Botulism, E-coli, Listeriosis, Salmonella…these are just a few of the foodborne bacteria that can cause illness. The Centers for Disease Control and Prevention (CDC) estimates that foodborne microorganisms cause 76 million illnesses a year. What’s more, the Food and Drug Administration (FDA) estimates about 2-3% of all foodborne illness cases lead to secondary long-term illnesses.
So, it’s easy to understand why it’s so important that everyone know how to keep food safe from bacteria. The Partnership for Food Safety Education breaks it down to these four simple steps:
1. Clean
Your hands are the most frequently used cooking utensil, that’s why they should be kept clean at all times. Wash your hands with good ol’ soap and warm water for at least 20 seconds before and after handling food. And don’t forget to wash them after you’ve used the bathroom, changed a diaper or touched a pet. Dry your hands with a paper towel.
Also remember to wash cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing one food item before you start to prepare another.
Rinse fresh fruits and vegetables under running tap water. Use a clean vegetable brush to scrub those with firm skin.
2. Separate
Cross-contamination occurs when raw meat, poultry, seafood or eggs touch any other food that will be eaten uncooked. This is a major source of food poisoning. Here’s how to keep them apart:
Separate raw foods from any other foods you buy in your shopping cart and grocery bags. When you get home, double-wrap any raw food and store it on the lowest shelf of the refrigerator so that its juices cannot leak and drip on fruits and vegetables.
Don’t use the same cutting board for chopping fresh produce as you do for slicing raw meats, poultry or seafood. And never use a plate that previously held raw meat, poultry, seafood or eggs to hold cooked food.
Lastly, wash your hands after you’ve touched any raw meat, poultry, seafood or eggs.
3. Cook
If you don’t have a food thermometer, you should get one. Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Here are some guidelines:
· Cook roasts and steaks to a minimum internal temperature of 145°F.
· Cook ground meat, where bacteria can spread during grinding, to at least 160°F.
· Cook poultry to a minimum internal temperature of 165°F.· Cook eggs until the yolk and white are firm, not runny.
· Cook fish to 145°F or until the flesh is opaque and separates easily with a fork.
· Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F.
4. Chill
Your refrigerator can be one of the best defenses against harmful foodborne bacteria. That’s because cold temperatures slow their growth. Your refrigerator should be set at 40°F or lower, while the freezer temperature should be at least 0°F. Always refrigerate any perishables as soon as you get home from the store.
Also, never let any food (including cooked food and cut fresh produce) sit at room temperature for more than two hours (one hour if the temperature is above 90°F).
Divide large quantities of hot foods into smaller containers so they will cool more quickly when refrigerated.
And never defrost food at room temperature. The three safe ways to defrost food are in the refrigerator, in cold water or in the microwave.
Lastly, use or discard refrigerated food regularly. Remember, “when in doubt, throw it out.”