FOOD SAFETY FIRST: Tips to keep from getting sick
- Hand washing and cleanliness are key to preventing food poisoning. Wash fruits and veggies before preparing them and keep plenty of clean serving utensils on hand.
- If you are bringing a cooler to an outing, try to avoid opening it unless necessary to prevent cold air from escaping.
- Be extra diligent about keeping perishable foods such as meats, fish, eggs, fresh fruits and vegetables, and dishes that contain mayonnaise out of the danger zone, which is between 40 degrees and 140 degrees.
- Remember that food safety begins at the grocery store. It is especially important on warmer days to take your groceries straight home and not let them sit in a hot car for too long.
- If you are camping or cooking out away from home and don't have access to a refrigerator, try to prepare only the amount you can eat to avoid having leftover food go bad.
Cases of food-borne illness rise in the summer because bacteria thrive in warmer temperatures. People at a heightened risk of food poisoning include children, the elderly and those with compromised immune systems. Knowing the necessary steps to take in preparing and cooking foods can help keep you and your loved ones safe and healthy.
Marinating your meat or seafood is the first step in preparing a tasty meal. Be sure to marinate all perishable items in the refrigerator, not on the counter to prevent the growth of harmful bacteria. If you plan to use any leftover marinade as a sauce, either reserve a small amount before using it with raw meat or be sure to boil any used marinade to kill any harmful bacteria from the raw meat.
It is important to maintain food at a safe temperature, especially at cookouts and barbeques. Avoid letting food sit out for extended periods of time as bacteria can quickly grow between the temperatures of 40 degrees and 140 degrees. It is safest to serve hot food when it is hot and cold food while it is cold. You can keep the hot food at a safe temperature by keeping it on the grill at a low heat, for example, and leaving cold salads in a cooler or on ice. Put any leftovers away in the refrigerator or freezer. Perishable food should never sit out for more than two hours and if the temperature is over 90?f outside, food should not sit out over one hour. Try to keep food out of direct sunlight, which will cause it to go bad even faster.
There are a few must-have tools to keep on hand when grilling. Use a meat thermometer to check the temperature of cooked meats. Just looking at meat is not enough to tell if it is done. Ground beef should reach 160 degrees, poultry should be cooked to a minimum of 165 degrees and fish should reach 145 degrees. Be sure to place the thermometer into the thickest part of the flesh to get an accurate reading. Use grilling tongs to be able to easily turn over and rearrange items on the grill. Be sure to have at least two plates or platters handy -- one for raw meats or fish and another for cooked items. Be careful to not use the same tongs for both raw and cooked food.
When transporting foods to a picnic or event, be sure to keep it cold to avoid bacteria growth. Try using an insulated cooler and ice packs to keep the food temperature below 40 degrees. Keep perishable items including meat and poultry in the refrigerator until the last minute before you plan to either pack it and travel to a destination or throw it on the grill. Avoid letting any food sit at room temperature or in the outdoor heat for more time than necessary.
LeeAnn Weintraub, M.P.H., R.D., can be reached at RD@halfacup.com.