June 13, 2008--To protect against foodborne illness, keep these tips in mind when preparing, storing, and cooking food.
Cook meat properly-Improper cooking of meat can make people seriously ill if contaminated with bacteria.
Cook hamburgers and meats to a temperature of 165 º F or higher. Maintain this temperature for at least 15 seconds to kill harmful bacteria and viruses.
Use a meat thermometer to make sure the food reaches a safe internal temperature. Wash the thermometer in hot, soapy water after each use.
Meat is safest when it does not appear pink.
Cooking frozen, manufactured formed/shaped hamburger patties is safest. This reduces any risk of bacteria due to improper thawing and minimizes the amount of contact with the fresh or thawed food.
Always marinate meat and other food in the refrigerator.
Defrost or store fresh food in cold temperatures- Keeping food cool slows the growth of harmful bacteria.
Defrost food in the refrigerator, microwave or under cold water. Never defrost frozen food on the counter, in the sink, or at room temperature.
Keep fresh or defrosted meat at 40° F or lower. A higher temperature could increase the amount of bacteria in the food and cause illness.
Cook food immediately after defrosting in cold water or in the microwave.
Separate cooking and serving areas to prep food- Cross-contamination is how bacteria can be spread.
Keep raw meat, poultry, seafood, eggs and their juices away from ready-to-eat foods.
Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.
Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.
Wash your hands every time you come into contact with raw meat.
Wash cutting boards, knives, or other equipment that was in contact with raw poultry in hot soapy water or in a dishwasher before using again with other foods.
Dont forget to also be smart when it comes to picnics and outdoor events-Perishable food should never be left out longer than 2 hours (1 hour if the air temperature is over 90º F) unless the food is kept hot or cold. Be sure the cooler is packed full of ice and/or freezer packs. Food should be surrounded by ice.
For more information, call North Oakland 248.858.1212; South Oakland 248.424.7190; West Oakland 248.926.3305.
