7/11/00

Eat Safely this Summer

The smell of a steak cooking on an outdoor grill and the sight of fresh, local produce at the market are sure signs of warm weather. Cook-outs, camping and boating trips, outdoor concerts, picnics—all involve some form of outdoor eating and entertaining. Consequently, food safety is of special concern during the summer months. Each year, more than 30 million Americans suffer from some form of food-borne illness year round, but the incidence of cases of salmonella, E. Coli, and campylobacter peaks in the summer.

There are two reasons why food borne illness rates increase in the summer. First, the bacteria that cause most cases of food poisoning thrive in a warm, moist environment. The hot and humid weather typical of summer is ideal for the growth of bacteria. In fact, it has been determined that bacteria grow fastest when the outside temperature is 90°-100°F.

The second reason for the increase in food borne disease is people-specific. Families and friends gather for outdoor activities and food in the warm weather. Oftentimes, these outdoor activities do not make temperature-controlled cooking, refrigeration, and washing easy to accomplish. Most cases of food borne illness are associated with improper food handling and, with a little knowledge, could have been avoided. By following safe food handling measures, summertime fun does not have to be accompanied by discomfort resulting from food poisoning.

Safe food handling should be the practice at every stage of food service, beginning at the grocery store:

· purchase only produce without bruises or damage;

· fresh cut produce in the store should be surrounded by ice or refrigerated;

· frozen foods should be rock hard;

· canned goods should only be purchased if they are free of dents, cracks, rust, or bulging lids;

· “sell by” dates should not have expired;

· do not purchase foods with torn or leaking packages;

· place meat and poultry in plastic bags to avoid cross contamination;

· put meats and other perishable items in the carriage last, just before going to the check out;

· transport perishable items in the air-conditioned passenger section of the car, not the trunk; and

· store perishable items in an insulated cooler with ice or frozen gel packs inside the car if the trip home from the store lasts longer than 30 minutes.

Once the food is home, meat, poultry, and other perishable items should be refrigerated immediately. Any ground meats or poultry that will not be used in 1 or 2 days should be frozen; any other type of meat should be stored in the freezer if it will not be used for 4 or 5 days. Fresh produce needs to be refrigerated within 2 hours of peeling or cutting. And remember not to overfill the refrigerator; the cold air needs to be able to circulate freely in order to keep foods cold.

When it is time to prepare the food, it is important to remember to wash hands often with hot, soapy water. Handwashing is necessary before and after handling fresh produce, meat, fish, or poultry, after using the bathroom, after changing diapers, and after handling pets.

All fresh fruits and vegetables need to be washed with cool tap water just before eating; firm produce should be scrubbed with a clean produce brush. Any bruised or damaged areas should be cut away and discarded.

When grilling meats, the following steps should be taken:

· Cook all meat thoroughly; use a meat thermometer to ensure the internal temperature is hot enough to kill bacteria (180°F for whole poultry, 170°F for chicken breasts, 165°F for take out meats such as hotdogs, 160°F for all pork and hamburgers, and 145°F for beef, veal, and lamb steaks, roasts, and chops.)

· Never partially grill meat and poultry to finish cooking at a later time.

· Keep hot foods hot—at least 140°F or warmer after cooking. When grilling, place the cooked meat on the side, but not directly over the coals; at home, put the food in a 200°F oven, chafing dish, slow cooker, or warming tray.

· Never put cooked meat on the same platter used for raw meat.

· Defrost meats safely, either in the refrigerator, with a microwave, or in cold water. Never defrost at room temperature on a counter top.

· Always marinate meat in the refrigerator.

· If marinade is needed for a sauce, reserve some first. Do not put raw meat into it and do not re-use marinade unless it has been boiled first to destroy bacteria.

· When pre-cooking meats, do it immediately before grilling.

Food can also be transported and cooked safely at picnics and other outdoor events if the following measures are practiced:

· Transport perishables in the passenger section of the car in a cooler with sufficient ice or gel packs to keep food at or below 40°F.

· Leave perishable food in the refrigerator until the last minute and then immediately pack in a cooler.

· Cold food that will be reheated later, such as fried chicken, must be chilled thoroughly ahead of time.

· Pack meat and poultry in the cooler while it is still frozen.

· Store fruits and vegetables in coolers with plenty of ice or frozen gel packs.

· Be sure all raw meats are wrapped carefully so meat juices do not come into contact with ready-to-eat foods. In fact, keeping the meats in a separate cooler is best.

· Be sure the meat is kept in a cooler in the shade with plenty of ice; only remove the amount of meat from the cooler that will fit on the grill.

· Avoid opening the cooler lid in order to keep foods cold; keep beverages in a separate cooler, with ice for drinks in a resealable bag. Never eat ice that has come in contact with fresh produce or raw meat and poultry.

· Pack clean, soapy sponges, cloths, or wet towelettes to clean surfaces and hands.

· Be sure there are adequate utensils and plates to avoid cross contamination, since it may be impossible to wash these items.

Whether at home or out, cleanliness is extremely important in preventing food-borne illness. All surfaces, cutting boards, utensils, and dishes should be washed often with hot, soapy water. After use, they should be sanitized with a mixture of 1 teaspoon of chlorine bleach to 1 quart of water. It is preferable to use separate cutting boards and utensils for produce and meat, poultry and seafood products. Generally, foods need to be refrigerated within 2 hours of removal from the grill. However, if the outdoor temperature is 90°F or hotter, food should never sit out for more than 1 hour. If food is not refrigerated within the safe time limits, it should be discarded. When it comes to food safety, a good adage to keep in mind is “if in doubt, throw it out”.

For further information on summer food safety, contact the Central CT Health District at 721-2822.