Safe steps in food handling, cooking, and storage can prevent foodborne illness. There are four basic steps to food safety at home:

• Clean - always wash your fruits and vegetables, hands, counters, and cooking utensils.
• Separate - keep raw foods to themselves. Germs can spread from one food to another.
• Cook - foods need to get hot and stay hot. Heat kills germs.
• Chill - put fresh food in the refrigerator right away.

In the grocery store, avoid cans that are bulging or jars that have cracks or loose lids. Check packages to be sure food hasn't reached its expiration date.

Safeguarding your home against foodborne illnesses begins not at home, but at the supermarket, grocery store, or any other place where you buy food that you plan to store and serve.

Combating foodborne illnesses is a top priority at the Food and Drug Administration (FDA). That's because, according to the Centers for Disease Control and Prevention (CDC), foodborne ailments cause about 325,000 hospitalizations and 5,200 deaths nationwide each year.

You as a consumer can play a key role in preventing these illnesses. While shopping for food, you should:

1. Check for cleanliness

Buying from a retailer who follows proper food handling practices helps assure that the food is safe. Ask yourself: What is the general impression of this facility? Does it look and smell clean?

2. Keep certain foods separated

Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart. Place these foods in plastic bags to prevent their juices from dripping on other foods. It is also best to separate these foods from other foods at checkout and in your grocery bags.

3. Inspect cans and jars

Don't buy food in cans that are bulging or dented. Also, don't buy food in jars that are cracked or have loose or bulging lids.

Since foods sold in cans or jars are processed to be sterile, they can "keep" for a long time if the can or jar is intact. A bulging can or jar lid may mean the food was under-processed and is contaminated. A dent in a can, especially if the dent affects a seam, may cause an opening in the seam which may allow contamination, as would a crack in a jar. A loose lid on a jar means the vacuum has been lost and the product may be contaminated. Don't buy a food product whose seal seems tampered with or damaged.

4. Inspect frozen food packaging

Don't buy frozen food if the package is damaged. Packages should not be open, torn or crushed on the edges. Also, avoid packages that are above the frost line in the store's freezer. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the food in the package has either been stored for a long time or thawed and refrozen. In such cases, choose another package.

5. Select frozen foods and perishables last

Meat, poultry, fish and eggs should be the last items placed in your shopping cart. Always put these products in separate plastic bags so that drippings don't contaminate other foods.

6. Choose fresh eggs carefully

Before putting eggs in your cart, open the carton and make sure that the eggs are clean and none is cracked. Buy only refrigerated eggs and follow the "Safe Handling Instructions" on the carton.

7. Be mindful of time and temperature

It's important to refrigerate perishable products as soon as possible after grocery shopping. Food safety experts stress the "2-hour rule"—because harmful bacteria can multiply in the "danger zone" (between 40° and 140° F), perishable foods should not be left at room temperature longer than 2 hours. Modify that rule to 1 hour when temperatures are above 90° F, as they often are in cars that have been parked in the sun.

If it will take more than an hour to get your groceries home, use an ice chest to keep frozen and perishable foods cold. Also, when the weather is warm and you are using your car's air conditioner, keep your groceries in the passenger compartment, not the trunk.

Each year millions of people get sick from food illnesses which can cause you to feel like you have the flu. Food illnesses can also cause serious health problems, even death. Follow these four steps to help keep you and your family safe.

1. Clean

Always wash your food, hands, counters, and cooking tools.

• Wash hands in warm soapy water for at least 20 seconds. Do this before and after touching food.
• Wash your cutting boards, dishes, forks, spoons, knives, and counter tops with hot soapy water. Do this after working with each food item.
• Rinse fruits and veggies.
• Do not wash meat, poultry, fish, or eggs. If water splashes from the sink in the process of washing, it can spread bacteria.
• Clean the lids on canned goods before opening.

2. Separate (Keep Apart)

Keep raw foods to themselves. Germs can spread from one food to another.

