A new school year is approaching and with it, changes to your usual routine.

“Parents are juggling many decisions as students may be returning to school for the first time since the COVID-19 pandemic began, and others may still be distance learning,” said Mindy Brashears, Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA). 

“You don’t want to add foodborne illness – commonly called food poisoning – to your list of concerns, so take time to plan and prepare your children’s lunch meals safely.”

The USDA encourages families to be prepared by adding a few essential items to back-to-school shopping lists. They can be used to avoid mistakes in the kitchen that can lead to illness.

“Having the whole family follow some simple food safety behaviors can help them avoid all kinds of illnesses this time of year, including foodborne illness,” said Paul Kiecker, Administrator for USDA’s Food Safety and Inspection Service. 

“This list of items can help you and your family make sure lunches and snacks are safely prepared, following the USDA’s four steps to food safety: Clean, Separate, Cook, and Chill.”

1. Hand wipes, hand sanitizers, soap and towels — Now more than ever, it’s important to keep these items visible as a reminder to clean hands and surfaces. People tend to rush through the steps of washing when they are on-the-go. Recent USDA research conducted in test kitchens revealed participants were not washing their hands properly up to 99 percent of the time before and during meal preparation. Wash hands with clean, running water (warm or cold) and soap for at least 20 seconds and dry them with a clean cloth or towel. Hand wipes and 60 percent alcohol-based hand sanitizers can be used to clean hands and surfaces if water and soap are not available. Remember to wash cutting boards, dishes, utensils and countertops with soap and hot water after preparing each food item and before proceeding to the next item. A bleach-based solution can be used to sanitize surfaces and utensils.
2. Different colored cutting boards — If you’re preparing perishable foods that require cutting (for example, bacon and chicken for salad) make sure you separate raw meat and poultry from ready-to-eat foods (such as fruits, vegetables, cheeses, etc.) to avoid cross-contamination. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, countertops and other ready-to-eat foods you’re preparing. Different colored cutting boards are a good reminder of this step. Use a green cutting board for fresh produce and another color for meat and poultry.
3. Food thermometers — A food thermometer is the only way to know that foods are safely cooked to a temperature high enough to kill any harmful bacteria that might be present. Have a food thermometer easily accessible. It will be easier to remember the cook step if the thermometer is always reachable.
4. Insulated soft-sided lunch boxes,
   gel packs, and appliance thermometers
5. — If children have lunch outside of the home, make sure they have an insulated, soft-sided lunch box or bag to keep perishable items in their lunch cold. A frozen gel pack, combined with a frozen juice box or bottle of water, should keep lunches chilled and safe until lunchtime. Place them on top and bottom of perishable food items to keep them cold and avoid the “Danger Zone” (temperatures between 40 and 140 degrees Fahrenheit where bacteria can multiply quickly and cause illness).
6. Insulated containers — When children take a hot lunch outside of the home, insulated containers are important to keep food that should be served hot safe. Use an insulated container to keep soup, chili, and stew hot at 140 degrees Fahrenheit or above. Fill the container with boiling water, let it stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed until lunchtime to keep the contents hot.

Stop by the food preparation aisle at your grocery store to find many of these items on your back-to-school food safety list. By using them, you can keep your children — and the rest of your family — safe from foodborne illness.

Consumers can view some age-appropriate food safety lessons and learn more about key food safety practices at Foodsafety.gov, by following @USDAFoodSafety on Twitter and by liking Facebook.com/FoodSafety.gov. Consumers with questions about food safety can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday, in English or Spanish, or email to mphotline@usda.gov. Consumers can also chat live at https://ask.usda.gov/.

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A total of 45 percent of respondents are risking illness from eating undercooked burgers because they don’t cook them to high enough temperatures to kill pathogens such as bacteria, viruses and parasites.

Safefood’s Well Done BBQ Burger campaign encourages people to follow good food safety habits when preparing and cooking food on the barbeque this summer to avoid making others sick.

Research was conducted by iReach in June as part of the Consumer Nationwide Omnibus survey with 1,000 responses on a nationally representative basis. It also found that people lack confidence when it comes to knowing when barbecue  meat is thoroughly cooked, with 50 percent of those surveyed saying they find this challenging.

Safefood’s research revealed that 45 percent of people have burnt the food on the outside, while it was still raw on the inside. More than a third claimed it took too long for the grill to heat up, and 16 percent of those surveyed have set fire to grills.

Avoiding food poisoning
More than a quarter are barbecuing more than usual, with 18 percent using the barbecue with the same enthusiasm as previous years. A third of respondents look online for trusted sources of information and inspiration, as well as tips and advice for barbecuing, while a quarter ask for advice from friends and family and 15 percent rely on cookbooks.

Gary Kearney, director of food safety at safefood, said the research reveals that many people lack confidence when it comes to knowing how to properly cook meat and poultry.

“Foods like burgers, chicken and sausages must be cooked thoroughly, and absolutely never served rare or pink in the middle as this can cause food poisoning. With our tips and advice, we want people to have confidence in safe BBQ cooking by following good food safety advice and avoiding any food poisoning situations so that they can keep their families safe,” he said.

