Down & Dirty Facts How To Handle Food Properly

Let’s get down to the nitty-gritty. Today, we are going to get down and dirty and I’m going to share with you the most important facts how to handle food properly to reduce contracting a food-borne illness.

If you’re the type of person to gloss over any reading material that you find to be…well, for a lack of terms; dry, boring and my favorite…”yeah, I know everything I need to know about food safety”. I’m here to tell you; you’re probably missing out on a few important key factors.

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Please put your bias aside and it’s time to learn the facts how to handle food properly.

Let’s start this off with a true story about a friend of mine.

Jessica’s Story

My friend Jessica only eats seafood. It was probably close to 12 years ago, she wasn’t able to go to her family Thanksgiving celebration for reasons she didn’t want to share with me, and honestly, I wasn’t going to pry. (Even though I kinda-sorta wanted to know).

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Since this was her first time cooking a turkey, and she wants to make sure that it was moist and not overcooked.

Because she has no experience cooking other meats, she assumes after the turkey’s been cooked for 2 hours (like the package stated) it would be done.

When she cut into the leg, she noticed the juices were pink, but figures that’s just normal in animals.

The next day, she recieved some calls that several of her guests became very sick and suffered from diarrhea, stomach cramps, and vomiting. Two people actually had to go to the hospital for treatment.

If only Jessica had known to use a food thermometer and to check the turkey’s temperature, a lot of people wouldn’t have gotten sick.

What exactly is food-borne illness?

You can contract a food-borne illness by consuming, through ingestion, contaminated foods or beverages. Many different disease-causing microbes, or pathogens, can contaminate foods, so there are many different kinds of food-borne infections that you should know about.

Sometimes toxic chemicals or other harmful substances can cause food-borne diseases if they are present in food.

Poisonous mushrooms

Most people are aware that it is possible to become ill from certain foods, but you may be surprised to find out that there are actually more than 250 different food-borne diseases. Most of these are caused by a variety of bacteria, viruses, and parasites that can be food-borne.

These different diseases have many different symptoms, so there is no one “syndrome” that is food-borne illness. However, the first symptoms are often nausea, vomiting, abdominal cramps, and diarrhea.

Facts about food-borne illness

Each year in the United States, approximately 76 million people get sick, more than 300,000 are hospitalized, and 5,000 people die from food-borne illness. As you can see, contaminated or unclean food can be very dangerous. It can be especially dangerous for young children, older adults, pregnant women, and people with weakened immune systems. However, the good news is that if food is handled and prepared properly, most of these illnesses can be avoided.

The most common food-borne illnesses

The most commonly recognized food-borne infections are those caused by the bacteria Campylobacter, Salmonella, and E. coli O157:H7. Additionally, there is a group of viruses called calicivirus, also known as the Norwalk and Norwalk-like viruses, that are commonly recognized.

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Campylobacter

Campylobacter is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps. It is the most commonly identified bacterial cause of diarrheal illness in the world. These bacteria live in the intestines of healthy birds, and most raw poultry meat has Campylobacter on it. Eating raw or undercooked meat like chicken or other food that has been “cross- contaminated” – for instance, by juices on a cutting board or dripping from raw chicken – is the most frequent source of this infection.

If you get Campylobacteriosis (infection by Campylobacter), you will most likely recover completely within two to five days, although sometimes it can take up to 10 days. However, you should know that in rare cases, Campylobacter infection can have long-term consequences. Some people develop arthritis. In very rare cases (approximately one in a thousand), people may develop a rare disease called Guillain-Barré syndrome where several weeks after initial symptoms, an individual’s immune system begins to attack the body’s own nerves, resulting in paralysis that lasts several weeks. Guillain-Barré syndrome usually requires intensive care.

Salmonella

Salmonella is another bacterium that is widespread in the intestines of birds, reptiles, and mammals. It can spread to humans via a variety of different foods of animal origin. Similar to Campylobacter, the illness it causes, Salmonellas, typically includes fever, diarrhea, and abdominal cramps. However, if you have a poor underlying health or weakened immune systems, it can invade your bloodstream and can cause life-threatening infections unless you are treated quickly with antibiotics.

If you become infected with Salmonella, you will most likely develop symptoms 12 to 72 hours after infection. Your illness would typically last 4 to 7 days, and recovery may not require treatment. However, in instances where , the diarrhea is extremely severe t, hospitalization may be necessary.need to be hospitalized.

E. coli 0157:H7

E. coli O157:H7 (commonly referred to as just E. coli) is a bacterial pathogen that has a reservoir in cattle and other similar animals. Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. If you contract E. coli, you are likely to develop severe and bloody diarrhea, as well as painful abdominal cramps, but you may or may not develop a fever.

