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Consumer Food Safety 

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Washing Raw Meat Does Not Protect Against Illness

 Many people believe that rinsing or soaking meat and poultry improves safety. However, when cooking whole cuts of meat, pork, or poultry, a cooking temperature above 160°F on the surface of the product will kill pathogenic bacteria.

 The USDA Meat and Poultry Hotline does not recommend washing or rinsing beef, pork, lamb, poultry, or veal before cooking. In fact, unless you do a careful job of cleaning and sanitizing the sink or container you used to rinse or soak the meat, you run the risk of transferring disease-causing bacteria from your meat or poultry to other places in your kitchen such as food preparation surfaces and utensils. And if you fail to wash your hands, it is easy to spread bacteria to other foods during preparation. This is called cross-contamination. Cross-contamination is an important cause of foodborne illness.

Some consumers also believe that soaking will reduce the sodium content of pork, bacon, or cured ham, but very little is removed during washing, rinsing, or soaking meat or pork products.

Does washing eggs improve their safety?

Eggs are often associated with a common type of disease-causing bacteria called salmonella. Egg surface contamination is an important health and safety concern for producers. If you purchased commercially produced eggs, they have been washed. Federal regulations clearly define washing procedures as well as the types of chemicals that may be used during commercial processing of eggs. Commercial egg wash is very effective in removing bacteria. But scrubbing also removes the protective, natural layer called the "bloom" on the eggs.

After washing, egg producers replace the natural coating with a light layer of edible mineral oil. Paint, whether it's natural oil or edible mineral oil, is important to prevent bacteria from penetrating the egg shell during storage. If you wash commercially processed eggs, you will remove the protective covering and with additional processing you increase the risk of contamination - especially if the shell is cracked. It is not recommended to wash eggs.

Is it important to wash fresh produce?

It is always important to wash fresh produce before preparing or eating it. By placing the product under cold running water, you can easily remove dirt and also reduce bacteria that may be present on the product. The Food Safety Inspection Service recommends washing products with hard surfaces such as apples or potatoes with a brush. However, fruits and vegetables should not be washed with detergents or soap. Commercially, any substance used on the surface of the product during washing must be approved by the Food and Drug Administration.

Soaps and household cleaners are not approved for this purpose. Leaving residues on food can pose health risks to you and your family. Proctor and Gamble Corporation is introducing certified wash products that will be offered to consumers this spring in retail stores.

Washing Fresh Produce

Washing fresh produce before eating is a healthy habit. Supermarkets, as a rule, do not wash products before placing them in the open air, but many stores discover them during their display. 

The mist prevents the product from drying out. Small amounts of facial remains are eliminated, but may not be enough. You can reduce and eliminate residues on fresh fruits and vegetables by following these simple tips :

•  Wash the fruits in large quantities of cold or warm valve water, and retrieve them at a meet as appropriate. Do not use detergents or chlorine bleach.
•  Discard the outer leaves of leafy greens such as lettuce and cabbage. Separate the lettuce leaves and wash each one separately.
•  Fresh sauces and shoots should also be watered before serving. Since the sprouts have caused outbreaks of many foodborne diseases, people in high-risk groups (children, the elderly, people with compromised systems) are advised not to eat the sprouts.
•  Wash the vegetables with the vegetable touch on carrots and other produce you plan to eat the peel. This step removes most of the stuck-on dirt and reduces bacteria that may be present.
•  Purchase of products that are not bruised or damaged.
•  When buying watermelon pieces, be sure to bury them in the snow or put them in a cooler box, not just on top of the snow. Uncut watermelon does not need to be refrigerated.
•  Before cutting the watermelon, make sure to wash the outer side with drinking water and dry it with paper or a different shape, as when cutting the watermelon through it, any bacteria on the outer side can be transferred to the inner core.
• Watermelon pieces should be refrigerated at 45 degrees Fahrenheit or less.
•  Watermelon domes can be served unrefrigerated for 4 hours, but leftovers should be discarded if you want to save leftovers, letting them cool after 2 hours.

•  Fruits that are high in acid (apples, oranges, pineapple, malachite) can stay at room temperature longer. The high acid content protects them from being dangerous.

 A final note - do not use detergents or detergents to wash products. Because the husks and husks of the crop prep, fruits and vegetables can absorb soap residue which is not considered safe for consumption, however, follow the manufacturer's instructions, if you choose to use a marketable botanical bog product. The products will clean the product, but no exploration so far has shown that it does a better job of removing bacteria from the water. Dry them at the end with a paper towel that can be thrown down.

Gifts in the Mailbox

Giving and receiving food packages by mail for the holidays can be fun, festive, and exciting. When mailing food gifts, you should consider how well the product travels and is safe. Will the items stay in good condition during the flight and arrive in one piece? 

If perishable foods are sent, will the items still be safe to eat when they reach the recipient?

Foods that are good options for mailing to friends and family include nut bread, pound cakes, bar cookies, crackers, brownies, dried foods, spices, nuts, hard candy, caramel, and dry mixes (drink mixes, herbal mixes, party mixes). 

These staples can usually handle a bumpy ride and won't rot or become unsafe to eat in the 3-5 day travel period.

Moist foods such as apple muffins, pumpkin bread, soft cakes, and room-temperature biscuits that are safe for several days may have difficulty traveling for more than 3-4 days. It may form if the delivery time is 4 days or more and it has not been opened and consumed immediately. If you plan to send these types of products, refrigerate or freeze them, wrap them well and send express mail or priority mail that can be delivered within 2-3 days. Then call the recipient and tell them the food gift is on the way, open the box and enjoy.