Safefood’s tips include keep perishable food like salads or coleslaw in the fridge until they are to be served, if barbecuing frozen food, it must be completely thawed on the bottom shelf of the fridge before cooking and when handling raw meat and poultry, wash hands thoroughly and frequently.

Burgers, sausages and kebabs, pork and poultry must be cooked all the way through. Make sure any marinade used on raw meat is not then used as a sauce to coat vegetables or cooked meat because it will contain raw meat bacteria.

Keep cooked meat separate from raw meat and use separate chopping boards, cooking utensils and plates and allow leftovers to cool before refrigerating but make sure to put food in the fridge within two hours of cooking.

Similar warning in Hong Kong
The U.S. Department of Agriculture advises that all raw ground beef, pork, lamb, and veal should be cooked to an internal temperature of 160 degrees F (71 degrees C), poultry must be cooked to a minimum internal temperature of 165 degrees F (74 degrees C) and cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 degrees F (63 degrees C) with a three minute resting time after taking the meat off the heat.

Officials in Hong Kong also recently warned eating undercooked beef burgers or steaks can cause food poisoning.

The Centre for Food Safety in the country said there has been a trend in recent years at gourmet-style burger restaurants. Some consumers may prefer the taste and mouthfeel of rare or medium burger patties to the well-done versions. Restaurants that serve undercooked steaks are encouraged to provide advice on their menus to inform consumers of the potential risk.

When meat is minced to produce burger patties, bacteria such as Salmonella or E. coli from the raw meat’s surface are mixed throughout the whole batch. Unless the burger patty is cooked right through, these bacteria can remain alive on the inside. In Hong Kong, there has been sporadic E. coli O157:H7 infections linked to minced beef congee.

The agency also advised consumers, especially susceptible people such as young children, the elderly, pregnant women and those with a weakened immune system, not to eat undercooked meat.

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Remember to pack your picnic basket with food safety in mind, as foodborne bacteria that cause food poisoning multiply faster in warm weather.

Follow these tips to keep your food safe when eating outdoors:

Before your picnic

• Defrost meat, poultry, and seafood in the refrigerator or by submerging sealed packages in cold water. You can also microwave-defrost, but only if the food will be grilled immediately afterward.
• Marinate foods in the fridge not the countertop. Never reuse marinade that touched raw foods unless you boil it first or set some of the marinade aside before marinating food to use for sauce later.
• Wash all produce before eating, even if you plan to peel it. The knife you use to peel it can carry bacteria into the part you eat. Fruits and vegetables that are pre-cut or peeled should be refrigerated or kept on ice to maintain quality and safety.
• If your picnic site doesn’t offer clean water access, bring water or pack moist towels for cleaning surfaces and hands. Don’t forget to pack a food thermometer!

Packing coolers

• Place food from the refrigerator directly into an insulated cooler immediately before leaving home.
• Use ice or ice packs to keep your cooler at 40 degrees F or below.
• Pack raw meat, poultry, and seafood in a separate cooler, or wrap it securely and store at the bottom of the cooler where the juices can’t drip onto other foods. Place beverages in a separate cooler; this will offer easy drink access while keeping perishable food coolers closed.
• Avoid loading coolers in the trunk of the car, as it can collect heat. Once at the picnic site, keep food in coolers until serving time (out of direct sun) and avoid opening the lids often.

Grilling

• Have clean utensils and platters available. Cook meat, poultry, and seafood to the right temperatures ─ use a food thermometer to be sure (see Safe Minimum Cooking Temperatures Chart). Keep cooked meats hot at 140 °F or warmer until serving time — set them to the side of the grill rack to keep them hot.
• When removing foods from the grill, place them on a clean platter.
• Never use the same platter and utensils for cooked food that you used for raw meat, poultry, or seafood.

Time and temperature

Don’t let hot or cold food sit in the “Danger Zone” (between 40 °F and 140 °F) for more than 2 hours – or 1 hour if the outdoor temperature is above 90 °F. If they do, throw them away.

Learn more:

https://www.fda.gov/food/buy-store-serve-safe-food/handling-food-safely-while-eating-outdoors

https://www.fda.gov/consumers/consumer-updates/barbecue-basics-tips-prevent-foodborne-illness

To Do List from the CDC:

— Visit parks that are close to your home

Traveling long distances to visit a park may contribute to the spread of COVID-19, as:

• Travel may require you to stop along the way or be in close contact with others with whom you may not otherwise have contact.
• Travel may also expose you to surfaces contaminated with SARS-CoV-2, the virus that causes COVID-19.

check circle solid icon

— Check with the park or recreation area in advance to prepare safely.

The federal or state and local authorities will decide whether parks and other recreational facilities will open. Check with the park in advance to be sure you know which areas or services are open, such as visitors’ centers, bathroom facilities, and concessions, and bring what you need with you, such as hand sanitizer or other supplies to maintain proper hygiene.

— Beaches or other swimming areas: State and local authorities will decide whether swim areas at oceans, lakes, and other natural bodies of water will be open. Please check with individual beaches for specific details, including whether the water is open for swimming.