In 5 to 10% of cases, a complication called hemolytic uremic syndrome (HUS) can occur several weeks after the initial symptoms. If you do become ill from E. coli, you should be on the lookout for symptoms that may indicate HUS, which include lessened frequency of urination, fatigue or exhaustion, and loss of  pink tones in cheeks and inside the lower eyelids. If you develop HUS, you need to seek  hospitalization. There is a chance that your kidneys could fail and there are other possible serious complications. The good news is that most people who develop HUS recover within a few weeks. However, HUS needs to be taken seriously, as it can have long lasting effects, or even result in death.

Calicivirus

Calicivirus, or Norwalk-like virus, is an extremely common cause of food-borne illness, though it is rarely diagnosed because the laboratory test is not widely available. If you develop Calicivirus, you are likely to develop an acute gastrointestinal illness, usually with more vomiting than diarrhea, that resolves within two days. Unlike many food-borne pathogens that have animal reservoirs, it is believed that Norwalk-like viruses spread primarily from one infected person to another.

The virus can also survive on surfaces that have been contaminated with the virus or be spread through contact with an infected person. Infected kitchen workers can contaminate a salad or sandwich as they prepare it if they have the virus on their hands. There have also been reported cases of infected fishermen contaminating oysters as they harvested them.

Listeria

Another type of bacterium that you may have heard of is Listeria. If you develop Listeria, also known by its full name of Listeria monocytogenes, you are likely to develop muscle aches, fever, and potentially diarrhea.  Severe infections may result in headaches, convulsions, meningitis, and even death.

A recent outbreak in 2011 has already been responsible for 18 deaths, apparently stemming from cantaloupes from one farm in Colorado. Some suggest that washing a cantaloupe prior to cutting it open may prevent the surface contamination from getting into the fruit.

If you develop Listeria, you may have an incubation period as long as three weeks before symptoms appear. Healthy people who are exposed to the bacteria may have little to no symptoms, but some people are more susceptible to these organisms. At-risk individuals include the elderly, newborns, pregnant women and their unborn babies, and anyone with a weakened immune system. Listeria bacteria can be found all around the world, and are frequently harbored by farm animals that may or may not show signs of infection.

The best way how to handle food properly and safely

How Does Food Become Contaminated?

Food-borne illnesses occur when food is not handled safely and prepared properly. All managers, nutrition coordinators and staff involved in meal preparation should be aware of how to handle and prepare food safely.

In order to prevent food-borne illnesses, it is absolutely necessary to practice safe steps in food handling, cooking, and storage.  Harmful bacteria that cause illnesses cannot be detected by sight, smell, or taste,  so it is extremely important for you to follow the safety guidelines that you will learn in this course. In every step of food preparation, you should remember these principles of keeping food safe:

• Keep your hands and all surfaces clean by washing them frequently.
• Avoid cross-contamination! Keep raw meats separate from other foods at all times, and wash your hands and any surfaces that have come in contact with raw meats or their juices before they touch other foods.
• Always cook foods to the minimum safe temperature.
• Refrigerate food promptly after it cools.

Almost everyone remembers at least one time when they got sick with a food-borne illness. Was it caused only from eating out at a restaurant?  Not at all. In fact, many cases of food-borne illnesses actually take place in the home.

All food may contain some natural bacteria, but when the food is improperly handled, cooked, or stored, it allows the bacteria to grow. Sometimes, bacteria from other sources can contaminate food and cause illnesses. However, it is possible to avoid most food-borne illnesses through safe handling, preparation, and storage of food.

Use Caution When You Buy Your Food

People often think of handling food safely as something that starts after you have already purchased the food you plan to prepare and eat. However, food safety begins before this. For instance, when you buy food, you should always buy perishable food such as meat, eggs, and milk last so that they will be out of refrigeration for the least amount of time possible.

For more in-depth information on how to grocery shop safely, you’ll want to read The Most Important Grocery Shopping Tips You’ll Ever Need

Another rule to remember when you are purchasing food is to avoid raw or unpasteurized milk, and also never buy food that is past any “sell by,” “use by,” or other expiration dates. As you know, eggs, meat, seafood, or poultry are the most likely to contain bacteria, so you should take extra care to make sure their juices do not drip on other foods, In addition never pick meat or poultry in packaging that is torn or leaking. Finally, make sure you shop for groceries only when you can take the food home right away so that it does not spoil in a hot car.

Store Your Food Properly

Proper storage of food is another important step in food safety. For instance, you should store eggs, raw meat, poultry, and seafood in the refrigerator in containers that will prevent them from contaminating other foods. You should also make sure to get perishable food in the refrigerator within two hours, and if the temperature is above 90° F, even faster – within one hour.

Refrigerator maintenance is also a part of storing food properly. Use an appliance thermometer to ensure that you maintain these temperatures. The refrigerator should be at 40° F or below and the freezer at 0° F or below. Use an appliance thermometer to ensure that you maintain these temperatures.

How Long Can I Store Foods?

