May 15, 2009
Food Safety
The temperature is starting to rise and it is time for all of us to think about ways we can decrease our likelihood of getting a food-borne illness.
As we "Think Spring" many of us will be doing spring cleaning. Be sure to add a "refrigerator make-over" to your list. Start your make-over by knowing your refrigerator temperature. Begin by putting a refrigerator thermometer on the middle shelf and checking it frequently. Your refrigerator should be kept at 40 degrees or lower because it keeps harmful bacteria from growing.
Scrub the inside and shelves of your refrigerator with hot soapy water, rinse with clean water and dry with paper towels. Make a habit of wiping up spills immediately, especially from raw meats. Throw foods out that have been hibernating in the fridge. Check the expiration dates to help determine when to discard foods, but, when in doubt, throw it out.
Scientists have found that people over 50 are the most vulnerable to illness and death from food borne illnesses. High risk populations also include pregnant women, young children, and people with compromised immune systems.
Here are a few tips that can help you make sure your food stays safe:
- Perishable leftovers should not stay out of the refrigerator longer than 2 hours; in very warm weather (80 degrees or above) this is reduced to 1 hour.
- When shopping, pick up meat, poultry and seafood last to keep them cold.
- Wash your hands often and keep hand sanitizer handy when eating finger foods.
- Keep raw foods and ready-to-eat foods separate. Prevent cross-contamination by using 2 separate cutting boards for raw foods like meats and seafood and another for ready-to-eat foods like breads and vegetables.
- Cook food to proper temperatures. Buy a thermometer and use it to ensure doneness. Heat hot dogs, cold cuts, and deli-style meats until steaming hot. Although these foods are pre-cooked, they can be contaminated with harmful bacteria after they have been processed and packed.
- Do not eat raw or undercooked eggs, unpasteurized milk or cheeses, raw or rare meats, undercooked poultry and raw or undercooked shellfish.
- If you use your microwave to defrost meats be sure to use two separate plates to defrost and serve meats or wash the plate you defrost on in warm soapy water before using it to serve.
- Wash all produce-even ones with peels that can carry bacteria and spread during eating, cutting or peeling.
Adapted from the American Dietetic Association http://www.eatright.org and http://www.usatoday.com/news/health/2009-04-09-food-poisoning_N.htm
