December's newsletter is co-written by FOOD REFLECTIONS author Alice Henneman, M.S., R.D. (ahenneman1@unl.edu); Joyce Jensen (jjensen@ci.lincoln.ne.us), Registered Environmental Health Specialist, Lincoln-Lancaster County Health Department; and Fayrene Hamouz, Ph.D., R.D. (fhamouz@unlnotes.unl.edu), University of Nebraska Dept. of Nutritional Science and Dietetics. As a special treat, this holiday issue includes a bonus -- at the end you'll find a recipe for "do-ahead" cranberry apple sauce, provided courtesy of Judy Doherty, Chef and Executive Editor/Publisher of Communicating Food for Health Newsletter. Best wishes for a healthy, happy holiday season!

The holiday season typically includes a special time spent dining with family and friends. If asked what we planned to make for that holiday meal, many of us might answer: RESERVATIONS!

Eating out removes many decisions, but still includes several important choices. After deciding what to order, whether to have dessert and how much to tip, there's one more important decision: how to handle the leftovers. Here are five ACTION STEPS to take with leftovers:

1. Leave Your Leftovers If You Can't Refrigerate or Freeze Them Within Two Hours From Time of Service.

TWO hours is the maximum time perishable foods should be at room temperature. This INCLUDES the time they're on the table during your meal. Just ONE bacterium, doubling every 20 minutes, can grow to over 32,768 bacteria in five hours!

Perishable foods include:

• meat, poultry and seafood;
• dairy products;
• cooked pasta, rice and vegetables; and
• fresh, peeled and/or cut fruits and vegetables.

Also, if food is left out too long, some bacteria, such as staphylococcus aureus (staph), can form a heat-resistant toxin that cooking can't destroy.

One of the most common sources of staph bacteria is the human body. Even healthy people carry staph -- according to the U.S. Food and Drug Administration's "Bad Bug Book," staph bacteria are present in the nasal passages and throats and on the hair and skin of 50 percent or more of healthy individuals. Staph bacteria also may also be found in facial blemishes, cuts and lesions.

Most likely, the only way you'll know if a food contained staph bacteria is when someone gets sick.

Say farewell to your food and leave perishable leftovers at the restaurant if you can't refrigerate or freeze them within TWO hours. Or, eat defensively and divide larger entrees with your table mates so there are no leftovers.

2. Cool Leftovers Quickly in Shallow Containers in Your Refrigerator.

Key points in cooling hot leftovers include:

• Refrigerate and cool leftovers in shallow containers; limit food depth to about 2 inches.

• Let the refrigerator cool leftovers. Protect hot leftovers from cross-contamination from other foods by storing them on the top shelf of the refrigerator. Cover them LOOSELY so the food cools faster; then, cover them tightly when they're cool. Or, you can place them uncovered on the TOP shelf of the refrigerator in a location where you won't have to reach over them for other foods and possibly spill other foods onto them; again, cover them when they're cool.

• Cold leftovers such as salads, pies, etc. should be covered and refrigerated immediately.

• Store packages of raw meat, poultry or seafood on the BOTTOM shelf of your refrigerator so their juices don't drip onto your leftovers and other foods.

• Food keeps best if your refrigerator temperature is 40 F or less. Buy appliance thermometers for your refrigerator and your freezer as a present to yourself for the holidays. They're available at many hardware, discount, kitchen supply and grocery stores. At about $5 to $10, this might be one of the best investments you can make to help assure your food stays safe and of good quality.

For best safety and quality, eat leftovers in a day or two. Or, freeze them at 0 F if you'd like to keep them longer.

Thaw frozen leftovers in the refrigerator, as part of the cooking process, or in your microwave.

If food is thawed in the microwave, cook it right away. Unlike food thawed in a refrigerator, microwave-thawed foods reach temperatures that encourage bacterial growth.

At 0 F, frozen leftovers are safe indefinitely; however the U.S. Dept. of Agriculture Food Safety and Inspection Service (USDA/FSIS) recommends most foods will have best quality if used within two to four months.

4. Reheat Leftovers to 165 F.

Reheat leftovers to 165 F until they're steaming hot THROUGHOUT. At this temperature, harmful bacteria should be destroyed. Stir to promote even heating. However, remember as described in action step 1, certain toxins formed by bacteria can be heat resistant. It's still important to follow the "two hour rule" regardless of how high and how long you heat a food.

If you reheat foods in your microwave, follow these guidelines based on the USDA/FSIS's August 2000 publication, "Cooking Safely in the Microwave Oven" (www.fsis.usda.gov/oa/pubs/fact_microwave.htm)

Beware of microwaving leftovers in the original take home container. At high temperatures, certain containers, such as foam containers, may not be stable. It's possible that melting or warping may cause harmful chemicals to migrate into the food. USDA/FSIS gives these recommendations for safe containers and wraps:

• Only use cookware that is especially manufactured for use in the microwave. Glass, ceramic containers, and all plastics should be labeled for microwave use.

• Plastic storage containers such as margarine tubs, take-out containers, whipped topping bowls and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.

• Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.

• Never use thin plastic storage bags, brown paper or plastic grocery bags, newspapers or aluminum foil in the microwave.

Here are some general guidelines for microwave reheating:

• Cover the container with a microwavable lid or plastic wrap. Loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking.

• Stir and/or rotate food midway or as needed throughout the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.

• Reheat until steaming hot throughout (165 F). Allow a few minutes standing time at the end to promote even heat distribution and complete the cooking. Using a clean food thermometer to check the food in several places helps assure it has reached 165 F.

