« National Anthem Controversy | Home | Ladies and Gentlemen, we have a TIE!!! »
Salmonella, not tomatoes??
By PK | July 2, 2008
So, they’re thinking it’s not the tomatoes, though, it still remains their number one culprit. It could be some other fresh veggie that they aren’t telling us. I understand that they don’t want to cause an uproar here and have everyone throwing their lettuce to cucumbers out, but let’s face it, we have a right to know, don’t we?
There will be a lot of people this weekend grilling out, and among those burgers, hotdogs, and steaks will be veggies. Lots of veggies. So, how do we know which ones we should include on our backyard grill? Well, we don’t. Still be cautious of those tomatoes, though, but in the meantime this article could be helpful.
I don’t profess being any expert, I don’t work for the CDC nor am I affiliated with them. But I have worked in the Food Industry for over 25 years and currently hold two food safety certificates.
What is salmonella?
Salmonella is a bacteria commonly associated with poultry and eggs, dairy products, and beef. Since illness can occur after consuming only a small amount of this type of bacteria, it is critical to cook food PROPERLY and to prevent cross-contamination.
What has that to do with fresh vegetables?
If you handle raw meat, and don’t wash your hands, or wash any surface the raw meat, poultry, dairy product, or eggs came in contact with, such as a cutting board, counter, etc.; then chopped your fresh veggies, laid them on the cutting board or counter, or came in contact in any way is cross-contamination. By the way, you should always use a separate cutting board for veggies, and another one for meat. Even your kitchen hand towel can cause cross-contamination, so be careful in washing your hands, then drying them on the same towel that you used after handling meat. Make sure you properly wash your hands, use running water as hot as you can comfortably stand (at least 100 degrees F) and soap. Scrub vigorously your hands and arms for ten to fifteen seconds. Remember to clean under your fingernails and between fingers. Rinse thoroughly and dry with a single use paper towel. Use the paper towel to turn off your faucet or you’ve just recontaminated your hands.
What are other ways to protect vegetables from being contaminated?
Wash the vegetables first…this not only applies to tomatoes, cukes, lettuce, etc., but also melons, anything you are going to consume should be washed. If you cut into a melon, such as a watermelon, cantaloupe, honeydew, and didn’t first wash it, whatever is on the outside of that melon you now pushed into the inside by slicing or cutting it.
What are ways to reduce bacteria in foods already associated with salmonella?
Cook raw beef, poultry, and eggs to the required minimum internal temperatures. Use this guideline for proper minimum internal temperatures:
Poultry (including turkey and duck); Stuffing; Stuffed Meat, Fish, Poultry, and Pasta - 165 degrees F for 15 seconds.
Steaks, Chops, Whole Fish - 145 degrees F for 15 seconds.
Roasts - 145 degrees F for 4 minutes.
Ground, Chopped or Minced Fish - 155 degrees for 15 seconds.
Eggs for immediate consumption - 145 degrees for 15 seconds.
Eggs held for later consumption - 155 degrees for 15 seconds.
*Also note…cooked vegetables should never be held at room temperature.
* Keep hot food hot - 135 degrees F or higher.
*Keep cold food cold - 41 degrees F or lower.
I hope these guidelines will enable you to have a happy and safe holiday.
216.237.246.94
38.103.63.61
Stumble it!
Topics: Food Safety |