— Stay at least 6 feet away from people you don’t live with (social distancing), and take other steps to prevent COVID-19 spread.

— When visiting parks, beaches, or recreational facilities open for public use, try to protect against exposure to SARS-CoV-2, the virus that causes COVID-19, by practicing social distancing and everyday steps such as washing hands often and covering coughs and sneezes.

— Follow these actions when visiting a park, beach, or recreational facility:

• Do not go into a crowded area.
• Avoid gathering with people you don’t live with.
• Wear a cloth face covering as feasible. Face coverings are most essential in times when social distancing is difficult. Cloth face coverings should not be placed on young children under age 2, anyone who has trouble breathing, or is unconscious, can’t move, or otherwise unable to remove the mask without assistance.
• Wash hands often with soap and water for at least 20 seconds, especially after going to the bathroom, before eating, and after blowing your nose, coughing, or sneezing.
• Adults and older children who can safely use hand sanitizer: Use hand sanitizer that contains at least 60% alcohol and rub hands together until dry, if soap and water are not readily available.

— Carefully consider use of playgrounds, and help children follow guidelines.

In communities where there is ongoing spread of COVID-19, playgrounds can be hard to keep safe because:

• They are often crowded and could make social distancing difficult;
• It can be difficult to keep surfaces clean and disinfected;
• SARS-CoV-2, the virus that causes COVID-19, can spread when young children touch contaminated objects, and then touch their eyes, nose, or mouth.

If you choose to visit a playground:

• Maintain a distance of at least 6 feet away from people you don’t live with.
• Wash hands with soap and water for at least 20 seconds.
  • Adults and older children who can safely use hand sanitizer: Use hand sanitizer that contains at least 60% alcohol and rub hands together until dry, if soap and water are not readily available.

— Play it safe around and in swimming pools, hot tubs, and water playgrounds, and keep space between yourself and others. Evidence suggests that COVID-19 cannot be spread to humans through most recreational water. Additionally, proper operation of these aquatic venues and disinfection of the water (with chlorine or bromine) should inactivate SARS-CoV-2, the virus that causes COVID-19.

Swimming and other water-related activities are excellent ways to get the physical activity needed for a healthy life. Taking steps to reduce the spread of COVID-19 is one way you can play it safe in and around swimming pools, hot tubs, and water playgrounds. Don’t visit a swimming pool if you are sick with, tested positive for, or were recently exposed to COVID-19. Practice social distancing by staying at least 6 feet (two meters) from people you don’t live with. Swimming does carry some health and safety risks. Visit CDC’s Healthy Swimming website for information to help you prevent illness and drowning, so you can safely enjoy the fun and health benefits of swimming.

The Don’t List from the CDC

Don’t: Visit parks if you are sick with, tested positive for COVID-19, or were recently (within 14 days) exposed to COVID-19.

• If you are sick with or tested positive for COVID-19, were recently exposed (within 14 days) to someone with COVID-19, or just don’t feel well, do not visit public areas including parks or recreational facilities.
• Follow recommended steps to take if you are sick.

Don’t: Visit crowded parks

• Do not visit parks where you cannot stay at least 6 feet away from people you don’t live with.

Warmer weather means many people will be packing up for camping trips. Camping is a great time to get away from the distractions of life and work and focus on family and friends. It’s also food poisoning waiting to happen.

Dry, salty, and sugary foods make for great and safe camping snacks.
Dehydrated foods are popular camping snacks not only because they’re light weight and compact, but also because the lack of moisture makes them practically immune to bacterial growth. Low-moisture foods like dried meats, nuts, fruits and cereals are great choices. Crackers are a better option than bread.

Salty: Salted meats and fish are a good source of protein, provided you have plenty of safe water to drink. Processed snacks like potato and corn chips are also relatively safe from bacterial growth. These foods can also help replace  salt you may sweat out on the trail.

Sugary: Dried fruits, candy, and honey are great energy sources that will remain safe after exposure to heat.

Some tips from the Centers for Disease Control and Prevention:

• Pack foods in tight, waterproof bags or containers. Keep them in an insulated cooler.
• Wash hands and surfaces often. Use hand sanitizer if water is not available.
  • 25 percent to 40 percent of foodborne illness enters your body by way of your hands. Handwashing is important at home and even more so in the wild. Before you prepare a meal, heat water and wash your hands with biodegradable soap. Dry your hands with a towel that is only used on clean hands or use disposable towels.
  • Carry hand sanitizer or wipes, and thoroughly clean your hands before trail and camping snacks and meals.
  • Wash utensils, bowls, and cookware in water that has come to a boil and remains almost too hot to touch. Rinse in boiled water, and dry with a clean towel.
• Separate raw foods from pre-cooked foods.
  • Carrying raw meat or poultry or high-moisture cooked meats — like deli meat — on camping or hiking trips is a recipe for illness. Even at home the possible presence of E. coli, Salmonella, Campylobacter and Listeria is hard to deal with, but the same cross-contamination issues are multiplied when camping. If you’re car camping with a cooler filled with ice, take all the same precautions that you would in a home kitchen. Otherwise, leave the raw meats behind. If you take a meat sandwich for your first days’ lunch, carry it next to a water bottle filled with ice. Then go with peanut butter and honey or crackers with dry salami or cheese.
• Cook foods to proper temperatures, for example, ground beef should be cooked to an internal temperature of at least 160 degrees F.
• Chill foods promptly. Bacteria multiplies rapidly and can reach dangerous levels in one hour, in hot summer weather.

