For most people, the college experience is not known for its balanced diet and safe eating habits. College students spend enormous amounts of time studying social events, and that means they often eat what they can find when they find it.
However, this can lead to certain risks that should be avoided.
Here are some answers to common food safety questions students and parents ask at the U.S. Department of Agriculture's Food Safety and Inspection Service :
Q: Several slices of pizza stayed overnight. Is Pizza Still Safe To Eat?
A: No. Perishable foods should never be kept in the refrigerator for more than two hours. This is true even though the pizza does not contain any meat products. Food-borne bacteria, which can be found in these foods, grow faster at temperatures between 40 ° F and 140 ° F and can double every 20 minutes.
Other takeaway or delivery foods such as chicken, hamburgers, sliced fruits, salads, and party foods should also be kept at a safe temperature. The rule is: "Keep hot food hot and cold food cold". Cold foods should be stored in the refrigerator or freezer at 40 degrees F or below. Bacteria grow quickly between 40 degrees F and 140 degrees F. Discard perishable foods that have been left at room temperature for more than 2 hours; 1 hour with air temperatures above 90 degrees F. Use refrigerated foods safely in 3 to 4 days; frozen leftovers, 1 to 2 months.
Q: I'm living off campus this year. My two roommates and I prepare our own meals. What do we need to know to prepare food safely?
A: If you are using frozen meat, defrost it in the refrigerator, not on the counter. Avoid spilling raw meat or poultry juice on other foods. Wash your hands before and after preparing food. Always use clean paper towels. Wash cutting boards and used utensils in hot, soapy water. Use a food thermometer to check the internal temperature. Cook hamburgers and other ground beef (beef, lamb, and pork) to an internal temperature of 160 ° F and ground poultry to 165 ° F. Steak and roast beef, veal, and lamb can be cooked to 145 ° F for semi-raw. Whole poultry should be cooked to 180 degrees F, measured by the thigh; Breast to 170 degrees F. All cuts of pork should reach 160 degrees F. Food in the microwave should be hot and checked with a food thermometer. If you think the food was not handled safely, eventually throw it away.
Q: I don't have a car on campus so I have to take the bus to do my shopping. Are the groceries safe when I have them in my home?
A: Whether you use public transport or have your own car, it is important that perishable goods are refrigerated within 2 hours (1 hour if temperatures above 90 degrees F). When shopping for groceries, first avoid cross-contamination by placing raw meat, poultry and seafood in plastic bags and keeping them separate from other groceries in your shopping cart. Make cold dishes the last item in your shopping cart. As soon as you have packed your purchases, return home immediately. If you can't get home within the recommended time frame, consider packing a cooler box with frozen gel packs to keep perishable food safe during transit. If there is perishable raw meat that you don't want to use soon, freeze ground beef, poultry, or fish within 2 days; Beef, pork, veal or lamb steaks, roasts or chops within 3 to 5 days.
Q: Our dorm has a kitchen with a microwave on each floor. When I put food in the microwave according to the instructions on the package, it is still partially frozen. Why isn't it hot enough?
A: In a large building such as a bedroom, electrical appliances such as computers, toasters, hairdryers, and irons compete for energy and reduce the electrical output of a microwave. A communal oven that was used more slowly than a cold oven just before cooking. To compensate for this, set the microwave for the maximum time indicated in the instructions. Avoid using an extension cord with the microwave as the energy will be reduced as it flows along the cord. In addition, the wire must not be earthed. Cover the food while it is cooking. Remember to stir or rearrange the food and turn the plate. Let stand: the food will continue to cook during this time. Finally, use a food thermometer to make sure the food reaches a safe internal temperature of 165 ° F. If the food has not reached this temperature or is not steaming, increase the cooking time.
Q: What containers are suitable for microwaving food?
