Each year, millions of illnesses in this country can be traced to foodborne bacteria. Chances are, we've all fallen victim to one form of food poisoning. It's not fun, and it can be dangerous. The Food and Drug Administration estimates that 2% to 3% of all foodborne illness cases lead to secondary long-term illnesses. Most foodborne illnesses begin at home, specifically in the kitchen. But your kitchen doesn't have to be a bacteria trap. Here are some quick and easy tips will save you from your leftovers.
Before You Cook
- Wash your hands with soap and warm water for at least 20 seconds. You don't necessarily need to use antibacterial soap as long as you're thorough.
- Wash and disinfect your countertops and cutting boards before setting food down. Cutting boards have crevasses that can retain water and harbor bacteria much longer.
- Scrub fruits and vegetables under running water to wash away any pesticides and bacteria. Wash all fruit, including those with hard skins and rinds.
- Separate raw meats and seafood from fruits and vegetables. Never place cooked food on a plate that held raw meats or seafood before washing with soap and warm water.
- Keep meats and seafood frozen or refrigerated until you're ready to start cooking. Meats left out for more than two hours will become contaminated.
- Defrost meats and seafood either in the refrigerator, cold water or the microwave. Never let meats and seafood defrost at room temperature.
While You Cook
- Always use a food thermometer to make sure the internal temperature of meats and seafood are at a safe level to kill bacteria.
- Cook eggs until the yolk is firm, not runny. Avoid recipes that call for raw eggs.
- When cooking in a microwave, make sure there are no cold spots. Cook for a while, stir, and then cook again.
- Bring all sauces, marinades and soups to a boil before serving.
- When in doubt, cook longer. Look and feel are not good indicators. Cook food longer so the heat has time to kill off potentially dangerous bacteria like e. coli.
After You Cook
- Use paper towels to clean up meat and seafood juices.
- Disinfect countertops and cutting boards before putting them away.
- Place used utensils in the washing machine, or wash with hot water and soap.
- If you use dishcloths, wash them in the washing machine on the hot cycle regularly.
- Cover and refrigerate cooked food as soon as possible. Temperatures should be set at 40° for refrigerators and 0° for freezers.
- Keep leftovers for only a few days; cold will only slow the progression of bacteria, not stop it.
Feel better knowing your kitchen is clean and your food is safe. It doesn't take much - just some common sense and a little soap.
