Mind and Body: Practice food safety this summer
Published 9:47 am Monday, July 2, 2018
Spring and summertime cookouts, family reunions, and any get together that requires eating may increase on your social calendar for the next few months.
During these outings, it can be challenging to make sure all food is safe; you might be busy socializing with friends or family, often neglecting the food that is sitting out in the heat.
So, with that said, let’s discuss ways to keep you and your family healthy, and keep them at the top of their game during this fun time of year.
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If you are using your grill this spring and summer, be sure to cook the meat you choose thoroughly.
Cooking thoroughly means cooking the meat all of the ways through or to the appropriate temperature.
For example, make sure if you are grilling burgers, chicken and pork, the inside of the meat is the same color and texture as the outside of the meat.
You do not want to see pink on the inside of a burger or pork, nor do you want to see a shiny texture that is clear in chicken.
Also, you want to make sure that you separate chicken on the grill, due to cross-contamination and possible salmonella food poisoning.
In other words, don’t mix chicken with other meats or vegetables.
It is also good to use a meat thermometer for these occasions.
It is recommended to cook all cuts of pork to an internal temperature of 160 degrees, ground beef, veal and lamb to 160 degrees as well and chicken to an internal temperature of 165 degrees. Note that this is an internal cooking temperature and not a storage temperature.
Temperatures are essential as we have discussed above.
So, it is critical to know what temperatures are the most important to avoid.
The “Danger Zone” is known as temperatures between 40 degrees to 140 degrees where bacteria can grow. Anything above 140 degrees is danger-free and anything below 40 degrees is danger free as well. The space in the middle is the area you want to avoid.
Using your thermometer will help you identify possible dangers this summer.
Again, note this is a storage temperature and not an internal cooking temperature.
It is also vital to understand what foods are predators for pathogens that cause food poisoning.
Mayonnaise-based salads and casseroles are known for being possible foods that could cause food poisoning if left out during food outings.
Salads and casseroles such as potato, cole slaw, chicken, gelatin or desserts are at risk for causing food poisoning.
Be sure to re-package these items as soon as possible after serving on the buffet line.
It is good practice to not leave food unrefrigerated for more than two hours.
Therefore, it is good to store these foods immediately in the cooler after everyone has had a chance to get their first helping.
You can always go back for seconds and possibly thirds if you store appropriately.
Be sure to store foods in the cooler as soon as possible, and cool hot food items in shallow pans to allow a quick cooling off period.
If you use a deep pan, the internal core temperature is more likely not to reach a level that is safe.
A shallow pan allows the less than 40 degrees temperature to be achieved in the refrigerator.
Thus, allowing a safer atmosphere for your food.
So, this spring and summer when you are planning your next get together, be sure to prepare for what you will need to store food safely.
Be sure to cook the meat thoroughly, separating chicken away from other grill items.
If in doubt, check your meat thermometer for internal cooking temperatures.
Bring separate shallow storage containers for leftovers.
Lastly, do not forget to store items in the cooler or refrigerator after the buffet line has been served.
You can always go back for seconds or thirds later.
Clark County Health Department provides programs for the entire family, including Freedom from Smoking, WIC, HANDS, family planning, well child care/immunizations and home health care. For more information on all of our service, please call 859-744-4482 or visit our website at www.clarkhealthdept.org. You can also “like” us on Facebook.