Warm days, picnics, al fresco dining and the desire to forego
indoor chores in favor of outdoor leisure are all parts of spring
and summer's appeal. But don't let these carefree attitudes spill
over into the areas of food handling, cooking and storage. The
bacteria responsible for foodborne illness are silent culprits
that cannot always be seen, smelled or tasted. Vigilance and
safe procedures are the best defense against their onslaught.
Safe procedures begin at the grocery store. Avoid purchasing
foods past their "sell-by" or expiration dates. Stay away from
packages that are torn or leaking. Plan your route through the
market so that refrigerated or frozen items are chosen last, just
before steering the shopping cart to the checkout counter. When
the groceries are bagged, make sure raw meat and poultry are
packed separately in a plastic bag. This will prevent any cross-
contamination between meat juices and cooked foods or those eaten
raw, such as vegetables or fruit.
Load perishable items inside the air-conditioned car, not in the
hot, stuffy trunk. And head straight for home. If the trip
between home and store is more than 30 minutes, transport the
perishables in a cooler with ice. After arriving home, unload
the perishables first, going directly from the car to the
refrigerator.
Raw meat, poultry and fish should be securely wrapped and stored
in the meat drawer or coldest section of the refrigerator. To
slow bacterial growth, the refrigerator should be at 40 degrees
F; the freezer at 0 degrees F. Use an appliance thermometer to
check the accuracy of your unit. Fresh poultry, fish, ground
meats and variety meats should be cooked or frozen within two
days; other beef, lamb, veal or pork, within three to five
days.
For safety's sake, do not defrost meat or other perishables by
leaving them out on the countertop. For slow, safe thawing, move
the food to the refrigerator compartment. Make sure thawing
juices do not drip on other foods. For faster thawing, place the
food in a leak-proof plastic bag and submerge in cold tap water.
Change the water every 30 minutes. Cook the food immediately
after thawing. Foods can also be defrosted in the microwave.
Here, too, cooking must be done immediately after defrosting.
Wash hands before and after handling raw meat and poultry. This
includes wrapping, thawing and food preparation. Use soap and
warm water and scrub hand for 20 seconds.
Change kitchen towel frequently; launder the soiled ones in hot
water. Dirty sponges and dishcloths can be a breeding ground for
harmful bacteria, too. In addition to laundering, you may
disinfect in a solution of 3/4 cup liquid chlorine bleach and one
gallon water, soak for two minutes, rinse and air dry.
Use paper towers to wipe up spilled meat, poultry and fish
juices. Then, clean the disinfect any soiled surfaces. To
disinfect, use liquid household chlorine bleach or a disinfectant
household cleaner, following label directions. After cutting
meats, wash hands and clean and disinfect the cutting board,
knife and countertops.
Meat and poultry should be thoroughly cooked; ground meat to 160
degrees F; ground poultry to 165 degrees F. Beef, veal, and lamb
steaks, roasts, and chops should reach 145 degrees F (rare). All
cuts of fresh pork, 160 degrees F. Whole poultry should reach
180 degrees F in the thigh and 170 degrees F in the breast.
Because bacteria that cause foodborne illnesses grow rapidly at
room temperature, equal care should be taken when serving food.
The basic rule is to keep hot foods hot and cold foods cold. For
picnics, transport and store the cold food in a cooler with a
cold pack or ice. Keep it in the shade and open the lid as
seldom as possible.
Put leftovers away as soon as possible after the meal is
finished. Divide the foods into shallow containers for rapid
cooling and store in the refrigerator or freezer. Divide large
portions into smaller portions for more rapid cooling. Cooked
leftovers, stored in the refrigerator, should be used within four
days.
