Apr 24, 2023

Picnic and barbecue season offers lot of opportunities for outdoor fun with family and friends. However, these events also present opportunities for foodborne bacteria to thrive. As food heats up in warmer temperatures, bacteria multiply rapidly. Kansas State University food scientist Karen Blakeslee says keeping food...

Nov 7, 2022

This time of year, a Kansas State University food safety specialist says food pantries, food banks and soup kitchens really appreciate gifts of food, money and time. But the generosity of donating food also needs to be accompanied by the gift of safety and health. Londa Nwadike, who holds dual appointments with...

Oct 31, 2022

With the holidays just around the corner, now is the time to start planning those large family meals. In addition to finalizing a menu, you might need to clear out space in the pantry, refrigerator and freezer for extra food, the traditional turkey or ham, and any side dishes you want to prepare in advance. Kansas State...

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...

Jun 13, 2022

Canning season typically runs from June to October, with some carryover into the holiday season. Harvesting garden produce at its peak freshness and canning as soon as possible – ideally that day or the next – produces the highest quality product. However, canning is a science and Kansas State University food...