The time of year is approaching when we celebrate numerous holidays with family, friends, and co-workers. Part of this celebration includes sharing of food and beverages. But as noted by Alice Henneman, MS, RD (Registered Dietitian), LMNT (Licensed Medical Nutrition Therapist ), Extension Educator of the University of Nebraska - Lincoln and Dan Henroid, MS, RD, CFSP (Certified Food Safety Professional), Food Safety Project Director of Iowa State University Extension on their respective websites, many safe food handling practices seem to be forgotten. Below are some of their suggestions for having a safe and healthful gathering as well as some specific information regrading some food-borne pathogens and holiday food safety.

FOOD SAFETY FOR THE HOLIDAYS

They're everywhere. They're on our hands, on the kitchen counter, in the air. They're the bacteria and other organisms that can cause food-borne illness IF FOOD ISN'T HANDLED PROPERLY. Once a food leaves the grocery store, each of us as a consumer become an important link in the food safety chain. Safely processed foods can become unsafe if mishandled in the home.

Help keep your food safe by following Ms. Hanneman's seven habits for home food safety, adapted from guidelines provided by the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS). For more information, visit the FSIS web site at http://www.usda.gov/agency/fsis/homepage.htm

Habit 1: Hot or Cold Is How to Hold

Keep hot foods hot and cold foods cold. Avoid the "Danger Zone" between 40 and 140 degrees F. Food-borne bacteria multiply rapidly in this "zone," doubling in number in as little as 20 minutes. Use a refrigerator/freezer thermometer when purchasing and storing perishable foods, and a food thermometer when cooking and serving foods. These are available at variety, hardware, grocery or department stores. Monitor temperatures on a regular basis.

At events such as buffets, use smaller service bowls and set out fresh food bowls as needed. For added safety, put foods on ice or over a heat source to keep them out of the temperature "Danger Zone." Replace with a plate of fresh food, rather than adding food to other 'exposed' food already on a plate.

Habit 2: Don't Be a Dope, Wash with Soap

Wash hands with soap and warm water for 20 seconds before and after handling food. This is especially important when handling raw meat, poultry or seafood products. Bacteria can be spread all over your kitchen just by not washing your hands properly.

Habit 3: Watch That Plate, Don't Cross-contaminate

"Cross contamination" occurs when bacteria transfer from one food to another through a shared surface. Don't let juices from raw meat, poultry or seafood come in contact with already cooked foods or foods that will be eaten raw. Place packages of raw meat, poultry or fish on plates on lower shelves of refrigerators to prevent their juices from dripping on other foods.

For example, don't put cooked meat on the same plate that held the raw meat. After cutting a raw chicken, clean the cutting board with hot, soapy water and rinse with hot water before cutting vegetables.

Habit 4: Make it a Law - Use the Fridge to Thaw

Never thaw (or marinate) meat, poultry or seafood on the kitchen counter; use the refrigerator for slow, safe thawing. Small items may thaw overnight, larger foods, such as a turkey will take longer. Plan to allow approximately one day for every 5 pounds of weight.

Faster thawing? Place the food in a leak-proof plastic bag and immerse the bag in cold water. Change the water about every 30 minutes to be sure it stays cold. After thawing, refrigerate the food until it's ready to use. Food thaws in cold water at the rate of approximately 1 pound per half hour.

If food is thawed in the microwave, cook it right away. Unlike food thawed in a refrigerator, microwave-thawed foods can quickly reach temperatures that encourage bacterial growth. Cook immediately to kill any bacteria that may have developed and to prevent further bacterial growth.

Habit 5: More than Two Is Bad for You

Never leave perishable food at room temperature over two hours. Perishable foods include raw and cooked meat, poultry and seafood products. It is also safest to limit time at room temperature for cut fruits and vegetables.

If perishable food is left at room temperature for over two hours, bacteria can grow to harmful levels and the food may no longer be safe. On a hot day with temperatures at 90 degrees F or warmer, your "safe use time" decreases to one hour. These time limits include preparation time as well as serving time.

