Community Magazine July 2009

58 COMMUNITY MAGAZINE LINDA FRANCO The Shaatra Files File #228: Food Safety (shõ•trä) n . An outstanding homemaker [Arabic] READER TIPS T he USDA offers hotlines which provide a wealth of information about food safety. For meat and poultry dial 888-MP-HOTLINE. For other food products call 888-SAFE-FOOD. A. N. T ry this egg freshness test: place the egg into a bowl of water. An egg that lies on its side is fresh, one that stands up is less fresh, and if it floats to the top it has already gone bad. B b a O. F reeze foods in smaller quantities and label them clearly, to avoid defrosting large amounts only to refreeze part of it. Terry A. Send your tips for next month’s subject: DRESSING YOUR HUSBAND shaatra@community m .com Market Principles Food safety starts at the store. Keep these points in mind whenever shopping: Make a point to always check expira- • tion and “sell by” dates – not just on milk, but on every product from soup to nuts that carries such information. Bruised or damaged fruits can harbor • harmful microorganisms, so take a few extra seconds in your selection to avoid the undesirables. Buy cut fruit only if from a refriger- • ated section and examine carefully for signs of damage. Chopped meat should only be pur- • chased if it is cherry-red, or, if it is vacuum packed, purple-red. Prevent cross contamination (when • harmful bacteria goes from foods to hands, cutting boards, utensils, or other surfaces) by packing your meat, poultry and fish separately from other groceries. Add cold poultry, fish, eggs and meat • to your cart last, so they stay refrig- erated until right before checkout. With the temperature soaring above • 90°, make grocery shopping your last errand, and try to refrigerate perishables at the earliest possible time and certainly within no more than one hour. Storage Rules Proper cold storage is not too difficult with the right tools and rules. Use an appliance thermometer to ensure that your refrigerator stays at or below 40° Fahrenheit, as bacteria multiplies much more quickly at higher temperatures. By keeping raw meat, poultry and fish in sealed plastic bags you can also prevent leakage and cross contamination. Label the bags with the date of purchase and if you don’t plan on cooking them with- in two days, freeze them immediately. When it’s time to cook, ensure to use the item with the oldest date in your freezer first (as long as it’s not too old). Food Prep Follow the golden rule of always wash- ing your hands before touching food. Gloves are a great idea if you have an infection or a cut. It’s best to use separate cutting boards for meat and for veg- etables/fruits. After cutting meat, poultry or fish, wash your cutting board with hot, soapy water. Immediately discard boards that are worn or have deep cuts. Wash all kitchen surfaces that food has touched. Before eating fresh produce, wash it under cold water to remove dirt and bac- teria and discard what appears bruised or damaged. Thawing Done Right Thawing meat and poultry on the kitchen counter presents several hazards. First, it can lead to cross contamination. Second, as food nears room temperature, bac- teria can easily multiply. The fridge is the safest way to thaw food. Storing the food in a sealed plastic bag submerged in cold water will thaw your food more efficiently. Cold water also slows down the growth of potential bacteria. The microwave is another option, but if you defrost meat this way, it must be cooked immediately. Cooking Up a Storm It is generally safe to eat meat and poul- try after it has been heated to a high enough temperature, about 140 degrees, to kill any bacteria. A food thermometer (purchased at kitchenware or hardware F o od safety is an extremely complex topic that a Shaatra can never know enough about. Read on to discover some surprising facts about implementing the proper measures to keep your family safe from food borne illness.