• What is Food Safety
• Defrosting
• Cooking
• Storing
• Two hour rule
• Separating
• Cleaning
• Tips for a safe Thanksgiving

The Knowledge Gap and Food Safety

Anne Kolker MS, Registered Dietitian

Doggie Bags -Yeah, you’ve made it through the week. Whether you are out on a much needed date with your husband or out with the kids this Friday night, think twice about leftovers. If headed home right away, this may be ok. If you are headed for a leisurely stroll or out to the movies, pass on the doggie bag. Remember the two hours rule and the Danger Zone. Bacteria start to multiply rapidly after two hours especially between the temperatures of 40°-140°F (referred to as the Danger Zone).

Defrosting:
When defrosting, use the refrigerator and plan ahead. Leaving meat, poultry, or fish out on the counter is a big feast for bacteria. Although the meat is cold on the inside, the outside of your hamburger meat or chicken breast are now rising in temperature. Heat won’t necessarily kill all of those bacteria. Also, some bacteria such as Staphylococcus aureus and Clostridium produce toxins and spores that are not heat sensitive. That’s right, cooking isn’t going to destroy them -meaning you are still at risk of having your family develop a stomach ache.

You can use water to defrost but ensure your package doesn’t have any leaks. Use cold water and change the water every 30 minutes. You still may be at risk for food borne illness as the surface of the meat is rising in temperature. Planning ahead and placing the frozen item in the fridge is still ideal. If your chicken isn’t defrosted, just have a veggie dinner tonight; let the chicken continue to defrost in the fridge on a plate until the next day.

Cooking:
When cooking, use a meat thermometer. For example, chicken breasts should reach 170° F. Although people like their hamburgers pink inside, realize that ground beef is the food most associated with E. coli O157. Ensure your hamburger reaches 160° F. Use the thermometer when reheating food as well.

Storing:
When storing leftovers, use airtight shallow containers for rapid cooling to prevent the growth of bacteria. Hot food placed in a large containers can take up to 24 hours to be cooled to 40°F. This means bacteria is growing in your homemade chili plus the entire refrigerator has heated up too (meaning germs are having a party in the milk, turkey slices, etc).

In a hurry to get to the movies? Use an ice bath to help cool the temperature of your hot soup. Take a larger tray with ice and water to help cool down your container. Then place your chili or soup into the fridge.

Two hour rule:
After you’ve eaten a great meal, place leftovers in the refrigerator within two hours. Leaving cooked food at room temperature for too long is an invitation for bacteria like Salmonella to grow in your food. Re-heating will not destroy the toxins and spores produced by these nasty bacteria.

Also, you can’t see germs and sometimes it takes awhile before a bad smell develops. Rule of thumb, eat leftovers within two to three days. After that, it is garbage time.

Separating:
When prepping a meal, use separate cutting boards for produce (lettuce, tomatoes, etc) and meat, poultry, and fish which can be contaminated with bacteria such as e.coli and salmonella. Salad and vegetables may not be cooked and thus you expose yourself and your family to a salad that has been contaminated with germs from the meat.

Cleaning:
This seems like an obvious one but most people don’t wash for the entire 20 seconds that is needed to kill germs. Also make sure to wash your wrists. Often times during meal prep, we may accidentally wipe our hair back or pick up the phone. You may need to wash hands several times during meal prep. Get your kids to help with meal prep too and ensure they have soap easily accessible to wash their hands too. Teach them to sing a song, count, or use a timer.

Don’t forget that veggies and fruit need to be cleaned. They have been handled a lot and traveled in boxes to get to your local store. You don’t need special cleanser, just wash thoroughly.

Be especially careful of cantaloupe and use a scrub brush because of its textured surface. Dirt and bacteria can be sitting on the surface; once you slice a knife through the melon, the bacteria will just go along for the ride. Washing will not kill E.coli or salmonella though (only high heat can kill bacteria).

For a Germ Free Thanksgiving:

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