FoodTalk Newsletter

September, 1998

University of Nebraska Cooperative Extension in Lancaster County

It's a Grab and Go World!

• Do it at a drive-through restaurant.
  
• Catch it at a cafeteria.
  
• Grab it in a grocery store.
  

TIP 1: More Than Two Is Bad For You

Two hours is the maximum time perishable foods should be kept at room temperature. When not kept under control, bacteria can grow rapidly. If you're serving food in temperatures over 90 F, such as a picnic, limit the time in which food sits out to one hour or less. Just ONE bacterium, doubling every 20 minutes, could grow to 64 bacteria in two hours and 2,097,152 bacteria in seven hours!

Don't hesitate, refrigerate . . . at 40 F or colder . . . if you won't be eating your take-out meal within two hours.

Perishable foods include meat, poultry, fish, dairy products, pasta, rice and cooked vegetables. Also, refrigerate fresh, peeled and/or cut fruits and vegetables within a couple of hours.

TIP 2: Here's The Rule, Get It Cool

Refrigerate hot take-out foods right away if you won't be eating them within two hours -- let the refrigerator cool them down. Leave the covers of containers cracked open to help food cool faster. Cover tightly once the food is cooled.

For large quantities, divide food into loosely covered shallow containers before refrigerating; cover tightly when cool. Food cools more rapidly in shallow containers, limiting the growth of bacteria.

If you leave your pizza and other perishable foods at room temperature for more than a couple of hours, TOSS them out. Some types of bacteria can form a heat-resistant toxin that cooking can't destroy.

TIP 3: Avoid Delay, Eat In A Day

Plan to eat take-out foods and leftovers within a day for greater safety and quality.

TIP 4: Don't Miss A Beat, Safely Reheat

Don't reheat take-out food in its original container in the microwave, unless the container is described as safe for microwave use. Chemicals from carryout containers can be absorbed into foods at high temperatures. Safe containers for microwave cooking include glass and glass ceramic cookware, and those labeled for microwave use.

To heat thoroughly in your microwave:

• COVER the microwave container with a lid or plastic wrap turned back at one corner. The plastic wrap shouldn't touch the food. This prevents the possible absorption of chemicals from the plastic wrap at high temperatures. Trapped steam helps destroy bacteria and ensure uniform cooking.

• STIR AND/OR ROTATE food midway and as needed during microwaving.

• REHEAT foods until they are steaming hot throughout (165 F).

TIP 5: When In Doubt, Toss It Out

You can't always see, smell or taste bacteria that cause food-borne illness. It takes from 1/2 hour to two or more weeks before you get sick from contaminated food. Sometimes it's hard to know if food has been handled safely. If you don't know, give food the heave ho!

The goals of National Food Safety Education Month are "to reinforce food safety education and training among restaurant and food service workers" and "to educate the public to handle and prepare food properly at home, where food safety is equally important -- whether cooking from scratch or serving take-out meals and restaurant leftovers."

If you'd like more information, check the USDA Food Safety and Inspection Web site (www.fsis.usda.gov) and the Fight BAC! Web site (www.fightbac.org) .

Have Fun Teaching Consumer Food Safety!

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 been recognized for its effectiveness with 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 in 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

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.

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.

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.

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