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Homespun
September 20, 2000
Let's Work on Fighting Bac!
They're everywhere. They're on your hands, on the kitchen counter, in the air. They're the bacteria and other organisms that can cause foodborne illness if food is not handled properly.
Once food leaves the grocery store, the consumer becomes the link in the food safety chain. Safely processed foods can become unsafe if mishandled at home.
Help keep your food safe by following these seven habits for home food safety:
Keep hot foods hot and cold foods cold. Avoid the "Danger Zone" between 40 and 140 degrees F. Foodborne bacteria multiply rapidly in this zone, doubling in number in as little as 20 minutes. When holding hot foods, keep them at an internal temperature of 140 degrees F or higher. At events such as buffets where food is set out for guests, serve smaller bowls of food and set out fresh food bowls as needed. For added safety, put foods on ice or over a heat source to keep them out of the temperature "Danger Zone." Replace with a plate of fresh food, rather than adding food to other food already on a plate.
Wash hands with soap and warm water for 20 seconds before and after handling food. This is especially important when handling raw meat, poultry or seafood products. Bacteria can be spread all over your kitchen just by not washing your hands properly.
Cross contamination occurs when bacteria transfer form one food to another through a shared surface. Don't let juices from raw meat, poultry or seafood come in contact with already cooked foods or foods that will be eaten raw. For example, when grilling, avoid putting cooked meat on the plate that held the raw meat. After cutting a raw chicken, clean the cutting board with hot soapy water. Follow with a hot rinse before cutting up any raw or ready- to-eat food. Place packages of raw meat, poultry, or fish on plates on lower shelves of refrigerators to prevent their juices from dripping on other foods.
Never thaw (or marinate) meat, poultry or seafood on the kitchen counter. It is best to plan ahead for slow, safe thawing in the refrigerator. Small items may thaw overnight. Larger foods may take longer--allow approximately one day for every 5 pounds of weight. If food is thawed in the microwave, cook it right away. Unlike food thawed in the refrigerator, microwave-thawed foods reach temperatures that encourage bacterial growth. Cook immediately to kill any bacteria that may have developed, and to prevent further bacterial growth.
Never leave perishable food at room temperature over two hours. Perishable foods include raw and cooked meat, poultry and seafood products. Once fruits and vegetables are cut, it is safest to also limit their time at room temperature. If perishable food is left at room temperature for over two hours, bacteria can grow to harmful levels and the food may no longer be safe. The two hour limit includes preparation time as well as serving time. On a hot day, with temperatures at 90 degrees F or warmer, your "safe use time" decreases to one hour.
One of the most common causes of foodborne illness is improper cooling of cooked foods. Remember, bacteria are everywhere. Even after food is cooked to a safe internal temperature, bacteria can be reintroduced to food from many sources and then can reproduce. Put leftovers in the refrigerator or freezer promptly after eating. Put foods in shallow containers so they will cool faster. For thicker foods, such as stews, hot puddings and layers of meat slices, limit food depth to 2 inches.
Always cook perishable foods thoroughly. If harmful bacteria are present, only thorough cooking will destroy them. Freezing or rinsing foods in cold water is not enough to destroy bacteria. The only way you can tell if a food has reached the proper internal temperature is with a food thermometer. Warning: If meat and poultry are mishandled when raw, they may not be safe to eat even after proper cooking.
"When in Doubt, throw it out," is a phrase worth remembering. Many bacteria the commonly cause foodborne illness can't be seen, smelled or tasted. A foodborne illness may develop within 1/2 hour to a few days; some may occur as long as two or more weeks after eating a contaminated food.
Celebrate "September-Food Safety Month" by adopting these safe habits. For more information, check out the Partnership for Food Safety Education website.
This page created by Margie Yarnell, Extension Secretary/Webmaster.
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