Food safety tips for summertime

<a href="mailto:jej35@cornell.edu">By JENNA JONES</a>
Eating Right

April 29, 2008 06:26 am

— Spring has officially arrived, and I am sure enjoying this beautiful weather. Of course, it's a bit more beautiful for me this week, for, while you are reading this, I am enjoying the Gulf of Mexico and soaking up the rays down in Florida.
Aside from the beach, the most enjoyable part of this season for me is being able to have cookouts and picnics at the local park. As with most cookouts, meat is often the main course, whether it be chicken kabobs or just a nice steak cooked on the grill. I wanted to take this time to remind you of certain food-safety precautions that need to be taken in order to prevent food-borne illness.
All you really need to remember when dealing with raw meat is what we like to call "The Four Core Practices." They are: clean, separate, cook and chill. Most bacteria are invisible and may be hiding in the least expected place. By following these simple steps, you can help reduce the spread of food-borne illness.
KEEP IT CLEAN
It is crucial that you wash your hands with soap and warm water for at least 20 seconds before and after food preparation and after using the bathroom. If you'd like, you can sing "Happy Birthday" in its entirety, which takes about that much time. "Twinkle Twinkle Little Star" also works.
Use hot, soapy water to wash cutting boards, dishes, utensils and countertops after preparing each food. Sometimes, it's just easier to designate one cutting board for meat and one for fruits and vegetables. This way, you can almost guarantee that you won't be cross-contaminating your foods.
Paper towels are best for clean-up. Many bacteria can survive in dish towels. If we're not careful, we could spread the bad bacteria all over the house and possibly cause illness. If you do use cloth towels, wash them frequently and always in hot water.
AVOID CONTAMINATION
Keep raw meat, poultry and seafood away from other foods in your grocery cart and in the refrigerator.
Seal meat, poultry and seafood in plastic bags to keep juices from dripping onto other foods in the fridge. Keep them on the bottom shelf.
Don't use sauce on other foods that has marinated raw meat, poultry or seafood.
COOK THOROUGHLY
Cooking food safely is very important. Foods are properly cooked when they reach a high enough internal temperature, measured with a food thermometer, to kill the bacteria that cause food-borne illness.
When serving up hot foods on a buffet, it should be kept at 140 degrees or higher.
When bringing hot soup or a cold dip to a party, cook the soup until boiling, then transport it in an insulated thermos. Always keep ice around cold dishes and transport them in insulated containers.
Did you know that one out of every four hamburgers turns brown before it has been cooked to a safe temperature?
KEEP IT COLD
Foods must be refrigerated quickly -- the cold temperatures slow the growth of harmful bacteria. It's important that you don't fill the fridge too full so cold air can circulate properly.
Two hours is the limit for leaving foods that need refrigeration out at room temperature. If it's hotter than 90 degrees, make that one hour.
Don't ever defrost food at room temperature. Do so in the refrigerator, cold water or in the microwave.
Jenna Jones is registered dietician at Cornell Cooperative Extension in Clinton County. For more information, contact her at 561-7450 or jej35@cornell.edu