Making the Foods We Eat Safer

August 2008
By Dale J. Venturini
President & CEO, Rhode Island Hospitality and Tourism Association

As these hot days of summer approach, we hear more and more about food safety in terms of handling, storage and consumption. Lately, food-borne illness – particularly salmonella - has been all over the news. The outbreak of salmonella in our tomato supply has caused many restaurants and grocery stores to pull certain types of the fruit off the shelves and menu. With more than 800 cases of diagnosed salmonella poisoning in 36 states, we have to ask the question...how can we make the foods we eat safer?

While studies show that the majority of Americans feel that foods grown and shipped in the United States are very safe, there are going to be instances where the supply either at the farm stage or shipping stage is compromised. As consumers, we need to be vigilant about how we wash, treat and prepare foods before we enjoy them.

While we can’t protect ourselves from every food-borne illness, we can decrease the risk of getting sick by making sure we do a few simple things. According to the Food and Drug Administration, consumers should wash raw fruits and vegetables – even those that are pre washed - with water and a brush to remove mold and bacteria. Additionally, there are several ‘food wash’ products on the market that offer a slightly higher protection level. However, basic tips include:

• Always wash your hands before preparing food.
• Wash fresh fruits and vegetables with water. Soak produce for one to two minutes to reduce the risk of illness.
• Use a vegetable brush to scrub away microbes and bacteria.
• Always clean your counter top, cutting boards, and utensils after peeling produce and before cutting.

And, as we all gear up for summertime cookouts and barbecues, it is important to practice safety at the grill as well. Will frozen hamburger patties be on the menu? Remember, that any frozen foods should be thawed in a refrigerator at a temperature of 41° F, or placed under cold, running water 70° F or lower. A microwave should only be used to thaw foods which will immediately be cooked.

A cookout would not be the same without marinated chicken or beef. Rule of thumb is that a marinade should never be reused as a baste once a raw protein has been sitting in it. You must discard the remaining liquid and instead, use fresh marinade to add moisture and flavor to your grilled foods.

What is the correct temperature to cook foods to? Hamburgers should be cooked to
160º F and steaks may be cooked to 145º F for medium rare or to 160º F for medium. Cook ground poultry to 165° F and poultry parts to 170° F. Fish should be opaque and should flake easily.

Now on to the side dishes. The National Restaurant Association recommends that all of those delicious summertime salads with mayonnaise also need to be kept at a temperature of 41º F or lower to minimize bacteria growth. In addition, all condiments should be kept refrigerated when not used. Cookouts can go on for hours, so having a nearby, well-iced cooler can minimize trips to the kitchen and have all of your delicious goodies close at hand.

Enjoying the warm, summer weather by cooking and eating outdoors is something we all look forward to this season. Be careful in how you handle your foods – from preparation, to cooking, to storage. With a little vigilance, your summertime event will be a huge success.