Poor food choices that can be mailed include fluffy cakes, pies, yeast bread, and brittle cookies, such as fluffy sugar cookies, meringue drops, or flakes. These types of food will not arrive in one piece or may dry out. Foods with moisture or frosting can become sticky; Oily items can weaken the container if they soak into the package. Avoid any products in unbreakable packaging if possible.

Perishable foods such as soft cheeses, meats, and smoked meats are not recommended to be mailed. If you're going to send out perishable foods, you'll need to chill or freeze them and then send them in a cooler with ice, a gel pack, or a container with dry ice.

If you're sending gifts overseas to relatives or military friends and family, it's best to limit your choices to dry mixes, packaged products, hard candy, hard cookies, seasoning mixes, and sauces. Avoid anything fragile, wet, or in glass containers

If you're not sure how well a food will transfer, test it. Cover the product well, put the food in a bowl, and shake it several times. If it keeps its shape, it should send well.

When getting ready to mail your food gift, you'll need a sturdy, heavy-duty cardboard box for the outer container and a plastic, metal, or cardboard bowl inside the outer box. This will allow insulation and cushioning to protect food products. Wrap the base of the inner and outer containers with crinkle paper, plastic wrap, or Styrofoam pellets. Layer food products in containers, and place crumb paper or plastic wrap around food and around containers. Ensure that containers and products do not move.

When sending a gift by mail, be sure to specify the contents of the package. This is to let the postal service know how to send it to get it in the best way and faster. If the package contains perishable foods, they will want to send it overnight or quickly. If it contains products that can't be transported by air, they'll want to make sure it walked the ground.

Cooking Outdoors Safely

The outdoor kitchen was once a summer activity in which family members and riders participated. Now more than half of Americans say they cook outside all the time. Thus, at any given time, it is important to follow food safety guidelines to help dangerous bacteria multiply and cause foodborne illness. Use these simple guidelines to eat safely.

The shopping

 When shopping, buy cold foods like meats and burgers right before you go out. Separate raw meat and meat from other foods when shopping. To cover from cross-contamination - this can happen when raw meat or meat salads fall on other foods - place raw meat and meat packs in plastic bags.

 Plan to drive straight home from the grocery store. You may want to take a cooler with ice for perishable details. Always keep perishable foods in the refrigerator within two hours. Cools within 1 hour when the temperature is above 90 degrees Fahrenheit.

 

 At home, put the meat and meat directly in the refrigerator. deposition of meat and cubes that will not be used in a day or two; Harden the other meat within 4 to 5 days.

 Keep the meat and meat in the refrigerator until ready to use. Remove only the meat and pulp that will be on the café intermittently.

 

 Safely defrost

 Thoroughly defrost meat and pulp before grilling so it's cooked unevenly. Use the refrigerator for slow, safe defrosting or thaw weatherproof containers in cold water. You can defrost the pan if the food is going to rest on the bench down.

Serving the Food

 Meats and meats can be marinated for several hours or days to soften or add to them. Always marinate food in the refrigerator, not on the counter at room temperature, but reserve some of the seasoning before putting meat and raw meat in, if you are using some of the spice as a sauce on cooked food. However, if you want to use some of the spices that were used with raw meat or meat, boil the spices first to kill any dangerous bacteria.

 Keep everything clean

 Make sure you have plenty of clean utensils and dishes. To help with foodborne illness, don't use the same dishes and utensils for raw and cooked meats and meats. Dangerous bacteria grow in raw meats and meats and can contaminate food that has been safely cooked. This may include skimming the sweets used to season them while cooking, and using tongs or spoons to place raw meat on the café.

 

Safe Smoking

Cook food at a safe internal temperature to exclude dangerous bacteria. Meat and meat cooked over coffee often turn brown quickly on the outside.Use a food thermometer to make sure the food is at a safe internal temperature. Whole meat should reach 180 degrees Fahrenheit; Guts, 170 degrees Fahrenheit. Hamburgers made with ground beef should have a temperature of 160 degrees Fahrenheit; Ground meat, 165 degrees Fahrenheit. Steaks of beef, veal, angelica, bakery and chops can be cooked to 145 degrees Fahrenheit. All pork chops should reach 160 degrees Fahrenheit.

 

 Cooking food incompletely in a fryer, toaster, or stovetop is a good way to cut down on grilling time. Just make sure the food constantly goes to the preheated café to complete the kitchen.

 Now we say meat or incomplete meat and we cook it also recently.

 

 food service

When taking food out of the café, use a clean plate. Do not put cooked food on the same plate as raw meat or meat. Any dangerous bacteria present in raw meat salads can contaminate safely cooked food.

 

 Still, put the food in a hot toaster or place it on the caffe side to keep warm, if you need to keep it warm until more food is cooked through. Once food is on the table and ready to serve, don't leave food outside for more than an hour if the temperature is over 90 degrees Fahrenheit.

 Constantly refrigerate any leftovers in shallow mounts. Throw away any food that is more than two hours old (one hour if temperatures are above 90 degrees Fahrenheit).

 

 safe smoking

 Smoking is the circular kitchen of food in the presence of sludge. This can be done in a covered dish if a pot of water is placed under the meat over the café. Meat can be smoked in a "smoker," an out-of-door cooker designed specifically for smoking foods. Smoking is done much slower than grilling, so the gain of thinner meat is less from this system, and the natural bank permeates the meat. Smoker temperature should be kept at 250 to 300 degrees Fahrenheit for safety.

Use a food thermometer to make sure the food is at a safe internal temperature.