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Researchers surveyed 3,969 households in France, Norway, Portugal, Romania, and the United Kingdom on their personal chicken cooking practices. They also interviewed and observed these practices in 75 additional households in the same countries to investigate how European consumers consider chicken meat to be ready for consumption.

The survey revealed only 6.8 percent of the nearly 4,000 responding households across five countries indicated using a thermometer for monitoring chicken temperature during cooking.

The place of about one third of foodborne outbreaks in Europe is in the home and eating undercooked poultry is one route associated with illness.

The aim of the study, published in the journal PLOS ONE, was to investigate whether actual and recommended practices for monitoring chicken is done are safe. Work was supported by the European Commission through a grant as part of the SafeConsume project.

Role for consumers and authorities
Scientists from Norwegian research institute Nofima said advice from experts is not fully adopted by the public while recommendations from authorities on monitoring doneness of chicken and consumer practices do not ensure reduction of pathogens to safe levels.

“It is worrying that the advice on chicken cooking from the authorities or organizations working with food safety communication towards consumers are not always safe or likely to be adopted by consumers,” said researchers.

The field study identified nine approaches for deciding if chicken was properly cooked. Among these, checking color of the meat was commonly used and perceived as a way of mitigating risks among the consumers.

A quantitative survey revealed almost half of households check cooking status from the inside color. Other common methods include examining meat texture or juice color. Young men rely more on outside meat color and less often on the juices than those over 65 years old.

The lab study showed that color change of chicken meat happened below 60 degrees C (140 degrees F), corresponding to less than 3 log reduction of Salmonella and Campylobacter. At a core temperature of 70 degrees C (158 degrees F), pathogens survived on the fillet surface not in contact with the frying pan. Cooking chicken to obtain a five log reduction is regarded as a safe cooking process in Europe and the US.  USDA recommends cooking whole poultry to a safe minimum internal temperature of 165 degrees  F as measured using a food thermometer.

Meat and juice color do not equal safety
Laboratory experiments demonstrated that color and texture are not solely reliable indicators of safety. For example, the inner color of chicken changes at a temperature too low to sufficiently inactivate pathogens.

“Consumers are often advised to use a food thermometer or check that the juices run clear to make sure that the chicken is cooked safely – we were surprised to find that these recommendations are not safe, not based on scientific evidence and rarely used by consumers,” said Solveig Langsrud, coordinator of the SafeConsume project.

“Primarily, consumers should check that all surfaces of the meat are cooked, as most bacteria are present on the surface. Secondly, they should check the core. When the core meat is fibrous and not glossy, it has reached a safe temperature.”

Researchers said meat color is not a good alternative to using a thermometer and color of the juices will not be a proper way of measuring the heat treatment.

“For the moment, the main focus should be on proper heat treatment of all surfaces (frying all meat surfaces or cooking in sauce). A combination of judgement of the color (pale for chicken fillets) and development of fibrous structure in the thickest part of the chicken meat should also be recommended.”

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The USDA’s Food Safety and Inspection Service (FSIS) is tasked with ensuring that the nation’s commercial supply of meat, poultry and certain egg products is safe, wholesome and correctly labeled. Those are among the foods and beverages that annually sicken millions of Americans leading to 128,000 hospitalizations and 3,000 deaths, according to the Centers for Disease Control and Prevention.

To help meet its public health goal of preventing foodborne illnesses, FSIS educates consumers on correct food safety behaviors through its “Food Safe Families” campaign. The campaign promotes four key behaviors to ensure consumers prepare safe food in home kitchens — clean, separate, cook and chill.

“Clean” reminds consumers to wash their hands and kitchen surfaces often during cooking. “Separate” prevents cross-contamination by encouraging consumers to keep their raw meats away from other foods. “Cook” informs consumers of the necessity of cooking their meat, poultry, fish and egg products to the right internal temperature. “Chill” highlights the importance of prompt refrigeration of food. Focusing on those behaviors provides consumers with actionable steps they can take to protect themselves and their family from food poisoning. 

Avoid getting your friends and family sick this holiday season by following the four steps to food safety:

• • Clean your hands thoroughly for a full 20 seconds with soapy water. Always serve food on clean plates and avoid reusing plates that previously held raw meat and poultry.
  • Separate raw meat, poultry and egg products from ready-to-eat foods.
  • Cook, using a food thermometer to make sure food reaches a safe minimum internal temperature:
    • Beef, pork, lamb and veal (steaks, chops and roasts): 145°F with a three minute rest.
    • Ground beef, pork, lamb and veal: 160°F.
    • Poultry (whole or ground): 165°F.
  • Chill leftovers within two hours of cooking. Keep track of how long items have been sitting on the buffet table and discard anything that has been out longer than two hours.
• When traveling with perishable food, store it in a cooler to keep it cold. Use cold sources, such as ice packs, to keep food safe (40°F or below) and an appliance thermometer to measure the temperature inside the cooler.

