Don’t end your holiday by getting food poisoning, Oregon Health Authority cautions
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Don’t end your holiday by getting food poisoning, Oregon Health Authority cautions
Oregon Health Authority released some food safety tips and guidance ahead of Friday’s Fourth of July holiday. Frozen food takes a long time to reach a safe internal temperature, which can give bacteria time to multiply. Separate raw meat and poultry. Use different cutting boards and utensils for raw meats and poultry and food that is fully cooked or ready to eat to avoid cross-contamination with bacteria. Leftovers should be refrigerated or frozen within two hours, especially fruits and vegetables, and dishes that contain milk, eggs and meats.
Oregon Health Authority released some food safety tips and guidance ahead of Friday’s Fourth of July holiday, when barbecues and picnics abound.
OHA guidance says:
Thaw meat or poultry first. Frozen food takes a long time to reach a safe internal temperature, which can give bacteria time to multiply. Frozen foods can be grilled safely, but be aware they will take longer and may cook unevenly.
Marinate in the refrigerator and not on the counter at room temperature. If basting meat and poultry during grilling or smoking, and you want to use some of the marinade as a sauce, set aside a portion of the marinade that has not been in contact with the raw meat or poultry and use that for basting.
Separate raw meat and poultry. Use different cutting boards and utensils for raw meats and poultry and food that is fully cooked or ready to eat to avoid cross-contamination with bacteria.
Keep the smoker and grill at a safe temperature. If you’re using a smoker or grill you need two types of thermometers for optimum safety: one for the food to determine safe internal temperature and a second oven-safe thermometer to ensure the air temperature in the smoker or grill stays between 225° and 300° F throughout the cooking process.
Cook meats to a safe internal temperature, measured with a food thermometer:
Raw beef, pork, lamb and veal steaks, chops, roasts, fish and shellfish – 145° F . Allow meat to rest for at least three minutes before carving or consuming.
Raw ground beef, pork, lamb, and veal – 160° F
All poultry – 165° F
Wash fruits and veggies, but not meat, poultry, or eggs. Even if you plan to peel fruits and veggies, wash them first because bacteria and viruses can spread from the outside to the inside as you cut or peel them.
Leftovers should be refrigerated or frozen within two hours, especially fruits and vegetables, and dishes that contain milk, eggs and meats. In air temperatures above 90° F, refrigerate within one hour.
Know when to throw out food. Check out this Cold Storage Food Chart and throw out food before harmful bacteria grow.
Learn more about food safety and preventing foodborne illnesses on OHA’s website.