Summer food safety tips from VMH Nutrition Services

It’s finally summer! The beautiful weather brings ample opportunities for grilling and get-togethers; and what turns a party from so-so to spectacular? Food, of course!

The warmer temperatures pose higher risks for foodborne illnesses, and getting sick from something eaten makes for an unforgettable (and undesirable) experience. The “Temperature Danger Zone” is between 40°F-140°F. In that range bacteria multiply rapidly and can make a person sick.  How can it be avoided? It’s simple; keep cold foods cold and hot foods hot. Here are a few pointers to keep safe all summer long:

· Place cold food in a cooler with ice or frozen gel packs. Meat, poultry and seafood may be packed while still frozen so they stay colder longer.
· Keep raw meats securely wrapped and separated from foods like prewashed fruits and vegetables, salads and desserts. That way their juices won’t contaminate the ready to eat foods.
· Keep perishables and beverages in separate coolers. The constant opening and closing of a beverage cooler causes the temperature to easily rise. This can wreak havoc on perishable foods.

When ready to fire up the grill, here are some things to keep in mind:

· If meats are marinated, don’t reuse the marinade.  If the plan is to use some marinade as a sauce on the finished product, reserve a portion separately before adding the raw meat.
· Cook food thoroughly.  Have a food thermometer ready to ensure the meat is cooked to the safe internal temperature. Burgers and brats need to reach 160°F and chicken breasts 165°F to be considered safe to eat.  Hot dogs need only be heated to 140°F.
· Use a different set of utensils when transitioning from raw to cooked food.  Using the same pair of tongs for raw and cooked isn’t a very good idea.

When serving, the key is to never let food remain in the “Danger Zone” for more than two hours, or one hour if outdoor temperatures are above 90°F.

Cold perishable food should be kept in the cooler at 40°F or below until serving time. Containers of ready to eat salads and desserts may be placed directly on ice. Drain the water as the ice melts and replace the ice frequently. Hot food should be kept hot, at or above 140°F. Keep cooked foods in an insulated container until serving time. This rule applies to cold and hot foods alike: if they’re kept out for two hours, or one hour if the temperature is 90°F or above, it’s time to discard them. It’s not worth the risk.

For more information, call Nutrition Specialists Jennifer Palmer or Jill Fleming at Veterans Memorial Hospital at 563-568-3411.