You may not be able to protect against food recalls and outbreaks – for example, the recent Listeria outbreak in deli meats – but according to one food and wellness expert, there are certain things you can do to maximize the safety of what you and your family eat.
“Following a few easy-to-do food safety tips can make a big difference,” said Sonia Ahuja, Associate Director, Wellness & Nutrition at Open Door Family Medical Center in Ossining. “These are simple things that can be done to keep you safe.” She offers the following suggestions:
Washing hands:
- Improper handwashing has been identified as a contributing factor to foodborne illness, commonly referred to as “food poisoning.” She says it is important to wash hands before, during and after preparing foods, as well as after using the restroom or changing a diaper, or blowing your nose, or before or after caring for someone who is ill.
- Good hand washing means using soap and warm water for at least 20 seconds, she says. One way to track the time is to hum, or sing, “Happy Birthday” twice to yourself.
Washing Fruits and Vegetables:
- Wash your hands before washing produce.
- Wash or scrub fruits and vegetables under cool running water—even if you do not plan to eat the peel. Germs on the peel or skin can get inside fruits and vegetables when you cut them.
- Washing fruits and vegetables with soap, detergent, or commercial produce wash is NOT recommended. Do not use bleach solutions or other disinfecting products on fruits and vegetables. Running tap water is adequate to remove bacteria.
Use Separate Cutting Boards:
- To reduce the risk of cross-contamination, Ahuja recommends using separate cutting boards, each a different color. Use one for fresh produce and the other for meats, poultry and seafood.
- After each use, be sure to wash cutting boards with hot, soapy water.
- Discard any worn boards that have become difficult to clean as deep grooves can make it harder to clean and can house unsafe bacteria.
Cooking Foods to Safe Internal Temperatures:
Of all the fancy gadgets available for your kitchen, a reliable food thermometer is a must have for anyone cooking meat at home, she says. A digital thermometer can be purchased for as little as $10 and a manual thermometer for as little as $6.50.
Below is a chart from statefoodsafety.com.
Packaged foods come with a variety of labels with dates. According to Ahuja, having an understanding of what the different expiration dates mean on a food label can further help to reduce the risk of food borne illness. For example:
- “Best if Used By/Before”: This indicates best flavor or quality, although it is not a purchase or safety date.
- “Sell-By”: This shows how long to display the product for sale at the store and is not a safety date.
- “Use-By”: This indicates the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula. If the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident.
- “Freeze-By”: This indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.
- “Expires By”: This indicates that the product should not be eaten after this date.
To learn more about recent food recalls and outbreaks, she suggests consumers visit
the website: https://www.foodsafety.gov/recalls-and-outbreaks.
