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Our weekly news column bringing the most current, non-biased health
information to the consumer. |
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September 02, 2008 |
A Publication of QVHD |
Keeping Things Cool!
By: V. Deborah Culligan, RN, MPH,
Deputy Director QVHD
If you never had food
poisoning, consider yourself lucky! If you have had food poisoning, you
know how awful it can be! It is especially dangerous for the very young,
the very old and those who are already ill. Unfortunately, a lot of food
gets thrown out (or should get thrown out) after family gatherings.
While it is a shame to have to discard it, if it has been sitting out
for more than 2 hours, (1 hour in heat over 90 degrees) you take a
really big chance of getting sick. WHY? Because at room temperature,
harmful bacteria in food can double every 20 minutes. The more bacteria
there are the greater the chance you could become sick. It is therefore
very important to refrigerate food quickly because cold temperatures
keep most harmful bacteria from multiplying.
September is National food Safety Month. Keeping foods cool is critical
for prevention of food borne illness. Below is information provided by
the FDA to achieve this goal:
Make sure the temperature in the refrigerator is 40 degrees F or below
and 0 degrees F or below in the freezer. How do you know the
temperature? Use a refrigerator thermometer!
Refrigeration does not stop bacteria growth, but it does slow the
growth rate. Therefore, prompt refrigeration will slow, but not
eliminate growth.
Don't overfill the refrigerator. Cool air must circulate to help keep
food safe.
Thaw food in the refrigerator. For quick thawing, submerge the product
in cold water in airtight packaging or thaw in the microwave. (Do not
defrost in hot water.) Cook food promptly following thawing.
Divide large quantities of leftovers into shallow containers for
quicker cooling in the refrigerator. Do not put hot foods into the
refrigerator. Let them cool to room temperature.
Marinate food in the refrigerator, not on counter tops.
When transporting food, place cold food in a cooler with a cold source
such as ice. Keep the cooler in the coolest part of the car, rather than
in a hot trunk. Keep this concept in mind when you pack a lunch box for
school. Throw in a mini reusable ice pack.
Another very important concept for food safety is to prevent cross
contamination. Cross-contamination is the scientific word for how
bacteria can be spread from one food product to another. To avoid
cross-contamination:
Separate raw meat, poultry, and seafood from other foods in your
grocery cart and in the refrigerator.
Use a different cutting board for meat products (raw foods) and
vegetables or at least wash it very well between products, using hot
soapy water.
Always wash a cutting board or cutting surface after use.
Never place cooked food on a plate which previously held raw meats.
Do not use marinades that contained raw meats on cooked foods. Reserve
some marinade before you put raw meats into it if you need some for
garnish.
Wash knives with hot soapy water between food products, especially raw
meats, poultry, seafood and vegetables.
Be sure to wash your hands frequently when preparing food, especially if
you leave cooking to perform another task. Handwashing with hot soapy
water is an important tool for preventing food borne illness.
For a free packet of information on this topic, including information on
different types of thermometers, District residents can call QVHD,
248-4528 or request online, www.qvhd.org.
| An Ounce of Prevention is a
publication of the Quinnipiack Valley Health District, located at
1151 Hartford Turnpike, North Haven, CT 06473. Telephone:
248-4528. An Ounce of Prevention is
written by V. Deborah Culligan. The articles are published in the following local newspapers, The Advisor &
Beth-Wood News.
The content is provided as health education and
information to help you make health decisions. It is not intended to
be legal or medical advice, or substitute for recommendations made
by your health care provider. Address all comments to the district
office. |
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