Posts Tagged ‘handling food safely’

Food on the Fourth–safe eating tips

Thursday, July 2nd, 2015

picnicFoodborne illness can be extremely dangerous—especially for pregnant women and young children. Symptoms, such as vomiting, diarrhea and fever, can become life-threatening.

So if you will be celebrating the 4th of July with family, friends, and a cookout, remember to keep foods fresh and safe. Here are some important safety tips:

Separate raw meat and poultry from cooked or ready-to-eat foods.

Rinse fruits and vegetables under running tap water before eating, and remove surface dirt with a scrub brush, cutting away any damaged sections, which can contain bacteria.

Cook foods to their proper temperature. See the Minimum Cooking Temperatures chart for details on cooking meats, poultry, eggs, leftovers, and casseroles.

Chill foods that need to be kept cool if you will be outside for long periods. Foods made with mayo, such as pasta or potato salads, need to be kept cold and out of the sun. Or try using a recipe for an olive oil-based dressing. These will keep fresher longer.

Refrigerate any leftovers a.s.a.p., and never eat cooked food that has been out of the refrigerator longer than two hours. At room temperature, bacteria in food can double every 20 minutes. The more bacteria there are, the greater the chance you could become sick. Cold temperatures keep most harmful bacteria from multiplying.

If you’re pregnant, be sure to read more about foods to avoid or limit during pregnancy. And have a safe, happy, and healthy 4th of July weekend!

Memorial Day weekend food safety

Friday, May 23rd, 2014

Grill2Memorial Day weekend is here and it is the unofficial start of summer–hooray! This weekend many of us will be going to cook-outs. Although these can be lots of fun, if you are pregnant, it is very important to make sure that you take the appropriate precautions.

Keep these safety tips in mind when preparing foods that are frequently associated with food-borne illness:

• CLEAN: Wash hands and food preparation surfaces often. And wash fresh fruits and vegetables carefully.

• SEPARATE: Don’t cross-contaminate!  When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods.

• COOK: Cook to proper temperature. See the Minimum Cooking Temperatures chart for details on cooking meats, poultry, eggs, leftovers, and casseroles. Internal temperatures should be 145°F for whole meats, 160°F for ground meats, and 165°F for all poultry. After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

• CHILL: At room temperature, bacteria in food can double every 20 minutes. The more bacteria there are, the greater the chance you could become sick. So, refrigerate foods quickly because cold temperatures keep most harmful bacteria from multiplying

Hamburgers, hot dogs, and grilled chicken need to be cooked thoroughly. And make sure that any pasta or potato salads, especially those with mayonnaise, are kept cold and out of the sun. During meal times, while food is being served and eaten, keep it hot (at 140˚F or above). After meals are over, refrigerate leftovers quickly and don’t keep them out for too long (within 1 hour during the summer).

Remember that although food poisoning is miserable for anyone, it poses special risks to pregnant women and their unborn babies because pregnancy affects your immune system. Your immune system is your body’s way of protecting itself from illnesses and diseases. But when you’re pregnant, your immune system isn’t as quick to respond to illnesses as it was before pregnancy. Your body knows that pregnancy is OK and that it shouldn’t reject your baby. So, your body naturally lowers the immune system’s ability to protect you and respond to illnesses so that it can welcome your growing baby. A lowered immune system means you’re more susceptible to illnesses, including those bacteria that cause food poisoning.

Enjoy your Memorial Day but just make sure you take the appropriate precautions at all of those backyard cookouts so that you have a fun and safe weekend. And of course, we want to say thank you to all the many men and women and their families who have given so much to keep our country safe and secure. It is important for us to recognize their dedication and sacrifice Memorial Day and everyday.

Chicken and salmonella

Thursday, October 10th, 2013

In the last few days, you may have heard about people getting sick from salmonella found in some chicken. Salmonella are a kind of bacteria that cause the food poisoning, salmonellosis. You can get salmonellosis and other kinds of food poisoning from harmful germs in something you eat or drink.

Salmonellosis can cause nausea, vomiting, diarrhea, fever and headache. If you get salmonellosis during pregnancy, it can cause serious and even life-threatening problems for you and your growing baby.

So far, 300 people in over 18 states have gotten sick.  The U.S. Department of Agriculture (USDA) found that the tainted chicken came from three Foster Farms packaging plants in California. The chicken may have the following UDSA inspection numbers: P6137, P6137A and P7632. The USDA is still investigating and hasn’t officially announced a recall yet.

In the meantime, be sure to cook all meats well to help avoid salmonellosis and other kinds of food poisoning. Use a food thermometer and cook chicken until it reaches an internal temperature of at least 165 F. Wash hands and clean work space after handling raw chicken and other meats. Learn more tips about handling food safely.