Steps to Prevent Food Borne Illnesses

July 18th, 2013 · No Comments · Healthy Living

dv746075_XS[1]With winter that seems to last forever, as soon as summer shows up in Colorado I like to spend as much time outdoors as I can and that includes cooking and eating. Whether it’s an afternoon barbecue or a night out camping and cooking by a campfire, summer’s culinary delights for me generally include a flame and some great company. I find it too cold to cook outdoors year round but more than half of Americans say that they do. No matter the season you’re using a grill there are some basic steps you can follow to ensure you’re keeping yourself and your family safe from foodborne illnesses.

From the Store to Your Stomach—Safe Steps to Prevent Foodborne Illnesses

  • In most stores you are guided gently through produce then to the meat section and, as a natural progression, you pick up your choices and fill your cart before continuing through other aisles. Rather than selecting your meats at the beginning of your visit, save this step for last to ensure you’re taking home cuts that are a safe temperature for the drive home. If at all possible, be sure to avoid any trips between the grocery store and your home so you can refrigerate your meat right away. All ground meat and poultry that will not be used in 1 to 2 days should be frozen right away with other cuts of meat being placed in the freezer within 4 to 5 days.
  • Ready to eat your frozen cuts? Be sure to thaw safely! Use your refrigerator for a safe thawing method but, if you’re in a rush, you can also thaw meat safely in a sealed package in cold water. Avoid using warm or hot water and this encourages the growth of bacteria. Using the defrost setting on your microwave is acceptable as long as the food will be placed directly on a hot grill.
  • I love making homemade marinades for meat and veggies but am sure to always keep them in separate containers. This is a good practice as it reduces the risk of cross contamination. To avoid waste and reuse the marinade for meats, be sure to bring it to a boil first before eating it. Tips to consider for marinating meats: always marinate in the refrigerator rather than on the counter at room temperature; poultry and cubed meat can be marinated up to 2 days; beef, veal, pork, and lamb can be marinated up to 5 days safely.
  • If you’re taking food from your home elsewhere, keep it cold to minimize bacterial growth. Ice packs or ice will help keep the food at 40 degrees Fahrenheit or below when placed in an insulated cooler. This step applies to not only driving across town for a barbecue but also when camping or grilling out in a park. Be sure to keep coolers out of the sun and avoid opening the lid too often. Try to pack beverages in one cooler and perishables in a separate cooler.
  • Cooking your food thoroughly is an easy way to ensure you’re avoiding food borne illnesses and destroying harmful bacteria and always cook your meats fully, don’t partially grill and finish cooking later.

Safe   Minimum Internal Temperatures

Whole poultry 165 F
Poultry breasts 165 F
Ground poultry 165 F
Hamburgers, beef 160 F
Beef, veal, and lamb (steaks, roasts, chops)

Medium   rare

145 F

Medium

160 F
All cuts of pork 160 F

 

  • It’s just as important to keep hot foods hot during transport or when you’re waiting for the rest of the meal to be prepared. Keep cooked meats hot in the oven when you’re at home (200 degrees Fahrenheit) or set them on the side of the grill, not directly over coals.
  • When your meats have reached a safe temperature, remove them and place them on a clean plate. You should never put cooked meats on the same plate you’ve used when they were raw.

Other tips to consider to avoid foodborne illnesses:

  • When reheating cooked meats (like hot dogs) be sure to grill until they reach 165 degrees Fahrenheit or until steaming hot.
  • Refrigerate any leftovers promptly in shallow containers and discard foods that have been out more than 2 hours (1 hour if the temperature is above 90 degrees Fahrenheit).
  • Keep everything clean! Whether you’re camping or grilling out in your backyard, be sure there are clean plates and utensils for raw and cooked meats. If you are away from home, find out if there is a source of clean water for preparation and cleaning. If there isn’t, bring your own and be sure to also pack clean cloths or towelettes for cleaning surfaces and hands. Using river or spring water for cleaning or drinking without properly filtering or boiling can result in unexpected invaders like salmonella, giardia, and ameobas.

A daily probiotic like Taurin Dophilus can help keep your digestive system functioning smoothly and help your body better deal with foodborne illness and digestive issues. While probiotics won’t prevent you from getting a foodborne illness or cure them immediately, they can help to cut down sick time and symptoms. Aside from benefits to the digestive system, probiotics provide a boost to your immune system year round and Kroeger’s Taurin Dophilus is shelf-stable so you can throw it in your suitcase and take it with you on all your summertime adventures!

Take a look at this post to learn more about food safety and foodborne illnesses.

Eat too much at the barbecue and paying the price now? Take a look at how you can recover from overeating at summer cookouts or this post with Hanna’s home remedies for digestive issues.

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