How to Keep Those Harmful Bugs Away From the Holiday Buffet
Washington Post Staff Writer
Tuesday, December 19, 2006; Page HE06
It's standard practice to spread joy at the holidays with food. But when you entertain friends and loved ones, you want to be sure you're not dishing up salmonella or E. coli in the turkey, the eggnog or even fresh produce.
So we asked Diane Van, director of the U.S. Department of Agriculture's Meat and Poultry Hotline, and Shelley Feist, a leader of the "Fight BAC!" education campaign, for tips to help keep you and your family free of food-borne illnesses this holiday season.
Make room. Most people don't entertain hordes of guests regularly. So you'll need to make a little extra space in your refrigerator -- a good opportunity to discard any food that's past its sell-by date. Take the opportunity to wash meat, produce and cheese drawers in hot, soapy water. Still short on space? Fill coolers with ice just before you entertain. Stick a thermometer in them to make sure they're keeping food at 40 degrees or below.
Beat the clock. Food can sit out at room temperature for only two hours; after that, it becomes a prime medium for the growth of bacteria and other unwanted food-borne organisms. So either use small platters and replenish them from the stove or refrigerator every hour; or use chafing dishes, crock pots and warming trays to keep hot food at 140 degrees or higher. To keep cold food cold, place platters in dishes with ice or in coolers. And after the meal, don't wait for leftovers to cool before refrigerating or freezing them.
Skip raw seafood and unpasteurized food. If you must eat raw seafood, choose fish that has been previously frozen, since freezing kills many harmful parasites. Traditional eggnog uses raw eggs, which can be a source of salmonella. At least one outbreak of E. coli has been linked to unpasteurized juice. When you have a crowd to feed, reach for the pasteurized versions.
Check food gifts carefully. Most perishable items are sent with cold packs or on dry ice. But delays in delivery can mean they don't arrive properly refrigerated. When in doubt, throw it out and notify the shipper immediately. If you're sending food to friends, pay extra for overnight delivery. Place orders early in the week to reduce the odds that food will sit unrefrigerated in a post office or delivery service over the weekend.
And however many people you are cooking for this holiday, remember the standard lines of defense:
Cleanliness counts. Wash your hands early and often. Cutting boards, counters and utensils should be cleaned in hot, soapy water. And to reduce the risk of cross-contamination, keep fresh produce that will be eaten raw away from uncooked meat, fish, eggs and poultry. Rinse produce well. Dry with cloth or paper towels to help remove any bacteria. Scrub melons and other firm produce under running water.
Take your food's temperature. Yes, this may mean purchasing a couple of thermometers. (A great idea for stocking stuffers!) You need one to check food as it cooks. Get a second to check that your refrigerator is keeping food at 40 degrees or below to thwart the growth of bacteria. Freezers need to be at zero degrees or lower. ·
Find more food safety information toll-free at the Food and Drug Administration's Food Information line: 888-723-3366; at the Fight BAC! Web site,http:/
