FoodTalk Newsletter

June, 1998

University of Nebraska Cooperative Extension in Lancaster County

It's a Numbers Game!

To win -- that is, to avoid a food-borne illness -- we must know our numbers for safe food handling temperatures. These include heating, holding and storage temperatures. Check your food safety savvy with this Food Safety Temperatures Test.

FOOD SAFETY TEMPERATURES TEST

Recommended Temperatures:

A. 0 F

B. 40 F

C. 140 F

D. 160 F

E. 165 F

F. 180 F

G. 325 F

Descriptions:

____ 1. Refrigerator temperature

____ 2. Internal temperature for cooked ground beef

____ 3. Freezer temperature

____ 4. Oven temperature for cooking meat and poultry

____ 5. Holding temperature for hot foods

____ 6. Internal temperature for cooked whole poultry

____ 7. Temperature for reheating foods

____ 8. Internal temperature for "medium" doneness of beef, veal, lamb and pork

1) B, 40 F. Keep your refrigerator at 40 F or lower to slow the growth of bacteria.

2) D, 160 F. It is especially important that GROUND meat is cooked THOROUGHLY as bacteria can spread throughout the meat during processing. Cook ground beef, veal, lamb and pork to an internal temperature of at least 160 F. Cook ground poultry (chicken and turkey) to an internal temperature of 165 F.

Cooked-out juices should have no trace of pink when the meat is cut. Recent research indicates that judging ground red meat by whether it's "brown inside" isn't always a sure sign of a safe internal temperature.

3) A, 0 F. Keep your freezer at 0 F. Freezing does not kill bacteria, but freezing prevents the growth of microorganisms that cause food spoilage and food-borne illness. Keep a refrigerator/freezer thermometer -- available at variety, hardware or grocery stores -- inside BOTH your freezer and refrigerator. Check the temperatures periodically.

4) G, 325 F. When roasting meat and poultry, use an oven temperature no lower than 325 F. This helps assure that the food cooks quick enough to keep it safe.

5) C, 140 F. Keeping perishable foods over two hours in the "danger zone" of 40 F to 140 F is a leading cause of food-borne illness. Hold hot foods at 140 F or higher and cold foods at 40 F or lower until serving time.

If perishable foods have been left in the danger zone too long, it's possible that some bacteria may produce a harmful, heat-resistant toxin that heating won't destroy. Never leave perishable food in the danger zone more than TWO HOURS.

6) F, 180 F. Cook whole poultry to an internal temperature of 180 F; cook poultry breasts to an internal temperature of 170 F. Use a food thermometer to be certain poultry has reached a safe temperature. Cooked-out juices should appear clear rather than pink when poultry is pierced with a fork.

7) E, 165 F. When reheating foods, heat thoroughly to an internal temperature of 165 F, or until hot and steaming. Bring soups, sauces and gravies to a rolling boil.

8) D, 160 F. Cook BEEF, VEAL, LAMB and PORK to 160 F internally for medium doneness and to assure a safe internal temperature. Large cuts of BEEF, VEAL and LAMB -- like roasts and steaks -- can be cooked to an internal temperature of 145 F (medium rare) IF they haven't been pierced during slaughter, processing or preparation, thus forcing surface bacteria into the center.

While "no pink in the juices" when you cut meat can be a sign of doneness, when we use this visual indicator, we can very well overcook meat until it is dry. Using a thermometer is an inexpensive way to help assure a safe and flavorful product. (NOTE: It's important to wash the thermometer probe with hot, soapy water after each insertion to prevent cross-contamination.)

How Did You Do?

In many games, we can make a few mistakes and still have a winning score. With food safety, one mistake may be enough to make us sick.

Not all food-borne illnesses are caused by improper temperatures. But, if we use the right temperatures, we're less likely to get sick from our food. Knowing the numbers is a key starting point in winning against food-borne illness!

Our office developed "Don't Get Bugged" for use with adults and youth age 12 and over. While content is geared toward consumer food safety, trainers working in food service operations can modify the materials to meet their specific needs.

"Don't Get Bugged" has received a national award from the National Extension Association of Family and Consumer Sciences. Over 1,500 educators nationwide have used "Don't Get Bugged" since it was introduced September 1996.

Each game packet contains a "quiz bowl" version to use with single players at health fairs, school fairs or clinics, PLUS a "bingo" version to use with groups in any setting. All materials may be reproduced on a standard copier for unlimited use. You're welcome to adapt materials as desired. (Cost: $13.95 + $2 for shipping and handling, TOTAL: $15.95.)

If you'd like more information, e-mail me at ahenneman1@unl.edu or visit my Web site:
http://lancaster.unl.edu/food/buggame.htm

Your comments and suggestions about FoodTalk are welcome. Send to: ahenneman1@unl.edu

FoodTalk is a FREE monthly e-mail newsletter and is also archived on the Internet (http://lancaster.unl.edu/food/archives.htm). FoodTalk provides a short "how-to" message on food, nutrition, or food safety for health professionals, educators, and consumers.

You may reproduce this newsletter - please credit as follows: FoodTalk E-mail Newsletter, University of Nebraska Cooperative Extension in Lancaster County, http://lancaster.unl.edu/food/FoodTalk.htm

For More Information - For answers to your food, nutrition, and food safety questions, contact your nearest Cooperative Extension office. Cooperative Extension offices are located throughout the United States.

FoodTalk is written by Alice Henneman, MS, RD, LMNT, Extension Educator. Technical assistance is provided by Brenda Corder, Resource and Publications Assistant. FoodTalk is archived on the Internet by Laura Covey, Extension Assistant.

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