Summer Food Safety
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Manage episode 184789167 series 1058771
Richard Hentschel talks with U of I Extension's Laura Barr about basic summer food safety and concerns with youth, immune compromised and older adults. Often talked about "danger zones" are storage temperatures between 40 and 140 degrees, where pathogens can grow very quickly. Extra care should be given to milk and meats. Barr also shares information about "charred" food and potential risks.
196 episodes