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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The big produce operations can’t always meet commodity demands, making regional buys a key part of the supply chain for retailers such as Walmart or Aldi. Local, regional and independent restaurants and grocers are also increasingly requiring that their suppliers have proof of food safety practices.

“A new Cornell study finds that when small-scale farmers are trained in food safety protocols and develop a farm food safety plan, new markets open up to them, leading to an overall gain in revenue,” according to Cornell researchers who just published study results in the Journal PLOS ONE.

Lead author on the research study, “Assessing the Costs and Returns of On-farm Food Safety Improvements: A Survey of Good Agricultural Practices (GAPs) Training Participants,” Todd Schmit, said scientists found that, consistent with the literature, the relative cost burden is higher for smaller-scale producers, but they also have more relative benefits of increasing sales to new markets and buyers.  

One fact the research revealed is that greater understanding among growers about food safety investments can reduce microbial risks and increase sales, said Schmit.

A tool to help increase growers’ understanding is increasing familiarity with, and application of, Good Agricultural Practices, known as GAPs, said Elizabeth Bihn. And, she agrees with Schmit’s conclusions about the financial benefits to on-farm food safety.

Bihn is a co-author on the research report and director of the Cornell-based National GAPs Program and the Produce Safety Alliance, a collaborative project between Cornell, the U.S. Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA).

“It is important to note that markets drove food safety requirements before FSMA (the Food Safety Modernization Act),” Bihn said, “and will likely continue to drive markets given that FSMA exempts or excludes certain farms.“It’s great to know that by investing in food safety, you are actually getting a market benefit.”

Enforcement of the FSMA, which was signed into law Jan. 4, 2011, has begun on a rolling basis based on the size of farms. Certain — with average annual food sales of $500,000 or less and farms that grow certain types of produce —  can qualify for an exemption. This makes continued GAPs training, audits and certification necessary for smaller producers, according to the Cornell researchers.

Co-authors on the study include Gretchen Wall, a coordinator and Northeast regional extension associate at the Produce Safety Alliance, and Elizabeth Newbold, center administrator for the Northeast Center to Advance Food Safety.

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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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“Memorial Day is the unofficial start of the summer season,” says Dr. Mindy Brashears, the U.S. Department of Agriculture’s (USDA) Under Secretary for Food Safety. “This summer may look different than most, and you can protect your family from foodborne illness and other illnesses during your summer celebrations by avoiding large gatherings, practicing social distancing, and washing your hands regularly.”

For those who choose to celebrate outdoors, USDA recommends the following food safety tips to keep your outdoor activities safe and fun this Memorial Day weekend.

Remember the summer season
Summer weather can be hot and humid, which means your food won’t stay safe as long as it could indoors. When the temperature outside is above 90°F, perishable food such as meat and poultry, dips and cold salads, or cut fruits and vegetables are only safe out on the table for one hour. According to a recent USDA survey, nearly 85 percent of participants said they don’t nest cold foods in ice when they serve it. Keeping cold foods cold is an important step to keep food safe and healthy, so store them on ice, in coolers, or in your fridge and freezer.

In the same survey, 66 percent of participants indicated they did not keep their cooked foods, like burgers and hot dogs, warm after cooking. Just like cold foods, hot perishable foods should be kept warm (above 140°F) until they’re eaten. You can easily do this by moving these items to the side of your grill away from the main heat source, rather than taking them off the grill entirely. Make sure your grilled meat and poultry reach a safe internal temperature first by using a food thermometer.

Know your outdoor environment
You may have everything you need in an indoor kitchen to be food safe, but the same may not be true for your outdoor grill or other food preparation space.

“Now that summer is finally here, many are choosing to move their meals outside,” says USDA Food Safety and Inspection Service (FSIS) Administrator Paul Kiecker. “Prepare your outdoor spaces so they are food safe. If you won’t have running water, use hand sanitizer or moist towelettes to keep your hands clean before, during, and after food preparation.”

It’s most effective to use warm, soapy water to wash hands for at least 20 seconds before and after handling food. If you have to use hand sanitizer, make sure to choose one that contains at least 60 percent alcohol. Using moist towelettes and paper towels can help to clean and sanitize any cutting boards or utensils while you’re outside or away from your kitchen. Keeping hands and surfaces clean when handling food will help lessen the spread of germs and foodborne illness causing bacteria.

With these tips in mind, it’s easy to avoid foodborne illness and other illnesses during your summer celebrations. For any food safety questions this summer, call the USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern time, Monday through Friday. Remember food safety to have a safe and happy Memorial Day.

This certification extension comes after the untimely passing of the Midwest American Mycological Information (MAMI) Executive Director Chris Wright, according to the state department. Wright was a nationally recognized mushroom expert and researcher at Michigan State University. He instructed MAMI certification exams. The certification and training courses have been suspended for 2020 as the organization looks for someone to succeed Wright beginning in 2021.