• Keep raw meat, poultry, seafood, and eggs away from other foods. Do this in your shopping cart, bags, and fridge.
• Do not reuse marinades used on raw foods unless you bring them to a boil first.
• Use a special cutting board or plate for raw foods only.

3. Cook

Foods need to get hot and stay hot. Heat kills germs.

• Cook to safe temperatures:
  • Beef, Pork, Lamb 145 °F
  • Fish 145 °F
  • Ground Beef, Pork, Lamb 160 °F
  • Turkey, Chicken, Duck 165 °F
• Use a food thermometer to make sure that food is done. You can’t always tell by looking.

4. Chill

Put food in the fridge right away.

• 2-Hour Rule: Put foods in the fridge or freezer within 2 hours after cooking or buying from the store. Do this within 1 hour if it is 90 degrees or hotter outside.
• Never thaw food by simply taking it out of the fridge. Thaw food:
  • In the fridge
  • Under cold water
  • In the microwave
• Marinate foods in the fridge.

Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, utensils, etc., if they are not handled properly. This is especially true when handling raw meat, poultry, and seafood, so keep these foods and their juices away from already cooked or ready-to-eat foods and fresh produce. When handling foods, it is important to Be Smart, Keep Foods Apart — Don't Cross-Contaminate. By following these simple steps, you can prevent cross-contamination and reduce the risk of foodborne illness.

When shopping

Separate raw meat, poultry, and seafood from other foods in your grocery-shopping cart. Place these foods in plastic bags to prevent their juices from dripping onto other foods. It is also best to separate these foods from other foods at check out and in your grocery bags.

When refrigerating food

• Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping onto other foods. Raw juices often contain harmful bacteria.
• Store eggs in their original carton and refrigerate as soon as possible.

When preparing food

Wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this:

• Wash hands with soap and warm water for 20 seconds before and after handling food, and after using the bathroom, changing diapers; or handling pets.
• Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.
• Wash cutting boards, dishes, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item.
• A solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water may be used to sanitize surfaces and utensils.

Cutting boards

• Always use a clean cutting board.
• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them.

Marinating food

• Always marinate food in the refrigerator, not on the counter.
• Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled just before using.

When serving food

• Always use a clean plate.
• Never place cooked food back on the same plate or cutting board that previously held raw food.

When storing leftovers

• Refrigerate or freeze leftovers within 2 hours or sooner in clean, shallow, covered containers to prevent harmful bacteria from multiplying.

It is essential to use a food thermometer when cooking meat, poultry, and egg products to prevent undercooking, verify that food has reached a safe minimum internal temperature, and consequently, prevent foodborne illness.

Why Use a Food Thermometer?

Using a food thermometer is the only reliable way to ensure safety and to determine desired "doneness" of meat, poultry, and egg products. To be safe, these foods must be cooked to a safe minimum internal temperature to destroy any harmful microorganisms that may be in the food.

"Doneness" refers to when a food is cooked to a desired state and indicates the sensory aspects of foods such as texture, appearance, and juiciness. Unlike the temperatures required for safety, these sensory aspects are subjective.

Color is Not a Reliable Indicator

Many food handlers believe that visible indicators, such as color changes, can be used to determine if foods are cooked to a point where pathogens are killed. However, recent research has shown that color and texture indicators are unreliable. For example, ground beef may turn brown before it reaches a temperature where pathogens are destroyed. A consumer preparing hamburger patties and using the brown color as an indicator of "doneness" is taking a chance that pathogenic microorganisms may survive. A hamburger cooked to 160 °F as measured with a meat thermometer, regardless of color, is safe.

Safety Versus Doneness

The temperature at which different pathogenic microorganisms are destroyed varies, as does the "doneness" temperature for different meat and poultry. A consumer looking for a visual sign of "doneness" might continue cooking it until it is overcooked and dry. However, a consumer using a food thermometer to check for "doneness" can feel assured the food has reached a safe temperature and is not overcooked. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

A food thermometer should also be used to ensure that cooked food is held at safe temperatures until served. Cold foods should be held at 40 °F or below. Hot food should be kept hot at 140 °F or above.

