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Simple strategies can prevent summer food safety mistakes, illnessHot summer months--and holiday gatherings--can be a prime time for food safety mistakes that put families and friends at risk of foodborne illness, a Kansas State University Research and Extension food scientist said. While outdoor living, daylight hours chock full of activities, and soaring temperatures are among the factors that can increase the risks, many food safety mistakes can be avoided, said Karen Blakeslee, a K-State food scientist who spends her working hours answering food and food safety questions as the coordinator of the university's Rapid Response Center. The lack of hand washing is a common culprit, she said. "Wash hands before and after handling raw or cooked foods, before and after eating, after using the restroom, and any time eating is interrupted," Blakeslee said. Taking a minute or two to pet the family dog or cat between dinner and dessert is an example of when many people forget or don't take the time to wash their hands When soap and water are unavailable for hand washing, she recommends brushing visible dust and dirt from hands before using a hand sanitizer. A wet washcloth in a re-sealable plastic bag and a bar of soap can substitute at a ball field or other site where water is unavailable. Failure to adequately wash fresh fruits and vegetables also can increase summer food safety risks, Blakeslee said. "Use cool running water and a vegetable brush to remove garden debris or other contaminants that may have come into contact with the fresh foods during transit to the point of sale or in the home," she said. "Don't assume that a peel or rind that will be removed before eating will protect the fruit inside," she said. Melons grow on a vine, but lay on the ground. Scrub the melon rind or skin with cool running water and a vegetable brush before cutting into the melon to reduce the risk of transferring potentially harmful microorganisms that may be on the outside to the fruit inside. If preparing a mixed fruit salad after handling raw meat, re-wash hands, cutting boards and utensils before preparing the fruit for the salad. The same advice applies to fresh vegetables, said Blakeslee, who offered additional hot-weather food safety tips: --Potato and other summer salads, like coleslaw or pasta salad with meat, should be covered and refrigerated before being transported in an ice chest or insulated cooler to a picnic. Mayonnaise is sometimes blamed for a food safety mishap, but the real culprit in salad mixtures could be any of the other ingredients, such as protein-based foods. --Keep hot foods hot (above 140 degrees Fahrenheit) and cold foods cold (below 40 degrees F) to prevent bacterial growth. --Place the picnic or serving table out of the sun, and wait to remove foods from the grill or cooler until ready to eat. --Cover and return food to coolers immediately after eating. The general food safety recommendation is to discard perishable foods allowed to stand at room temperature for two hours. The time allowed is reduced to one hour when temperatures are 90 degrees F or above. --Use separate plates or pans for raw or cooked foods to prevent cross contamination. --If marinating meats, use a covered dish or re-sealable plastic bag to prevent cross contamination in the refrigerator. Once marinating is complete, discard marinade (because it has been in contact with raw meats and poultry). If a marinade is to be used in a sauce or gravy, heat it to boiling to kill microorganisms. --To reduce charring during the grilling process, adjust the grill rack up and/or move the food to the side, away from the hottest coals. --Use a grill basket for cut fruits and vegetables and fish, which flakes easily when cooked, to keep such foods from falling from the rack (into coals). A homemade basket of heavy duty aluminum foil with a folded edge and a few holes in the bottom for drainage also will work. --Keep fruits to be grilled for dessert separate from other raw foods cooked on a grill. --If unsure that food is safe, discard it without tasting. Like most foods, summer picnic and party foods can be troublesome if mishandled. One tasty picnic perennial--S'mores--is likely to be risk-free, though, Blakeslee said. More information on food safety is available at county and district K-State Research and Extension offices and on Extension's food safety Web site: www.oznet.ksu.edu/foodsafety. ======Sidebar===== Is it done yet? With a party in progress, a host or hostess can easily lose track of cooking time, said Karen Blakeslee, K-State Research and Extension food scientist. That's why she urges cooks to use a food thermometer to check doneness on meats, poultry and deli foods, such as hot dogs. The United States Department of Agriculture recommends the following safe-to-eat cooked temperatures: --Ground beef, veal and lamb: 160 degrees F; --All poultry: 165 degrees F; --Beef, veal, lamb, steaks and chops: a minimum of 145 degrees F; --Hot dogs: 165 degrees F (steaming hot), and --All pork products, such as a hog roast: a minimum of 160 degrees F. Food thermometers can be purchased at hardware, kitchen and other home supply stores, and in some grocery stores, often for $10 or less, Blakeslee said. More expensive electronic thermometers also are available. Using a food thermometer is easy, said Blakeslee, who recommended testing the cooked temperature of a hamburger by inserting the thermometer horizontally in the side of the meat patty rather than from the top down. More information on using food thermometers is available on the K-State Research and Extension food safety Web site: www.oznet.ksu.edu/foodsafety. 8/18/08 Date: 8/8/08
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