INCREASING KNOWLEDGE ABOUT FOOD SAFETY

Increasing knowledge about food safety

Americans seem to be increasingly more concerned and more knowledgeable about food safety. A 1999 survey by Audits International, leaders in food safety risk assessment, showed that there are improved results over a similar survey in 1997.

The 1999 survey included 121 households in 82 cities. Registered dietitians went into homes of volunteers that were well educated and knew that they were being observed in their own kitchens during a meal preparation, meal service, leftover handling and kitchen cleanup.

The food safety standards used were the same as restaurants are expected to adhere to. Participants averaged 1.7 food safety violations each, with 69 percent of the households having a violation that had the potential to cause food-borne illness or injury. In the following paragraphs are the findings of the survey and suggestions to help prevent the violations that could lead to food-borne illness.

Cross contamination of foods was the problem in 31 percent of the violations. Many times this involves letting raw eggs, meat, poultry, fish or their uncooked juices come into contact with other foods. When the contaminated foods are to be eaten with little or no cooking, there is a major potential for illness.

For instance if raw meat is stored above salad ingredients and juices drip onto the vegetables, there is potential for several types of food-borne illnesses. Another way that cross contamination occurs is cutting boards that are used to cut meat products and not cleaned and sanitized before using them to prepare foods to be eaten uncooked or slightly heated. Sneezing or coughing on the foods can also contaminate food. Even handling a raw meat product, then handling other foods without washing hands can transfer microorganisms.

Neglected hand washing composed 29 percent of the food safety violations. Hands should be washed with hot water and soap before starting food preparation, after handling raw meat, fish, poultry or egg products, after using the bathroom, after touching the hair or skin, after touching animals or after handling money or any other unclean object or surface. Improper hand washing is thought to be the cause of the majority of the food-borne illness.

The same cleanliness rules apply when wearing gloves, except the gloves can be changed instead of washing. Some 4 percent of the violations involved improper use of gloves.

In this survey, improper cooling constituted 29 percent of the violations. The refrigerator should be set at 40 F., and the freezer at 0 F. or below. If the temperature is too cold for you, it slows or prevents the microorganism growth and reproduction thus preventing food-borne illness.

Food should not be at room temperature more than two hours. Leftovers should be cooled or frozen promptly in shallow, uncovered pans. Once the food is cooled, then the food should be covered.

Improper food preparation techniques composed 21 percent of the violations, and low internal finished cooking temperatures caused 9 percent of the violations. At 165 F. to 212 F., most food poisoning organisms are destroyed. Never eat raw meat, poultry, fish or eggs.

Ground meats have a greater surface area, so they are vulnerable to contamination and should be cooked thoroughly. When using a microwave, stir or rotate the food to assure even cooking and destruction of bacteria.

The best thing to do is throw foods that are moldy away, particularly preserved foods. If you choose to use cheeses or breads that have mold on them, remove a large area around the molded portion and discard that part. Use only pasteurized dairy products or heat the product to 165 F. The foods to be eaten raw should be washed thoroughly under running water. Peeling removes even more of the dirt, microorganisms and pesticide residue; however, it also removes a valuable source of fiber. If there is any uncertainty about a food product, THROW IT OUT!

The best way to prevent food-borne illness is to take the offensive. In addition to the above hints, don't buy dented cans, and if there are any signs of leakage or bulging, discard the cans. Don't buy cracked eggs.

Shop for perishable foods last and keep them as cold as possible on the trip from the store to the refrigerator or freezer. Keep hot foods above 160 F., and cold foods below 40 F.

For food or nutrition questions, please contact me at 321 N. Main, Suite 1, Perryville, Mo. 63775, 573-547-4504, or e-mail luedersjmissouri.edu.

Judy Lueders is a University Extension nutrition expert for Bollinger, Cape Girardeau, Iron, Madison, Perry and Wayne counties.