Types of Thermometers

Food thermometers come in several types and styles, and vary in level of technology and price.

Digital Food Thermometers

Thermocouple:
Of all food thermometers, thermocouple thermometers reach and display the final temperature the fastest - within 2 to 5 seconds. The temperature is indicated on a digital display.

A thermocouple measures temperature at the junction of two fine wires located in the tip of the probe. Thermocouples used in scientific laboratories have very thin probes, similar to hypodermic needles, while others may have a thickness of 1/16 of an inch.

Since thermocouple thermometers respond so rapidly, the temperature can be quickly checked in a number of locations to ensure that the food is safely cooked. This is especially useful for cooking large foods, such as roasts or turkeys, when checking the temperature in more than one place is advised. The thin probe of the thermocouple also enables it to accurately read the temperature of thin foods such as hamburger patties, pork chops, and chicken breasts.

Thermocouples are not designed to remain in the food while it's cooking. They should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking.

Thermocouples can be calibrated for accuracy.

Thermistors:
Thermistor-style food thermometers use a resistor (a ceramic semiconductor bonded in the tip with temperature-sensitive epoxy) to measure temperature. The thickness of the probe is approximately 1/8 of an inch and takes roughly 10 seconds to register the temperature on the digital display. Since the semiconductor is in the tip, thermistors can measure temperature in thin foods, as well as thick foods. Because the center of a food is usually cooler than the outer surface, place the tip in the center of the thickest part of the food.

Thermistors are not designed to remain in the food while it's cooking. They should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking.

Not all thermistors can be calibrated. Check the manufacturer's instructions.

Oven Cord Thermometers:

This food thermometer allows the cook to check the temperature of food in the oven without opening the oven door. A base unit with a digital screen is attached to a thermistor-type food thermometer probe by a long metal cord. The probe is inserted into the food, and the cord extends from the oven to the base unit. The base can be placed on the counter or attached to the stovetop or oven door by a magnet. The thermometer is programmed for the desired temperature and beeps when it is reached. While designed for use in ovens, these thermometers can also be used to check foods cooking on the stove. Oven cord thermometers cannot be calibrated.

Thermometer Fork Combination:

This utensil combines a cooking fork with a food thermometer. A temperature-sensing device is embedded in one of the tines of the fork. There are several different brands and styles of thermometer forks on the market; some using thermocouples and some using thermistors. The food temperature is indicated on a digital display or by indicator lights on the handle within 2 to 10 seconds (depending on the type). These lights will tell if the food has reached rare, medium, well done, etc. Particularly useful for grilling, the thermometer fork will accurately measure the internal temperature of even the thinnest foods. The thermometer fork should be used to check the temperature of a food towards the end of the estimated cooking time. Thermometer forks are not designed to remain in a food while in the oven or on the grill. Thermometer forks cannot be calibrated.

Dial Food Thermometers

Bimetallic-coil Thermometers:
These thermometers contain a coil in the probe made of two different metals that are bonded together. The two metals have different rates of expansion. The coil, which is connected to the temperature indicator, expands when heated. This food thermometer senses temperature from its tip and up the stem for 2 to 2 1/2 inches. The resulting temperature is an average of the temperatures along the sensing area. These food thermometers have a dial display and are available as "oven-safe" and "instant-read."

"Oven-safe" Bimetallic-coil Thermometers:

This food thermometer is designed to remain in the food while it is cooking in the oven, and is generally used for large items such as a roast or turkey. This food thermometer is convenient because it constantly shows the temperature of the food while it is cooking. However, if not left in the food while cooking, they can take as long as 1 to 2 minutes to register the correct temperature.

The bimetal food thermometer can accurately measure the temperature of relatively thick foods (such as beef roasts) or deep foods (foods in a stockpot). Because the temperature-sensing coil on the stem is between 2 to 2 1/2 inches long and the stem is relatively thick, it is not appropriate to measure the temperature of any food less than 3 inches thick.

