Safeguarding Your Food

Every year, an estimated 7 million Americans suffer from cases

of foodborne illness.  Some cases are violent and even result

in death.  Of course this is commonly known as "food poisoning." 

The culprit is food that has dangerously high levels of bacteria

due to improper cooking or handling.

Food safety is usually taken for granted by the buying public but

everyone's attention was recently directed to food poisoning

involving some meat that was undercooked.  It was determined that

the problem never would have happened if the meat had been cooked

properly.  E.Coli 0157.H7 is a potent virus, but it can be

completely destroyed when the meat is fully cooked.

It is important for consumers to take an all-around safety approach

to purchasing, storing and preparing both traditional and new meat

and poultry products.  Ultimately, consumers and food handlers bear

the responsibility for keeping food safe once it leaves the store.

According to the U.S. Department of Agriculture, about 85 percent

of foodborne illness cases could be avoided each year if consumers

would handle food properly.  The most common foodborne illnesses

are caused by a combination of bacteria, naturally present in the

environment, and food handling mistakes.  Ironically, these are

also the easiest types of foodborne illnesses to prevent.  Proper

cooking or processing of raw meat and poultry kills bacteria that

can cause foodborne illness.

When you're out, grocery shop last, take food straight home to the

refrigerator.  And never leave food in a hot car!  Don't buy anything

you won't use before the use-by date.  Don't buy food in poor

condition.  Make sure refrigerated food is cold to the touch.  Frozen

food should be rock-solid.  Canned goods should be free of dents,

cracks or bulging lids which can indicate a serious food poisoning

threat.

The performance and maintenance of your refrigerator is of the

utmost importance.  Check the temperature of your refrigerator with

an appliance thermometer.  To keep bacteria in check, the refrigerator

should run at 40 degrees F; the freezer unit at 0 degrees F. 

Generally, keep your refrigerator as cold as possible without

freezing your milk or lettuce.

When you prepare food, keep everything clean and thaw out any frozen

food you plan to prepare in your refrigerator.  Take it out of the

freezer in advance and place it in the refrigerated section of your

refrigerator.  Always wash your hands in hot soapy water before

preparing and handling any food as well as after you use the

bathroom, change diapers, handle pets, etc.  Remember, too, that

bacteria can live in your kitchen towels, sponges and dish cloths. 

Wash them often and replace the dish cloths and sponges you use

regularly every few weeks.

Be absolutely sure that you keep all raw meats, poultry and fish

and their juices away from other food.  For instance, wash your

hands, your cutting board and knife in hot soapy water after

cutting up the chicken and before dicing salad ingredients.  It is

best to use plastic cutting boards rather than wooden ones where

bacteria can hide in grooves.  Don't take your food out of the

freezer and leave it on the kitchen counter to thaw.  This is

extremely dangerous since the bacteria can grow in the outer layers

of the food before the inside thaws.  It is wise to do your

marinating in the refrigerator too.