Michigan’s Food Code requires wild-foraged mushrooms to only be sold by mushroom identification experts or after being inspected individually by an expert.

Rules regarding wild mushrooms vary by jurisdiction, but many states’ food codes include safety controls. 

“Wild mushrooms, like morels and chanterelles, help define the forests of Michigan and provide potential income streams for foragers, farmers, restaurateurs and food entrepreneurs,” said Tim Slawinski, MDARD Food and Dairy Division director.

“However, if improperly identified, mushrooms can pose serious health risks. If you are purchasing wild mushrooms, you should only purchase them from a certified mushroom identification expert, as required by Michigan’s Food Code, to assure they are safe and edible.”

Many edible mushroom species grow wild in Michigan, however, there is risk involved because of toxic and poisonous species. These toxic species include lookalikes that can cause serious illness or even death when eaten. This is why it is important that a certified mushroom expert properly identify the mushrooms.

“Please enjoy hunting for and eating your favorite wild mushrooms, but make sure you know how to properly identify them,” said Slawinski.

“If you plan to sell your wild mushroom harvest, you must be a certified mushroom identification expert or have the mushrooms inspected by one; and if you operate a store or restaurant and plan to purchase mushrooms for resale to your customers, they must be purchased from an approved source and individually inspected by a certified mushroom identification expert. Finally, if you’re purchasing wild mushrooms, especially online through social media platforms, always ask for proof of certification before purchasing any mushrooms.”

Mushroom poisoning can range from an upset stomach to death. Common symptoms include, vomiting, diarrhea, abdominal pain, weakness, lethargy known as jaundice. Illness and death can come on quickly in some instances.

Anyone suspecting mushroom poisoning should get immediate assistance and call the Michigan Poison Control Center 800-222-1222.

For information about mushroom identification experts in Michigan or how to become certified, visit the Midwest American Mycological Information website.

Illegal sales of wild-forged mushrooms can be reported to the Michigan Department of Agriculture and Rural Development at 800-292-3939.

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Moms often are in charge of food safety in the home. Make sure to thank them this year by practicing good food safety for them. This is even more important for those of us giving gifts to expecting, elderly, or ailing mothers.

Pre-cut fruit gifts are potentially dangerous

There are some Mother’s Day gifts that come with a higher risk of harmful bacteria — edible arrangements, fruit bouquets, pre-cut fruit baskets, and gourmet drizzled strawberries all come with a higher risk of food poisoning.

The Food and Drug Administration says that fresh-cut produce has an increased risk of bacterial growth and contamination. The inside of produce provides a nutritious medium that allows bacteria to survive. The potential for pathogens to grow is increased by the high moisture and nutrient content of fresh-cut fruits and vegetables. There is also the absence of a lethal process during production to eliminate pathogens. Storage, transport, and retail display are all factors that could impact the safety of pre-cut produce.

 Though pre-cut fruit basket, bouquets and other gifts are beautiful and tasty, it probably isn’t worth the risk for certain moms.

Cooking for mom this Mother’s Day? 

Clean: Wash your hands with warm water and soap for 20 seconds throughout the cooking process, especially before handling food and after handling raw meat and poultry. This is one of the simplest and most effective ways to prevent the spread ofbacteria. Wash cutting boards, dishes, utensils and countertops with hot, soapy water after preparing each food item and before you go on to the next item. Wash vegetables and fruits, but not the meat. Washing raw meat and poultry can actually help bacteria spread because their juices (and any bacteria those juices might contain) could splash onto your sink and countertops.  

Separate: Always separate raw meat from ready-to-eat foods. By using separate cutting boards, plates, and utensils when preparing and serving food, you can also help you to avoid cross-contamination.  

 Cook: Cooked food is safe only after it’s been cooked to a high enough temperature to kill harmful bacteria. Use a meat thermometer on meat to make sure it reaches a minimum internal temperature of 165 degrees F.

 Chill: Refrigerate any leftovers within two hours to slow the growth of bacteria. Store your leftovers in shallow containers. Leftovers in the fridge are safe to eat for three or four days and can be frozen during that time for longer storage.

 Muffins, bread or cookies make for a great Mother’s Day treats

As tempting as it may be, eating raw dough could make you very sick. When handling dough, keep these safety tips in mind:

Do not eat any raw cookie dough or any other raw dough product that’s supposed to be cooked or baked.

 Follow package directions for cooking at proper temperatures and for specified times.

Wash hands, work surfaces, and utensils thoroughly after contact with raw dough products.

Keep raw foods separate from other foods while preparing them to prevent any contamination that might be present from spreading.

Follow label directions to chill products promptly after purchase and after using them.

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Editor’s note: Ben Chapman, associate professor and food safety extension specialist at North Carolina State University, has posted this tip sheet for dining outside the home during the coronavirus (COVID-19) outbreak. We thank him for his diligence and service.

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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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.)