The summer months herald barbecuing and picnics which bring food in more contact with the elements and possible exposure to harmful bacteria. Extra precautions, when taken, minimize foodborne illnesses. A recent article in Tufts University Health & Nutrition Letter explains.
Prevention starts the moment you leave the grocery store. Perishable foods should be refrigerated within two hours. Poultry and ground beef that won’t be used within a day or two should be frozen. Other meat can usually be refrigerated up to five days. Similarly, leftovers should go in the refrigerator within two hours.
(Did You Know? About 76 million people each year get sick from foodborne illness according to the Centers for Disease Control and Prevention.)
Undercooked meat can be especially vulnerable to bacteria. E. coli is associated with ground beef and salmonella with poultry although other bacteria can be found with both. To ensure safe eating cook both to a minimum of an internal temperature of 165 degrees.
When selecting seafood, it should smell mild and fresh, not ammonia-like. The flesh should be firm and spring back. Avoid fish with discoloration or a drying appearance. Likewise avoid fish with frost or torn packaging. Throw away any cracked shellfish. Again, keep refrigerated only two days be fore use, otherwise freeze. Cook most seafood to 145 degrees.
Fruits and vegetables should be washed prior to eating. Bag these separately at the store from meat, poultry and seafood.