There is concern that because heat conducts along the stem's metal surface faster than through the food, the area of the food in contact with the thermometer tip will be hotter than the area a short distance to the side (the "potato nail effect"). To remedy this, the temperature should be taken in a second, and even third area, to verify the temperature of the food. Each time the thermometer is inserted into the food, let the thermometer equilibrate (come to temperature) at least 1 minute before reading the temperature.

Some models can be calibrated. Check the manufacturer's instructions.

"Instant Read" Bimetallic-coil Thermometers:

This food thermometer quickly measures the temperature of a food in about 15 to 20 seconds. It is not designed to remain in the food while it is cooking in the oven, but should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking.

For accurate temperature measurement, the probe of the bimetallic-coil thermometer must be inserted the full length of the sensing area (usually 2 to 3 inches). If measuring the temperature of a thin food, such as a hamburger patty or boneless chicken breast, the probe should be inserted through the side of the food so that the entire sensing area is positioned through the center of the food. Some models can be calibrated. Check the manufacturer's instructions.

Single-Use Temperature Indicators

One of the most recent developments in the retail food market is the emergence of disposable temperature indicators. Several brands are available, and all make quick work of determining if a food has reached its final temperature. These temperature sensors are designed for specific temperature ranges, for example, 160-170 °F. It is important that the sensors be used only with foods for which they are intended. Read the package directions to ensure that the temperature the sensor will reach is consistent with the safe temperatures listed in this publication.

The sensors are made from special temperature-sensitive materials. The sensor is inserted into a food. When the food reaches the safe temperature, the sensor changes color. They are designed to be used only once. However, if the desired temperature has not been reached, they can be reinserted until the temperature is reached. These sensors cannot be left in a food while it is cooking. They should be used near the end of the estimated cooking time. To prevent overcooking, check the temperature before the food is expected to finish cooking.

Disposable temperature indicators are made from materials approved by the FDA for contact with food.

Pop-Up Timers:
Commonly used in turkeys and roasting chickens since 1965, the "pop-up" style disposable cooking device is constructed from a food grade nylon. The inside contains a stainless steel spring and organic firing material. The organic firing material is specifically designed to dissolve at specific predetermined temperatures. Once the firing material dissolves, the stainless steel spring releases the stem, allowing it to "pop up." This indicates that the food has reached the correct final temperature for safety and doneness. Pop-up style disposable cooking devices are reliable to within 1 to 2 °F, however, proper placement is important. Checking with a conventional food thermometer is always recommended as an added precaution to properly gauging both safety and doneness.

Other Types of Food Thermometers

Liquid-filled Thermometers:
Also called "spirit-filled" or "liquid in glass" thermometers, these thermometers are the oldest kind of food thermometer used in home kitchens. They have either metal or glass stems. As the internal temperature of the food increases, the colored liquid inside the stem expands and rises to indicate the temperature on a scale. Heat conduction in the metal stems can cause false high readings. They are designed to remain in the food while it is cooking. They should be inserted at least 2 inches deep in the thickest part of the food, and are, therefore, not appropriate for thin foods. Some liquid-filled thermometers can be calibrated by carefully moving the glass stem within the holder.

Candy/Jelly/Deep Fry Thermometers:
These thermometers will measure temperatures ranging from 100 to 400 °F. They are used to measure the extra-high temperatures required of candy and jelly making, as well as frying with hot oil.

Appliance Thermometers

Refrigerator/ Freezer Thermometers:
For safety, it is important to verify the temperature of refrigerators and freezers. Refrigerators should maintain a temperature of 40 °F or below. Frozen food will hold its top quality for the longest possible time when the freezer maintains 0 °F or below. An appliance thermometer can be kept in the refrigerator and freezer to monitor the temperature. This can be critical in the event of a power outage. When the power goes back on, if the refrigerator is 40 °F or below, and the freezer is still colder than 40 °F, the food is safe. These bimetallic-coil thermometers are specially designed to provide accuracy at cold temperatures.

