There are 76 million cases of foodborne illness each year in the United States. 325,000 people are hospitalized annually with 5,000 deaths each year. How do these cases occur? And what can we do to prevent them?
· Improper refrigeration and storage
o Always refrigerate food right away, and keep it below 40°F.
o Keep an eye on sell-by and use-by dates.
· Poor personal hygiene
o Wash your hands often. Always with warm water and soap. Pay close attention to the area under and around nails. Wash for at least 20 seconds (sing Twinkle Twinkle Little Star to time yourself). Rinse and dry well.
o Wash before food prep, when switching between foods during food prep, any time you touch raw foods, and wash again prior to eating.
o Wash after touching your face, using the bathroom, coughing or sneezing, using the phone, etc.
· Cross-contamination
o Always wash knives, other utensils and cutting boards after each use.
o Store raw meat on the bottom shelf in the refrigerator.
o Wash all produce, even pre-washed items and then store in clean container.
o Use separate cutting boards for meat and produce.
o Wash boards after use and throw out any with cracks or crevices as these could harbor bacteria.
o Keep kitchen surfaces and appliances clean with soap and hot water.
o Replace sponges often, and microwave them on a regular basis for 20 seconds to kill any bacteria.
· Contaminated food sources
o Wash your produce before cutting, cooking or eating foods
· Undercooking
o Know the correct cooking temperatures (see chart below) and check items with a meat thermometer.
o Wash thermometer after each use.
| Food | °F |
| Ground Meat & Meat Mixtures | |
| Beef, Pork, Veal, Lamb | 160 |
| Turkey, Chicken | 165 |
| Fresh Beef, Veal, Lamb | |
| Medium Rare | 145 |
| Medium | 160 |
| Well Done | 170 |
| Poultry | |
| Chicken & Turkey, whole | 165 |
| Poultry breasts, roast | 165 |
| Poultry thighs, wings | 165 |
| Duck & Goose | 165 |
| Stuffing (cooked alone or in bird) | 165 |
| Fresh Pork | 160 |
| Ham | |
| Fresh (raw) | 160 |
| Pre-cooked (to reheat) | 140 |
| Eggs & Egg Dishes | |
| Eggs | Cook until yolk & white are firm |
| Egg dishes | 160 |
| Leftovers & Casseroles | 165 |
These are just some of the many ways foods can become contaminated. For more information and tips on lunchbox, tailgating, outdoor dining and desktop dining safety please visit www.homefoodsafety.org. There is also a great section with tools for teaching kids how to prepare food safely too! http://www.homefoodsafety.org/kids
For helping spread the word about the importance of home food safety, I was entered into a drawing for a $15 Starbucks gift card and an iPad through Summertime Food Smarts, a contest run by the American Dietetic Association and ConAgra Foods' Home Food Safety Program. Home Food Safety is dedicated to raising consumer awareness about the seriousness of foodborne illness and providing solutions for easily and safely handling foods. If you would like to blog too, visit www.homefoodsafety.org.
