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Food Safety Hot Topics
Cook, cool and clean to avoid Salmonella sickness
LITTLE ROCK, Ark. – It’s not the most enjoyable way to spend the summer.
Salmonella, that insidious group of bacteria lurking in eggs,
meat and produce, can invade a picnic, reunion or barbeque and make people sick.
Yet, you can conquer these invisible invaders by cooking and cooling to
proper temperatures foods that could be carrying Salmonella as well as
thoroughly cleaning cooking and preparation surfaces.
"Salmonella bacteria are most commonly found in eggs, meat and unpasteurized
milk, but it also can be found in fruits and vegetables," explains Dr. Russ
Kennedy, health and aging specialist with the University of Arkansas Cooperative
Extension Service.
"It’s most commonly spread by cross-contamination, or when a surface infected
with the bacteria comes in contact with a person’s hands or food. That’s
why it is so important to practice vigilance when preparing, cooking and serving
food to family and friends."
So, to keep your loved ones healthy this season, keep the three
Cs in mind: Cook and Cool to proper temperatures and Clean food and surfaces.
Follow these temperature rules when cooking meat:
-
145°F Beef, lamb, and veal (steaks and roasts),
medium rare (medium—160°F)
-
160°F Ground meats (beef, pork, veal and lamb),
pork (chops, ribs and roasts), egg dishes
-
165°F Ground turkey and chicken, stuffing,
casseroles, leftovers
-
170°F Chicken and turkey (breasts)
- 180°F Chicken & turkey (whole bird, legs, thighs and wings)
Keep food at 40°F when chilling or refrigerating. "These
temperatures limit the bacteria from growing in the case of chilling and kill it
when cooked properly," Kennedy says.
Perhaps the single most important thing you can do to avoid
Salmonella poisoning is to clean every surface the bacteria can come in
contact. This includes your hands, sink, dishes, cutting boards and utensils.
"Wash things you wouldn’t otherwise think of washing," Kennedy
says. "In addition to your hands, cutting boards, dishes and utensils,
scrub and rinse the produce you’re serving as well, including melons."
Once you have followed the three C rule, be sure to separate the
prepared dishes from raw meat, poultry, seafood and eggs in the refrigerator.
This limits the possibility of cross-contamination and possible sickness.
For more information about health, safety and nutrition, visit extension's
Web site, www.uaex.edu, or contact your county extension agent. The Cooperative
Extension Service is part of the U of A Division of Agriculture.
By: Kelli Reep
For the Cooperative Extension Service
Media Contact: Lamar James
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2187 or (501) 753-0207
ljames@uaex.edu
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