Oven Thermometers:
An oven thermometer can be left in the oven to verify that the oven is heating to the desired temperatures. These bimetallic-coil thermometers can measure temperatures from 100 to 600 °F.

Safety and Doneness

Most pathogens are destroyed between 140 and 165 °F. Higher temperatures may be necessary to achieve consumer acceptability and palatability, also known as "doneness."

These temperatures are recommended for consumer cooking. They are not intended for processing, institutional, or foodservice preparation. Food service professionals should consult their state or local food code.

*These temperatures are recommended for consumer cooking. They are not intended for processing, institutional, or foodservice preparation. Food service professionals should consult their state or local food code.

Using the Food Thermometer

Most available food thermometers will give an accurate reading within 2 to 4 °F. The reading will only be correct, however, if the thermometer is placed in the proper location in the food. If not inserted correctly, or if the food thermometer is placed in the wrong area, the reading will not accurately reflect the internal temperature of the food. In general, the food thermometer should be placed in the thickest part of the food, away from bone, fat, or gristle.

Check Manufacturer's Instructions

Before using a food thermometer, read the manufacturer's instructions first. The instructions should tell how far the thermometer must be inserted in a food to give an accurate reading. If instructions are not available, check the stem of the food thermometer for an indentation, or "dimple." This shows one end of the location of the sensing device. Dial thermometers must penetrate about 2 to 3 inches into the food. Most digital thermometers will read the temperature in a small area of the tip.

Where to Place the Food Thermometer

Meat
When taking the temperature of beef, pork, or lamb roasts, the food thermometer should be placed midway in the roast, avoiding the bone. When cooking hamburgers, steaks, or chops, insert a thermistor or thermocouple in the thickest part, away from bone, fat, or gristle. If using a dial bimetal thermometer, read "Thin Foods" below.

When the food being cooked is irregularly shaped, such as with a beef roast, check the temperature in several places.

Poultry
FSIS recommends cooking whole poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For optimum safety, do not stuff poultry. If stuffing whole poultry, the center of the stuffing must reach a safe minimum internal temperature of 165 °F. If cooking poultry parts, insert food thermometer into the thickest area, avoiding the bone. The food thermometer may be inserted sideways if necessary. When the food is irregularly shaped, the temperature should be checked in several places.

Thin Foods
When measuring the temperature of a thin food, such as a hamburger patty, pork chop, or chicken breast, a thermistor or thermocouple food thermometer should be used, if possible.

However, if using an "instant-read" dial bimetallic-coil food thermometer, the probe must be inserted in the side of the food so the entire sensing area (usually 2-3 inches) is positioned through the center of the food.

To avoid burning fingers, it may be helpful to remove the food from the heat source (if cooking on a grill or in a frying pan) and insert the food thermometer sideways after placing the item on a clean spatula or plate.

Combination Dishes
For casseroles and other combination dishes, place the food thermometer into the thickest portion of the food or the center of the dish. Egg dishes and dishes containing ground meat and poultry should be checked in several places.

Thermometer Care

As with any cooking utensil, food thermometers should be washed with hot soapy water. Most thermometers should not be immersed in water. Wash carefully by hand.

Use caution when using a food thermometer. Some models have plastic faces, which can melt if placed too close to heat or dropped in hot liquid.

Thermometer probes are sharp and should be stored with the probe in the stem sheath. Some glass thermometers are sensitive to rough handling and should be stored in their packaging for extra protection or in a location where they will not be jostled.

Calibrating a Thermometer

There are two ways to check the accuracy of a food thermometer. One method uses ice water, the other uses boiling water. Many food thermometers have a calibration nut under the dial that can be adjusted. Check the package for instructions.

Ice Water
To use the ice water method, fill a large glass with finely crushed ice. Add clean tap water to the top of the ice and stir well. Immerse the food thermometer stem a minimum of 2 inches into the mixture, touching neither the sides nor the bottom of the glass. Wait a minimum of 30 seconds before adjusting. (For ease in handling, the stem of the food thermometer can be placed through the clip section of the stem sheath and, holding the sheath horizontally, lowered into the water.) Without removing the stem from the ice, hold the adjusting nut under the head of the thermometer with a suitable tool and turn the head so the pointer reads 32 °F.

