Practice Proper Food Safety This Summer

Peggy R. Anderson

Extension Agent

May 26, 2010                                    

Practice Proper Food Safety This Summer

Rising temperatures can mean more dining al fresco. Whether grilling or having a picnic, be sure to practice proper food safety so the meal doesn't end in foodborne illness, a University of Nebraska-Lincoln Extension food specialist says.

Foodborne illness is caused by bacteria and usually is associated with meat, poultry and dairy products left outside the refrigerator or oven at temperatures where bacteria can grow, said Julie Albrecht, Institute of Agriculture and Natural Resources food specialist.

Learning how to handle, store and prepare food is key to avoiding illness, especially for parents because children are most susceptible to the disease, Albrecht said.

"It's very important to keep hot foods hot and cold foods cold," Albrecht said

Any time food is between 40 and 140 degrees it is in the danger zone where bacteria are likely to grow and multiply.

It also is important to watch out for cross-contamination.

"It's easy to contaminate ready-to-eat foods, fruits and vegetables that you don't cook with raw meats and their juices," Albrecht said. "Be sure to keep these foods separate and to always remember not to put cooked meat on the same plate that was used to transport raw meat because that could contaminate the food."

It takes as few as 10 microorganisms of E. coli O157:H7 in one 3-ounce hamburger to cause illness or even death to those with low immune defenses. This is compared to other bacteria which required a concentration of 1,000 to 100,000 microorganisms.

To curtail bacterial growth, thaw meat in the refrigerator, not on the counter where it may fall into the temperature danger zone (40-140 degrees F). If meat sits in the danger zone, it may appear fresh, but still be contaminated. It is best to always keep the meat as cold as possible before it is cooked to avoid problems. Meat can be thawed in the microwave, but it should be cooked immediately afterward.

Those preparing the food also should wash hands often, Albrecht said.

"For example, after putting meat on the grill, the cook should wash his or her hands before preparing anything else, and juice from the raw meat should not be allowed to touch either the cooked meat or other parts of the meal such as a salad or fresh fruits and vegetables," she said.

"If you handle meat or poultry, don't wash your hands and then handle the lettuce, it's a potential problem," Albrecht said. "You still have the microorganisms from the meat or poultry on you hands and now you've contaminated raw produce that's not going to be heat treated."

Hands used to prepare food also should not come in contact with anything that may be touched by others such as a towel, doorknob or pets. Hands should be washed for 20 seconds using warm, soapy water, she said.

When cooking meat or poultry, use a meat thermometer. To be safe, meat products should be cooked until they reach the following temperatures: hamburgers, 160 degrees; beef roast, 145-170 degrees; chicken breast and whole poultry, 165 degrees and pork, 160-170 degrees.

Many people watch to see how brown or white a piece of meat becomes to determine whether it is safe, but Albrecht said this practice is not always a perfect indicator. She said meat can be pink and be safe to eat, and it can be brown and unsafe; the only way to tell is with a thermometer.

"The other thing is letting food sit out too long in the temperature danger zone," Albrecht said. "Don't leave food out for more than two hours at room temperature. If temperatures are really warm outside, large numbers of bacteria can grow in as little as an hour."

Hot foods can be kept hot by using a slow cooker and cold foods cold by putting in an ice chest containing ice or frozen bottles of water.

"Don't plan on packing a lot of warm food for a picnic," Albrecht said. With no real way to maintain heat at a park, the only real option is for it to sit out for an hour's time and then discard.

"Don't prepare too much," Albrecht said. "If you're not maintaining the heat, you'll have to discard the food. Otherwise, put into a cooler as soon as possible."

As always, she said, bring soap and water for dishes and to wash hands whenever food is cooked. Moist towelettes work well at a picnic.

Schedule

Wednesday, May 26 – Burke County

Thursday, May 27 – Divide County

Friday, May 28 – Burke County

Monday, May 31 – Office Closed for Memorial Day

Tuesday, June 1 – In-Service in Carrington