Macon, GA - Foodborne illness can be prevented by remembering to wash your hands, practicing common sense and basic hygiene, said Danette Amstein, Director of Promotions for the Georgia Beef Board. “It is also important to handle and store all foods properly. Ground beef, for example, should be kept cold below 40 degrees F before cooking, and cooked to an internal temperature of 160 degrees F.” To keep food safe, don't forget to follow these tips.
Cleanliness - Make sure to wash hands with warm soapy water for at least 20 seconds. Make sure countertops are cleaned often.
- When using fruits and vegetables make sure to wash them before eating.
Separation - Don't cross-contaminate foods. (If a dish has raw food on it, cooked food should not be placed on the same dish.)
- Keep different kinds of meat separated during preparation
- Make sure cutting boards are washed thoroughly when cutting different kinds of meats and vegetables.
Cook - Make sure to cook meats thoroughly.
- The best way to test for doneness in meats is using a meat or quick-read thermometer. For hamburgers, a thermometer should be inserted through the side and cooked to an internal temperature of 160 degrees: for a steak a thermometer should be inserted in the top center and cooked to an internal temperature of 145 degrees or medium rare doneness. (USDA Food Safety Guidelines)
- Chicken breast should be cooked to an internal temperature of 170 degrees F.
- All pork products should be cooked to an internal temperature 160 degrees F.
Chill - Refrigerate foods promptly.
- On picnics make sure cold foods are kept cold and hot foods hot. When eating out make sure leftovers, taken from restaurants are refrigerated within one hour and reheated to the proper temperatures.
This summer don't forget about a few common sense tips to ensure food stays healthy. According to the Centers for Disease Control, there are more than 250 foodborne illnesses, including infection caused by bacteria, viruses and parasites, as well as contamination from natural or man-made poisons. They also state 97% of foodborne illnesses could be prevented with basic hygiene and improved food handling knowledge during preparation and storage.
The Centers for Disease Control announced preliminary figures about E.coli 0157:H7. In 1997, there were 22 outbreaks with a total of 298 illnesses. A total of 20 of the 1997 illnesses were attributed to ground beef; 108 illnesses were attributed to alfalfa sprouts.
In 1996, CDC reported, there were 29 E.coli O157:H7 outbreaks with a total of 488 illnesses. Only 21 were attributed to ground beef and, of this number, 14 became ill because of improper handling and cooking in the home. By contrast, there were 91 reported illnesses from apple juice and apple cider, 73 from person-to- person transfer in schools and day-care facilities, 47 from lettuce and 30 from swimming.
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