Eating Smart
…Is Also Eating Safe

By Debra T. Gibbons, R.D.

Ever get an upset stomach and think you just must have eaten too much? Maybe it was really because the food you ate was not properly handled.

Annually in the United States contaminated food causes approximately 76 million illnesses, 325,000 hospitalizations and 5,000 deaths. That’s reason enough to inspire you to start practicing safe food handling. And the first line of defense is simple: wash your hands for at least 20 seconds in warm soapy water before handling food and after touching raw meat, poultry or eggs. A quick rinse doesn’t do it.

Now, test your knowledge by taking this true/false test:

Hot foods should be cooled before being placed in the refrigerator.  
False: Cooling hot food at room temperature allows harmful bacteria to grow and contaminate your food. Refrigerate perishable foods within 2 hours.

You want to skim off the fat off a fresh pot of chili. It’s okay to place the big pot in the fridge to cool so the fat will rise to the top for easy skimming.
False: Large volumes of food should be portioned into smaller amounts before being refrigerated to ensure that the food cools down to 40 degrees in 4 hours or less.

Raw meats, fish and poultry should be stored above cooked foods in the refrigerator.
False: These foods may contain harmful bacteria and should be stored separate from foods that do not require cooking.

All fruits should be washed before eating except those such as melon or oranges since they have a skin we remove before eating.
False:  Wash all fruit with clean running water, even those with a rind or peel since cutting into the fruit can transfer bacteria to the edible portion.

When heating leftovers just pop them in the microwave for 2 minutes and they’re ready to eat.
False: Leftovers should be reheated to at least 165 degrees to destroy dangerous bacteria. Use a food thermometer to check the temperature.

40-140 degrees is the danger zone in which bacteria thrive.
True: Harmful bacteria multiply quickly at room temperature.

After cutting a raw chicken on a cutting board, just clean it by rinsing with hot soapy water.
False: After rinsing, clean with a diluted bleach mixture of about 1 tablespoon bleach per gallon of water. Then rinse again with clean water.

When packing a lunch, it’s okay to put a yogurt and a sandwich in a paper bag since they will be eaten in 3-4 hours.
False: Perishable foods (dairy and meats) should not be left unfrigerated for more than two hours. Use an insulated bag with an ice pack or frozen beverage to keep foods cold. Or stick to foods that do not require refrigeration such as peanut butter, carrot sticks, fruit, granola bars. Plus, if using a lunch box wash it daily with warm soapy water.

Taste and smell are good ways to tell if food is still good.
False: Dangerous bacteria cannot be detected by sight, smell or taste.

Thawing meat on the counter is safe since it starts out frozen.
False: Bacteria grow very rapidly at room temperature. Thaw meats in the refrigerator, an ice bath or in the microwave. If using the microwave, cook immediately after defrosting.

Meats, poultry and seafood should be rinsed before cooking to remove bacteria in the juices.
False: Cooking foods to proper temperature kills bacteria. Rinsing could result in contaminating your sink with bacteria from the juices.

You are bringing home leftovers from your favorite restaurant and stop to shop on the way home. Your food should be fine for at least 3-4 hours
False: The sooner it is placed in the refrigerator the better and definitely within two hours. Or bring along an insulated bag with an ice pack if you plan to go out after the meal. That two-hour window also holds true for leaving food out after a meal at home.

Disease-causing bacteria will grow on all foods at room temperature.
False: Harmful bacteria only grow on what are known as “potentially hazardous foods” such as raw or cooked meat, poultry, seafood, eggs, dairy products; cooked rice, potato, noodles; cut melons, garlic and oil mixtures and raw sprouts. Keep these foods out of the “danger zone” or limit how long they are in it to as brief a time as possible.

(Ms. Gibbons is a Registered Dietician and Certified Diabetes Educator for the VA Primary Care Clinic in Hyannis. She also sees private clients at LiveNutrition in Brewster, 508-896-9080 for appointments, most health insurances accepted.)