Boiling Water
To use the boiling water method, bring a pot of clean tap water to a full rolling boil. Immerse the stem of a food thermometer in boiling water a minimum of 2 inches and wait at least 30 seconds. (For ease in handling, the stem of the food thermometer can be placed through the clip section of the stem sheath and, holding the sheath horizontally, lowered into the boiling water.) Without removing the stem from the pan, hold the adjusting nut under the head of the food thermometer with a suitable tool and turn the head so the thermometer reads 212 °F.

For true accuracy, distilled water must be used and the atmospheric pressure must be one atmosphere (29.921 inches of mercury). A consumer using tap water in unknown atmospheric conditions would probably not measure water boiling at 212 °F. Most likely it would boil at least 2 °F, and perhaps as much as 5 °F, lower. Remember that water boils at a lower temperature in a high altitude area. Check with the local Cooperative Extension Service or Health Department for the exact temperature of boiling water.

Even if the food thermometer cannot be calibrated, it should still be checked for accuracy using either method. Any inaccuracies can be taken into consideration when using the food thermometer, or the food thermometer can be replaced. For example, water boils at 212 °F. If the food thermometer reads 214 °F in boiling water, it is reading 2 degrees too high. Therefore 2 degrees must be subtracted from the temperature displayed when taking a reading in food to find out the true temperature. In another example, for safety, ground beef patties must reach 160 °F. If the thermometer is reading 2 degrees too high, 2 degrees would be added to the desired temperature, meaning hamburger patties must be cooked to 162 °F.

Did you know the U.S. Food and Drug Administration regulates microwave ovens? Microwave oven manufacturers must certify their products meet safety performance standards created and enforced by the FDA to protect the public health.

Microwave ovens are generally safe when used correctly. But people have experienced burns, and in rare cases, other injuries from microwave radiation, particularly in cases involving improper use or maintenance. Therefore, always use your oven properly and maintain it as recommended by the user manual.

How Microwaves Cook

First, know that microwaves—the actual waves produced by these ovens—are a type of electromagnetic radiation. These waves cause water molecules in food to vibrate. These vibrations, in turn, produce the heat that cooks food.

The waves are produced by a vacuum tube within the oven called a magnetron. They are reflected within the oven’s metal interior; can pass through glass, paper, plastic, and similar materials; and are absorbed by food.

Microwaves are a kind of non-ionizing radiation. They do not have the same risks as x-rays or other types of ionizing radiation. (Ionizing radiation is a more energetic type of radiation that can cause changes to human cells.)

Injury Risks and Background on Microwaves

Most injuries related to microwave ovens are the result of heat-related burns from hot containers, overheated foods, or exploding liquids.

Most injuries do not relate to radiation. That said, there have been very rare instances of radiation injury due to unusual circumstances or improper servicing.

In general, these radiation injuries are caused by exposure to large amounts of microwave radiation leaking through openings such as gaps in the microwave oven seals. However, FDA regulations require that microwave ovens are designed to prevent these high-level radiation leaks. In fact, manufacturers must certify that their microwave ovens comply with specific FDA safety standards. These standards require any radiation given off by ovens to be well below the level known to cause injury.

Although some people have been concerned that microwave ovens could cause interference with certain electronic cardiac pacemakers, today’s pacemakers are designed to shield against this interference. You can consult with your health care provider if you still have concerns.

Safe Microwave Oven Use

Unsafe Microwave Oven Use

Safety Tips

1. Follow the manufacturer’s instructions for use. Directions in the user manual provide recommended operating procedures and safety precautions. For instance, you should not use some microwave ovens when they are empty. In addition, you should not heat water or liquids longer than the manufacturer’s instructions and recommendations.

