In observance of Food Safety Education Month, which took place in September, this article discusses facts about food safety, cooking, and food illness prevention measures. The Centers for Disease Control and Prevention (CDC) estimates 48 million people get sick from food-borne illnesses yearly.¹ In the United States (US), the Food and Drug Agency (FDA) monitors the safety of food, except for meat, poultry, and egg products, which are inspected by the Food Safety Inspection Service (FSIS) under the US Department of Agriculture.²

Preparing Food

Before preparing food, wash your hands with soap and water. Experts recommend washing your hands again after touching raw meat, chicken, and seafood. Thoroughly wash utensils, cutting boards, and counters after preparing uncooked foods to prevent the spread of germs. Fresh fruit and vegetables should be rinsed thoroughly before use.³ Keep uncooked meat, chicken, seafood, and eggs separate from other foods in the refrigerator and while preparing a meal to avoid cross-contamination. When storing raw food in the refrigerator, place each item in a separate sealed container to avoid leakage.³ Avoid using the same cutting board for raw meat, poultry, and seafood and other foods, such as produce and bread. Raw chicken does not require pre-washing as the bacteria will naturally die during the cooking process.³

Safe Cooking Practices

Cook beef, veal, lamb, pork, ham, and most fish to an internal temperature of 145°F. Ground meats should be cooked to 160°F. Poultry, leftovers, and casseroles should be cooked to 165°F. Check the internal temperatures of food with a food thermometer. If using a microwave, check your specific microwave’s wattage to determine the appropriate cooking time. For high wattage microwaves, cook for the minimum recommended cooking time; for low wattage microwaves, use the maximum recommended cooking time. Microwaved food should reach an internal temperature of 165°F.³ 

Storing Leftovers 

Avoid leaving perishable foods out for more than two hours, or one hour if the food has been exposed to high temperatures (>90°F). Refrigerator temperatures should be kept at 40°F or below to maintain food safety. Freezer temperatures should be kept at 0°F or below. Place warm/hot, cooked food in clean, sealed containers in the refrigerator. Thaw frozen food either in the refrigerator, in cold water, or in the microwave. Avoid thawing food on counters due to the risk for bacteria growth at room temperature.³ 

Sources

1. Centers for Disease Control and Prevention. About food safety. 29 Apr 2024. Accessed 6 Sep 2024 https://www.cdc.gov/food-safety/about/ 
2. Borchers A, Teuber S, Keen C, et al. Food safety. Clin Rev Allerg Immunol. 2010; 39:95–141.
3. Centers for Disease Control and Prevention. About four steps to food safety. 29 April 2024. Accessed 6 Sep 2024. https://www.cdc.gov/food-safety/prevention/index.html