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FEATURE SCRIPT – "BAC Down" To Keep Food Safe This Summer
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INTRODUCTION: Food safety experts at the U.S. Department of Agriculture are promoting a new
campaign to keep foods chilled properly this summer. The USDA's Patrick O'Leary has more from Washington.
Pat O'Leary, USDA (voice-over): Chilling food for safety is one of the four "Fight BAC!" guidelines.
Experts say the internal temperature of your refrigerator should be forty degrees Fahrenheit or below. You should monitor
that temperature with a thermometer in the fridge. But that's news to some folks, and the point of a new campaign called
"BAC Down!"
Diane Van, Manager, USDA Meat & Poultry Hotline: In a recent national study, only 3 out of 10
consumers knew about using a thermometer in the refrigerator, and only 2 out of 10 actually used one. And that's
one of the reasons we're supporting the Partnership for Food Safety Education's "BAC Down!" campaign.
Refrigerating foods at forty degrees or below is one of the most effective ways to reduce the risk of foodborne illness.
Harmful bacteria can grow rapidly at temperatures above forty degrees and can make you sick.
Pat O'Leary, USDA (voice-over): U.S. Department of Agriculture food safety experts say the
"BAC Down!" message is especially important during warm weather.
Van: Not only is it important to use a thermometer in the refrigerator, but it's important to
take one along in your cooler when you're going to a picnic or a cook-out. The thermometer should read 40
degrees or below to keep your foods safe.
Pat O'Leary, USDA (voice-over): And, the experts say, with your appliance thermometer in place,
don't forget to chill foods promptly.
Van: Foods should not sit out at room temperature longer than 2 hours at room temperature, and
shorten that to 1 hour when temperature's above 90 degrees.
Pat O'Leary, USDA (voice-over): The USDA Meat and Poultry Hotline has more "BAC Down!" tips and food
safety information at 1-888-MPHotline. In Washington, for the U.S. Department of Agriculture, I'm Pat O'Leary.
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