Keeping Your Food Safe This Summer
Along with your tasty favorite summer foods comes something we may forget about - foodborne pathogens! We wanted to take a moment to provide you with some timely information to keep your food safe this summer.
Did you know it only takes a couple of hours for dangerous bacteria to grow? That said, here are some things to keep in mind. First, at your next picnic or cookout keep foods out of the "danger zone", that is between 40 and 140 degrees Fahrenheit. Otherwise, bacteria such as salmonella, campylobacter and E. coli can double in as little as 20 minutes. Second, be sure to thaw frozen meat or poultry before grilling. The best place is in the refrigerator. You can also thaw foods safely under cold water. Third, never leave food out in the open for longer than two hours, and no more than one hour if the temperature is higher than 90 degrees Fahrenheit. Be sure to keep extra ice for leftovers
Fourth, let's talk about cross contamination. Be sure to use different utensils and platters for grilling raw and cooked food.
Some popular foods this time of year are also likely to be prone to pathogens. Ground meats for example pose a greater risk than steaks because the bacteria on the surface get ground into the center. This is why ground beef must be cooked to 160 degrees Fahrenheit. Your best bet is to use a meat thermometer. Potato Salad is another summertime favorite! The problem with this dish is its moisture content and lack of refrigeration. Be sure to keep it chilled and out no longer than 2 hours before returning to the fridge. Otherwise, discard it!
Chicken is another staple and a prime candidate for salmonella and other bacteria. Be sure to keep it separate from other food you are preparing and wash cooking utensils thoroughly in hot water. Don't rinse chicken before grilling. It actually risks contaminating other surfaces. Only heat will destroy the bacteria. It's recommended to use a meat thermometer that is inserted into the thickest part of the breast to be sure it is at a minimum of 165 degrees Fahrenheit.
Last but not least is produce. Believe it or not fruits and vegetables can become contaminated by bacteria where they are grown or after harvesting. Washing helps, but here are some other things you can do:
- Bag fresh fruits and vegetables separately from meat, poultry and seafood.
- Avoid produce that is bruised or damaged.
- Pick only refrigerated fresh-cut produce.
- Store perishable produce like berries, lettuce, herbs, and mushrooms, as well as pre-cut or peeled produce at 40 degrees or below.
- Wash your produce under running water just before eating, cutting or cooking.
- You can wipe washed produce with a clean cloth or paper towel to reduce bacteria.
We hope these tips help keep you healthy this summer!
Reference: Health & Nutrition Letter, Tufts University, July 2016, Vol 34, NO 5, Keep Your Summer Picnic Food Safe (p.6).
