The CDC estimates that roughly 48 million people get sick every year in the US, 128,000 are hospitalized, and 3,000 die of foodborne diseases. The Fourth of July, unfortunately, is prime time for foodborne illness, thanks to some of our favorite dishes like potato salad and hamburgers, and the risk of getting sick from something staying at an improper temperature for too long.
Two days ago I popped on over to Thermoworks headquarters to participate in a Facebook Live event that was all about preparing some of the favorite Fourth of July dishes. The broadcast was full of tips and tricks, not only on how to make your food taste good, but also on how to prepare it safely and keep it safe once it was prepared. If you’d like some fantastic food ideas, as well as some safety tips, make sure you watch the broadcast! We ended up having to do it in 2 parts, due to a connectivity issue.
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This was great. So many things I didn’t know. I didn’t know you could cook a burger to a lower temperature and pasteurize it, but it makes so much sense. I also love the tip on using your Thermapen to keep track of the temperatures of the sides on the buffet table, like the potato salad. I hope you do more of these!
Oh, the roses are gorgeous. The florist by me also uses tables and chairs sometimes to display the flowers and it makes them look so sweet that way. You are more apt to buy then I think.Are they expensive in Paris?
Karen, you are too much for me! Thank you We are indeed blessed to have the technological opportunity to make these connections. I have really enjoyed chatting with you, Amy, Alina and others on Twitter this month… hopefully we’ll keep on recruiting other readers and writers to join us thereJoanna
Thought it wouldn’t to give it a shot. I was right.