Habit 6: Don't Get Sick, Cool it Quick

One of the most common causes of food-borne illness is improper cooling of cooked foods. Remember -- bacteria are everywhere. Even after food is cooked to a safe internal temperature, bacteria can be reintroduced to food from many sources and then can reproduce.

Put leftovers in the refrigerator or freezer promptly after eating. As Habit 5 stresses, refrigerate perishable food within two hours. Put foods in shallow containers so they cool faster to below the "Danger Zone".

For thicker foods -- such as stews, hot puddings and layers of meat slices -- limit food depth to 2 inches. Also, use of more smaller containers over time will save space instead of using 1 large container that contains only a small amount.

Habit 7: Cook it Right Before You Take a Bite

Always cook perishable foods thoroughly. If harmful bacteria are present, only thorough cooking will destroy them. Freezing or rinsing foods in cold water is not enough to destroy bacteria.

The U.S. Department of Agriculture recommends the following food preparation temperatures (How Temperatures Affect Food, May 1997):

• When roasting meat and poultry, use an oven temperature no lower than 325 degrees F.
• Cook ground meats (beef, veal, lamb and pork) to an internal temperature of 160 degrees F, and ground poultry to 165 degrees F.
• Steaks and roasts cooked to an internal temperature of 145 degrees F are medium rare, 160 degrees F are medium, and 170 degrees F are well done.
• For doneness, poultry breast meat should be cooked to an internal temperature of 170 degrees F; 180 F for whole birds.
• Use a meat thermometer to assure that meat and poultry have reached a safe internal temperature.
• When you cut into thoroughly cooked meat, there should be no trace of pink in the juices. When poultry is pierced with a fork, the juices should be clear, not pink.

If raw meat and poultry have been mishandled (left in the "Danger Zone" too long -- see Habit 1), bacteria may grow and produce heat-resistant toxins that can cause food-borne illness. WARNING: If meat and poultry are mishandled when raw, they may not be safe to eat even after proper cooking.

When in Doubt, Throw it Out!

Remember this phrase whenever you have a question about food safety and are unsure if these seven safe food habits have been followed. Many bacteria that commonly cause food-borne illness can't be seen, smelled or tasted. A food-borne illness may develop within 1/2 hour to a few days; some may occur as long as two or more weeks after eating a contaminated food.

"But, I tasted it and I was OK" you may say. Be aware that different people have different tolerance levels for bacteria. The very young, older people and persons who are already ill are more susceptible to a food-borne illness.

Always remember, WHEN IN DOUBT, THROW IT OUT!

Mr. Henroid's Food Safety Project site at Iowa State University Extension also has some great information. The objective of the Food Safety Education program developed by the Food Safety Project is to teach the food consumer their role in food pathogen risk reduction. The following is from one of their education components, "Ten Steps to a Safe Kitchen".

Step One: Your Refrigerator
Keep your refrigerator at 40° F (4° C) or less.

Step Two: Perishable Foods
Refrigerate cooked, perishable food as soon as possible within two hours after cooking.

Step Three: Kitchen Dishcloths and Sponges
Sanitize your kitchen dishcloths and sponges regularly.

Step Four: Cutting Boards
Wash your cutting board with soap and hot water after each use.

Step Five: Cooking Meats
Cook ground beef, red meats and poultry products to a safe internal temperature. Use a meat thermometer.

Step Six: Mixes Containing Egg
Don't eat raw or lightly cooked eggs.

Step Seven: Kitchen Counters
Clean kitchen counters and other surfaces that come in contact with food with hot water and detergent or a solution of bleach and water.

Step Eight: Washing Dishes by Hand
Allow dishes and utensils to air-dry in order to eliminate re-contamination from hands or towels.

Step Nine: Washing Hands
Wash hands with soap and warm water immediately after handling raw meat, poultry, or fish.

Step Ten: Defrosting Meats
Defrost meat, poultry and fish products in the refrigerator, microwave oven, or cold water that is changed every 30 minutes.

FIght BAC and have a SAFE holiday!