Sourdough Starter Best Practices Sourdough bread can safely be made at home, following best practices to cultivate a healthy and viable sourdough starter, or culture. Maintaining a sourdough starter involves managing an ecosystem of microscopic yeast and bacteria. The key to ensuring a healthy sourdough starter is controlling the factors […]
Food Safety at Home
Safe Handling and Preparation with Eggs
Homemade Eggnog Eggnog prepared with raw eggs can be contaminated with Salmonella bacteria. Prepare it safely by either using a pasteurized egg product or first heating the milk and eggs to 160°F as measured with a food thermometer. Don’t count on alcohol to make it safe. Once diluted, alcohol can no longer […]
Reusable Grocery Bags and Avoiding Foodborne Illness
Did you know? Only 15% of Americans regularly wash their reusable grocery bags, creating a breeding zone for harmful bacteria, including Norovirus, Salmonella, and E. coli. Regular washing reduces the numbers of bacteria in reusable bags by 99.9%. Learn more at: www.foodsafety.gov Many people now use reusable bags for grocery shopping as a […]
