Chicago Home and Lifestyles – 5 food safety tips you must know

Food borne illness seems to be on the rise, and not all of it is caused by meat products. While it is always good to watch out for recalls in your area there are several things we can do better in the kitchen to protect our families. 

Raw meat. Raw meat contains pathogenic bacteria that can make you very sick. It is important to always keep raw meat separate from food that is consumed raw. Store raw meat on the bottom shelf in the refrigerator so it can’t drip on other food. Keep one cutting board exclusively for raw meat and nothing else. It’s best to have 3 of different colors. One for raw meat, one for cooked meat, and one for fruits and vegetables. Always use good sanitary measures any time you handle raw meat. Wash your hands thoroughly, and any surfaces and utensils with hot soapy water.  

Frozen meat. Don’t thaw meat on the counter. This puts the food in the danger zone, which is between 40-140 degrees, where bacteria multiply rapidly and will possibly produce toxins. Even if the food is cooked it may not be safe. Always thaw in the refrigerator. If you need a quicker thaw, place the meat in the sink in cold water and change the water every 30 minutes to ensure the water temperature stays out of the danger zone. 

Washing meat. Mom and Grandma may have told you that you need to wash chicken before cooking, but that old-fashioned practice can do more harm than good. Washing chicken can splash harmful Campylobacter and Salmonella bacteria around your kitchen and other foods. Skip the washing, but do thoroughly clean all boards, utensils, and surfaces that you use to process raw chicken. 

Leftovers. Refrigerate cooked food within two hours. Food left out longer may look and smell fine, but bacteria can grow in large numbers in a short amount of time. The cold temperatures in the fridge will slow that growth. Still, leftovers should be eaten in 3-4 days. When you reheat them, make sure they reach an internal temperature of 165 degrees. Use an instant read thermometer. If you use a microwave oven, stir the dish and take temps in different spots as they heat unevenly. 

Fruits and vegetables. Always wash produce before peeling, especially if eating raw. Unless produce is specifically marked “washed and ready to eat”, it needs to be washed before any preparation. Dirt and pathogens on the outside of fruit and vegetables can transfer from the outside to the surface of your cut produce. Always wash your hands and scrub all your produce under running water with a clean vegetable brush. Water is sufficient. No need to use vinegar, and soap is not food grade and can make you sick itself. 

Kathleen Weaver-Zech and Dean’s Team Chicago