Suppose you:

1. left your leftovers on the car seat overnight;
2. let your leftovers sit over a week in the refrigerator; or
3. forgot your frozen leftovers on the kitchen counter all day.

You cannot SEE or SMELL most bacteria that might make you sick.

TASTING is risky and also won't tell if a food is unsafe. For some bacteria, such as E. coli, even a tiny taste may be enough to make you sick. Plus, depending on the foodborne illness, it may take from about 1 hour to 6 or more weeks to get sick from contaminated food. By the time you know for sure a food was probably safe, it would be too old to eat!

That's why the advice most frequently given is: WHEN IN DOUBT, THROW IT OUT!

If you get sick soon after a meal, remember it isn't always the food that is the culprit. Overindulging during the holidays can cause some of the same symtoms as a foodborne illness, such as an upset stomach or nauseous feeling.

"Ring out the old, ring in the new" is an oft-quoted phrase from Tennyson on the passing of the old year and the coming of the next. Apply that to old leftovers!

Special Treat: Do-Ahead Ho li da y Recipe

If you're the chef, and everyone is coming to your home, here's a recipe for a do-ahead food courtesy of Judy Doherty, Chef and Executive Editor/Publisher of Communicating Food for Health Newsletter. For best safety and quality, prepare this recipe the day before your event.

Cranberry Apple Sauce
(Serves 4)

Note: Undiluted apple juice concentrate is used in place of sugar to make a less sweet, more fruit-flavored sauce. If you prefer a sweeter taste, you may wish to add a tablespoon or two of sugar at the end.

1-1/2 cups cranberries (1/2 bag)
1 apple, peel, core and slice
1/2 cup undiluted apple juice concentrate
1/2 teaspoon apple pie spice*

Do Ahead: Place all ingredients in a 2 quart sauce pan and bring to a boil. Reduce heat to low and cook for 10 minutes or until fruit is tender. Transfer to a shallow pan, cover loosely and refrigerate right away. Cover tightly when cooled.

To Serve: Place in an attractive dish and serve chilled.

* Note: If you don't have apple pie spice, you can substitute 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and a dash of ginger.

Nutrition Information Per Serving: Each 1/2 cup serving: 100 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 10 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g sugars, 0 g protein. Diabetic Exchange: 1-1/2 fruit.

Reprinted with permission from the Holiday Resource Collection - for more information, visit www.foodandhealth.com/holiday.shtml

Related Articles

For further tips on holiday food safety, check these past FOOD REFLECTIONS articles:

Auntie Bacteria's Holiday Advice
lancaster.unl.edu/food/ftn_d98.htm

Giving Recipes a Food Safety Update
lancaster.unl.edu/food/ftfeb99.htm

Chill out over the Holidays: Bake Ahead & Freeze!
lancaster.unl.edu/food/ftnvdc99.htm

Food Safety at the Office: "Bugged" by Your Coworkers?
lancaster.unl.edu/food/ftnov97.htm

Don't Get Bugged By A Foodborne Illness Food Safety (a game)
lancaster.unl.edu/food/buggame.htm

Educational Resources Available from Our Office

FREE Nutrition and Osteoporosis PowerPoint presentation
Nutrition educators can download a free copy of a PowerPoint presentation on "Nutrition and Osteoporosis."

Pyramid Power: The Food Guide Game
Pyramid Power has received awards from the American Dietetic Association and the National Extension Association of Family and Consumer Sciences. Use Pyramid Power to teach youth and adults how to eat healthy according to the Food Guide Pyramid.

Don't Get Bugged by a Foodborne Illness (game)
Use this game to help youth and adults understand and use recommended food safety practices. Don't Get Bugged received an award from the National Extension Association of Family and Consumer Sciences.

COOK IT QUICK! Online Tips and Recipes
Cook It Quick offers tips on "Mix and Match" Meals; Cook Once, Eat Twice; Time-Saving Kitchen Tools and much more! PLUS, access online thousands of recipes. Sign up in the yellow box to receive e-mail updates when new information is added.

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ABOUT FOOD REFLECTIONS FOOD REFLECTIONS is a FREE monthly e-mail newsletter and is also archived on the Internet lancaster.unl.edu/food/archives.htm.  FOOD REFLECTIONS provides a "how-to" message on food, nutrition, or food safety for health professionals, educators, and consumers. Author: FOOD REFLECTIONS is written by Alice Henneman, MS, RD, LMNT, Extension Educator and is archived on the Internet by Donna Weber, Extension Assistant. Permission To Copy: You may reproduce FOOD REFLECTIONS for educational purposes but not for sales purposes. Please credit as follows: FOOD REFLECTIONS Newsletter, University of Nebraska Cooperative Extension in Lancaster County (lancaster.unl.edu/food/foodtalk.htm) E-Mail Subscription: To receive FOOD REFLECTIONS by e-mail, visit our Web site at lancaster.unl.edu/food/foodtalk.htm Endorsement Policy: Use of commercial and trade names does not imply approval or constitute endorsement by the University of Nebraska Cooperative Extension in Lancaster County. Nor is criticism implied of products not mentioned. Contacting Us: Your comments and suggestions are welcome. Send to: foodtalk@unl.edu For More Information: For personalized answers to your food, nutrition, and food safety questions, contact your nearest Cooperative Extension office. Extension offices are located throughout the United States: For the nearest Nebraska office, click here: http://ianrwww.unl.edu/ianr/coopext/countyoffices.html To locate an Extension office in another state, click here: http://lancaster.unl.edu/office/locate.htm

 

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