Nutrition
Better Safe than Sorry!
Posted on July 1st, 2011
You know the story…you’re at an afternoon family BBQ, enjoying a heaping portion of potato salad and grilled burgers. Suddenly it’s 3:00am and you are jolted awake by “24 hour” flu symptoms. You ask yourself, “Was it something I ate?”
According to the Centers for Disease Control (CDC), there are more than 200 known diseases transmitted through food. The CDC estimates that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year.
Part of eating healthy is keeping your food safe! It’s difficult to keep your body performing at its best when you’re battling nasty bacteria, viruses, and parasites! With so many outdoor gatherings where the conditions are ripe for microbial growth, summer is ideal to discuss how to be food safe rather than food sorry.
The symptoms of foodborne illness can range from a mild upset stomach, dehydration, severe flu-like issues, organ failure, and even death! Use the checklist below to be the Food Safety King or Queen! You want your party or picnic to be remembered for the fabulous food and fun! Not for a trip to the emergency room!
Keep it Clean
Bacteria and virus can be spread easily! Make sure you always:
Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, handling pets, handling raw meats, or taking out the trash.
Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item (especially raw meats)!
Make sure you are using clean towels to wipe surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine.
Rinse and rub fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten (i.e. cantaloupe)
Keep it from Crossing
Cross-contamination is how bacteria, viruses, and parasites can be spread. When handling raw animal foods and eggs, keep these them and their juices away from food that is ready-to-eat.
Separate raw animal foods and eggs from other foods in your grocery cart, grocery bags, refrigerator, and cooler.
Ideally use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.
Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.
If grilling in a remote location, bring disposable pans and sanitary wipes.
Keep it Cooked
Getting foods to the proper temperatures helps to kill bacteria and decrease the incidence of foodborne illness.
Make sure you have a food thermometer and actually use it! Visual assessment of doneness is not always accurate.
Keep a food temperature chart handy. With everything we have to remember in life, minimal cooking temperatures of foods isn’t something we typically have memory capacity for!
Keep it Chilled
When it’s hot outside, or in the kitchen, it becomes a bacteria party! Refrigerate foods as quick as possible because cold temps slow the growth of bacteria.
Refrigerate or freeze meat, poultry, eggs and other perishables as soon as you get them home from the store.
Do not over-stuff the fridge! Need to keep the cold air circulating.
Never let raw or prepared food sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90°F).
Never defrost food at room temperature. There are three safe ways to defrost food: in the refrigerator, in cold running water (50-70 degrees), and in the microwave. Food thawed in cold water or in the microwave should be cooked right away.
If serving cold food outdoors, consider storing them on an ice bath to keep them at 40 degrees or below.
Always marinate food in the refrigerator.
Use an appliance thermometer to be sure the fridge is at 40°F or below. The freezer temperature should be 0°F or below.
Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator, or use ice baths to cool down large items before putting in the fridge.
Use or discard refrigerated food on a regular basis. Expiration dates matter!
