September is Food Safety Education Month. "Store it. Don’t ignore it." is a theme that focuses on the important procedures necessary for storing food safely, according to LSU AgCenter nutritionist Dr. Beth Reames.
Created by the International Food Safety Council of the National Restaurant Association Educational Foundation, this annual food safety campaign strives to build awareness of the restaurant and foodservice industry’s commitment to serving safe food, heighten awareness about the importance of food safety education and encourage additional food safety training for all industry employees.
Food safety applies to households as well. Harmful bacteria that may be present in food can double every 20 minutes, the LSU AgCenter nutritionist explains, noting that the more bacteria there are, the greater the chance of foodborne illness. "So, it's important to refrigerate food quickly, because low temperatures keep most harmful bacteria from multiplying," Reames says.
She offers some helpful tips for keeping cold foods cold.
- Make sure the temperature in the refrigerator is 40 degrees F or lower and 0 degrees F or lower in the freezer. Use a refrigerator/freezer thermometer to check the temperature.
- Don’t overfill the refrigerator. Cool air must circulate to help keep food safe.
- Refrigerate or freeze perishables, prepared food and leftovers within two hours of purchase or preparation, or within one hour if the temperature is higher than 90 degrees F.
- Thaw food in the refrigerator. For quick thawing, submerge in cold water in airtight packaging or thaw in the microwave, and cook the food immediately.
- Divide large quantities of leftovers into shallow containers for quicker cooling in the refrigerator.
- Marinate food in the refrigerator.
- When transporting food, place cold food in a cooler with a cold source such as ice or commercial freezing gels. Keep the cooler in the coolest part of your car, rather than in a hot trunk.
Reames also explains some common myths about refrigeration and defrosting:
- Myth: Refrigeration stops bacterial growth. Fact: Not so. Refrigeration slows, but does not prevent the growth of harmful bacteria. Always remember to refrigerate food quickly.
- Myth: I can safely thaw food on my kitchen counter at room temperature. Fact: Remember, bacteria grow rapidly at room temperature. You should avoid keeping food in the Danger Zone - the unsafe temperatures between 40 and 140 degrees F. To keep your food safe, always follow the Thaw Law: Never defrost food at room temperature. Thaw food in the refrigerator. For quick defrosting, thaw food in airtight packaging submerged in cold water or thaw in the microwave, and cook the food immediately.
Reames also recommends contacting an extension agent in your parish LSU AgCenter office to learn more about food safety. In addition, log on to the Family and Consumer Sciences section under the Louisiana Cooperative Extension Service at the LSU AgCenter Web site: http://www.lsuagcenter.com/.