By following some simple practices, you can enjoy the festivities without suffering from foodborne illnesses.

In the past few months, research has focused on the formation of a cancer-causing chemical acrylamide in foods. "There’s no agreement on whether the chemical poses a threat to humans or only to lab animals," says LSU AgCenter nutritionist Dr. Heli Roy.

You can fry it, brine it, grill it or roast it. Just don’t let that turkey or other foods served at the holidays spoil, says LSU AgCenter nutritionist Beth Reames. Learn ways to keep food safe and how to avoid overindulging.

(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.

Eating raw or undercooked eggs is an invitation for foodborne illness. The same is true for lightly cooked eggs and egg dishes, according to LSU AgCenter nutritionist Dr. Beth Reames.

Make sure your lemon ice box pie or key lime pie is safe for the Easter holidays, warns LSU AgCenter nutritionist Dr. Beth Reames. "Eating raw or undercooked eggs is a risk for foodborne illness."

Follow these food safety recommendations to avoid becoming ill when you lose power or suffer flooding in your home.