Holiday Specials

• If your eggnog is egg-based make sure to cook the base to a minimum safe temperature of 160°F.
•  “Tiger meat” or “cannibal sandwiches” are a winter holiday dish common in the Midwest. It contains raw ground meat, usually beef, seasoned with spices and onion (and sometimes raw eggs), and served on bread or a cracker. Hundreds were sickened last year from eating this dish. Never eat raw meat. Both ground beef and raw eggs pose health hazards when eaten undercooked or raw. A safe alternative is to mix ground beef with spices and onion and cook it to a safe 160°F.
• When baking this holiday season do not eat raw dough if it contains eggs.

Preparing Meat

A recent study by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) and North Carolina State University found that, in the control group, 66 percent of participants (132 out of 201) did not use a thermometer to check the temperature of the ground turkey burgers.

• Even when participants did use a food thermometer, only 54 percent of turkey burgers reached the safe internal cooking temperature of 165°F.
• When a food thermometer was used, 77 percent (130 out of 168) of attempts to use the thermometer were not in the correct location of the burger. In burgers, the food thermometer should be inserted through the side of the patty, until the probe reaches the center to detect cold spots.  Many people think that a smoked ham is safe in the refrigerator for a long time; this is a common mistake during the holidays. For example, spiral sliced hams may be stored in the refrigerator for three to five days. More information can be found on the FoodKeeper App or by calling the USDA Meat and Poultry Hotline at 1-888-674-6854.
• Dry heat methods of cooking, such as roasting, are the recommended methods for cooking tender meats. To roast, meat is placed on a rack in a shallow, uncovered pan and is cooked by the indirect dry heat of an oven. To keep the meat tender and minimize shrinkage due to the evaporation of moisture, a moderately low oven temperature of 325°F should be used.
• Hams do not last for months in the refrigerator unless it is a country ham — a ham that is dry-cured with salt before smoking. Boned and rolled meats require more cooking time per pound than bone-in cuts because it takes longer for the heat to penetrate through the solid meat.
• Campylobacter and Salmonella, bacteria found in poultry products, have been shown to survive on food contact surfaces for up to four and 32 hours, respectively. This can pose a health risk if the contaminated surfaces are not adequately cleaned and sanitized.
• Many people think that a smoked ham is safe in the refrigerator for a long time; this is a common mistake during the holidays. For example, spiral sliced hams may be stored in the refrigerator for three to five days. More information can be found on the FoodKeeper App or by calling the USDA Meat and Poultry Hotline at 1-888-674-6854.
• Dry heat methods of cooking, such as roasting, are the recommended methods for cooking tender meats. To roast, meat is placed on a rack in a shallow, uncovered pan and is cooked by the indirect dry heat of an oven. To keep the meat tender and minimize shrinkage due to the evaporation of moisture, a moderately low oven temperature of 325°F should be used.
• Boned and rolled meats require more cooking time per pound than bone-in cuts because it takes longer for the heat to penetrate through the solid meat.

Dangers of Transferred Bacteria

The study showed that unsafe food handling behaviors led to bacteria from raw poultry being spread to other locations in the kitchen. Most notably Participants transferred bacteria to:

• 48 percent of the spice containers they used during meal preparation.
• 11 percent of the refrigerator door handles.
• 11 percent of water faucet handles.
• 5 percent of the chef salads prepared.
• Campylobacter and Salmonella, bacteria found in poultry products, have been shown to survive on food contact surfaces for up to four and 32 hours, respectively. This can pose a health risk if the contaminated surfaces are not adequately cleaned and sanitized.

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Bill, I thought I’d take the opportunity of this tweet, and your fame and network, to spread my own food safety messages. Some reinforcement, along with a bit of fun and spirit the season, can’t hurt.

Microbiologist Professor Julian Cox serving up some food safety tips for the festive season. How do we avoid foodborne illnesses this festive season? Associate Professor Julian Cox knows a thing or two about food safety.

Cheers Julian.

The country is in it’s summer months now and has also been affected by bushfires and record high temperatures of 41.9 degrees C (107.4 degrees F) this past week.

In New South Wales (NSW), 168 Salmonella infections have been reported so far this month.

Keira Glasgow, NSW health manager of enteric and zoonotic diseases, said careful food preparation and storage is the best way to avoid salmonellosis.

Prevent Salmonella outbreaks
“Over every Christmas break we see outbreaks of Salmonella food poisoning, which are usually due to food not being prepared and stored properly,” she said.

“The most common causes of salmonellosis outbreaks are eating food containing raw or undercooked eggs and not carefully separating raw food from cooked food. The longer food is left out of the fridge, the more bacteria will multiply. If food that is normally refrigerated has been sitting out for over two hours, you should throw it out.”

