Summer Food Safety

This past Saturday I participated in a conversation about Food Safety at the “Let’s Talk about Food Festival” held at the Museum of Science.  One of the topics we debated was who should take responsibility for keeping food safe: the producer, distributor and/or consumer.  The consensus was that each party should take the necessary steps within its power to prevent foodborne illness.  While it is unfortunate that contamination, which could be avoided, does happen; consumers must be proactive with their health because they fall at the end of a long chain of food handlers.

The good news is the steps for ensuring safe summer dining are pretty simple:

1. Wash fresh fruits and veggies before eating or preparing

• use cool running water to wash berries and fruits with edible skins
• lettuces and other vegetables, which will be eaten raw, can be cleaned in a large sink or bowl full of water to which vinegar has been added (the acid will kill any potentially harmful bacteria that is present)
• melons should be scrubbed with soap & water and rinsed well before cutting
• use a vegetable brush to remove dirt and debris from potatoes, mushrooms and other root vegetables

2. Prevent cross-contamination

• Raw chicken should be stored on the bottom shelf of the refrigerator away from ready-to-eat foods and produce
• Make sure to wash and sanitize all knives, cutting boards and other items that have come into contact with raw meat, poultry and fish
• Wash your hands well between tasks and especially after handling raw chicken
• Do not put cooked/grilled meat, chicken or fish on the same plate that has been used to hold raw product 

3. Cook food properly – invest in a instant-read thermomter if you don’t already own one

• Chicken & turkey should reach an internal temperature of 165 degrees
•  The FDA recommends cooking hamburger (ground meats) to an internal temperature of 160 degrees.  So if you like your patties rare or medium doneness, there is the risk that dangerous bacteria could survive the cooking process
• Whole cuts of beef, pork, lamb and veal should reach an internal temperature of 145 degrees

4. Hold & store food safely

• The “temperature danger zone” is the range within which bacteria grows the fastest: 41 degrees to 135 degree F.  Keep food out of this temperture span as much as possible.  If food will be left out at room temperature, try not to let it sit  for more than 2 hours.  And throw away items that have been sitting out for a long period of time.
• Keep cold foods on ice and/or in a cooler
• Try to keep hot, cooked foods hot – especially meats, cooked grains and potatoes -(they are not only safer that way but also taste better) using the stove, a crockpot or chafing dishes.

And remember that acid is your friend.  Bacteria can not flourish in an environment that is very acidic (below pH 4.5).  Different types of vinegar (such as red wine, balsamic and apple cider) and citrus juices can be used be use to both add “zing” to summer salads and keep pathogens at bay.  If you prefer raw seafood preparation like ceviche, rinsing the fish with white vinegar or marinating with lime or lemon juice will effectively “cook” it and make it a safer option.

You can also refer to reputable food safety websites and our summer recipes for more information and tips:

Federal Food Safety site for consumers: FoodSafety.gov

Center for Disease Control Food Safety information: cdc.gov/foodsafety

USDA Safe Food Handling

Epicurious Food Safety Primer

Whole Foods Market “Portable & Picnic” Recipes