When storing foods, you should keep in mind that perishables can only be kept in the refrigerator for a very limited time. You should cook or freeze fresh poultry, fish, ground meats, and variety meats within two days. Other meats such as beef, veal, lamb and pork can last three to five days. To maintain quality when you are freezing meat and poultry in its original package, you should wrap the package again with foil or plastic wrap that is recommended for the freezer.

You probably already know that canned food can usually be stored longer than refrigerated or frozen food. In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep two to five years if the can remains in good condition and has been stored in a cool, clean, and dry place. You should discard cans that are dented, leaking, bulging, or rusted.

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Use Special Precautions When Preparing and Cooking Food

We all know that we should wash our hands before we start preparing food. However, it is also important for you to remember to wash your hands (as well as clean and disinfect kitchen surfaces) before, during, and after handling, cooking, and serving food. Similarly, you should always wash raw fruits and vegetables before cutting or eating them. Additionally, you may need to clean cutting boards with a brush or abrasive pad.

When you defrost frozen food, you should do so on a plate either in the refrigerator or in a microwave, but not on the counter. You should also cook food immediately after defrosting. If you are marinating meat or poultry, you should do so in a covered dish in the refrigerator.

Just as when you are buying food, it is important to be vigilant about avoiding cross-contamination when preparing food. Be sure to keep raw meat, poultry, fish, and their juices away from other food. After you cut raw meats, you should wash cutting boards, utensils, and countertops with hot, soapy water. You can sanitize these areas by using a solution of one tablespoon of unscented liquid chlorine bleach in one gallon of water.

Thawing

To learn more about the proper way to defrost , you’ll want to read The Safest and Best Way To Defrost Meat.

Refrigerator: When you thaw food in the refrigerator, it allows for slow, safe thawing. Of course, you should always make sure that thawing meat and poultry juices do not drip onto other food.

Cold Water: If you need faster thawing, you should place food in a leak-proof plastic bag, submerge it in cold tap water, and change the water every 30 minutes. You should then be sure to cook the food immediately after thawing.

Microwave: Microwaving is the fastest way to thaw food. If you use the microwave to thaw, you should cook meat and poultry immediately after thawing.

Cooking

One of the most essential elements of safe handling of food is cooking it properly. Eating undercooked meat and poultry is one of the most common causes of food-borne illness.

Meat:

• When beef, veal, and lamb are prepared as steaks, roasts, or chops, should be cooked to 145°F.
• Ground meat, whether beef, veal, or lamb,  should be cooked to 160° F.
• All cuts of pork should be cooked to 160° F.
• Use a Cooking Temperature Chart. You can get it HERE.

Poultry:

Cook poultry, including ground chicken or turkey, until it has an internal temperature of 165° F.

 It’s done when the juices run clear and it’s white in the middle. Never eat rare or undercooked poultry.

Seafood:

Cook fish until it is opaque or white and flaky, and reaches a temperature of 145°F.

Eggs:

• Cook eggs until they are firm and not runny.
• Do not eat raw or partially cooked eggs.
• Avoid eating other foods that include raw or partially cooked eggs.

Serving Food, Storing Leftovers, and Refreezing

Another important part of handling food safely is storing leftovers properly. Because harmful bacteria grow at room temperature, you should keep hot food hot at 140° F or higher, and keep cold food cold at 40 °F or cooler. You should pay special attention to this guideline during picnics and buffets, as food is out for longer periods of time than other meals. You should also keep in mind that perishable foods should not be out for more than two hours.

When it is time to store leftovers, you should promptly refrigerate or freeze leftovers in shallow containers or wrapped tightly in bags for rapid cooling. You should discard any food left out at room temperature for more than two hours (one hour if the temperature was above 90° F). Be sure to use cooked leftovers within 3 – 4 days.

Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If you thaw it by other methods, you should cook it before refreezing.

For you skimmers out there; here’s a quick summary.

Honestly, you should really go back and read everything.

• Food can become contaminated when it is not handled safely or stored properly.
• The primary principles of handling food safely are:

1. Keep your hands and all surfaces clean by washing them frequently.
2. Avoid cross-contamination by keeping raw meats separate from other foods at all times, and washing your hands and any surfaces that have come in contact with raw meats or their juices before they touch other foods.
3.  Always cook foods to the minimum safe temperature.
4. Refrigerate food promptly after it cools.
5. You should store eggs, raw meat, poultry, and seafood in the refrigerator in containers that will prevent them from contaminating other foods. You should also make sure to get perishable food in the refrigerator within two hours (one hour when the temperature is above 90° F).

Your turn,

Did you find this stale and boring, like some regular (non Texas Toast) croutons, or did you find this article of interest? Share in a comment below.

Stacey

P.S. Before you go, don’t forget to get your Food Safety Bundle Pack at 50% off.

Hey there skimmer. For more information please visit the CDC for some food safety facts.

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