by piecenter | Dec 9, 2014 | Food, Green Divide
Soybeans, corn, canola, cotton, and sugar beets are the most common genetically modified crops (Byrne et al., 2014). It is estimated that 60-70% of processed food items in the supermarket contain an ingredient derived from one of these crops such as cornstarch,...
by piecenter | Dec 9, 2014 | Food, Green Divide
Using a thermometer is the only way to be certain that your food has reached a temperature high enough to destroy the bacteria that cause foodborne illness. All raw beef and veal steaks, roasts, and chops should be cooked to a minimum internal temperature of 145⁰F as...
by piecenter | Dec 9, 2014 | Food, Green Divide
Many consumers likely believe that washing meat removes bacteria, making it safer (U.S. Department of Agriculture [USDA], 2013). However, not all bacteria are the same. Some bacteria are tightly attached to the meat and others wash off easily. Those that wash off...
by piecenter | Dec 9, 2014 | Food, Green Divide
See what academic or governmental research shows about food safety and genetically modified food. These sources helped illustrate the ‘green divides’ or gap between the public’s knowledge of these issues and what the policy and best available science tell...
