By Martha A. Simpson, D.O., M.B.A.
Assistant Professor of Family Medicine
Ohio University College of Osteopathic Medicine

CARDINAL RULE OF FOOD SAFETY -- WHEN IN DOUBT, THROW IT OUT

Question: As the winter holidays approach, the issue of proper food handling comes to mind as I prepare for family gatherings. Could you give me some tips so I can provide safe holiday foods for my family and guests?

Answer: Food safety begins at the grocery store. Buy fresh produce, check the “sell by” dates on products, and avoid dented cans or cans with bulging lids. If you are purchasing perishable foods, take them straight home and store them properly. Do not leave perishable groceries in the car when running other errands, even in the winter.

During food preparation, always work on a clean surface with clean hands. Wash your work surfaces and utensils frequently to prevent cross contamination from one type of food to another. For instance, if you cut uncooked meat and then use the same surface without washing it first to later cut up vegetables, you could get bacteria from the meat in your salad. Not a good idea!

A better way to prevent such cross contamination is to slice raw meat, fish and poultry on a separate cutting board. Fresh produce should have its own board. Even with this “two- board” approach, it’s still a good idea to wash your cutting boards in hot, soapy water between food items.

Defrosting should be done by microwave or in the refrigerator, never at room temperature. Food should be cooked or refrigerated immediately after thawing.

Cooked foods should be cooked to the proper internal temperature. Under-cooked meat, poultry, fish and stuffing can be the ideal place for bacteria to grow. Bacteria grow best at temperatures between 40 and 140 degrees Fahrenheit. Your refrigerator should be between 32 and 39 degrees, and your hot food should be held above 140 degrees. Keep your “hot food” hot and your “cold food” cold. Following that simple rule can prevent most cases of bacterial food contamination and illness.

When transporting food, be sure to keep your cold food at the proper temperature by using an ice chest or cooler. Likewise keep your hot food sizzling in well wrapped, insulated containers.

After your meal, promptly store your leftovers in the refrigerator. Don’t overload the refrigerator as the foods may not cool properly. Using several small containers is preferable to one large container for storage since this, too, allows for more rapid cooling. The two-hour rule says that food that has been at room temperature for over two hours should be discarded.

When it is time to eat again, reheat your cooked, then cooled, food to at least 165 degrees. Always boil soups, sauces and gravies.

The final adage is: When in doubt, throw it out. If you are unsure about how something was prepared or stored, you should follow this cardinal rule of food safety. As the old saying goes, it’s better to be safe rather than sorry.

Family Medicine® is a weekly column. To submit questions, write to Martha A. Simpson, D.O., M.B.A., Ohio University College of Osteopathic Medicine, P.O. Box 110, Athens, Ohio 45701. Medical information in this column is provided as an educational service only. It does not replace the judgment of your personal physician, who should be relied on to diagnosis and recommend treatment for any medical conditions. Past columns are available online at http://www.FamilyMedicineNews.org.