September is National Food Safety Month

Food Poisoning (also known as Foodborne illness) is any illness that results from eating contaminated food. The good news – it is preventable.

Let’s look at some current facts and discuss some common food safety myths.

Facts:

• It is estimated that 1 in 6 people each year will experience food poisoning.
• About 15% of foodborne outbreaks occur at home.  
• Following four simple steps Clean, Separate, Cook, and Chill – can help protect your family from food poisoning.

Food Safety Myths – True or False

Myth 1: Washing raw poultry, meat, and seafood is safe to do at home.

False: Washing raw poultry, meat, and seafood could cause bacteria to spray and may contaminate other foods and kitchen items.  

Solution: Cook your meat, poultry, and/or seafood to the proper temperature – do not wash it.

Myth 2: Putting hot foods in the refrigerator will make the whole refrigerator get too warm.

False: Your refrigerator can take the heat! You want to cool hot foods to a temperature of 40°F or below quickly.

Solution: Divide hot foods into shallow containers that are less than 4 inches tall for quick cooling in the refrigerator.

Myth 3:  Fruits and vegetables with a skin don’t need to be washed before peeling.

False:  Bacteria on the peel or rind can easily transfer to the inside of your fruits and veggies when you cut them.

Solution:  Wash all fruits and vegetables even if you will peel them.

See more Myths

Check your Steps Campaign

Have a Healthy Labor Day

Labor Day marks the official end of summer.  If you plan to have a cookout or picnic, take some simple steps to keep your friends and family safe from foodborne illness.

Wash your hands
Wash your hands often and keep food preparation and serving surfaces clean.  Pack moist towelettes or hand sanitzer if you think you picnic site might not have handwashing facilities.

Keep Hot Foods Hot
Raw meat and poultry may contain bacteria that cause illness.  Bacteria grows at temperatures between 40 degrees F and 140 degrees F -- the "danger zone".  To keep foods safe to eat, hold them at temperatures outside the danger zone.  This means below 40F or above 140 degrees F.

Keep Cold Foods Cold
Store food in a cooler with plenty of ice or frozen gel packs.  Keep meat and poultry in a cooler until just before you are ready to start cooking.  Return leftovers to the cooler or store in the refrigerator or freezer within two hours after being cooked and only one hour when the temperature is above 90 degrees F.

Handle Leftovers Safely
The more time that food has been sitting at an unsafe temperature, the more likely harmful bacteria has grown.  Because most picnic leftovers have been sitting out for more than one hour and had many people handling them, the best thing to do is throw them out.  Cold foods kept in a cooler that still has ice may be safe.  If the ice is melted, throw out the food.  Cold water cannot keep foods cold enough to be safe.

For more information about food safety:
Grilling Food Safety at Home and Barbeque and Food Safety 

Many people do not realize that melons, such as watermelons and cantaloupe, can cause foodborne illness.  Wash melons thoroughly before cutting to remove bacteria.  Once melons are cut, refrigerate as soon as possible.

Try this  Melon Grape Salad that will be a healthy alternative to try this weekend!

Melon Grape Salad
8 servings

Ingredients
1 cup of cube cantaloupe melon
1 cup of cubed watermelon
2 cups of seedless green grapes
1/4 cup lime juice
1/2 cup of honey
1 Tablespoon of Dijon mustard

Preparation:
1.  Wash melons and grapes.
2. Cut melons into bite-sized pieces.  Mix melons and grapes together in a serving bowl.
3.  Whisk together the lime juice, honey and Dijon mustard.  Toss with the fruit and serve immediately.