If this summer weather has you feeling wilted, imagine what it does to your food. An expert at Baylor College of Medicine (www.bcm.edu) , advises taking extra precautions with food during the summer heat.
“Many people don’t pay attention to food poisoning but it really is a major concern. Over 325,000 people per year are hospitalized from food poisoning, according to the Centers for Disease Control,” said Roberta Anding (http://www.bcm.edu/pediatrics/index.cfm?Realm=99992421&This_Template=anding), a registered dietitian at BCM and Texas Children’s Hospital.
Anding says that with food such as meat, mayonnaise, eggs and cheese, follow the “Golden Hour” rule. Most of the time, these foods can stay at room temperature for up to two hours before they are considered unsafe. However, the rules have to change in severe heat and humidity. These foods can only stay in an environment above 90 degrees for an hour before they need to be thrown out.
“Don’t assume that you can leave something like a turkey sandwich in the car while you run to the mall for an hour. Don’t run the risk of a food-borne illness,” said Anding.
The “Golden Hour” rule also applies to baby formula, said Anding. She recommends putting a bottle of formula in a zipper bag with a freezer pack if travelling with pre-prepared formula. Once the ice pack melts though, there’s only one hour left before the formula needs to be thrown out. Another suggestion Anding makes is to combine the powder and water right before it’s needed.
There are other food safety tips to keep in mind year-round, Anding said. It’s a myth that you have to wait for cooked food to cool down before refrigerating it. In fact, the longer you leave it out, the more bacteria that is likely to grow. Be sure to have a refrigerator thermometer and a meat thermometer to ensure that food is always at the right temperature. When reheating food, make sure it’s not just lukewarm. The center of a piece of meat should be hot, ensuring that any potential bacteria that has grown is killed.
Be sure to wash all fruits and vegetables before cutting or eating. Even if you do not intend to eat the rind, cutting through the rind with a knife exposes the inside to bacteria. Try to use separate cutting boards for meats and veggies, and do not use a sponge to clean up drippings after working with raw meat ““ it only spreads the germs around.
“Those with any type of health issue that compromises their immune system should be extra cautious since they are more susceptible to food illnesses,” said Anding. “Make sure to check with your physician or a registered dietitian about what you should be cautious of.”
Anding also warns that it’s important to be cautious when going organic. Be sure that any milk products that are consumed are pasteurized to avoid food borne illnesses and bacteria. Ensuring that milk products are pasteurized is a life-saving strategy, said Anding.
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