O/T Food safety: It's in your hands

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Food safety: It's in your hands

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Assaf

July 20, 2009

http://www.crescent-news.com/news/article/4631795

By ANGELA ASSAF

Defiance Crescent News - Defiance,OH,USA

cnlife@...

The math of the current economy is fuzzy. So is that expensive hunk of cheese

sitting in the fridge.

Although it may be tempting to try and salvage it by cutting off the spongy

green spots, think better and toss it, advised sanitarian Lenny Prigge of the

Defiance County Health Department.

" Mold roots go deeper than what you think they do. The parts that you see are

just the 'flowers.' The mold may be covering the whole thing. "

As distasteful as it is fact, bacteria are everywhere on food. But it's only the

bad bacteria that cause the havoc.

" It's a matter of how safe do you want to be, " said Prigge, who advised using

" added layers of protection " whenever possible to lower the risk of food

poisoning.

This time of the year backyard barbecues bring together family, friends and

alfresco dining with the surprise of unexpected guests.

Don't let E. coli or salmonella be one of them.

Most of the bad bacteria are killed during the cooking process. The standard for

cooking meat, 165 degrees Fahrenheit, is designed to kill all bacteria. Some

bacteria are killed at a lower temperature if cooked long enough.

Not surprisingly, a main source of contamination around the barbecue scene is

raw meat.

One common mistake, he noted, is placing raw meat to be cooked on a plate and

returning the cooked meat to the same plate to serve, and then picking up a bun

with " steak fingers " between grill duties.

Room temperature food is another culprit.

While placing a bowl of potato salad on ice may seem like a smart move, it does

nothing to deter bacteria from forming on the surface if the ice does not come

to the top of the dish, cautioned Prigge.

Ice cream socials are rife with possibility for salmonella contamination. Prigge

suggested always using a processed egg product instead of raw egg when making

large quantities of ice cream.

" Years ago salmonella was only found on the outside of the egg, " explained

Prigge. " Now it's found on the inside. We call it 'chicken's revenge.' "

Buying treated eggs labeled " irradiated, " while more costly, is one more layer

of protection.

How long is too long for room temperature items to be left out for consumption?

The Ohio Department of Health determined food to be safe up to four hours at no

more than 70 F. In the summer, no more than two hours is recommended.

That does not mean that it is OK to stash the leftovers in the fridge, said

Prigge. Instead: Toss it.

When shopping at farmers markets this summer, Prigge said to pass up any home

canned items. The main issue here is botulism, a type of bacteria that has no

taste and is almost impossible to detect save for a bulge in the can. It

destroys the nervous system and can even be fatal.

Food poisoning occurs when germs inflame the lining of the stomach and

intestines. Symptoms may include vomiting, diarrhea and stomach cramps but vary

with the type of bacteria.

For a mild case of food poisoning, one remedy is to eat raw garlic to help fight

the infection in the stomach. Drink plenty of water or diluted juice to help

combat dehydration. Bananas can provide temporary relief from inflammation of

the stomach.

One old-fashion remedy was to drink a salt water solution with a chaser of

castor oil. Home remedies of stewed fennel, horseradish leaves, apple cider

vinegar are still used to flush out bad food from the digestive system.

Blackberry root has been used for centuries to fight dysentery, common in hot

locales, and is still considered one of the safest remedies for children's

diarrhea.

In the event that the health department gets more than two calls pertaining to

possible food poisoning in a short period of time, there is a follow-up study

going back three days, since it can take that long for bacteria to multiply and

make you sick, Prigge explained.

The food we eat is never 100 percent safe. Read the advisories, educate yourself

on the latest scientific findings and employ your senses and good judgment when

deciding whether to toss or keep food.

The USDA provides three clues for determining food quality but are not

necessarily an indicator of safety. " Sell-by " refers to how long a store should

display a product. " Best-if-used by (or before) " indicates how long the product

will retain optimal flavor. " Used-by " refers to the last date given by the

manufacturer for using the product.

Here are some other guidelines to keep in mind:

-- lunch meat. The Ohio Department of Health gives cold cuts between four and

seven days in the refrigerator. For unopened prepackaged meats check the

expiration date. As with all refrigerated items, keep below 41ºF.

-- fruit juice and sugary drinks. There is no hard and fast rule addressing

these items in the food code, said Prigge. " If you see something growing on the

top, leave it alone. " Keep in mind freshly squeezed juices and cider have a

shorter shelf life than commercially processed brands and are vulnerable to E.

coli. Warm liquids are breeding grounds for bacteria, so keep open pop and juice

nice and cold.

-- fish. Methylmercury, PCBs and other environmental pollutants found in fish

are not recommended for individuals with a compromised immune system, young

children or pregnant women who are at an added risk for pollutants and

seafood-borne illness. " Fish goes badly real fast, " said Prigge. For fresh or

frozen fish or seafood, " Smell is the best indicator. "

-- condiments. The pH matters. Ketchup, mustard and vinegary foods such as

olives and pickles are quite stable. The USDA suggests pitching opened jars

after two weeks. But Prigge said there is nothing in the food code that

addresses these items. " If in doubt, go by the 'used-by' date. Beyond that, it's

up to you. "