Summer Food Safety
Foodborne illness tends to increase during the summer months because bacteria multiply faster when temperatures are warm. People also cook outside, away from refrigerators, thermometers, and sinks. Approximately 1 in 6 Americans are stricken with foodborne illness each year. This month, we will talk about simple steps we can take to decrease the risk for foodborne illness. The FDA (Food and Drug Administration) recommends four steps for safe food handling: Clean, Separate, Cook, and Chill.
Clean: You should wash your hands and work surfaces often when preparing meals. 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, smoking cigarettes, and handling pets. Cutting boards, dishes, utensils, and work surfaces should be washed with hot soapy water after preparing each food item. Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Consider using paper towels to clean kitchen work surfaces. If you use dish towels, be sure to wash them in hot water.
Separate: Separate raw foods from other foods. When doing grocery shopping, separate raw meat, poultry, seafood, and eggs from other foods in your grocery cart. Never place cooked food on a plate that previously had raw meat, fish, or chicken on it. Different cutting boards should be used for fresh produce, raw meats, and ready to eat foods. Always wash plates and utensils in hot soapy water between uses. Do not reuse marinades used on raw foods unless you bring them to a boil first.
Cook: Cook foods to proper internal temperature. The safest way to be sure meats are cooked to the correct internal temperature is to use a food thermometer.
Product with Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Steaks, chops, roasts
145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground Meats
160 °F (71.1 °C)
Ground Poultry
165 °F
Ham, fresh or smoked (uncooked)
145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham (to reheat)
Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)
165 °F (73.9 °C)
Eggs
160 °F (71.1 °C)
Fish & Shellfish
145 °F (62.8 °C)
Leftovers
165 °F (73.9 °C)
Casseroles
165 °F (73.9 °C)
Cook eggs until the yolk and white are firm. Bring sauces, soups, and gravies to a boil when reheating.
Chill: Refrigerate food promptly. Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within one hour if the outside temperature is 90 degrees. Never thaw food at room temperature – on the counter or in the kitchen sink. It is safer to defrost food in the refrigerator, in cold water, and in the microwave. Food thawed in cold water, or the microwave should be cooked immediately. If using a marinade, always marinate food in the refrigerator. Divide large amounts of leftover food in shallow containers to allow for quicker cooling time in the refrigerator.
What are optimal conditions to support bacterial growth?
FATTOM is an acronym used to describe the conditions necessary for bacterial growth: food, acidity, time, temperature, oxygen, and moisture. Foods provide a perfect environment for bacterial growth, as they provide nutrients, energy, and other components needed by the bacteria. Bacteria grow and divide rapidly when temperatures are between 40- and 140-degrees Fahrenheit.
Who is most at risk for developing foodborne illness?
- Pregnant women
- Children under the age of 5
- Adults aged 65 and older
- People whose immune systems are weakened due to illness or medical treatment
Although you may not fall into these high risk groups, it is always beneficial to follow food safety steps to avoid unwanted illness.