by Lori Wuellner
September is National Food Safety Education Month. See how your knowledge of safe food handling “sizes up” by taking the Home Food Safety Mythbusters.
Myth No. 1: I know my refrigerator is cold enough- I can feel it when I open it. Anyway, I have a dial to adjust the temperature.
Fact: Unless you have thermometers built into your fingers, you need to use a thermometer to ensure your refrigerator is at or below 40 °F. And that dial? Important, but it is not a thermometer.
As many as 43 percent of home refrigerators have been found to be at temperatures above 40° F, putting them in the food safety “danger zone” where harmful pathogens can multiply and make you and your family sick.
Slow the growth of pathogens by using a refrigerator thermometer to tell if your refrigerator is at 40° F or below. And if it isn’t? Use that dial to adjust the temperature so it will be colder. Then, use your refrigerator thermometer to measure again.
Myth No. 2: Cross-contamination doesn’t happen in the refrigerator- it’s too cold in there for pathogens to survive.
Fact: Pathogens can survive and some can even grow in cool, moist environments like the refrigerator.
In fact, listeria bacteria can grow at temperatures below 40° F. A recent study showed that the refrigerator produce compartment was one of the “germiest” places in the kitchen, containing salmonella and listeria.
To reduce the risk of cross-contamination in your refrigerator:
– Keep fresh fruits and vegetables separate from raw meat, poultry, seafood, and eggs
– Clean up food and beverage spills immediately, and
– Clean your refrigerator regularly with hot water and liquid soap. Don’t forget to clean the refrigerator walls and the undersides of the shelves.
Myth No. 3: I left some food out all day, but if I put it in the fridge now, the pathogens will die.
Fact: Refrigerator temperatures can slow the growth of pathogens, but will not stop the growth of pathogens in food.
If food is left out at room temperature for more than two hours, putting it into the refrigerator will only slow bacterial growth, not kill it. Protect your family by following the two-hour rule—refrigerate or freeze meat, poultry, seafood, eggs, cut fresh fruits and vegetables, and all cooked leftovers within two hours of cooking or purchasing. Refrigerate within one hour if the temperature is above 90 ° F.
While refrigeration does slow bacterial growth, most perishables will only keep for a few days in the refrigerator. To keep perishables longer than a few days—like most meat, poultry and seafood—you can freeze them.
Myth No. 4: I don’t need to clean my refrigerator produce bin because I only put fruit and vegetables in there.
Fact: Naturally occurring pathogens in fresh fruits and vegetables can cause cross-contamination in your refrigerator.
A recent NSF International study found that the refrigerator produce compartment was the No. 1 “germiest” areas in consumers’ kitchens. To prevent the buildup of bacteria that can cause a foodborne illness, it is essential to clean your produce bin and other bins in your refrigerator often with hot water and liquid soap, rinse thoroughly, and dry with a clean cloth towel or allow to air dry outside the refrigerator.
The following recipe is a healthy combination of greens, beans and quinoa resulting in a “super” salad perfect for any meal.
(Source: Partnership for Food Safety Education)
Lori Wuellner is a Wyandotte County Extension agent, Family and Consumer Sciences, K-State Research and Extension, 1216 N. 79th St., Kansas City, Kan. Telephone 913-299-9300, email [email protected].
Super salad
Ingredients
Salad Ingredients
1 c. quinoa, dry (cook according to package directions)
1 1/2c. onion, chopped
1 (15-oz.) can corn, drained and rinsed*
1 (15-oz.) can chickpeas, drained and rinsed
1 c. cherry tomatoes, sliced
5 oz. Spring mix salad greens
Salad Dressing Ingredients
3 Tbsp. red wine vinegar
3 Tbsp. olive oil
2 tsp. cumin
2 tsp. lemon pepper
Directions
1. Place all salad ingredients in a large bowl and toss to combine.
2. Mix salad dressing ingredients together. Pour over salad right before serving.
*You can substitute 2 cups frozen corn.
Makes eight servings. Each serving has 230 calories, 8 g fat, 7 g protein, 34 g carbohydrate, 3 g fiber and 100 mg sodium.
(Source: North Dakota State University Extension Service)