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Food safety myths: What you need to know for the 4th of July
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Photo courtesy of avlxyz on Flickr.com
Have you ever wondered about the food at summer gatherings? Or do you just show up and blindly eat whatever is set in front of you? Either way, the following common food safety myths are important to keep in mind on the 4th of July and all summer long.
Food Safety Myth:
“Mayonnaise is the ingredient in potato salad that causes foodborne illnesses”
Reality:
In fact, the potatoes and eggs in the potato salad can cause a foodborne illness. The mayonnaise (if store bought) actually acts as a preservative that protects the potato salad. Commercially purchased mayonnaise is pasteurized and has a high acid content that slows the growth of harmful microorganisms. Home-made mayonnaise made with raw eggs is not safe and should be avoided.
To keep your potato salad safe:
• Start with fully cooked and quickly cooled potatoes and eggs.
• Use commercially purchased mayonnaise.
• Keep the potato salad cold (41° F or colder)
Food Safety Myth:
“Food is safe if it has already been cooked”
Reality:
Cooked food can also cause a foodborne illness because harmful microorganisms can be introduced to the food by just handling it. Or the food may have been cooked to an improper temperature, allowing harmful microorganisms to survive. If the food will be eaten within 2 hours of cooking there should not be any problems. If more than 2 hours will pass before the food is eaten, keep hot foods hot (140° F) and cold foods cold (40° F).
Food Safety Myth:
“I can’t put hot food into the refrigerator, the food will spoil if I do”
Reality:
The food will spoil if it is not quickly cooled. The leading cause of foodborne illnesses in the United States is improper cooling, such as leaving cooked foods at room temperatures and storing food in large pots and containers in the refrigerator.
Foods need to be quickly cooled through the “temperature danger zone” (140° F to 41° F) to help minimize harmful mircoorganism growth. This is important to remember during the hot summer months when grocery shopping or leaving food out in the hot temperatures without any temperature control for more than 2 hours.
Food can be quickly cooled by any of the following steps:
• The use of an ice bath. Place ice in a large container, then place the food container in the ice and stir. Stirring frequently helps distribute the cold.
• Cool food in a shallow dish less than 3 or 4 inches deep. Keep food uncovered in the refrigerator until it reaches 41° F or less. Stir the food frequently.
• Do not leave food cooling at room temperature because microorganisms can easily grow at these temperatures.
• Do not stack food containers when trying to cool foods. Foods cannot cool quickly when air cannot circulate.
• Freeze food in small containers.
• Add ice as an ingredient instead of water.
• Cut food into smaller portions, such as a large roast into smaller slices, before placing them into the refrigerator to cool.
Food Safety Myth:
“Heating or reheating foods will kill all harmful microorganisms”
Reality:
Proper heating or reheating will kill some harmful organisms that cause foodborne illnesses. But, there are some microorganisms that produce toxins (poisons) or spores that are not destroyed by high temperatures. Food should be quickly reheated to at least 165° F before serving or holding at a hot temperature (a minimum of 140° F). Food should be heated to 165° F within 2 hours, if the food has been out for more than 2 hours you might be better off by just throwing it away.
The tips in this article, and the others in this series, will help you become better aware of the food safety risks that are out there. During the summer with picnics and other large gatherings occurring frequently, it is important to remember to take the time to educate yourself on safe food-handling practices and be willing to change your attitudes about handling food in the kitchen. Your family and your stomach will thank you.
For more information:
Food safety myths: Part 1
Food safety myths: The use of a food thermometer
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