December 18, 2008
Contact:
Lisa Taylor
Director of Communications
Kansas Department of Agriculture
(785) 296-2653
ltaylor@kda.state.ks.us
Consumers reminded of food safety tips for a healthy holiday
TOPEKA -- This is the the time of year for parties, family dinners and other gatherings where food is served, but that merriment can change to misery if the food makes you or others ill. That's why the Kansas Department of Agriculture is reminding consumers to always adhere to the four basic food safety measures that help prevent foodborne illness: clean, separate, cook and chill.
"The good news is that practicing these four basic food safety measures can help prevent foodborne illness," says Steve Moris, manager of the department's division of food safety and lodging.
Clean is the first rule of safe food preparation in the home.
- Wash hands with warm water and soap for 20 seconds before and after handling food.
- Wash food-contact surfaces (cutting boards, dishes, utensils, countertops) with hot, soapy water after preparing each food item and before going on to the next item.
- Rinse fruits and vegetables thoroughly under running water and use a produce brush to remove surface dirt.
- Do not rinse raw meat and poultry before cooking. It makes it more likely bacteria will spread to areas around the sink and countertops.
The second rule is separate. Don't give bacteria the opportunity to spread from one food to another (cross-contaminate).
- Keep raw meat, poultry and seafood, and their juices, away from foods that won't be cooked, both while shopping and while preparing and storing the food at home.
- Consider using one cutting board for foods that will be cooked (raw meat, poultry and seafood) and another one for ready-to-eat foods (such as raw fruits and vegetables).
- Do not put cooked meat on an unwashed plate that has held raw meat.
The third rule, cook, involves making sure food reaches a high enough internal temperature during cooking to kill harmful bacteria.
- Color is not a reliable indicator of doneness. Use a food thermometer to make sure meat, poultry and fish are cooked to a safe internal temperature. For a turkey, that means a temperature of 165ºF. To check a turkey, insert a food thermometer into the innermost part of the thigh and wing and the thickest part of the breast. If the turkey is stuffed, the temperature of the stuffing should be 165ºF. Make sure oysters in oyster dressing are thoroughly cooked.
- Bring sauces, soups, and gravies to a rolling boil when reheating.
- Cook eggs until the yolk and white are firm. When making your own eggnog or other recipes calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites.
- Don't eat uncooked cookie dough, which may contain raw eggs.
The fourth rule, chill, is a reminder to refrigerate foods quickly because harmful bacteria grow rapidly at room temperature.
- Refrigerate leftovers and takeout foods within two hours.
- Set your refrigerator no higher than 40ºF and the freezer at 0ºF. Check both periodically with an appliance thermometer.
- Never defrost food at room temperature. Food can be defrosted safely in the refrigerator, under cold running water, or in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
- Allow the correct amount of time to properly thaw food. For example, a 20-pound turkey needs four to five days to thaw completely when thawed in the refrigerator.
- Don't taste food that looks or smells questionable. A good rule to follow is, when in doubt, throw it out.
"The Kansas Department of Agriculture does its part to make sure that that foods processed and sold in Kansas adhere to the highest standards of safety," Moris said. "We need you, the consumer, to do your part to ensure that the food is properly handled, cooked and stored."
Moris urges anyone who suspects they're experiencing foodborne illness to report it to their physician.
Typical symptoms of foodborne illness are stomach pain, vomiting and diarrhea, which often start a few days after consuming contaminated food or drink. The symptoms usually are not long-lasting in healthy people-a few hours or a few days-and go away without treatment. But foodborne illness can be severe and even life-threatening to those most at risk:
- older adults
- infants and young children
- pregnant women
- people with HIV/AIDS, cancer, or any condition that weakens their immune systems
More information about safe food handling is available at www.foodsafety.gov, www.cfsan.fda.gov and www.fsis.usda.gov/.
Hotlines are available for people who do not have Internet access:
FDA Food Information Line
1-888-SAFEFOOD (1-888-723-3366)
USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
TTY 1-800-256-7072