|
Healthy and Safe Summer Celebrations
By Patrice Powers-Barker, Ohio State University Extension
The Truth Contributor
The mission of The Partnership for Food Safety Education is
to end illness and death from foodborne infection in the
United States. Their website, Fight Bac (foodborne
bacteria) states, “In a perfect world, no one would get
sick, least of all from eating food.”
April, a tragic event happened at a church pot-luck in
Lancaster, Ohio. One woman died and many others have been in
the hospital due to a botulism outbreak. The US Food and
Drug Administration explains that the incidence of food
poisoning by botulism is low, but the concern is about the
high mortality rate if not treated immediately and properly.
Most cases of botulism in the United States are associated
with improperly home-canned foods.
Home canned food can be safe. Please follow updated,
researched methods and recipes. This includes only using a
pressure canner for low-acid foods like vegetables and
meats. A water bath canner is safe for high-acid foods like
fruits, pickled vegetables, salsas, and jams and jellies.
The National Center for home Food Preservation is a great
resource. They have an online site
http://nchfp.uga.edu/ and a newly updated book, So
Easy to Preserve.The home food preservationist can feel
confident by following their recommended steps and recipes
for a safe product.
In addition to home-canned food, there are many other times
to consider food safety for health and wellness. Spring is
emerging and it’s about the time of year for family
get-togethers, graduations and picnics. For a nutritious
menu, include food options from all five food groups
including fruits, vegetables, whole grains, low-fat milk and
lean protein. To safely prepare food in the kitchen as well
as outdoors, follow the four food safety steps: clean,
separate, chill and cook.
Clean
·
Although it sounds simple, everyone needs to wash hands with
warm water and soap for at least 20 seconds before and after
handling food. Bring your own soap and water to a picnic if
needed. Hand sanitizer should only be used as a backup.
·
Keep food preparation surfaces clean. Wash countertops with
soap and water or cover surfaces like picnic tables with a
tablecloth.
·
Rinse fresh fruits and vegetables under clean, running
water.
Separate
·
When preparing raw meat and raw vegetables, use two separate
cutting boards and two separate knives. Do not contaminate
fresh food with juices from uncooked meat.
·
When grilling, put cooked food on a different plate than the
one that held the raw meat.
·
After using the separate cooking tools, wash all with hot
soap and water.
Chill
·
During warm weather, it is especially important to keep cold
food cold. Keep food in the refrigerator or cooler until
ready to eat.
·
Do not keep food setting out for longer than two hours. On a
hot day (90º F or higher), do not keep food out for longer
than one hour.
·
Always marinate food in the refrigerator. Don’t use sauce
that was used to marinate raw meat or poultry on cooked
food. Reserve a portion of the unused marinade to use as a
sauce.
·
A full cooler will stay cold longer than one that is
partially filled. Keep the cooler in the shade. Keep drinks
in a separate cooler from foods. That way the food will stay
cold, when the drink cooler is frequently opened and closed.
Cook
·
Cook meat to a safe temperature. Use a food thermometer to
check the internal temperature. Hamburgers should be cooked
to 160 ºF, while large cuts of beef such as roasts and
steaks may be cooked to 145 ºF for medium rare or to 160 ºF
for medium. Poultry must reach a temperature of 165
°F. Fish should be opaque and flake easily.
·
Keep a food thermometer with your grilling supplies so it’s
ready to go.
The warmer weather is a perfect time to enjoy eating
outside. As noted by FightBac, the warmer weather also
offers perfect conditions for bacteria to grow rapidly.
Follow the four steps of
clean, separate, chill and cook to ensure an enjoyable and
safe outdoor gathering.
Reminder: “Breakfast on the Farm” is being held on Saturday
June 13, 2015 at Sandland Dairy Farm, Swanton, Ohio from
9:00am – 1:00pm. Ohio State University Extension, Lucas
County is one of many partners working to plan the
event and we would love to see Lucas County residents
attend. The event is free, but we ask you to RSVP so we
know how many breakfast meals to plan.
http://www.fultonohbreakfastonthefarm.com/
Resources:
www.fightbac.org
www.fda.gov
http://nchfp.uga.edu/
|
