FoodTalk Newsletter

November/December 1998

University of Nebraska Cooperative Extension in Lancaster County

Auntie Bacteria's Holiday Advice

• "Is it the flu?"
• "Did I eat too much?"

Just in time for the holiday food festivities, we present Auntie Bacteria's advice column. A mild-mannered, favorite aunt during the rest of the year, Auntie "B" becomes a Kitchen Crusader during the holidays.

Donning her apron -- thermometer in hand -- Auntie dishes out food safety advice to beat bacteria at their game! Here Auntie B discusses ways to get germs before they get you in six common holiday food settings.

Dear Auntie B:
How can I keep food looking and tasting good for several hours during a holiday buffet?
From: Baffled About The Buffet

Dear BB:
Serve small bowls or trays of food and replace them often. Set out about the number of servings you anticipate will be eaten in a half hour. If you don't set everything out at once, late arriving guests can enjoy the same quality of appetizing foods as the early arrivals. Plus, your food will stay safer.

Keeping perishable foods over 2 hours in the "danger zone" of 40 F to 140 F is a leading cause of food-borne illness. Keep hot foods hot with chafing dishes, slow cookers and warming trays. Keep cold foods cold by nesting dishes in bowls of ice. A check with a food thermometer will help assure that foods are being held at a safe temperature. Wash the thermometer probe with hot, soapy water after each insertion to prevent cross-contamination .

Avoid adding fresh foods to foods that have been sitting out.

Auntie Advises: Serve food safely or you could serve a food-borne illness at your buffet.

Dear Auntie B:
In my family, everyone brings a food to the holiday dinner. This year everybody is coming to my house and I have to plan the menu. Do you have any suggestions on how to decide who brings what?
From: Muddled About The Menu

Dear MM:
When assigning foods to family members, consider: Type of food and distance to travel. Remember the 2-hour rule: Avoid leaving perishable foods at room temperature longer than 2 hours (1 hour in warmer seasons when the temperature is over 90 F). The 2 hours includes preparation time for foods that aren't cooked or foods that need more preparation steps after cooking.

People traveling a long distance might bring non-perishables such as rolls, breads and cookies. Those traveling about a half hour or less can more safely bring perishable foods containing meat, poultry, seafood or dairy products. Nearer relatives also are a better choice for providing salads, relishes and vegetables.

When traveling with food, keep HOT foods hot (140 F or higher) by wrapping them in foil, and then in heavy towels. Or, carry them in insulated wrappers or containers designed to keep food hot. Place COLD foods in a cooler with ice or freezer packs so they remain at 40 F or lower.

On arrival, place cold foods in the refrigerator and hot foods in an oven hot enough to keep the food at an internal temperature of 140 F or above. Plan to serve foods shortly after guests have arrived.

Another possibility is to carry all perishable food in an ice chest and come early. Then prepare the food after you arrive.

Auntie Advises: If you travel with food, take a detour around the "danger zone." Keep hot foods hot (140 F or higher) and cold foods cold (40 F or lower).

Dear Auntie B:
I frequently order take-out foods when I'm entertaining. What‘s the best way to handle them?
From: In A Tizzy Over Take-Out

Dear TT:
First, take the food home immediately. If you're running several errands, buy your food last. If you estimate that your maximum travel time will be more than 30 minutes, plan to pack cold food in an ice chest. (For more information, see number 2 on traveling with food.)

Don't leave perishable take-out foods at room temperature longer than 2 hours. Perishable foods include meat, poultry, fish, dairy products, pasta, rice and cooked vegetables. Also, refrigerate fresh, peeled or cut fruits and vegetables within a couple of hours.

Foods picked up COLD should be refrigerated until serving time. Hold at 40 F or colder.

Keep hot foods HOT. Eat within 2 hours. To keep food hot, set your oven temperature high enough to keep food at an internal temperature at or above 140 F. Periodically check food with a food thermometer.

Generally, foods will be of better quality (flavor, appearance, texture) and are safer if you don't try and keep them hot longer than 2 hours. If you won't be eating your hot foods within 2 hours, refrigerate and reheat when ready to serve. Store foods in shallow containers and cover loosely so they cool quickly in the refrigerator. For thicker foods -- such as stews, mashed potatoes and meat slices -- limit depth of food to 2 inches. Once food has cooled, cover tightly.