A: Plastic cooling containers, such as margarine containers, takeaway containers, bowls of whipped cream, and other disposable containers, should not be used in microwave ovens. These containers can warp or melt, potentially causing harmful chemicals to get into the food. Microwave wrapping, waxed paper, cooking bags, parchment paper, and white paper towels should be used safely. Do not let the plastic wrap touch the food while it is being heated in the microwave. Never use thin plastic bags, brown paper or plastic bags, newspapers, or aluminum foil in the microwave.
Q: How do I safely defrost frozen food in the microwave?
A: Remove food from its packaging before thawing. Do not use foam trays or plastic containers as these are not thermoset at high temperatures. Melting or warping can cause harmful chemicals to migrate into food. Cook meat, poultry, egg casseroles, and fish immediately after defrosting as some areas of frozen food will begin to cook while defrosting. Do not save partially cooked food to cook later.
Q: Many of us are planning a party in the stadium. How can we handle food safely?
A: Keeping food safe at home, in the store, or in the restaurant up to the stage will help prevent foodborne diseases. If you bring hot take-away food, eat it within 2 hours of purchase. Use an insulated container to keep foods like soup, chilli, and stew warm. Fill the container with boiling water, let it steep for a few minutes, then empty it and then add very hot food. Keep the insulated container closed and the food should be kept at a safe temperature of 140 degrees F or higher for several hours.
Or, plan ahead and chill groceries in your fridge before packing them for your back door. Carry cold perishable foods like raw hamburgers, hot dogs, and chicken in an insulated cooler filled with inches of ice, frozen gel packs, or containers of frozen water. Cooked perishable foods like ground beef, boiled meat, chicken, and potato or pasta salads should also be kept in the refrigerator. Place an appliance thermometer in the cooler to make sure the food stays at 40 degrees F or below.
When packing your cooler for a trip, make sure that raw meat and poultry are well packaged to prevent their juices from contaminating ready-to-eat foods. Wear a food thermometer next to a grill and fuel for cooking food to make sure meat, poultry, and casseroles are hot enough to destroy any harmful bacteria that may be present (see temperatures above). Include plenty of clean utensils not only for eating, but also for safely serving cooked food. Bring water for cleaning if none is available on site. Bring clean, wet, disposable rags or wet wipes and paper towels to clean your hands and surfaces.
Q: How long is food safe at a pregame party?
A: It is important to keep hot food warm and cold food cold. Bacteria multiply quickly between 40 degrees F and 140 degrees F. Never leave food in this "hazard zone" for more than 2 hours, 1 hour if the outside temperature is above 90 degrees F. Cook meat and poultry completely. By partially cooking food in advance, bacteria can multiply so that they can no longer be destroyed by the subsequent cooking.
Meat and poultry that are cooked on a grill often brown very quickly on the outside. So use a food thermometer to make sure they're cooked through. Cook hamburgers, hot dogs, and other ground beef (beef, lamb, and pork) to an internal temperature of 160 ° F and minced poultry to 165 ° F. Poultry breasts should be cooked to 170 degrees F and dark meats to 180 degrees F. All fresh cuts of pork should reach 160 degrees F; fully cooked ham, 140 degrees F.
Q: Can leftovers from a back door party be eaten later?
A: Some people have so much fun at back door rallies that they never make it into the stadium to watch the soccer game. However, this does not mean that food can be kept unrefrigerated before, during and after the game. Store perishable food in the cooler, except for short periods of use. Only cook the amount of food that will actually be consumed to avoid the challenge of keeping leftovers at a safe, high temperature. Throw away any leftovers that haven't frozen after the game. Food should not be left outside of the refrigerator or on the grill for more than 2 hours or 1 hour if the outside temperature is above 90 degrees F. Keeping food at dangerous temperatures is a leading cause of foodborne illness.
Q: I don't have time to go to the dining room for lunch. How can I safely pack lunch to eat between lessons?
