(Distributed 11/09/07) “It’s not as unhealthy as it sounds,” says LSU AgCenter nutritionist Dr. Beth Reames about fried turkey, “if you don't eat the skin of the bird.”

(Distributed 11/09/07) The holidays are time to enjoy special desserts you may only make once a year. To prevent getting foodborne illness, refrigerate pies containing eggs and milk, such as pumpkin, custard and cream pies, according to LSU AgCenter nutritionist Dr. Beth Reames.

(Distributed 11/09/07) If you’ve been confused in the past about the temperature you needed to cook your holiday turkey, you now need to remember only one temperature, 165 degrees. Past food safety guidelines recommended higher temperatures for some poultry products, including 170 degrees for chicken breasts and 180 degrees for whole birds.

(Distributed 02/12/07) LSU AgCenter nutritionist Dr. Beth Reames says following food safety practices can help to ensure you don’t suffer the consequences of foodborne illnesses this Mardi Gras season. Reames says many people often think they have the flu or a 24-hour virus when they actually are suffering from food poisoning.

With their tours of duty extended to one year, overseas military personnel may look forward to food sent from home, according to LSU AgCenter nutritionist Dr. Beth Reames. The U.S. Department of Agriculture (USDA) has provided guidance for mailing food gifts to those serving in the Air Force, Army, Navy, Marine Corps and Coast Guard.

The recent outbreak of foodborne illnesses traced to spinach should serve as a reminder of the need for taking food safety measures every day, an LSU AgCenter expert says.

If you plan to celebrate Labor Day with a cookout or picnic, LSU AgCenter nutritionist Dr. Beth Reames says to keep your holiday meal safe by following these guidelines:

One part of a safe and happy 4th of July celebration is ensuring your food is safe to eat.

September is Food Safety Education Month. This year’s theme "Store it. Don’t ignore it." focuses on the important procedures necessary for storing food safely, according to LSU AgCenter nutritionist Dr. Beth Reames.

Keeping food safe at picnics or while eating outdoors poses special problems. The challenge of keeping hands and utensils clean is greater when preparing and eating food outdoors and away from the kitchen.