According to the Centers for Disease Control, 76 million people every year become ill from something they ate. Of these people, 325,000 need to be hospitalized, and 5,000 die. The causes of food-borne illness include microorganisms, such as bacteria, viruses and prions, as well as toxins and contaminates in the food. Add to those numbers people who become sick because of food allergies, and you have powerful motivation to handle and serve food safely.
Temperature
The danger zone for food is between 40 and 140 degrees Fahrenheit. Within that zone bacteria grow quickly. Most meat contains bacteria that can make you sick if you mishandle the meat. To keep from getting sick from these pathogens, store all foods that are not shelf-safe in the refrigerator or freezer. Thaw foods in the refrigerator unless the package tells you not to thaw them before cooking. Never let foods stand at room temperature for more than two hours. If cooked food or raw meat has been in the danger zone for more than two hours throw it out.
Cross Contamination
Cross contamination is when bacteria from one food contaminates another. For example, if you slice meat on a cutting board and then don't clean it adequately before cutting vegetables for a salad on it, bacteria from the meat can contaminate the salad. Cross contamination can also happen in the refrigerator if you store meat in leaky packaging on the shelf above other foods. To avoid cross contamination, wash your hands for at least 20 seconds before cooking and after handling meat. Have separate cutting boards for meat and never use it for anything that is going to be eaten raw. Wash all kitchen utensils thoroughly in hot soapy water after use. Make sure all the foods in your refrigerator are sealed in water-tight packaging.
Proper Storage
Food quality and food safety declines with age. Store food that doesn't need to be refrigerated in cool cabinets away from the stove or any other heat source. If you plan to store food for more than a day or two, wrap it properly and label it. Put both the name of the food and the date on the label. Keep a food storage chart that tells you how long a particular food can be safely stored and consult it if you wonder if a particular food is too old.
The Right Container
Make sure you use the right container for each kitchen use. Don't use garbage cans or brown paper bags for food preparation. They were not designed for the purpose and may contaminate your food. Don't microwave, heat food or store hot water in plastic. Molecules from the plastic can migrate when the plastic is heated. Avoid reusing one-time-use bottles, plates and plastic utensils. They tend to deteriorate when cleaned, leaching plastic into food. If you feel guilty about throwing them away after one use, use multi-use utensils instead.
Food Allergies
About 2 percent of the population in the United States, including 4 to 8 percent of its children, have food allergies. A person can be allergic to food that is clean and well prepared if it contains an ingredient that causes an allergic reaction in their body. According to the Food Allergen Labeling and Consumer Protection Act, eight foods cause about 90 percent of all food allergies. Those foods are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans. If you are cooking for guests, ask them if they have any food allergies. If they do, read labels to make sure you don't serve them anything that will cause a reaction.
References
- CDC; Food-Related Illness and Death in the United States; Paul S. Mead, et al
- Partnership for Food Safety Education: Combat Cross-Contamination
- USDA; How Temperatures Affect Food; May 2011
- North Dakota State University; Food Storage Guide ; Julie Garden-Robinson; October 2007
- University of Nebraska Cooperative Extension; Kitchen Food Safety: Bags, Bottles & Beyond; September 2004
- Harvard Medical School; Microwaving food in plastic: Dangerous or not?; July 2006