A: Soft-walled lunch boxes or cooler bags are best for keeping perishable foods fresh, but metal or plastic lunch boxes and paper bags can also be used. When using paper lunch boxes, place double bags on top of each other to isolate the food. An ice source, such as a small gel bag or frozen juice box or water bottle, should be packed with perishable food in any type of lunch box or box. Of course, if a refrigerator is available, store perishable food there when you arrive. It is important to keep perishable foods fresh. Harmful bacteria multiply quickly in the "danger zone" - temperatures between 40 degrees F and 140 degrees F. Therefore, perishable foods that are transported without a source of ice do not stay safe for long. Packaged combinations of cold cuts, crackers, cheese, and spices should also be kept cool. These include sausages and smoked ham that are cured or contain preservatives.
Q: My math club has a potluck. What should be considered for food safety?
A: When serving food, use clean containers and utensils to store and serve food. Do not use previously used plates or utensils containing raw meat, poultry, or seafood unless they have been washed with hot, soapy water. When a plate is empty or almost empty, replace it with a new food container and remove the old container. Place cold foods in containers with ice. Store cold foods at 40 degrees F or below. Food that is to be portioned and served on the serving line should be placed in a shallow container. Place this container in a deep saucepan partially filled with ice to keep the food fresh.
Food such as chicken salad and desserts in individual plates can also be placed directly on ice or in a shallow container in a deep pan filled with ice. Drain the water when the ice melts and replace it regularly. Keeping warm food warm with a heat source. Once the food is fully heated on a stove, oven, or microwave, place it on ovens, preheated steam tables, hot trays, and / or slow cookers. Check the temperature frequently to make sure the food stays 140 degrees F or higher.
Q: My friends and I are going camping this weekend. How Can We Eat Food Safely?
A: If you travel with cold food, bring a cooler with a cold spring. Use a hot campfire or portable stove for cooking. It is difficult to keep food warm while traveling without a heat source, so it is best to cook, refrigerate, or freeze and transport food overnight before leaving. If you don't want to lug around a cool box or stovetop, bring food that cannot be kept on the shelf. Advances in food technology have produced relatively lightweight staples that require neither refrigeration nor careful packaging. This includes dehydrated foods; Beef jerky and other jerky meat; dry pasta and soups; Peanut butter in plastic cans; Canned ham, chicken, beef and tuna; Juice boxes; Dried fruits and nuts; and powdered milk and fruit drinks. Don't drink water in a lake or stream, even if it looks clean. Drink bottled or tap water to drink.
Food Safety Tips for Parents:
Q: I often send "aid kits" to my son in college. What other foods can I post besides cookies, crackers, and candy?
A: Students who are away from home always love to get their favorite baked goods: Brownies and breadcakes such as banana bread, carrots, applesauce or sour cream cake are easy to ship when they are wrapped in aluminum foil and packaged in a can. heavy box or can. Microwave stable starters are another option. These foods are not refrigerated or frozen and will stay fresh for about 18 months without refrigeration. Canned meat and fish as well as dried meat and poultry such as dried meat and turkey can be shipped safely. Bacteria cannot grow in stored food by drawing moisture out. When shipping perishable food, pack it in a cold source, such as a cold storage container. B. frozen gel packs or dry ice, and ship them the next day before delivery. Perishable items should not be more than 2 hours at temperatures between 40 ° F and 140 ° F (1 hour at temperatures above 90 ° F). Pathogenic bacteria can grow rapidly at these temperatures, but generally do not affect the taste, smell, or appearance of a food. Therefore, if the food has been mishandled or is not fit for consumption, the student cannot say that it is dangerous.
Q: My daughter's college is only a four-hour drive away, so she comes home a lot. How do I safely pack food that I have cooked myself so that I can take it to school?
A: A four hour drive requires proper handling of food to protect it from spoilage and pathogenic bacteria. Cooked foods should be divided into shallow containers and refrigerated in the refrigerator before travel. To transport food, place it in an insulated cool box filled with inches of ice, frozen gel packs, or containers of frozen water. Add cold food containers from the refrigerator when ready to use. Freezing food before returning home also contributes to food safety. Advise your daughter to refrigerate the food as soon as she starts college.
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