens on the surface of these foods, it may allow the pathogens to spread around the kitchen. Cooking these foods to a safe internal temperature will destroy any bacteria that may be present in the food. Use a clean food thermometer to make sure food has reached the proper temperature.

Yes. Meat, poultry (such as chicken or turkey), and fish can make you sick only if they are raw, undercooked, or spoiled. To avoid illness: Cook all meat and poultry until they are no longer pink in the middle. If you use a meat thermometer, the temperature inside the meat or poultry should be over 165° F. Fish should be cooked until it is flaky, not rubbery. After handling raw meat, poultry, and fish, wash your hands well with soap and water before you touch any other food.

These standards provide criteria for materials, design and fabrication of equipment or utensils used in the slaughter, processing and packaging of livestock and poultry products. Compliance with these standards is voluntary, and demonstrates an extra added level of assurance that these products are safe and durable.

America's food is among the safest in the world. But bacteria are everywhere, including on food, like meat, poultry, and egg products. If food isn't handled safely, harmful bacteria can multiply to dangerous levels and make people sick. There are four key safe food handling steps promoted under a national educational campaign by the Partnership for Food Safety Education called Fight BAC!®. These steps include: Clean, Separate, Cook, and Chill. Cook" is one of the key steps.

No. People from all types of backgrounds have become successful Lenard???s Franchise Owners. Lenard???s provides comprehensive training and support; but you need a willingness to learn, enthusiasm for the concept and a real commitment to succeed.

No, all mammalian protein meals and bone meals were withdrawn from use in animal feed in the United Kingdom in 1996.

We use the minimal amount of salt necessary for preservation and flavoring. The amount varies from product to product.

I believe, as many leading health authorities advocate, that the benefits of fish in the diet, outweigh the negatives. On the plus side is heart health (believed to come from the beneficial omega-3 fatty acids found in the fish); prevention of macular blindness; and that fish is a good source of B-12 which is an essential nutrient that many people who do not eat animal flesh protein need to use a supplement to obtain.

It is true that a big challenge in going "NMP" is dealing with other people--your spouse or significant other, your roommate, your friends, your kids, your family, your co-workers and social situations. Many people do not have the courage, strength or desire to take care of themselves so they just go with the flow.

A safe food handling label should be on all raw or partially precooked (not ready-to-eat) meat and poultry packages. The label tells the consumer how to safely store, prepare, and handle raw meat and poultry products in the home.

Freezing does not harm Radiantec tubings so the real issue is the possibility of freezing damage to the rest of your home. An open system cannot operate if it is frozen. An open direct system can be purged of water by draining or with compressed air. You do not need to get all of the water out.

There are several factors that can cause system freezing. Most need to be corrected by your local Lennox Dealer. One thing you can do to prevent or correct this problem is to make sure the filter is clean or replaced. You can check to see if airflow is restricted. After replacing or cleaning the filter, you can speed up the thawing process by turning the system off and turning on the fan. If you have a heat pump system, you can try turning the system to heating mode until the ice has melted.

Birds, like people, can have the flu. Avian influenza or bird flu was first identified over 100 years ago during an outbreak in Italy. Over the years, the disease has appeared from time to time in regions all over the world. Avian influenza spreads easily among wild birds, but it can also infect domesticated birds including chickens, turkeys and ducks. Left untreated, avian influenza can devastate an entire flock of chickens.

Food safety experts recommend thawing foods in the refrigerator or the microwave oven or putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Changing the water ensures that the food is kept cold, an important factor for slowing bacterial growth that may occur on the outer thawed portions while the inner areas are still thawing. When microwaving, follow package directions.

The color of cooked meat and poultry is not a sure sign of its degree of doneness. For instance, hamburgers and fresh pork can remain pink even after cooking to temperatures of 160° F (71° C) or higher. The meat of smoked turkey is always pink because components within the smoke bind to the muscle pigment to form a stable pink pigment. Only by using a food thermometer can you accurately determine that meat has reached a safe internal temperature.