5 for July: Food Safety Tips

7.10.14 

Written by: Selective Micro Technologies 

smt-info-foodPeople tend to be much more active in the summer months and food safety often becomes a second thought. So, in order to help you remember, we have provided you with 5 food safety tips for July and a great infographic breaking down food sanitation. 

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Keep Your Fruits and Veggies From Spoiling

05.07.14

Written by: Selective Micro Technologies  

FruitsVeggiesSpring brings forth beautiful flowers, warmer weather, and fresh produce. Fruits and vegetables are critical towards a nutritious diet, but how do you keep food from spoiling, as it always does, when left uneaten or sitting out too long? Food spoilage is caused by bacteria, namely pathogens such as e-coli and salmonella as well as varieties of bacillus and clostridium.

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4 Quick Steps to Avoid Salmonella This Summer

04.23.14

Written by: Selective Micro Technologies 

eggsSalmonella is quite an unwelcome visitor come spring and summer! How many times do you go to a summer picnic only to see egg salad, potato salad, or deviled eggs sit out in the heat for your summer delight? Yuck, Right? Many times we say we are going to practice food safety and we do, until we go to some summer social gathering and forget all about it because we are caught up in the socialization of the event.

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Cleaning Your Food Before Consumption

vegetable basket04.16.14

Written by: Selective Micro Technologies 

The sun is shining and you can finally leave the house to soak up some Vitamin D without freezing. Your thoughts are turning to farmer’s markets, picnics, and barbeques. You know that you’ve got to get that spring cleaning done and out of the way before these things happen. One of the most important things to clean this spring is the food you eat.

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A Surveillance System To Keep Your Food Safe

 03.26.14

Written by: Selective Micro Technologies 

food safetyA cleaning and decontamination program is a necessary and measureable attribute to keep your food safe; however, a thorough surveillance system should also be enacted. In fact, just recently, the U.S. Centers for Disease Control and Prevention identified the glaring gaps which persist regarding the education of public health surveillance. For example, it was discovered that food safety and handling practices that are a threat, typically are not reported during product recalls and foodborne pathogen outbreaks.

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