Simple steps can reduce foodborne illness

Food safety issues make the headlines when there is a problem in a food processing plant or in the growing of fresh fruits and vegetables. But much of the responsibility for safe food rests with us, the consumers, in our own kitchens. How we handle and prepare food is important.

The Partnership for Food Safety Education includes representatives from industry, nutrition and health consumer groups, the United States Department of Agriculture (USDA), the Environmental Protection Agency, the Centers for Disease Control and Prevention, the Food and Drug Administration, and other organizations. This group has condensed food safety guidelines for consumers into four simple steps under the Fight BAC!® campaign. Those steps needed to keep food safe from bacteria and to prevent foodborne illness are clean, separate, cook and chill.

In a recent column, the steps of cleaning and separating were discussed. Hands, work areas, and utensils need to be kept clean. Fresh fruits and vegetables, even if the outside portion will not be eaten, should be thoroughly washed before preparing. Raw meats and meat juices should be kept separate from other foods to prevent cross contamination.

Cooking food safely is a matter of reaching a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Appearance of cooked food is not enough--the USDA states that one out of every four hamburgers turns brown before it has been cooked to a safe internal temperature. The only way to know when a safe temperature has been reached is to use a food thermometer. A food thermometer also insures that food is not overcooked, too dry, and not flavorful.

Once food is properly cooked, it needs to be kept hot, at 140 degrees Fahrenheit or above. Special attention should be paid to party or buffet foods, which may be left out for a length of time. Keep food hot with chafing dishes, slow cookers and warming trays. Or, use smaller serving containers, and replenish with fresh, hot dishes periodically.

The fourth step in safe food handling is to chill foods promptly. Cold temperatures slow the growth of harmful bacteria. Keep an appliance thermometer in the refrigerator to be sure the temperature stays at 40 degrees Fahrenheit or below. Freezer temperature should be 0 degrees Fahrenheit or below.

Get cold foods from the store to the refrigerator or freezer as quickly as possible. Be sure cold air can circulate around the food in the refrigerator.

Perishable foods, including meats, poultry, eggs, fish, dairy products, cooked food or cut fresh fruits and vegetables should never be out of refrigeration more than a total of 2 hours (one hour when the temperature is above 90 degrees F.) The 2 hour limit (or 1 hour) is the total time a product can be out of refrigeration, including transporting from the store, preparing at home, and serving.

Thaw food in the refrigerator rather than at room temperature. If you will cook food immediately, for a quick thaw, defrost in the microwave or enclose the food in an airtight package and submerge it in cold water. Then, cook immediately.

Separate large quantities of leftovers into shallow containers for quicker cooling in the refrigerator.

If you're taking a doggie bag home from a restaurant, remember that the 2 hour rule applies. When traveling with food, use ice or cold packs in a cooler. A full cooler will maintain its cold temperature longer than one that is partially filled.

Food safety information is available from the USDA Meat and Poultry Hotline at 1-888-674-6854. The line is staffed by food safety specialists during business hours. At other times, an extensive selection of recorded messages will answer most food safety questions.

For a free magnet listing recommended internal temperatures for various foods, stop by the Bourbon County Extension office on first floor of the courthouse. Contact the Extension office or call 223-3720, for more information on food safety or other family and consumer topics.