2. Use microwave-safe containers. Use cookware specially manufactured for use in the microwave oven. Generally, you should not use metal pans or aluminum foil because microwaves reflect off them, causing food to cook unevenly and possibly damaging the oven. And you should not use some plastic containers because heated food can cause them to melt. The FDA recommends using glass, ceramic, and plastic containers labeled for microwave oven use.

3. Avoid super-heated water. “Super-heated” means water is heated beyond its boiling temperature, without signs of boiling. If you use a microwave oven to heat water in a clean cup beyond the boiling temperature, a slight disturbance or movement may cause the water to violently explode out of the cup. There have been reports of serious skin burns or scalding injuries around people’s hands and faces as a result of this phenomenon.

Adding ingredients such as instant coffee or sugar to water before heating greatly reduces the risk of hot-water eruption. Also remember to follow the manufacturer’s heating instructions.

4. Check for leakage. There should be little cause for concern about excess microwave radiation leaking from these ovens unless the door hinges, latch, or seals are damaged. The FDA recommends looking at your oven carefully to see if any of these issues exist. The agency also recommends that you do not use an oven if the door doesn’t close firmly or is bent, warped, or otherwise damaged.

5. Don’t use ovens that seem to operate when the door is open. The FDA monitors these appliances for radiation safety issues and has received increasing reports about microwave ovens that appear to stay on—and operate—when the door is open. The FDA recommends that you immediately stop using a microwave oven if this happens.

“A failure in the door sensing switch can sometimes allow the fan, light, and/or turntable to operate when the door is open. But safety interlocks in microwave ovens are intended to stop the magnetron from generating microwaves,” explains Ting Song, Ph.D., a biomedical engineer with the FDA’s Magnetic Resonance and Electronic Products branch. “When interlocks work normally, the magnetron will not operate. However, since each oven design is different, consumers cannot be 100 percent sure that microwave radiation is not being emitted in this situation.”

How to Report Problems

In the FDA’s experience, most microwave ovens that are tested show little or no detectable microwave leakage.

However, if your microwave shows signs of leakage or damage, or you suspect a radiation problem, you can contact the oven manufacturer. Manufacturers are required to tell the FDA about various issues, including defects in microwave ovens, lack of compliance with federal standards, and accidental radiation occurrences.

Whether putting food in the refrigerator, the freezer, or the cupboard, you have plenty of opportunities to prevent foodborne illnesses.

The goal is to keep yourself and others from being sickened by microorganisms such as Salmonella, E. coli O157:H7, and C. botulinum, which causes botulism. Keeping foods chilled at proper temperatures is one of the best ways to prevent or slow the growth of these bacteria.

These food storage tips can help you steer clear of foodborne illnesses.

Storage Basics

• Refrigerate or freeze perishables right away. Foods that require refrigeration should be put in the refrigerator as soon as you get them home. Stick to the "two-hour rule" for leaving items needing refrigeration out at room temperature. Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F. This also applies to items such as leftovers, "doggie bags," and take-out foods. Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate.
• Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive.
• Check storage directions on labels. Many items other than meats, vegetables, and dairy products need to be kept cold. If you've neglected to properly refrigerate something, it's usually best to throw it out.
• Use ready-to-eat foods as soon as possible. Refrigerated ready-to-eat foods such as luncheon meats should be used as soon as possible. The longer they're stored in the refrigerator, the more chance Listeria, a bacterium that causes foodborne illness, can grow, especially if the refrigerator temperature is above 40° F (4° C).
• Be alert for spoiled food. Anything that looks or smells suspicious should be thrown out. Mold is a sign of spoilage. It can grow even under refrigeration. Mold is not a major health threat, but it can make food unappetizing. The safest practice is to discard food that is moldy.
• Be aware that food can make you very sick even when it doesn't look, smell, or taste spoiled. That's because foodborne illnesses are caused by pathogenic bacteria, which are different from the spoilage bacteria that make foods "go bad." Many pathogenic organisms are present in raw or undercooked meat, poultry, seafood, milk, and eggs; unclean water; and on fruits and vegetables. Keeping these foods properly chilled will slow the growth of bacteria.
• Following the other recommended food handling practices will further reduce your risk of getting sick — clean your hands, surfaces and produce, separate raw foods from ready-to-eat foods, and cook to safe temperatures.

