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Living Health CICV BENEFITS CONSORTIUM LivingHealthy Living Healthy Newsletter June 2014 Summer Food Safety Thrill of the Grill Nothing says summertime cooking like outdoor grilling. However, 7,000 Americans are injured each year while barbecuing in the backyard. Want to stay safe? Before you begin: • • • • When the weather gets warm, thousands of people look to escape home and head outside. Summer holidays are ideal for family gatherings, picnics and barbecues, but they also provide a perfect environment for bacteria in food to multiply rapidly and cause foodborne illness. Unfortunately, many people will get sick from food poisoning this summer, primarily due to poor food preparation and handling. Food poisoning will kill more than 3,000 Americans and send more than 100,000 people to the hospital this year; the majority of illnesses take place during the summer. • • Grilling requires some clear thinking, especially when it's time to pull it all together. Save any alcoholic drinks for after the fire is out and someone else is driving. Food preparation: • Foodsafety.gov offers a four-step plan to help you avoid food poisoning: • • • • Clean: Wash your hands and surfaces often. Bacteria can survive in many places, including your hands, utensils and cutting boards. Wash your fruits and vegetables before preparing them for meals. Separate: Separate meats and eggs from produce starting at the store, then bagging and placing them in the refrigerator. Use separate cutting boards and plates for produce and meats/eggs. Cook: Cook foods to the proper temperature. Use a food thermometer. Keep hot foods above 140 F after cooking. Microwave food thoroughly to 165 F. Chill: Refrigerate foods within two hours; one hour if temperature is above 90 F. Thaw or marinate foods in the fridge, not on a counter. If foods sit out too long, throw it out. Sometimes a simple mistake can have grave consequences. What may seem like a small food safety mistake can cause serious illness with longterm consequences. When it comes to some germs, such as salmonella, all it takes is 15 to 20 cells in undercooked food to cause food poisoning. And just a tiny taste of food with botulism toxin can cause paralysis and even death. Place the grill at least 10 feet from the house and away from trees, decorations or overhangs. Clean your grill. Don’t let grease build up. Check for gas leaks. Rub the lines and connectors with a dish soap solution and check for bubbles when you turn the gas on. Open the grill lid before turning on the gas. Keep a spray bottle of water nearby for minor flares. Have a fire extinguisher available. • • Wash your hands with warm water and soap for at least 20 seconds before and after handling food. Always marinate food in the refrigerator. Don’t use sauce that was used to marinate raw meat or poultry on cooked food; instead, reserve a portion of the unused • marinade to use as a sauce. Do not put cooked food items on the same plate that held raw food • unless it has been washed with hot water and soap first. Use a thermometer to ensure food is fully cooked. Don’t let cooked foods sit out where it can cool off and bacteria can grow quickly. Cooking Meats Cooking meats at very high temperatures until surface charring occurs can form cancer-causing substances. Although no one knows exactly how much heterocyclic amines (HCA) can be ingested before it becomes dangerous, you can minimize the risk. • • • • Marinades can reduce the risk by as much as 98%. Do not overcook foods. Keep grill temperatures relatively low (under 600 F cooking temperature). Use thinner or smaller cuts of meat (kebabs are great). <600 F 1 1 Living Healthy Newsletter June 2014 Farmers Markets are in Season • • • Make sure meat is kept cold in closed, iced coolers. Bring a cooler or insulated bag to keep your meat cold and separate from other fresh produce. Clean the coolers and bags when you are finished transporting food. Check the temperature in your refrigerator. One in four household refrigerators is too warm. Place a clean thermometer in your refrigerator and make sure it reads 40 F or slightly lower. Store your food items properly at home. Produce stored in the refrigerator should not be stored near or under raw meat, seafood, poultry or eggs. Produce stored at room temperature should be kept away from non-food items like household chemicals. Looking for very fresh fruits and vegetables, or something new to try? Your local farmers market will have the latest in-season harvest. It’s also a great place to get deals on imperfect foods – foods that may be blemished or bruised, but not spoiled. Here are some tips for shopping at the farmers market: • • Always wash your produce. Yes, even if you’re buying organic or pesticide-free produce. Wash thoroughly with water as some veggie washes, vinegar solutions and detergents may leave residue on the food. Produce with firm skin (cantaloupes) should be cleaned using a scrub brush. Wash produce that will be peeled such as bananas, as bacteria on the surface can easily be transferred to the edible sections when cut. Inspect your food before buying it. Make sure that the produce you purchase is not damaged nor spoiled. Make sure eggs are properly chilled, clean and not cracked. Food Safety on a Road Trip Taking a summer day trip is a great way to get outdoors. If you are packing food for an afternoon barbecue, be sure to think about food safety. Clean Before You Leave Haven’t used the coolers since last summer? Give them a good cleaning a couple days before you start packing. Hot car? Hotter trunk! Don’t transport food in the trunk of a car. On a 90-degree day temperatures in your trunk can exceed 140 F. Extra Coolers Bring an extra cooler just for the beverages. This will keep your food coolers closed longer. Summer Ice Pack Pack lots of ice in your coolers and be ready to buy more ice to transport the leftovers home. Don’t let Food Sit Out Perishable foods can go bad if left sitting out for two hours. If it’s over 90 F, food will spoil within an hour! Discard any food that sits out too long. This content is for informational purposes only and is not intended to be a substitute for professional medical advice. About Viridian Health Management Viridian Health Management is a value-driven health improvement company that powers performance in population health, inspires healthy living and lowers healthcare costs. To learn more about Viridian Health Management, visit www.viridianhealth.com. © 2014 Viridian Health Management, LLC 2