Food Safety
Food Safety Frequently Asked Questions
What can I do to protect myself from food poisoning?
Follow the food safety rules listed below:
- Buy only pasteurized dairy products (indicated on the label) and hard cheeses marked "aged 60 days" (or longer) if unpasteurized milk is used to make them.
- After you've handled or cut raw meat, poultry or seafood, wash your hands, the cutting board, counter, knives, and any other utensils you've used with hot soapy water before you use them again to prepare food.
- Thoroughly cook all meat, poultry and seafood, especially shellfish.
- Cover and store leftover food in the refrigerator as soon as possible.
- Reheat all leftovers until they are steaming hot.
- Thoroughly wash raw fruits and vegetables with tap water.
- Follow label instructions on products that must be refrigerated or that have a "use by" date.
- Keep the inside of the refrigerator and the counter tops clean.
Source: Food and Drug Administration's Center for Food Safety and Applied Nutrition
What should you do if you have a problem with a food product?
The answer to this question can be found in a document entitled: What to Do If You Have a Problem with Food Products which is maintained on the web site of the Food Safety and Inspection Service.
Source: Food and Drug Administration's Center for Food Safety and Applied Nutrition
What are the most common organisms (food pathogens) that cause foodborne illness?
The most prevalent foodborne pathogens that cause foodborne illness are listed below:
- Salmonella spp
- Camplobacter
- Listeria monocytogenes
- Staphylococcus aureus
- E. coli O157:H7
- Clostridium botulinum
How often should I sanitize my kitchen sink drains and disposal?
The kitchen sink drain, disposal and connecting pipe are often overlooked, but they should be sanitized periodically by pouring down the sink a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water or a solution of commercial kitchen cleaning agent made according to product directions. Food particles get trapped in the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth.
What is the safest way to eat hamburger?
The safest way to eat hamburgers is to cook them until they are no longer red in the middle and the juices run clear. That doesn't happen with rare-cooked meats, and it may not happen with medium-cooked ones. Cooking food, including ground meat patties, to an internal temperature of at least 160 °F (71 °C) usually protects against food-borne illness. Well-done meats reach that temperature.
To be on the safe side, check cooked meat, fish and poultry with a meat thermometer to ensure that they have reached a safe internal temperature.
For microwaved food, follow directions, including the standing time, either in or out of the microwave, after cooking. Microwave cooking creates pockets of heat in the food, but allowing the food to stand before eating allows the heat to spread to the rest of the food.
Why shouldn't I taste a sample of cookie dough before baking it?
Foods containing raw eggs, such as homemade ice cream, cake batter, mayonnaise, and eggnog carry a Salmonella risk, but their commercial counterparts don't. Commercial products are made with pasteurized eggs; that is, eggs that have been heated sufficiently to kill bacteria, and also may contain an acidifying agent that kills the bacteria. Commercial preparations of cookie dough are not a food hazard.
If you want to sample homemade dough or batter or eat other foods with raw-egg-containing products, consider substituting pasteurized eggs for raw eggs. Pasteurized eggs are usually sold in the grocer's refrigerated dairy case.
What is the best way to clean kitchen counters?
Bleach and commercial kitchen cleaning agents are the best sanitizers--provided they're diluted according to product directions. They're the most effective at getting rid of bacteria. Hot water and soap does a good job, too, but may not kill all strains of bacteria. Water may get rid of visible dirt, but not bacteria.
Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth.
Why do eggs have to be fully cooked to avoid foodborne illness?
Eggs are a perishable food and must be properly stored and cooked. Raw eggs that were contaminated with Salmonella enteritidis bacteria have caused some outbreaks of foodborne illness. Most outbreaks appear to be related to pooling (commingling) of eggs, time/temperature abuse, and incomplete cooking.
Most eggs do not contain Salmonella enteritidis and the risk of contracting salmonellosis from raw or undercooked eggs is extremely small. Scientists have concluded that Salmonella enteritidis can get inside the egg shell. Just how or when this contamination occurs is still unclear, but scientists are working to better understand the problem and find solutions.
Proper refrigeration at 40 °F or below limits the growth of Salmonella enteritidis and proper cooking at 140 °F or above destroys the organism. Therefore, consumers must follow safe food-handling practices when preparing eggs.
Special precautions are needed when eggs are served to people who are particularly vulnerable to Salmonella enteritidis infections. High-risk groups are the very young, the elderly, pregnant women (because of risk to the fetus), and people already weakened by serious illness or whose immune systems are weakened.
Why should some people avoid eating raw oysters?
About 20 million American eat raw oysters. However, for some people, eating raw oysters can cause serious illness or even death.
Vibrio vulnificus a bacterium that occurs naturally in marine waters and is commonly found in Gulf of Mexico oysters. While not a threat to most healthy people, Vibrio vulnificus can cause sudden chills, fever, nausea, vomiting, blood poisoning, and death within two days in people with certain medical conditions. Forty percent of Vibrio vulnificus infections from raw oyster consumption are fatal. The bacteria are not a result of pollution, so, although oysters should always be obtained from reputable sources, eating oysters from "clean" waters or in reputable restaurants with high turnover does not provide protection. Eating raw oysters with hot sauce or while drinking alcohol does not kill the bacteria, either.
