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Food Safety For
YOU!
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2007 Edition |
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Eat Right and Join the Fight Against
Foodborne Bacteria
The Safe Food Chart
READY TO EAT FOODS
FOOD SAFETY IMPLICATIONS
Ready-to-Eat Foods
Some
ready-to-eat foods, such as hot dogs, luncheon meats, cold cuts, fermented and
dry sausage, and other deli-style meat and poultry products, can contain bacteria
that can be especially harmful if they are consumed by people in the at-risk groups.
It’s important to reheat precooked foods because they can become contaminated
with bacteria after they have been processed and packaged at the plant.
HUMAN PATHOGEN ASSOCIATIONS
- Listeria monocytogenes
(deli meat, hot dogs, and luncheon meats)
FOOD SAFETY PRECAUTIONS
(ALL READY-TO-EAT FOODS)
- Wash your hands with hot, soapy
water after handling ready-to-eat foods. (Wash hands for at least 20 seconds.) Also,
thoroughly wash cutting boards,
dishes, and utensils. Thorough washing helps eliminate any
bacteria that might get on your hands or other surfaces from the food before it’s been reheated.
- See the "Refrigerator and Freezer Storage" chart
for the recommended storage times for these foods.
FOOD SAFETY PRECAUTIONS
(SPECIFIC FOODS)
Deli Meat and Poultry Products
- Pregnant women and their fetuses, the elderly, and people with weakened immune
systems should reheat deli meat and poultry products, such as hot dogs, roast
beef, turkey, and chicken breasts, until they’re steaming hot. If you cannot reheat
them, do not eat these foods.
Hot Dogs
- Even
though hot dogs are cooked when purchased, people, especially those in the at-risk
groups (pregnant women and their fetuses, the elderly, and people with weakened
immune systems) should reheat hot dogs until they’re steaming hot before eating
them.
The average American eats approximately 60 hot dogs
every year, and most Americans
favor mustard on top, although children favor ketchup.
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Food Safety A to Z Reference Guide
Science and Our Food Supply
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Hypertext updated by dms 2008-JUL-06