Homespun

July 18, 2001

Reminding You About Meat Safety

It is that time again...pool parties, cook-outs and other outdoor food activities. So what better time to freshen up on some tips for keeping your foods safe, preventing foodborne illness, and having fun!

Millions of people become sick each year from a foodborne infection, most of which could have been prevented. Sometimes, such illness can even be life-threatening.

Microorganisms present in food cause foodborne illnesses. Bacteria such as Salmonella, Shigella or E. Coli are merely a few of the many culprits that can contaminate the foods we eat every day, such as meat, milk, fish, poultry, eggs, fruits, and fresh vegetables. If such organisms are given the correct environment to grow and multiply, they can make you sick even though the food looks and smells OK.

Frequently, foodborne illnesses occur due to improper handling, cooking and storing of foods. It is especially important to adhere to food safety recommendations when planning a meal to be cooked or eaten outside. If such safety precautions are followed, it really is easy to prevent these microorganisms from growing and contaminating our foods.

• Always wash your hands before and after preparing foods. Also, wash them after handling raw meat or poultry, and before handling ready-to-eat foods.

• Don't cross contaminate, separate! Raw meats and poultry should always be kept separate from other foods. Even their juices should not drip on other foods. Remember to clean and disinfect cutting boards and working surfaces after preparing foods. Use a different plate for cooked foods than the one used for the raw meat. Same thing goes for the utensils being used in the preparing and cooking.

• Cook foods thoroughly. The best way to be sure if meat and poultry are cooked to the proper internal temperature is to use a meat thermometer. Meat and poultry should be cooked until juices run clear. Poultry breasts should reach a temperature of 170°. Hamburgers should be cooked to an internal temperature of 160°. and should no longer be pink inside. Cook seafood until opaque and flaky.

• Store foods properly. Do not allow foods to sit at room temperature longer than 2 hours. In the hot summer weather, foods should not stay outside longer than one hour. Foods served at cook-outs should remain chilled (below 40°) or warmed (above 140°) prior to serving, and then immediately refrigerated or frozen after serving. Store leftovers in shallow containers.

So, get the invitations addressed, the menu planned and most importantly, don't forget to practice food safety. Your barbecue will surely be a hit!

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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