Superbowl guacamole dip food safety tips

Superbowl pregame coverage started at something like 6:00 am this morning and it’s on in the background at my house. Between helping the kids with Lego building and coloring I’ve seen segments on a former player who is now a high school principal; an NFL player who chose listening to an hour of Nickleback over “swimming everywhere you go”; and, an insightful interview with half-time performer Katy Perry where she reported that Seahawks (and former N.C. State) Quarterback Russell Wilson likes pizza.

And I’ve heard about deflated balls about 900 times.Bill-Belichickx-large

Capitalizing on the Superbowl hysteria, Debbi Snook of has some football party food safety tips and a recipe for turkey chili from LeBron Jame’s former chef (how’s that for a title). The risk reduction tips aren’t bad (and are even in context for a party with guacamole). But the article fails to point to a safe temperature (165F) for ground turkey.

Did you know that fruit and vegetables pose 48 percent of foodborne illnesses? That means those veggie platters, dips and any cream-based foods deserve some extra scrutiny to keep your guests safe.

-Instead of refilling the same bowl of guacamole, divide it among a few smaller bowls to replace the one that becomes empty.

-Wash your hands frequently when cooking, and dry them on a clean towel.

-Ask someone else to cook if you’re under the weather.

– Wash your avocados with cold water and a scrub brush before peeling and slicing (for quality reasons, mainly -ben).

– Avert “double-dipping” violations by placing serving utensils such as spoons and tongs at each serving bowl.

This entry was posted in E. coli, Food Safety Culture and tagged , by Ben Chapman. Bookmark the permalink.

About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.