September is Food Safety Month!

Myth: "If I microwave food, the microwaves kill the bacteria, so the food is safe"

Fact: Microwaves aren't what kill bacteria - it's the heat generated by microwaves that kills bacteria in foods. Microwave ovens are great time-savers and will kill bacteria in foods when heated to a safe internal temperature. However, foods can cook unevenly because they may be shaped irregularly or vary in thickness. Even microwave ovens equipped with a turntable can cook unevenly and leave cold spots in food, where harmful bacteria can survive. 

Be sure to follow package instructions and rotate and stir foods during the cooking process, if the instructions call for it. Observe any stand times as called for in the directions. Check the temperature of microwaved foods with a food thermometer in several spots.

Check out FightBac.org for more myth busters and food safety education!

Freezing Foods

Freezing leftovers or garden extras are a great way to save money and save time for future meals.  This can be a great thing, however, there are many foods that are not so great after freezing and thawing.  Foods that have a high liquid content are not palatable frozen.  Here are some examples:

• whole milk, yogurt, milk sauces, mayonnaise, sour cream, and custard fillings = will all separate after freezing
• apples, celery, cheese, egg whites (cooked), grapes, Irish potatoes = become soggy or soft and mushy
• salad greens = will be limp and lose their crispiness
• gelatin and icings = will weep

For food products that will not have the above characteristics (ie. strawberries, melon, etc) thawing is best done at 41 degrees Fahrenheit in the refrigerator. You could also thaw under warm water as long as it takes less than 2 hours or in the microwave as long as the food is cooked right away.  To practice proper food safety tips, you should never thaw anything out on the counter top because room temperature encourages microbial growth. 

Be sure to use a strong, leak proof container or bag that is easy to seal up and has a space for the date to be written in.  The container or bag should be moisture proof and not become brittle and crack at freezing temperatures.  Poorly wrapped food or slow freezing allows moisture to evaporate and cause freezer burn.  Areas of freezer burn will lose flavor and quality, but the food is technically still OK for consumption.

What foods do you typically freeze?

           

Safe Food Handling

In our latest On-Going Practice classes, we have been talking about food safety. Knowing food safety guidelines and techniques can help to prevent you or your family members from getting or spreading a food borne illness. Be sure you are in the know with clean, separate, cook, chill; the motto for Partnership for Food Safety Education's Fight Bac! To learn more about food safety go to this website.