Food Safety

IMAGE How safe is the American food supply? Probably the safest in the world. But, even so, if food isn't handled correctly and becomes contaminated by disease-causing organisms, it can still make you sick. Most of the disease-causing bacteria reside on the outside surfaces of food. This is especially true of meat, poultry, and fish. If meat is cut up or ground, the bacteria now has an additional surface on which to grow.For the most part, bacteria are rendered harmless when meat, fish, or poultry is fully cooked to medium or well-done temperatures. Consider using a food thermometer to make sure meat is fully cooked. The color and texture aren't always enough to go by. Make sure you know how to use the thermometer properly and that you know what temperature your food should be at to be safe.

Seasonal Factors

At a barbecue, hamburgers are often brought out to the grill on a platter. If the platter is used again to bring the cooked food to the table, without being washed in between, the cooked hamburgers served on that platter may become contaminated.Some foodborne illnesses have been traced to the lettuce and cheese on a burger. The cheese on a cheeseburger can become contaminated if it's brought to the grill on the same platter as the raw hamburger. Although the cheese cooks on top of the hamburger, it isn't fully cooked.If lettuce and cheese are stored under hamburger, the meat can drip on the lettuce and the cheese. It's important to store food properly. Make sure that all meat, poultry, and seafood is in containers or sealed plastic bags in the refrigerator. If you won't be using the foods within a few days, put them in the freezer instead. Keep eggs in their original containers and store them in the main part of the refrigerator, not the door.

Shopping and Storing Food

Safe handling of food starts in the grocery store. In your shopping cart, separate the meat, poultry, seafood, and eggs from the rest of the fresh food. When you get to the checkout, it's best to bag these items by themselves in plastic bags so that any juices don't drip on other foods.Once food has been purchased, it should be stored as quickly as possible. Don't let perishables sit in the trunk of your car. Ideally, two hours is the time allotted between buying food at your grocery store to properly storing it in the refrigerator or freezer. Bacteria generally don't grow well under refrigeration, and in some cases, bacterial growth is severely delayed. If you don't plan on eating leftover food within a few hours, then refrigerate it.Frozen foods should be thawed either in the refrigerator, in a leak-proof bag in cold water, or in the microwave. Thawing frozen foods on top of the counter allows the frozen surface to thaw long before the core. This provides a nice, warm, moist environment that enhances bacterial growth.Know when it's time to throw foods out. You can't always tell if foods are past their prime by looking at them. For more information on storage times for food in the refrigerator and the freezer, check out this page from

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