Fight Foodborne Illnesses

Much to Popeye’s chagrin, the American population is currently discouraged from eating fresh spinach due to an outbreak of E. coli, a cause of foodborne illness. Coincidentally, September is National Food Safety Education MonthSM (NFSEM), an annual observance to focus attention on the importance of safe food handling and preparation in both home and commercial kitchens. Learn how to protect yourself from illnesses that result from improper food handling.

The theme for this year’s food safety month is “Don’t Compromise – Clean and Sanitize.” Cleaning and sanitizing work surfaces, hands, food and utensils helps ensure that bacteria are free from the foods you consume. Protecting you, your family and your friends from preventable illnesses makes everyone happy.

NFSEM stresses four points to a safe, healthy eating environment:

Clean
Cleanliness serves as a determining factor when preventing foodborne illness. Remember that everything that comes in contact with food needs to be clean. Before and after handling food, wash hands for 20 seconds. Wash all counters, cutting boards and utensils before and after working with each food item. Hot soapy water for utensils and diluted bleach on surfaces adds another safety measures you need to fight bacteria.

Separate
Fight cross-contamination of bacteria and food by separating different food types. Keep your uncooked meats, poultry, eggs and seafood away from vegetables, cheeses, breads and other ready-to-eat foods. Make sure that you wash any plates, utensils and counters to prevent cross-contamination.

Cook
How do you know if your food has reached the proper temperature to destroy harmful micro-organisms? Use a thermometer! Check the internal temperature of things like meats, poultry and casseroles. Reaching the appropriate temperature generally kills bacteria that lead to illness.

Chill
Using a thermometer, set your refrigerator to 40°F or below and the freezer to 0°F or below to prevent harmful bacteria from growing. Perishable and prepared foods should be stored in a cold place within two hours of purchase or preparation. Food should be thawed in the refrigerator, but cold water or a microwave can thaw foods quickly and safely.

Prevent bacteria from spreading and foodborne illness from occurring by cleaning, separating, cooking and chilling your food properly. A safe, healthy kitchen is a cheerful one! Observe National Food Safety Education Month by learning more ways to care for your food at http://www.foodsafety.gov/~fsg/september.html.

Back To Articles