Microorganisms that cause illness (human pathogens) and their sometimes unusual entries into food can be alarming to consumers. This need not be. It is important to focus on the methods of prevention which are easily followed and inexpensive at the household level.
Warm is an unsafe temperature; human pathogens grow extremely well in warm, perishable foods. Store foods below 40F or above 140F. Do not consume perishable foods that have been held between 40 and 140F for more than 3 hours.
What is a perishable food? Perishable foods have amounts of moisture, protein, pH, and salts similar to conditions of the human body (human pathogens are well adapted to growing inside the human body).These foods are naturally contaminated with pathogens. The general rule is to heat to 160F. Poultry is cooked to 180F for palatability but 160F is safe for it too. Check BBQ and microwaved foods carefully, uneven heating is common.
Heat resistant spores (clostridia and bacillus) are not killed during cooking, so store perishables safely (40 - 140F) or they will germinate, grow, and cause illness when the food is consumed.For quick cooling, setting the casserole in a pan of cold water cools it more rapidly than if it is only surrounded by cold air. Hot foods that have cooled enough so you can pick them up with bare hands may be placed in the refrigerator to cool if bowls are a maximum of 3" deep and jars a maximum of 1/2 gallon size. Larger containers cool too slowly to be safe.
Return to Safety MenuRoutine, thorough hand washing with soap and lots of water reduces fecal and most hand-nasal contamination.
Cutting boards, countertops and other surfaces should be scrubbed with soap and water and rinsed with a bleach-water solution after they have come in contact with raw meat, fish or poultry. 1 Tb bleach to 1 gal water gives 200 ppm available chorine which is deemed adequate for most household uses. How clean is your can opener?Do not contaminate foods with re-used shoppings bags or egg cartons. If you break eggs open on the edge of a counter or mixing bowl, you have contaminated those surfaces too (use a knife then place knife in dishwasher)
Washing poultry before using is a good way to splatter salmonellae over the work area and does not remove an important number of bacteria.
In bar-b-cuing or preparing fondue, cooked food should not be put on the plate that held the raw. Marinades should not be used for raw meat and poultry then for basting the meat near the end of cooking. Boil marinades if they are also to be served with the meat.
Is the same cutting board used for raw meats and salads?
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Note: This does NOT inactivate the toxin of S. aureus which is a very common foodborne illness organism in the U.S.. Heat treatments do not give assurance that an unsafe food is rendered safe, but it decreases the occurrence of foodborne illnesses from C. perfringens, C. botulinum, and Listeria especially. thus, it may be wise advice to give to someone at higher risk of foodborne illness such as those with compromised immune systems, those with chronic illnesses, pregnant women, the elderly, and the very young.
Heating until bubbling hot inactivates any heat labile toxins or live microorganisms that entered after the initial cooking. If food is placed on a table and then talked over, assume that pathogens from human mouths are present.Lawsuits have prompted some commercial food manufacturers to add directions on the care of their perishable foods. Following such directions will prevent the growth of pathogens in that food.
Unfortunatuely, care instructions designed to preserve the quality and prolong the shelf life of non-perishable foods such as salad dressings, packaged puddings, canned main dishes, etc. are often confused with those on perishable foods which are instructions necessary for safety. The result is a high proportion of non-perioshable foods being discarded because householders could not make the distinction between quality and safety issues.
Perishable and non-perishable foods are clearly defined in the Food Preservation and Safety reference book on the main menu. Check that list if you are unsure. Best if used by dates on non-perishable foods are for quality only.
Detailed information on foodborne illness is available on-line at www.foodnavigator.com This site originates in France, but is published on the web in English. It is sound, reliable information.