Nutrition Tips
This month's tip: Food safety
(Download a PDF version of this newsletter here.)
One in six Americans will get sick this year from eating food that has gone bad. If you have a chronic health condition you are more likely to get sick. Stay healthy by following these simple steps.
Buy yourself one of the new instant food thermometers, they are quick and easy to use.
Keep Foods out of the Danger Zone:
The temperature "danger zone" for food is 40 degrees to 140 degrees. In this temperature range bacteria grow the fastest. Too much bacteria in food is what will make you sick. Foods can stay in the temperature danger zone about 4 hours. After that they need to be thrown out.
Tips for keeping foods out of the danger zone:
- Refrigerate leftovers within 2 hours of fixing the food
- Cool hot foods quickly by putting food in the fridge in a shallow container
- Refrigerate foods right away once home from the grocery store
- Thaw foods in the fridge, not on the counter
- Keep your refrigerator set at less than 40 degrees
Keep foods clean:
Wash hands: Before handling food and after handling raw meat and poultry. Wash your hands in warm water with soap for 20 seconds.
Wash kitchen surfaces and tools: After each use wipe counter surface and kitchen utensils with soapy water.
Washing fruits and vegetables: Always rinse fruits and vegetables with water before preparing or eating, but don’t use soap or detergent. Do not rinse meat or poultry, so you don’t spread bacteria from these foods to other parts of the kitchen.
By washing your hands, fresh produce, and cooking area frequently you can keep bacteria from getting spread around your kitchen.
What temperature does food need to be cooked to?
Ground beef, meat, and poultry: 165 degrees
Steak, roasts, chops: 145 degrees
Chicken and turkey (whole, breasts, etc.): 165 degrees
Fresh pork: 145 degrees
Fresh ham (raw): 145 degrees
Precooked ham (to reheat): 140 degrees
Eggs: Cook until yolk and white are firm
Egg dishes: 160 degrees
Leftovers: 165 degrees
Casseroles: 165 degrees
Fin fish: 145 degrees or cook until flesh is opaque and separates easily with a fork.
Shrimp, land crabs: Cook until flesh is pearly and opaque.
How long can I store foods?
Salad: 3 to 5 days
Hamburger and other ground meat: 1 to 2 days
Fresh beef, veal, lamb, and pork: 3 to 5 days
Fresh poultry: 1 to 2 days
Soups and stew: 3 to 4 days
Leftovers: 3 to 4 days