Plan to eat takeout foods within 1 to 2 days for best quality and safety. Reheat thoroughly to 165 F until hot and steaming. After you've reheated food once, it's best to toss any leftovers for greatest safety and quality.

Auntie Advises: Take-out can spell trouble if food is left at room temperature too long.

Dear Auntie B:
How many days before a holiday meal can I start to prepare food?
From: Hurried And Harried Over The Holidays

Dear HHH:
I'd suggest a 1-2-3 day approach. The first day, buy most of your foods. The next day, do as much pre-preparation as possible. The third day, complete the final cooking and enjoy your meal!

Unless food will be frozen, it's safest to start preparing most perishable foods no more than a day before a meal. For example:

• Assemble a vegetable casserole a day in advance and then bake the day of your dinner. Plan 15 to 20 minutes additional heating time for the refrigerated cold casserole.

• Cut fruits and vegetables within a day of your meal for salads and relish trays. Store all CUT fruits and vegetables covered, such as in storage containers or one-time use plastic bags in the refrigerator. Store fresh cut produce above raw meat, poultry and fish and below cooked items.

Save time by setting your table the day before your holiday meal. Also, set out all food preparation and service utensils. Or, assign children or others to set the table before you eat.

Here are some special tips for handling meat, poultry and fish:

• As a general rule-of-thumb, purchase fresh raw meat, poultry or fish no more than 1 to 2 days before your holiday meal. Freeze for longer storage. These foods taste freshest if cooked the day of your meal.

• If you have frozen your meat, poultry or fish, plan time for safe thawing in your refrigerator. Allow approximately 24 hours for each 5 pounds of weight.

• Prevent cross-contamination. Thaw or store a package of raw meat, poultry or fish on a plate on a lower shelf of your refrigerator to prevent its juices from dripping on other foods.

• If you prepare meat, poultry or fish the day before your meal, divide it into small portions. Then refrigerate in loosely covered shallow containers within 2 hours of cooking -- limit depth of meat, etc. to about 2 inches. Cover tightly when cooled. On the day of your meal, reheat thoroughly to a temperature of 165 F until hot and steaming. For best safety and quality, reheat foods only once. Then either eat or toss.

Dear Auntie B:
What should I do with the food if my guests are late?
From: Leary About Latecomers

Dear LL:
Follow the same guidelines for holding hot take-out foods given earlier (see number 3). Keep COLD foods refrigerated. Hold thoroughly cooked HOT foods in the oven so their temperature stays at 140 F or above. If your guests will be more than 2 hours late, refrigerate cooked foods in shallow pans and reheat thoroughly to 165 F when they arrive.

Auntie Advises: Don't let bacteria show up at your table while you're waiting for late guests. Hold food at safe temperatures.

Dear Auntie B:
I have a small kitchen and little time to prepare a big holiday meal for my relatives. I hardly have the time and space to get the main dish ready. But, I'd still like to get everyone together for a family meal.
From: Cramped In The Kitchen

Dear CK:
Prepare just the main dish. Buy a special bread and order a cold relish tray from the grocery store. Ask one of your guests to bring a salad. Have someone else furnish dessert. Or, meet at a restaurant and avoid cooking entirely.

Auntie Advises: When it's difficult to make a meal for guests, do as Auntie sometimes does, make reservations!

A Final Tip From Auntie: The 10 most common causes of spreading disease are your fingers! Wash your hands well -- about 20 seconds -- before and after handling food. Don't give bacteria a free ride to your holiday gatherings!

Best Wishes For The Holidays!

For More Information

A Special "Thanks"

A New Free Resource

Have Fun Teaching Consumer Food Safety!

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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

Past Issues Of Foodtalk

• JANUARY, 1998: Make This a Year of Fabulous Food Adventures!
• FEBRUARY, 1998: Don't Mess with Food Safety Myths!
• MARCH, 1998: Do a Don't Do List!
• APRIL, 1998: Forgotten in the Fridge!
• MAY, 1998: One Diet You Just Can't Fail
• JUNE, 1998: It's A Numbers Game!
• JULY/AUGUST, 1998: Fresh, Fabulous -- and Safe!
• SEPTEMBER, 1998: It's a Grab and Go World!
• OCTOBER, 1998: Preparing for the Winter Food Olympics!

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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