Writer: Linda Anderson, (979) 862-1460,lw-anderson@tamu.edu
Contact: Dr. Peggy Van Laanen, (979) 845-6379,p-vanlaanen@tamu.edu
COLLEGE STATION - No doubt about it, foodborne illnesses can ruin a summer vacation. In fact, foodborne illnesses are better avoided any time of year.
Dr. Peggy Van Laanen, Texas Cooperative Extension nutrition specialist, offers 10 easy tips to help consumers do just that:
– Buy food from reputable sources. Foods for sale from trucks or street vendors might look good but prove to be anything but. In the supermarket, check food items for “use by” and “sell by” dates. Don’t buy food in packages or cans that are dented or rusty.
– Read labels. Check the ingredients, including additives. People who are sensitive to or concerned about certain additives should avoid them or at least limit consumption of them. Buying a variety of foods can help prevent consuming too much of one thing.
– Take newly-purchased foods straight home and store them properly. Don’t allow foods to remain in the danger zone 40 F to 140 F for more than two hours.
– When preparing food, keep all work surfaces and utensils clean; sanitize these surfaces frequently with a solution of one teaspoon of bleach per quart of water.
– Throw away food that is suspect. Even if it doesn’t look spoiled, the food could still contain harmful bacteria if it has been temperature- and time-abused. A general rule of thumb is: If in doubt, throw it out.
– Wash fresh fruits and vegetables under cold running tap water to rinse off any dirt and reduce bacteria levels. Produce with a firm surface, such as apples or potatoes, can be scrubbed with a clean vegetable brush. Peeling the produce can also reduce dirt and bacteria but also eliminates any nutrients found in the peel.
– For safety, thaw foods in the refrigerator or in the microwave, not on the counter. Cook thawed foods immediately.
– Cook all foods to their safe internal temperatures; use a food thermometer to make sure. Safe internal temperature for whole poultry is 180 F; poultry breasts, 170 F; ground beef burgers, 160 F; ground poultry burgers, 165 F; beef, veal and lamb steaks, roasts and chops, 145 F for medium rare, 160 F for medium and 170 F for well done; and all cuts of pork, 160 F.
– Keep the temperature in the refrigerator at 40 F or below and in the freezer at 0 F or below.
– Refrigerate leftovers promptly. Use shallow covered containers to make cooling quicker. Reheat leftovers to 165 F (hot and steaming); gravies and other “wet” leftovers should be heated to a rolling boil.
For more information contact a county Extension office and ask for publication E-125.
-30-