ROANOKE, Va. - A new study by the U.S. Public Interest Research Group reports an 83 percent increase in meat and poultry recalls since 2013, and food recalls overall have increased by 10 percent.
Food and Drug Administration commissioner, Scott Gottlieb, tweeted earlier this week:
Update on #FDA's Inspectors #OnTheJob: In response to questions; our Office of Human and Animal Food Operations has more than 200 food investigators (not counting support staff and supervisors) out of about 550 total professionals when the agency is fully operational.— Scott Gottlieb, M.D. (@SGottliebFDA) January 20, 2019
With the government shutdown, and more FDA workers working without pay, how do you know if your food is safe to eat?
The CDC reports there are four steps to food safety you can use to reduce your risk of getting sick.
1. Clean - Wash your hands and surfaces often. Wash fruits and veggies under running water before using them.
2. Separate, don't contaminate - Raw meat, poultry, seafood and eggs can spread germs unless you keep them separate. Use cutting boards and plates to separate different foods. When you cook, keepp raw meat, poultry, seafood and other juices away from other foods.
3. Cook - Food is safe to eat when the internal temperature gets high enough to kill germs that can make you sick. Check the temperature with a thermometer, don't trust the look of it.
- 145 degrees - whole cuts of beef, pork, veal and lamb
- 160 degrees - ground meats like beef and pork
- 165 degrees - all poultry, leftovers, and casseroles
- 145 degrees - fresh ham and fin fish
4. Chill - Keep your fridge below 40 degrees. Refrigerate food within two hours. Thaw frozen food safely in fridge, cold water or microwave. Never thaw things on the counter because bacteria can multiply quickly in parts of the food that reach room temperature.