Elizabeth Houston Hoyle
Clemson University Cooperative Extension Service
- Eating
food that has not been properly stored or prepared can cause
stomach aches, vomiting, and/or diarrhea.
- One
out of every ten people is affected by some type of foodborne
illness (food poisoning) each year, we seldom hear about
it because people think the symptoms are from a "virus"
or "flu."
- Some
victims of foodborne illness face a greater risk than others
of becoming seriously ill. They are the elderly, infants,
pregnant women and chronically ill people.
- We
can help reduce hazards of foodborne illness in our own
homes by learning simple principles of keeping food safe
to eat.
Common
foodborne illnesses (food poisoning) are caused by bacteria
or by the toxic substances they produce. Harmful bacteria
are commonly present in soil, raw meat, raw (unpasteurized)
milk, pets, bugs, rodents, sneezes, coughs, and unwashed hands.
These bacteria can cause problems if they come in contact
with food and are allowed to grow.
Avoid
raw eggs, meat, and seafood.
Stuff meat and poultry just before roasting or bake
dressing in a separate dish. Any stuffing should reach
a temperature of 165 o F.
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Bacteria
grow rapidly on protein-rich foods that are usually considered
perishable such as eggs, milk, and meat. Bacteria do not grow
as rapidly on fruits or vegetables. Gravies, stuffings, and
bread can be special problems when they come into direct contact
with meat.
Bacteria
need time to grow. It takes a large number of bacteria to
cause human illness.
- Refrigerate
perishable foods (meats, dairy products, seafood, eggs)
immediately after buying them.
- Remember
leftovers are perishable, too. Serve food soon after cooking
or refrigerate it promptly. Put food in the refrigerator
as soon as you finish a meal. Never eat food that has been
out of the refrigerator more than two hours.
- Notice
for Bag Lunches: Food should not be held at room temperature
for more than 2 hours, including preparation time.
Internal
Temperature Cooking Chart
Hamburger patty 155o F
Pork 160o F
Beef 145o F
Poultry (white meat) 170o F
(dark meat) 180o F
Keep
Everything Clean
Keep hands and equipment that touch food clean, since
bacteria can be transferred from pets, hands, and utensils
to food. Clean can openers, cutting boards, and knives
thoroughly each time you use them.
Cutting boards should be sanitized with a solution of
2 teaspoons liquid chlorine bleach in 1 quart of water
after contact with meat, poultry, or dairy products.
Rinse cutting board thoroughly after sanitizing.
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Bacteria
can be transferred from un-washed hands or unclean work surfaces
to food. Bacteria can also be transferred from one food to
another through direct contact (for example, turkey and dressing)
or by using the same utensil to prepare two or more foods
(for example, using the same knife to cut up a chicken and
to dice potatoes for salad). Keep everything clean.
Microwave
Safely
If using the "defrost" setting, cook food immediately.
Reheat thoroughly.
Follow microwave directions for thorough cooking-cover,
rotate, allow for stand time-as recipe directs.
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Bacteria
grow more quickly at warm temperatures than at cold temperatures.
Cooking thoroughly will kill bacteria. The diagram below illustrates
how temperature can affect bacterial growth. In general, remember
that, if a food feels comfortable to touch, bacteria are growing
rapidly.
Keep Hot Foods Hot Keep Cold Foods Cold
- Never
partially cook meats or casseroles one day and finish
cooking them later. Remember, "finish-up" cooking
may "finish off" your dinner guests.
- Thaw
frozen food in the refrigerator or cook without thawing.
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Disclaimer
and Reproduction Information: Information in NASD does not
represent NIOSH policy. Information included in NASD appears
by permission of the author and/or copyright holder. More
NASD Review: 04/2002
Reprinted
by Libby Hoyle, Extension Food and Nutrition Specialist.
The
Clemson University Cooperative Extension Service offers its
programs to people of all ages, regardless of race, color,
sex, religion, national origin, or disability and is an equal
opportunity employer. Clemson University Cooperating with
U.S. Department of Agriculture, South Carolina Counties. Issued
in Furtherance of Cooperative Extension Work in Agriculture
and Home Economics, Acts of May 8 and June 30, 1914
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