Abstract
Foodborne illnesses strike an estimated 48 million Americans each year, according to the Centers for Disease Control and Prevention. These result in an estimated 128 000 hospitalizations and 3000 deaths. At least 31 pathogens, such as bacteria and viruses, and other causes are responsible for these illnesses.
The good news: Proper food handling, preparation, cooking, and storage can keep you and your family safe.
Food Selection and Storage Before Preparation
Fresh (Raw) Produce
Select vegetables and fruits that are not bruised or damaged.
Choose preprepared produce (such as cut melon, fruit cups, or bagged, ready-to-use vegetables) only if it is refrigerated or bedded in ice at the store.
For transport home, bag vegetables and fruits separately from meat, poultry, and seafood. Store them separately in the refrigerator at home.
Select pasteurized fresh juice, rather than store-squeezed juice, for young children, older adults, and anyone with an illness that may compromise the immune system.
Meat, Poultry, and Seafood
Select packaged meats and poultry that are not damaged or leaking. Make sure that any meat, poultry, or seafood that the store custom packs for you is in leak-free packaging.
Avoid any products that appear discolored or “slimy.”
Avoid packaged products that are older than the “sell-by” date.
Keep meat, poultry, and seafood separated from produce and other products in the shopping cart, transport bags, and home refrigerator.
Keep products chilled. Go directly home from the store and refrigerate promptly.
Storing Food Before Preparation
Ensure that your refrigerator is set at 40°F or lower. Keep freezer at 0°F or as close as possible.
Purchasing an inexpensive refrigerator thermometer helps keep an accurate check on refrigerator temperatures.
Tip: Think you may have kept produce or meat too long before preparing? Don’t know how old those leftovers are? Food safety experts advise: When in doubt, throw it out!
Preparing Foods Safely
Wash hands with warm water and soap for 20 seconds before handling food. Wash hands between handling produce or other foods and raw meat, poultry, or seafood.
Use separate cutting boards for preparing produce and meat, poultry, and seafood. Sanitize boards often by washing in dishwasher or with solution of 1 tablespoon unscented bleach in 1 gallon of water.
Wash fruits and vegetables with running water and dry with clean towel before peeling. Scrub melons and other thick or hard skinned fruits and vegetables with a produce brush before cutting. Cut away damaged or bruised portions.
Clean utensils and preparation surfaces frequently. Food safety experts advise that a solution of 1 tablespoon unscented bleach in 1 gallon of water works as well or better than more expensive “antibacterial” cleansers or sprays.
Cooking Foods Safely
Follow instructions for cooking or reheating preprepared or take-out foods.
Cook meats and poultry to recommended internal temperatures.
145°F for whole meats (and let rest 3 minutes after removing from heat), 160°F for ground meats, and 165°F for all poultry. See www.foodsafety.gov for specific times for specific products and types of cooking.
An instant-read food thermometer enables you to get it right every time.
Cook eggs until yokes are firm or use pasteurized eggs or egg product for recipes using raw eggs (such as mayonnaise or Caesar salad dressing).
Microwave safely. Microwave ovens heat unevenly and leave cold spots. They also have different power ranges.
Follow package instructions for frozen or prepared foods. Use an instant-read thermometer to check internal temperature.
For other foods, including leftovers, cover dish but vent, stir, and rotate midway through time to eliminate cold spots, and let dish stand for 1 minute after microwaving to complete heating. Use an instant-read thermometer to check internal temperature. General rule for leftovers: 165°F in thickest part of dish.
Storing Leftovers Safely
Refrigerate leftovers promptly in clean containers or storage bags. At room temperature bacteria doubles approximately every 20 minutes.
Date leftovers and use within a day or two.
When in doubt, throw it out.
Tip: For food safety, remember four easy steps from www.HomeFoodSafety.org: Wash, Separate, Cook, Refrigerate.
Resources
Footnotes
Science of Choices Fact Sheets are sponsored by the ConAgra Foods Science Institute. This handout is from your health care provider and provides a general overview that may not apply to everyone. Be sure to discuss how to use this information with your health care provider.