Preview Mode Links will not work in preview mode

Radio stations are free to use clips from any of the episodes below. 

A selection of fully produced segments are made available weekly on the "For Radio Stations" page at the K-State Research and Extension news page, where previous Sound Living episodes are stored.

Captioned episodes are available on our Sound Living page on YouTube.

Aug 7, 2018

According to a new report from the Centers for Disease Control and Prevention, chicken ranked as the most dangerous food with the highest rates of foodborne illness. The CDC reports that chicken was responsible for 10 percent of the 5,760 outbreaks analyzed between 2009 and 2015. With foodborne-related recalls becoming more common, people wonder how these outbreaks occur and what can be done to lower the risk of illness. Kansas State University food scientist Karen Blakeslee provides food safety tips that can help lower your risk of exposure to foodborne illness.

Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.

Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.

K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.