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  1. Cow in field -  Photo by Alex Blăjan on Unsplash

    CFI in The News

    Nov 1, 2021

    Dr. Barbara Kowalcyk, the Director of the Center for Foodborne Illness Research and Prevention, was recently quoted in a news story that addressed the increase of contaminated Australian meat shipments coming into the United States. Some of the shipments contained fecal contamination which may be due, in part, to the fact that many companies in Australia inspect their own meat instead of relying on regulated government inspectors. 

    Click here to read the article.

In the Spotlight

food in container

By: Ariel Garsow

It is common in the New Year to make a resolution to eat healthier. This may include incorporating foods into your diet that you have not cooked with or eaten before. Maybe you want to meal prep the night before for the next day.

Improper handling of food can lead to an increased risk of foodborne illness. There are four steps you can take to reduce your risk of getting sick from the healthy food you are preparing this New Year: clean, separate, cook, and chill.

4 Steps to Food Safety: Clean, Separate, Cook and Chill

Clean: wash your hands and the counter

Hand washing may seem monotonous, but it is important. Wash your hands with soap and water for 20 seconds before you start cooking, after handling potentially contaminated food as well as before eating. Clean your countertop after use as well.

Separate: keep raw meat, eggs, poultry, and seafood far away from produce

Cross-contamination can occur if the same cutting boards and utensils are used simultaneously for raw products that are commonly contaminated (raw meat, eggs, poultry, and seafood) and produce. To prevent the spread of foodborne pathogens, use different cutting boards and utensils or wash them with hot, soapy water between uses.

Cook: use your food thermometer

A visual test may not be sufficient to ensure meat, fish, and seafood are fully cooked. If you are unsure of what temperature to cook an item to, here is a link to a chart with safe internal cooking temperatures for various types of foods. There are also some minimum internal cooking temperatures on the figure below.

Chill: refrigerate food after preperation

After you have finished preparing your healthy meal, remember to keep hot food hot (at or above 140°F) and cold food cold (at or below 40°F). Between 40°F - 140°F is the “danger zone.” Avoid foodborne illness by cooling leftovers quickly in shallow containers and placing them in the refrigerator within two hours of preperation.

Danger Zone Thermometer Photo

 

Hope these tips help to keep the food you prepare safe and healthy. Wish you all the best with your New Year’s resolutions!

References

1.     Bin, Qi. 2019. Photo by qi bin on Unsplash. Unsplash. Available at: https://unsplash.com/photos/IIzny_Qgw-g. Accessed 21 December 2021.

2.     Centers for Disease Control and Prevention. 2021. Four Simple Steps to Food Safety. Food Safety. Available at: https://www.cdc.gov/foodsafety/keep-food-safe.html. Accessed 21 December 2021.

3.     U.S. Department of Agriculture Food Safety and Inspection Service. ‘Danger Zone’ (40 °F - 140 °F). Available at: http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/.... Accessed 21 December 2021.


Ariel GarsowAriel Garsow

Graduate Research Associate

garsow.1@osu.edu