A Recipe for Food Safety
(June 28, 2012) – Summer is here and the smell of barbeque is in the air. Grilling can be one of the healthiest ways to prepare meals, but we want you to prevent getting food poisoning. The CDC says each year, foodborne diseases make about 48 million Americans sick. Dr. Christina Bauer, Inova Family Medicine – Lake Ridge explains, “People with a food borne illness can experience a variety of symptoms – some occurring almost immediately, while others may not appear until several days after eating contaminated food. A common diagnosis for food borne illness is gastroenteritis and the effects can last for hours or up to six months. Keep your family safe when planning this year’s picnic by following the food safety tips outlined below.”
Four key ingredients
- Clean. Wash your hands with soap and water. Discard outer lettuce and cabbage leaves. Wash fruits and vegetables carefully.
- Chill. Refrigerate leftovers promptly. When you arrive home from the grocery store, put refrigerated items away first. Don’t let milk sit out during a meal; pour what you or your family needs and put the container back in the fridge immediately.
- Cook. Cook meat well. The following are guidelines from the U.S. Food and Drug Administration (FDA):
- Beef, veal, and lamb steaks and roasts—145°F for medium rare, 160°F for medium, and 170°F for well done
- Ground pork and ground beef—160°F
- Ground poultry—165°F
- Poultry breasts—170°F
- Whole poultry (take measurement in the thigh)—180°F
- Fin fish—145°F or until the flesh is opaque and separates easily with a fork
- Shrimp, lobster, and crabs—the meat should be pearly and opaque
- Clams, oysters, and mussels—until the shells are open
- Separate. Don’t let raw foods such as vegetables touch raw meats.
Enjoy your summer!