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It's November…Do you know where your thermometer is?By: V. Deborah Culligan, RN, MPH, During the holiday season, we tend to eat and eat and EAT!!! The cookbooks come out for those special holiday treats we make but once a year. Between Thanksgiving and New Year's we can consume a lot of food. So it is not surprising that it is also a time of year when health departments see an increase in foodborne illness, commonly known as food poisoning. There are many simple actions that you can take to reduce your chance of foodborne illness. How often have you actually used a meat thermometer to check the temperature of your cooked meats and poultry? For some the answer is "never." But the simple use of the thermometer can greatly reduce your chance of food poisoning. Food thermometers should not only be used for cooking raw foods, but should also be used when reheating carryout meals and leftover. Food thermometers allow you to cook foods to proper temperatures, a basic rule for food safety. A second basic rule for food safety is to wash hands and cooking surfaces often. Never underestimate the power of handwashing as a tool for health. Bacteria can spread from food to you via sponges, dishrags, cutting boards, counters, utensils, and countertops. Surveys have shown that while consumers have become more aware of food safety hazards, they still practice some risky behaviors. For example, of those surveyed, 97% wash produce but only 34% change daily dishrags or sponges used to wipe kitchen counters. 30% clean kitchen counters with only paper towels, an inadequate practice for food safety. "Separate: Don't cross-contaminate!" is a third important principle for food safety. Cross-contamination is the scientific word for how bacteria can be spread from one food product to another. It is important to separate raw meat, poultry, and seafood from other foods in your grocery cart and in the refrigerator. If possible, use a different cutting board for raw meat and poultry products. Always wash your hands, cutting boards, and utensils with hot, soapy water after they are in contact with raw meat, poultry, or seafood. Don't use the same plate for cooked foods that you used for the raw food. (For example, when grilling outdoors, do not put the cooked steak back in the dish you brought it outside on.) The fourth basic principle for food safety is to "refrigerate promptly." Cold temperatures keep harmful bacteria from growing and multiplying. Refrigerate or freeze perishables and leftovers within two hours. Never defrost at room temperature. Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator. And as much as we hate to discard uneaten food, live by the adage, "when in doubt, throw it out!" There have been many food recalls in the last six months. Listen to the news for information on recalled foods. Take the recall seriously. To receive a free packet on food safety, District residents (Hamden, North Haven and Woodbridge) can call QVHD, 203.248.4528. Or you can request information online or through email, dculligan@qvhd.org
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Quinnipiack Valley Health District |
Phone. (203)248-4528 |
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