Acorn squash is distinctive in its color and shape, and it is a medium-size squash that can be used as an edible casserole bowl, incorporated into hot dishes, pureed into soup and soft food, and served as a refreshing side dish. Because of its versatility, it is a popular food that can be purchased both fresh or frozen. While it is not a common source for food-borne illness, cooked squash can allow for the growth of bacteria if improperly stored, and it can be contaminated accidentally during processing, transporting and retailing.
Health Benefits
World's Healthiest Foods reports that acorn squash is mildly sweet, tender and moist, and it shares the properties of a hard, dry skin and hollow, seed-filled interior of all winter squash. The flesh is often a rich gold and orange color, indicating a high vitamin A and carotenoid content. Some squash, it continues, also contain lutein, which can have benefits for heart, prostate and eye health. Squash is naturally low in calories and fat.
Bacteria
A variety of bacteria can infect cooked vegetables and starches, and contamination can occur from the soil in which the produce was grown, during processing, washing or packaging. Bacillus cereus, Escherichia coli, Clostridium botulinum, Salmonella species and Shigella species can contaminate produce when they come into contact with soiled water and can reproduce quickly when subjected to temperature abuse, such as being left unrefrigerated. Symptoms of bacterial food-borne illnesses include nausea, vomiting, diarrhea, cramping, fever and even kidney damage, in the case of E. coli that produce the shiga toxin.
Cross-Contamination
Bacterial contamination occurs when previously clean produce is in contact with contaminated water or surfaces that touched raw or undercooked meat or poultry. Contamination of water can occur when the water source is unclean, or if the water is reused when cleaning other produce, such as in a sink, ServSafe says. In addition, cross-contamination can occur when produce is processed, prepared or transported in equipment that was not properly cleaned prior to use.
Cooked Squash
Prepared squash is a potential carrier for bacteria because cooked squash and starches can carry Clostridium botulinum. C. botulinum forms spores that can contaminate almost any food, but it does not grow well in refrigerated food, highly acidic food and low moisture food, according to ServSafe. When squash is cooked, but not used or refrigerated immediately, the risk of C. botulinum developing toxins increases.
In addition, purchased, prepared squash products are at risk for contamination from chemicals. The Food and Drug Administration reports that Birds Eye brand voluntarily recalled cooked winter squash when it suspected potential contamination with ammonia. All of the squash was produced at one factory, so the contamination is believed to come from there.
Avoiding Food Poisoning
In addition to purchasing clean squash from reputable vendors, several steps can be taken to prevent food poisoning from acorn squash. When you clean your squash, be sure to wash it prior to cutting it. You will avoid dragging any contaminants from the surface of the squash to the fleshy part. Cook the squash completely, and use it immediately, ServSafe says. If you have squash left over or plan to use the cooked squash later, be sure to cool it to below room temperature quickly by cutting up the hot squash into small pieces. Then refrigerate the pieces in a tightly sealed container for up to seven days, according to ServSafe. The University of Minnesota adds that if you use frozen squash, be sure to thaw it in the refrigerator, rather than the countertop. Frozen squash, it says, can last up to one year if kept frozen.
References
- World's Healthiest Foods: Squash
- University of Minnesota: Food Safety--Squash
- FDA: Birds Eye food recall
- ServSafe Coursebook 2009
