Oregon Department Of Agriculture offers tips on summer food safety
22.jun.06
Medfordnews.com
Ron McKay
Salem, Oregon - It's the season for common sense food handling -The foods of summer require the practice of safety. Food safety is a year around concern. But there are some good reasons to be even a little more aware when the weather brings folks outdoors. It's critical this time of year that items on the summertime menu are handled, prepared, and stored properly.
A little common sense and attention to detail can lead to a lot of summer enjoyment, free from worry that bad food will mar the experience of barbecues, camping, and picnics.
One of the first concerns is with the person doing the cooking. The seasonal chef may not be aware of all that should be considered.
"During the summer months, it's not unusual for the cook to be a person not normally involved in the preparation of food," says Ron McKay, administrator of the Oregon Department of Agriculture's Food Safety Division. "It might be a spouse who decides to volunteer to barbecue. We're concerned with food safety, especially during these months when some of the less routine activities are taking place."
Seasoned chef or rookie cook, the rules are the same. Avoiding cross- contamination through proper food handling and thorough cooking of meat products are two of the most important factors during the barbecue and picnic season.
"Ground beef, of course, should be cooked until it is done all the way through," says McKay. "USDA recommends using a thermometer, but that isn't always practical on picnics or some barbecue situations. You should simply make sure that the meat is cooked until there is no pink in the middle."
A rare hamburger may not always cause problems with food pathogens but it is more likely to be a source of bacteria than a well-cooked hamburger. Same story for poultry and pork.
"You can't always rely on the length of time meat is cooked because of the uneven heat emitted by the barbecue," says McKay. "It's a good idea to cut into the meat, check down against the bone for any red or pink meat. Make sure the juices are clear."
Food safety has been on the public's mind for the past several years following illnesses associated with various pathogens, including E.coli O157:H7. Undercooked meats, uncleaned fresh products, and improperly stored foods can lead to problems that increase when the cooking and eating is done outdoors.
Foods that don't need to be cooked are not free of problems. In the past, salmonella outbreaks in the U.S. have been traced to the consumption of cantaloupe that had been contaminated, perhaps, by animal waste used a fertilizer. Melons, of course, are grown on the ground. Although people don't normally eat the rind, the bacteria might have spread when the knife to cut the melon carried the germs from the outside to the inside of the fruit. Consumers are advised to wash the outside rind after buying the melon and make sure uneaten portions are quickly refrigerated.
"There is the potential for problems with a number of foods including poultry, salads, and any ready-to-eat products," says McKay. "All can be cross-contaminated or temperature abused. But again, I think most people are primarily concerned with hamburger and E:coli O157:H7."
Any time the cook is handling a raw meat product and then handling a ready-to-eat product, such as carrots and celery, it could be a recipe for illness.
"Cross-contamination is an issue of real concern with barbecues"" says McKay. "The platter used to transfer the raw meat and the utensils used on the raw meat should be exchanged with a fresh or clean set when the barbecuing is completed. Take an extra set of tongs or a new plate to put the cooked product on."
Washing hands at a picnic or while camping is easier said than done. Because hand washing facilities aren't always available, McKay says the cook needs to minimize the handling of raw, uncooked meat products.
Cutting boards used in food preparation are also a potential source of problems. Using the same board to cut up a chicken and then to chop salad ingredients is not a good idea. A good cleaning and sanitizing of the cutting board after chopping up the raw meat products will minimize the risk.
Keeping the summertime foods at proper temperatures is another key.
"While on a picnic or a camp out, make sure you take along plenty of refrigeration to keep those items prepared at home cold until it's time to eat the meal," says McKay. "Meat items that are going to be taken out to be cooked should also be kept refrigerated or cold until they are ready for the grill."
Having ice chests available is a good idea for not only the meats and salads, but the condiments and other products consumed with the meal. Food products will warm up quickly when taken out of the ice chest and set out on the table. Bacteria begins to grow rapidly as the temperature warms up until the product is heated to more than 140 degrees. Either cook the product or refrigerate it below 41 degrees. Food at temperatures in between 140 and 41 should stay out as little as possible.
"Generally, you should not leave the food out beyond two hours," says McKay. "Anything past two hours should be discarded. Anything that is going to be cooked normally cannot be cooled rapidly enough in an ice chest to make it safe."
And of course, a favorite phrase of ODA's Food Safety Division comes to mind: When in doubt, throw it out.
With some basic and proper handling, preparation, and storage, summertime foods can be safe as well as delicious.
