| 1. What is the correct way to defrost frozen poultry or other meats? |
The safest way to defrost meat is to place the frozen meat in the fridge. The amount of time required to thaw the meat will depend on the size of meat and the temperature of the fridge. Be prepared for large turkeys to take up to two days to fully thaw. The reason why thawing in a refrigerator is safer is because the bacteria that typically cause foodborne illness do not grow at refrigerated temperatures so by limiting their growth at low temperatures you prevent the bacteria from multiplying. Remember to place the meat in a container to prevent
the turkey from dripping all over the inside of your fridge. A second method is to thaw the meat on the defrost cycle in your microwave. Make sure that you don't thaw it out more than 3 hours prior to cooking. |
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| 2. How long is the recommended time to wash your hands prior to handling food and after handling food? | Generally, a minimum of one minute of lathering is the accepted amount of time to ensure that the majority of the bacteria found on your hands are destroyed. | |
| 3. How soon should I refrigerate the left-overs from the meal I just cooked? | The best way to treat left-overs is to refrigerate left-overs as soon as possible. Never leave them out at room temperature for more than one hour. | |
| 4. Why am I not supposed to stuff my turkey and chicken anymore with dressing? |
This is for two reasons: First of all, some people make up the stuffing and stuff the "bird" the night before it is to be cooked. Since the dressing is warm and placed in the cavity, it warms the inside of the ³bird² and allows for bacteria such as Salmonella to multiply which can lead to increased chances of foodborne illness. The second reason why it is recommended not to stuff poultry is because during cooking, the center of the stuffing takes the longest to reach 180 °F (82 C). When the meat thermometer is inserted into the breast and reads 180 F, the stuffing inside is still at a lower temperature and this is potentially hazardous if it is consumed. If the stuffing is cooked in aluminum foil outside of the bird, it will be 180°F when the rest of the bird is finished cooking. |
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| 5. What temperatures do I have to reach when I am cooking different meats? |
As suggested by the FDA, the recommended temperatures
for the various meats are as follows:
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| 6. What's the deal with rare hamburgers? | Since the early part of the 1980ıs, a new strain of bacteria causing foodborne illness called E. coli O157:H7 has entered the food system. This bacteria is not new but what happened is that is "picked up" virulence genes from another foodborne disease causing bacteria (Shigella). These virulence genes changed the once harmless E. coli bacteria into a potentially lethal strain (called E. coli O157:H7) that is now capable of producing a toxin that can destroy tissue cells inside of our body. | |
| 7. Why is E. coli O157:H7 linked to beef? | Beef is not the only food that is associated with being contaminated with E. coli O157:H7. In fact, it is believed that all ruminant animals (cows, deer, sheep and goats) are capable of harboring E. coli O157:H7 in their guts and their feces. When the animals are slaughtered, the meat is contaminated with a small amount of the guts or feces and this is how the bacteria gets into the meat and with inadequate cooking can cause the symptoms of E. coli O157:H7 foodborne disease. | |
| 8. What can I do to get some more of this good bacteria into my system? | The good bacteria that are believed to have health benefits are lactic acid bacteria and this group includes Lactobacillus acidophilus, Lactococcus lactis and Bifidobacterium bifidus. These bacteria are commonly used to make fermented milk products such as yogurt. An additional dairy product under various brand names such as AB milk, contains Lactobacillus acidophilus and Bifidobacterium bifidus cultures which are believed to promote a healthy gut and intestinal flora. Alternatively, you can purchase Lactobacillus acidophilus in a dehydrated pill form from most health food stores but the amount of bacteria that are able to survive after this dehydration process are low compared to the numbers that are ingested with active culture yogurt. | |
| 9. Is it necessary to wash bulk mesculin mix or bagged lettuce? | As a general rule, all fresh vegetables should be adequately washed prior to consumption. This is a precautionary step to clean the produce that may have been touched prior by someone with dirty hands. With bagged lettuce, if it says ³washed² you donıt necessarily have to wash the lettuce but it doesnıt hurt to take the extra time to provide an additional bit of safety. | |
| 10. What if I am not sure about food that I forgot about in my fridge? |
Here is a rhyme that can't be used enough: "When in doubt, throw it out!" Your family and friends will thank you when they don't come down with foodborne illness from food that you weren't sure of. |
Page Created: 4/15/98
Last Modified: 4/15/98