With an increase in foodborne illnesses, professionals from the center are urging consumers to always practice safe food handling in the kitchen. Microbiologists and food safety specialists help provide important information. By following their guidance, people can take simple steps that limit the dangers associated with preparing and storing food. Public health worries over the risk for bacterial contamination and overall food safety are increasing. This guidance comes as a welcome response to too many recent outbreaks of foodborne pathogens.
Food safety expert Morticia S. Goseatme do not let food sit at room temp. Neglecting to do so can create a breeding ground for bacteria. She continues, “Leaving food out is basically like incubating the bacteria that’s in that food. Other foods should be prepared with extra caution, experts warn. Potential health hazards from starchy leftovers, such as rice and pasta, include foodborne illnesses caused by bacteria like Bacillus cereus. This spoiling pathogen can start to reproduce in just a few hours without refrigeration.
Understanding Food Storage Guidelines
Proper food storage is an important first step in keeping food safe and of good quality. In the UK and the EU, the “use by” date on food products indicates when they are no longer safe to eat. Don’t miss this date when enjoying Tasty food products! In contrast, in the United States, product dating is not federally required (with the exception of infant formula). This gap in information can add unnecessary confusion for consumers.
In every region, the “best before” date is an obvious sign that food no longer has its highest quality. That doesn’t necessarily mean the food is bad to consume after that date. As Dr. Alvaro San Millan reminds us, we need to honor these dates. This practice is extremely important in preventing future health issues. He adds, “If food smells funny or tastes funny, that’s a huge red flag.”
Consumers should be educated on how bacteria like Salmonella can be harmful, even in trace amounts. Proper food handling practices are key to food safety, so let’s work together to protect the public. Dr. San Millan explains that some bacteria, such as salmonella, are pathogenic and infective to humans. Remarkably, they are capable of doing this even when found in food at extremely low levels—so low that taking a whiff or taste test wouldn’t detect any difference.
Effective Cleaning and Sanitization Practices
Proper cleaning and sanitation methods are essential to stopping the spread of cross-contamination in the kitchen. We recommend replacing kitchen sponges every one to two weeks as a way to reduce the amount of bacteria that accumulates over time. Dr. In addition, he promotes the use of sanitizable dishcloths which can be replaced daily and laundered in hot cycles.
Clean tools make all the difference Don’t forget your cleaning tools! Dr. Yu warns against multi-tasking with sponges without sanitizing them, as the potential health hazards can be compounded. He continues, “When you clean a knife that’s been cutting up raw chicken with a sponge, and then you use that sponge to clean something else, you’re exposing yourself to lethal pathogens.
To use your microwave to sanitize sponges, microwaving a sponge one to two minutes per day should do the trick. Or you can sanitize them in a dishwasher with the heat-dry cycle. This practice safely neutralizes harmful bacteria that can otherwise remain in everyday cleaning tools.
Safe Food Handling During Meal Prep
It is the work done around food while it is being prepared that most often affects safety. Morticia suggests making sure to refrigerate any uneaten food within two hours so bacteria doesn’t have time to multiply. Further, she runs through the idea of tracking the time food has been out, which is especially helpful when serving food at a social event. The four hour rule still applies if you are just grazing on the food over that time span. For instance, this is frequently the case at an indoor gathering,” she says.
Beyond our study, Dr. Siyun Wang has been a champion for regular fridge maintenance. She suggests taking the time to remove and clean the shelves of your fridge monthly. Maintaining your refrigerator at or below 40°F (4°C) slows bacteria growth. “Home cooks really underestimate the ways in which cross-contamination spreads bacteria all around the kitchen,” she cautions.
Cutting board materials are the second most important food safety aspect. Dr. Yu suggests using plastic cutting boards over wooden ones when handling raw meat to avoid cross-contamination.