Aug 8, 2022
In addition to packing a school lunch that has nutritional value, it’s important to consider food safety. According to Kansas State University food scientist Karen Blakeslee, dangerous bacteria can rapidly build up in food that is not kept at a safe temperature and can case food borne illness. Blakeslee, who is also the coordinator of the university’s Rapid Response Center, says the key to packing a school lunch that remains out of the danger zone for promoting bacteria growth is making sure cold foods stay cold and hot foods stay hot.
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 email@example.com.
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.