Winning plays for super bowl food safety & local flavor

Feb 09, 2024

By: Farms.com

Super Bowl Sunday is a time for fun, food, and football. However, experts reminds us that a successful party is more than just good company and a thrilling game; it's also about serving food safely and choosing local ingredients.

Here's your game plan for a memorable, safe, and locally inspired Super Bowl celebration:

Start with a Clean Slate: Proper handwashing and clean cooking surfaces are your first line of defense against unwanted guests like bacteria and viruses.
Team Separation: Keep raw meats and vegetables in separate teams to prevent cross-contamination. This simple step can keep everyone healthy and ready to enjoy the game.
Timing is Everything: Foods shouldn't stay in the Danger Zone (between 40°F and 140°F) for over two hours. Plan your servings to ensure food stays safe to eat.
Temperature Tactics: Use a food thermometer to confirm that everything from chicken wings to chili is cooked to perfection. Safe temperatures mean delicious and healthy meals.
Root for Local: Choosing local ingredients not only supports local farmers but also brings fresh, tasty, and unique options to your Super Bowl spread.

Adopting these strategies ensures your Super Bowl party will be remembered for the right reasons: great food, great company, and support for local agriculture. Let's make this Super Bowl celebration safe and delicious!

Video: What Happens When Pigs Adapt to High Soybean Meal Diets? - Gustavo Lima

In this special rerun episode of The Swine Nutrition Blackbelt Podcast, Gustavo Lima, PhD candidate in Animal Science at Iowa State University, discusses how grow-finish pigs respond to high soybean meal diets. He explains the initial drop in feed intake, changes in backfat, later adaptation, energy efficiency, amino acid utilization, and the rise in nitrogen excretion at higher inclusion levels. Listen now on all major platforms!

Click here to read the full research article: https://academic.oup.com/jas/article/...

“Once they got adapted to the diet, they can handle higher levels of inclusion of soybean meal.”

Meet the guest: Gustavo Lima / gustavo-lima-a9867127 is a PhD candidate in Animal Science at Iowa State University whose work focuses on swine nutrition, ingredient characterization, energy metabolism, caloric efficiency, and applied data analysis. With more than 15 years of experience in swine production across Latin America, Gustavo also brings expertise in environmental control, performance evaluation, barn ventilation, and grow-finish housing. Learn more from Gustavo Lima on The Swine Nutrition Blackbelt Podcast, available on all major platforms.