September is National Food Safety Education Month.  It’s an initiative run by the Food and Drug Administration to educate people on how to prevent foodborne illnesses.  There are simple steps people can take to keep themselves and others safe when preparing meals.  While foodborne illnesses often come from meat, it can happen from other foods, as well. 

Lisa Peterson is a nutrition and wellness educator with the University of Illinois Extension.  She says foodborne illnesses are more common than one might think.

The appearance of food to the naked eye is not an indicator of its safety to consume.  The same goes for surfaces uncooked or raw food has come into contact with. 

When it comes to canning, there are steps to take for that process, as well.  In addition, it’s necessary to apply some sort of acid to the product. 

FDA guidelines recommend freezing meats after they sit for a few days in the refrigerator.  When it’s time to use the meat, there are ways to thaw it and ways not to do so. 

The University of Illinois Extension will hold a class called “Cooking From The Cabinets.”  It’s scheduled for Friday, October 10 from 10:30 to 11:30 a.m. at Pana Community Hospital.

More information on the University of Illinois Extension is available at extension.illinois.edu. 

Lisa Peterson appeared as a guest on the WTIM Morning Show.