What does a bulging can mean?
This is a sign of a spoiled canned food. Foods from such cans are not safe to eat, even after cooking.
What is cross contamination?
Cross-contamination is the transfer of harmful microorganisms from one item of food to another via a nonfood surface such as human hands, equipment, or utensils. It may also be a direct transfer from a raw to a cooked food item.
What is the correct way to wash my hands and how often should I wash them?
Proper hand washing steps include:
- Use very warm, running water and soap (an antibacterial soap is best).
- Scrub both sides of the hands for about 20 or 30 seconds.
- Pay close attention to under the fingernails and around the hair follicles at the bottom of each finger and on the back of the hands.
- Rinse well with very warm, running water.
- Dry hands with a disposable paper towel.
Hands should be washed:
- After using the toilet
- After changing diapers, (wash the hands of the diapered child too)
- After helping a child at the toilet
- Whenever hands come in contact with body fluids, including vomit, saliva and runny noses
- Before fixing or eating food
- After touching raw meat, poultry, fish or eggs
- After meals and snacks
My home flooded. What can I safely do with the food that went through the flood?
Discard:
- Meat, poultry, fish and eggs
- Fresh produce
- Jams/jellies sealed with paraffin
- Home canned foods
- Commercial glass jars of food or beverages including "never opened" jars with waxed cardboard seals such as mayonnaise and salad dressing, corks, pop tops, or peel-off tops
- All foods in cardboard boxes, paper, foil, cellophane or cloth
- Spices, seasonings and extracts
- Opened containers and packages
- Flour, sugar grain, coffee and other staples in canisters
- Cans dented, leaking, bulging or rusted
Save:
- Undamaged commercial canned goods are safe if sanitized
- To sanitize cans, first mark contents on can lid with indelible ink. Remove labels. Paper can harbor dangerous bacteria. Then wash cans in a strong detergent solution using a scrub brush. Finally, immerse containers for 15 minutes in a solution of 1 teaspoon chlorine bleach per quart of room temperature water. Air dry before opening.
- Sanitize dishes and glassware the same way. To disinfect metal pans and utensils, boil them in water 10 minutes. Discard wooden spoons, plastic utensils, baby bottle nipples and pacifiers.
Is food safe that has gone through a fire?
- Food in cans or jars may appear to be okay, but if they've been close to the heat of a fire, they may no longer be edible because heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe.
- Toxic fumes can also contaminate food. Any type of food stored in permeable packaging--cardboard, plastic wrap, etc.--should be thrown away. Toxic fumes can permeate the packaging and contaminate the food. Discard any raw foods stored outside the refrigerator, such as potatoes or fruit, that could be contaminated by fumes. Food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn't airtight and fumes can get inside. If your food has an off-flavor or odor when it's prepared, throw it away.
- Chemicals used to fight fires contain toxic materials and can contaminate food and cookware. The chemicals cannot be washed off the food. Foods that are exposed to chemicals should be thrown away. This includes food stored in permeable containers like cardboard and screw-topped jars and bottles. Canned goods and cookware exposed to chemicals can be decontaminated.
What do I need to consider when handling jars of baby food?
- Check "use by" dates on baby foods. If the date has passed, throw it out.
- Check to see that the safety button in the lid is down. If the jar lid doesn't "pop" when opened, or is not sealed completely, don't use it.
- Don't heat baby foods in jars in the microwave. The heat is uneven and can produce "hot spots" that can scald the baby's mouth and throat.
Storage of opened or freshly made baby food:
- Store strained fruits and vegetables for 2-3 days in the refrigerator or for 6-8 months in the freezer.
- Store strained meats and eggs for 1 day in the refrigerator or for 1-2 months in the freezer.
- Store meat and vegetable combinations for 1-2 days in the refrigerator or for 1-2 months in the freezer.
My child's class is going on a field trip, what foods can I safely send?
- Peanut butter sandwiches
- Cookies
- Crackers
- Commercially dried fruit
- Unopened cans of fruit or pudding
- Unopened juice boxes
- Fruit-filled pastries
- Sandwiches that can be stored in an insulated lunch bag with a frozen gel pack or with a frozen juice box.
- Sandwiches that have been frozen overnight. They'll thaw by lunchtime, but stay cold and safe.
- Sandwiches that are packed in a cooler with ice or a cold source.
My child's class is going on a field trip to a dairy. Is there anything I need to be concerned about?
A special alert for field trips to a dairy is to never let your child sample raw, unpasteurized milk because unpasteurized milk can be a source of E. coli, as well as other potentially harmful bacteria.
In general, field trips can be a lot of fun for children but it is important to remember that food should be kept cold. Bacteria can quickly multiply to dangerous levels when foods, like sandwiches are left at room temperature. Keep foods safe by:
- Keeping sandwiches in an insulated lunch bag with a frozen gel pack or with a frozen juice box.
- Freezing sandwiches overnight. They'll thaw by lunchtime, but stay cold and safe.
- Packing sandwiches in a cooler with ice or cold source.