Tips include using different chopping boards, trays, utensils and plates when preparing raw foods, especially meat, and ready to eat food as well as thawing frozen food in the fridge as Salmonella bacteria grow between 5 and 60 degrees C (41 to 140 degrees F).

NSW Food Authority CEO, Dr. Lisa Szabo, said to reduce the risk of Salmonella poisoning, consumers and food retailers can use commercially produced items instead of handmade mayonnaise and sauces.

“It is also much safer to use commercially pasteurized eggs rather than raw eggs in ready-to-eat products such as desserts and dressings. Businesses in NSW must comply with strict requirements around the use of raw eggs in foods, and the sale of eggs with dirty or cracked shells is prohibited.”

Food poisoning stats in Queensland
Steven Miles, Queensland minister for health and ambulance services, said there are many factors that contribute to food poisoning during the festive season.

“Between Christmas Eve and Dec. 27 last year, more than 200 people ended up at an emergency department because of gastro illnesses,” he said.

“Many were cases were due to food poisoning, which can be very dangerous. Traditionally, bugs like Campylobacter and Salmonella are more prevalent at this time of the year. Lots of meals are being prepared, increasing the risk of contamination. Food can turn in hot weather if it’s left out too long or not stored properly. Several hands – some clean, some not – are touching snacks and finger food.”

Dr. Jeannette Young, Queensland’s chief health officer, said there were more than 60 presentations a day at public emergency departments for gastro illnesses including food poisoning, waterborne diseases and gut bacterial infections.

So far this year, Queensland Health has been notified of more than 8,700 cases of Campylobacter infection, 3,548 of salmonellosis, and 11 of listeriosis.

Young said most people usually recover from food poisoning however it could cause serious illness and death in vulnerable people including the young, elderly, pregnant women and those with chronic diseases.

“The types of meals people are preparing contain ingredients that can be dangerous if not cooked thoroughly, like chicken, turkey, seafood and eggs,” she said.

“For example, don’t wash eggs or raw meats, including poultry, in your kitchen as this can spread bacteria and result in other food or surfaces being contaminated. It’s also important to store raw meats and seafood on the bottom shelf of your fridge so they don’t drip onto ready-to-eat food like salads or desserts.”

Food prep and storage advice
Dr. Fay Jenkins, South Australia’s Department for Health and Wellbeing’s director of food and controlled drugs branch, also said safe food preparation and food storage are equally important.

“We’ve had over 1,000 cases of Salmonella this year alone but the good news is that this nasty foodborne disease can be prevented by proper food handling practices. Perishable foods such as chicken, ham, and seafood warm up even quicker than normal on hot days, so it’s important to ensure the food temperature remains below five degrees,” she said.

Jenkins said the warm interior of a car provides the ideal environment and temperature for bacteria to multiply.

“It’s best to pick up your refrigerated goods at the end of your shop and use an esky or cooler bags to transport cold items, which should be unpacked and refrigerated as soon as you get home. Once you’re home, don’t overstock your fridge and freezer, as this won’t allow the cool air to circulate freely and food cannot be adequately frozen or chilled.”

Jenkins said while Christmas leftovers were a great way to ensure excess food is not wasted it was important to remember the two to four hour rule.

“If the food has been left out for less than two hours it should be okay to put back in the fridge to eat later, so long as it hasn’t been sitting in the sun. Never eat perishable food or leftovers that have been unrefrigerated for more than four hours,” she said.

“This rule is particularly important if the leftovers are going to be consumed by young children, older people, pregnant women or someone who is unwell as these people are most at risk of food poisoning.”

Cathy Moir, Food Safety Information Council chair, said people need to be extra careful with food safety practices when catering for a lot of people, especially during the hot summer weather.

“Our research found that one in three Australians are either at serious risk of getting food poisoning themselves or live in a household with someone at risk. Any one of your guests could be in these vulnerable groups such as being pregnant, elderly or having reduced immune systems due to illness or certain medicines.” said Moir.

“Rates of Salmonella are high in Australia which can be linked to mishandled poultry and raw or undercooked egg dishes.”

The Food Safety Information Council is a health promotion charity which aims to address the estimated 4.1 million cases of food poisoning in Australia each year that result in 31,920 hospitalizations, 86 deaths and 1 million visits to doctors.

It has put together 10 food safety tips, general advice for Christmas and a holiday quiz.

(To sign up for a free subscription to Food Safety Website, click here.)

Crosby put his years 30 years in food-related research and development, and his decades in food science academia to give us at Food Safety Website insight into how to store Thanksgiving leftovers properly and prepare them a second time.

When should leftovers go into the fridge?
Crosby recommends waiting until your food is cooled before putting it into the refrigerator. If something large is placed into the fridge, like a chunk of turkey or a big bowl of vegetables, it can contain a large amount of heat. That heat will increase the temperature of the refrigerator.

Refrigerator temperatures should stay below 40 degrees F. If the refrigerator gets warmer than the 40 degrees bacteria starts to grow rapidly. The U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) calls temperatures between 40 and 140 degrees F the “Danger Zone” for food safety.

