Shana Tatum, RD RH
It's officially the hot season and people are cheering the grill up for some good old-fashioned barbecues. With more and more people feeling particularly comfortable outdoors, outdoor cooking and grilling are high on your list.
Make sure your food safety knowledge is also appropriately prepared.
The U.S. Department of Agriculture considers food poisoning a serious public health threat. The Centers for Disease Control and Prevention (CDC) estimates that 48 million people become ill and more than 128,000 people are hospitalized for foodborne illnesses in the United States each year. The U.S. Food and Drug Administration reports more than 40 different types of bacteria, viruses, molds, and parasites that cause foodborne diseases.
Bacteria are everywhere. Pollutants come from the air, the soil, the water and are also naturally contained in foods such as fish. These microorganisms grow rapidly in summer temperatures, especially in the humid environment of Houston. It is very important to keep your work and prep area clean to avoid foodborne diseases, both meat and vegetables.
Food can be dangerous in different ways. One possibility is to abuse time and temperature. This is the case when food has been stored at one temperature for too long, which makes it unsafe and promotes bacterial growth. It is also possible that the food was not cooked and cooked to the correct temperature.
Cross-contamination is another way pathogens can be transmitted to food. For example, when ready-to-eat food comes into contact with a contaminated surface, such as a cutting board that has been used to cut raw meat. Poor personal hygiene, such as coughing or sneezing with food, or preparing food during illness, can also transmit foodborne diseases. Improper cleaning and disinfection is an obvious spread. Cleaning cloths that are used to wipe a cutting board and then wipe a countertop can spread germs.
Meat sales peaked on July 4th with expected sales of $ 400 million, according to the National Livestock Meat Association. Hot dog consumption continues to climb to 150 million hot dogs consumed over the holidays, and chicken sales hit £ 700 million, according to the National Retail Federation. That's a lot of meat!
Vegetables can also pose a threat if not handled with proper security measures. Germs such as salmonella, pathogenic E. coli and listeria can cause serious diseases. The CDC estimates that more than 40 percent of foodborne illnesses are caused by germs in fresh produce. When buying, make sure that fruits and vegetables are not crushed or damaged.
The foods most likely to be dangerous and require time and temperature controls are:
- Milk and milkproducts
- Beef, pork and lamb
- Fish
- Cooked potatoes
- Tofu or other soy protein such as textured soy protein in meat substitutes
- Sliced melons, sliced tomatoes and sliced leafy vegetables
- eggs
- poultry
- Shellfish
- Boiled rice, beans and vegetables
- sprouts and seeds
To keep your barbecues and gatherings safe, follow the guidelines below:
- Wash all utensils and cutting boards after use.
- Wash your hands well with soap and warm water before and after preparing food.
- Wash and scrub all fruits and vegetables before eating and cooking.
- Wash the grill racks
Separate, do not pollute
- Store fruits and vegetables away from raw meat, poultry and seafood.
- Keep cooked food away from raw meat and poultry.
- Use a clean plate and utensils for grilling
- Use a separate cutting board for fresh vegetables and fruits made from raw meat
Cool quickly
- Perishable food should not be kept for more than two hours, and only one hour if it is over 90 degrees.
- The cooling must be 40 degrees or less.
- Practice FIFO - "first in, first out" on the refrigerator
Cook to the right temperature
- Hot dogs at 165 degrees
- Chicken at 165 degrees
- Ground beef / hamburger at 160 degrees
- Fish at 145 degrees
- Pork at 145 degrees
Always use a food thermometer to record a safe temperature.
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