Although it takes time to cool down food outside the refrigerator, it’s advised by the Food and Drug Administration and USDA so that you’re not affecting the temperature of the refrigerator. Warm and hot food can be left out for up to two hours without safety risks, as long as ambient temperatures are not above 90 degrees F.

Crosby warned that the food shouldn’t be left out too long.

“You really shouldn’t exceed letting it stay out for more than two hours and even one is preferable. Just give it a chance to cool before putting it in the refrigerator,” he said.

How should leftovers be stored?
Leftovers should be sealed in an airtight container. Most plastic containers with snap on tops keep air out. This is important because an excess of air leads to increased oxidation and aerobic bacteria growth. Crosby said that your best bet for keeping your leftovers safe is to place them in a good container, “as opposed to just putting them in an open container that’s not sealed or protected.”

How long do leftovers stay good?
The FDA recommends a three to four day limit on leftovers. However, Crosby explained that public health officials are being conservative when they give this estimation. They are doing this because there are certain foods that permit the growth of bacteria more readily than others. He emphasized that each food is different.

The science behind it has to do with foods’ varying pH levels and the amount of moisture in a food item. The pH scale range goes from 0 to 14. A lower pH number means the food is more acidic — 7 being the neutral number. When the pH is below 4.6 bacteria are less likely to grow and the food will remain safe to eat longer. Tomato-based products are an example of a food with a low pH, which is why you can generally leave tomato-based products in the refrigerator for a lot longer than three days and they will still be safe to eat.

The other factor to consider is the amount of water in the food item. Water is required for the growth of bacteria. The drier the food, the longer it will stay safe to eat.

“Foods that are somewhat acidic, below Ph 4.6, and foods that don’t have a lot of water in them, will actually last longer in your refrigerator than three days,” Crosby said. “But three days is the safe limit just to make sure everything is covered.”

Where in the fridge should I put my leftovers?
It is important to remember that even though refrigerators are supposed to be 36 to 40 degrees F, their inside temperatures vary. Just like your oven is often hotter in the top and back than the front, refrigerators have different temperatures in different locations. It depends on the design of the refrigerator, but as a general rule, they tend to be colder in the back and at the bottom.

If you have any concerns about the temperature of your fridge you can always move your leftovers to the colder locations. Crosby recommends keeping a thermometer in your refrigerator and moving it around from time to time to make sure it is functioning and keeping your food at safe temperatures.

Should I worry about the fridge door opening and closing too much?
With family, guests, and kids, there can be a lot of people opening and closing the refrigerator door. It’s a good idea to keep an eye on the amount of time the door is open. Leaving the door open can change the temperature quickly. The more the door opens the more the temperature drops and risks not only the growth of harmful bacteria but also oxidation and the loss of flavor.

What about the freezer?
If you want to store food longer than the recommended time in the refrigerator, it should be frozen. This will ensure that no bacteria will grow. The only risk the freezer poses to the food is hurting the texture and potentially causing an off flavor. The possibility of freezer burn exists for certain foods like meat. Ice crystals forming in the meat can ruin the texture, but this does not impact the safety of the food. This is the same for the oxidation of fats — it can cause an off flavor.

“It’s a matter mostly of texture and flavor in terms of how long you can let something stay in the freezer, rather than safety,” Crosby explained. “Because you could certainly leave something frozen for six months and not have a safety issue, but the quality may suffer.”

For how long specific foods stay good in the refrigerator and freezer, the FDA has a reference chart.

How should I reheat my leftovers?
It is safe to reheat frozen leftovers without thawing, either in a saucepan, microwave or in the oven, Crosby said. When reheating leftovers, make sure they reach 165 degrees F as measured with a food thermometer. Getting the food to this temperature will kill off any bacteria that has grown during the time that it was stored in the refrigerator. Make sure that when microwaving leftovers, the food is covered and rotates for even heating.

The USDA recommends bringing all sauces and gravies to a rolling boil when reheating.

Editor’s note: More information about Guy Crosby and his work can be found on his website.

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According to the U.S. Department of Agriculture, more than 45 million turkeys are expected to be consumed on Thanksgiving Day. Multiply that by the number of family and friends sitting down to holiday meals, and that’s a lot of opportunities for food poisoning, from the turkey alone.

“Every year in the United States, approximately 48 million people get sick because of some form of foodborne illness,” said Ravi Jadeja, food safety specialist for the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center.

The Centers for Disease Control and Prevention report of those patients, 128,000 are hospitalized and, 3,000 people die every year.

“Everyone has a role to play in preventing illness from food,” said Administrator Carmen Rottenberg of USDA’s Food Safety and Inspection Service (FSIS). “It is important to be mindful of all of your cooks and people in the kitchen. Children, older adults, and those with compromised immune systems are especially at risk of foodborne illnesses.”

The following warnings and tips from the USDA and Oklahoma State University’s Food and Agricultural Products Center can help keep your family and guests safe this Thanksgiving.

1. Practice common sense food safety

• Buy only government-inspected meat and poultry products, and check the “sell by” date on all food purchases. Never buy products if the expiration date has passed.
• Wash your hands thoroughly before and after preparing any food product.
• Use two cutting boards: one for preparing raw meat, poultry and fish, and the other for cutting cooked food or preparing salads. 

2. Don’t wash your turkey

Individuals that wash or rinse raw poultry are putting themselves at risk of illness, a new study from the U.S. Department of Agriculture (USDA) revealed.

“Cooking and mealtime is a special occasion for all of us as we come together with our families and friends,” said Dr. Mindy Brashears, the USDA’s Deputy Under Secretary for Food Safety. “However, the public health implications of these findings should be of concern to everyone. Even when consumers think they are effectively cleaning after washing poultry, this study shows that bacteria can easily spread to other surfaces and foods. The best practice is not to wash poultry.”

Significantly decrease your risk by preparing foods that will not be cooked, such as vegetables and salads, BEFORE handling and preparing raw meat and poultry.

• Of the participants who washed their raw poultry, 60 percent had bacteria in their sink after washing or rinsing the poultry. Even more concerning is that 14 percent still had bacteria in their sinks after they attempted to clean the sink.
• 26 percent of participants that washed raw poultry transferred bacteria from that raw poultry to their ready to eat salad lettuce.

Thoroughly clean and sanitize ANY surface that has potentially touched or been contaminated from raw meat and poultry or their juices.

• Of the participants that did not wash their raw poultry, 31 percent still managed to get bacteria from the raw poultry onto their salad lettuce.
• This high rate of cross-contamination was likely due to a lack of effective handwashing and contamination of the sink and utensils.
  • Clean sinks and countertops with hot soapy water and then apply a sanitizer.
  • Wash hands immediately after handling raw meat and poultry. Wet your hands with water, lather with soap and then scrub your hands for 20 seconds.

Destroy any illness-causing bacteria by cooking meat and poultry to a safe internal temperature as measured by a food thermometer.

• Beef, pork, lamb and veal (steaks, roasts and chops) are safe to eat at 145°F.
• Ground meats (burgers) are safe to eat at 160°F.
• Poultry (whole or ground) are safe to eat at 165°F.
  • Washing, rinsing, or bringing meat and poultry in saltwater, vinegar or lemon juice does not destroy bacteria. If there is anything on your raw poultry that you want to remove, pat the area with a damp paper towel and immediately wash your hands.

3. Follow thawing instructions

As soon as raw or cooked meat, poultry or egg products begin to thaw and become warmer than 40 degrees F, bacteria that may have been present before freezing can begin to multiply.

Perishable foods should never be thawed on the counter, at room temperature or in hot water. They must not be left at room temperature for more than two hours. There are safe ways to thaw a turkey and other food, including in the refrigerator, in cold water and in the microwave.

Even though the center of the food may still be frozen as it thaws on the counter, the outer layer of the food can easily be in the “Danger Zone,” between 40 degrees F and 140 degrees F. The danger zone allows bacteria to multiply rapidly.

Remove the giblets from the turkey cavities after thawing and cook them separately.

Refrigerator thawing for turkey and other foods

• Planning ahead is the key because a large frozen turkey requires at least 24 hours for every 5 pounds.
• Small amounts of frozen food — such as a pound of ground meat or boneless chicken breasts — require a full day to thaw
• Food will take longer to thaw in a refrigerator set at 35 °F than one set at 40 °F.
• After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking.
• Red meat cuts (such as beef, pork or lamb roasts, chops and steaks) should remain safe and good quality 3 to 5 days.
• Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.

Cold water thawing

• This method is faster than refrigerator thawing but requires more attention.
• The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product.
• The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw.
• Small packages of meat, poultry or seafood — about a pound — may thaw in 1 hour or less.
• A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound.
• Once thawed food must be cooked immediately. Foods thawed by the cold water method should be cooked before refreezing.

Microwave thawing

• After thawing in the microwave, always cook immediately, whether microwave cooking, by a conventional oven, or grilling.
• Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed and, indeed, the food may have reached optimal temperatures for bacteria to grow.
• Foods thawed in the microwave should be cooked before refreezing.
• Never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.

Cooking without thawing

• It is safe to cook foods from the frozen state.
• The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry.

4. Thoroughly cook your turkey

• Use a meat thermometer to determine when the turkey is done.
• Insert the thermometer in the thickest part of the turkey thigh. Be aware dark meat takes longer to cook than any other part.
• The turkey is done when the thermometer reaches 165 degrees Fahrenheit.
• Basting the turkey while it is cooking is not necessary. Basting tools could be sources of bacterial contamination if dipped into uncooked or undercooked poultry juices and then allowed to sit at room temperature for later basting.
• Do not cook a turkey overnight in an oven set at a low temperature. Cooking a turkey at a temperature below 325 degrees Fahrenheit allows harmful bacteria to multiply.
• Once the turkey is done, remove the stuffing immediately.
• If you purchase a fully cooked turkey, pick it up hot and bring it home to eat immediately.

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