Refrigeration Tips

• Marinate food in the refrigerator. Bacteria can multiply rapidly in foods left to marinate at room temperature. Also, never reuse marinating liquid as a sauce unless you bring it to a rapid boil first.
• Clean the refrigerator regularly and wipe spills immediately. This helps reduce the growth of Listeria bacteria and prevents drips from thawing meat that can allow bacteria from one food to spread to another. Clean the fridge out frequently.
• Keep foods covered. Store refrigerated foods in covered containers or sealed storage bags, and check leftovers daily for spoilage. Store eggs in their carton in the refrigerator itself rather than on the door, where the temperature is warmer.
• Check expiration dates. A "use by" date means that the manufacturer recommends using the product by this date for the best flavor or quality. The date is not a food safety date. At some point after the use-by date, a product may change in taste, color, texture, or nutrient content, but, the product may be wholesome and safe long after that date. If you're not sure or if the food looks questionable, throw it out.
• The exception to this is infant formula. Infant formula and some baby foods are unique in that they must be used by the use-by date that appears on the package.

Freezer Facts

• Food that is properly frozen and cooked is safe. Food that is properly handled and stored in the freezer at 0° F (-18° C) will remain safe. While freezing does not kill most bacteria, it does stop bacteria from growing. Though food will be safe indefinitely at 0° F, quality will decrease the longer the food is in the freezer. Tenderness, flavor, aroma, juiciness, and color can all be affected. Leftovers should be stored in tight containers. With commercially frozen foods, it's important to follow the cooking instructions on the package to assure safety.
• Freezing does not reduce nutrients. There is little change in a food's protein value during freezing.
• Freezer burn does not mean food is unsafe. Freezer burn is a food-quality issue, not a food safety issue. It appears as grayish-brown leathery spots on frozen food. It can occur when food is not securely wrapped in air-tight packaging, and causes dry spots in foods.
• Refrigerator/freezer thermometers should be monitored. Refrigerator/freezer thermometers may be purchased in the housewares section of department, appliance, culinary, and grocery stores. Place one in your refrigerator and one in your freezer, in the front in an easy-to-read location. Check the temperature regularly—at least once a week.

If You Lose Electricity

If you lose electricity, keep refrigerator and freezer doors closed as much as possible. Your refrigerator will keep food cold for about four hours if it's unopened. A full freezer will keep an adequate temperature for about 48 hours if the door remains closed.

Once Power is Restored . . .

You'll need to determine the safety of your food. Here's how:

• If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40°F or below, the food is safe and may be refrozen.
• If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can't rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze or cook.
• Refrigerated food should be safe as long as the power was not out for more than four hours and the refrigerator door was kept shut. Discard any refrigerated perishable food (such as meat, poultry, fish, milk, eggs or leftovers) that has been at refrigerator temperatures above 40°F for four hours or more. Perishable foods with temperatures that are 45°F or below (measured with a food thermometer) should be safe, but should be cooked and consumed as soon as possible.

Tips for Non-Refrigerated Items

• Check canned goods for damage. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing or denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener. Stickiness on the outside of cans may indicate a leak. Newly purchased cans that appear to be leaking should be returned to the store for a refund or exchange. Otherwise, throw the cans away.
• Keep food away from poisons. Don't store non-perishable foods near household cleaning products and chemicals.

A refrigerator is one of the most important pieces of equipment in the kitchen for keeping foods safe. These electric units are so commonplace today, we forget a refrigerator was once little more than a box with a block of ice used to supply a rather undependable source of cold air. But we are instantly reminded of its importance to our daily lives when the power goes off or the unit fails, putting our food's safety in jeopardy.

History of Refrigeration

In prehistoric times, man found that his game would last longer if stored in the coolness of a cave or packed in snow. He realized the cold temperatures would keep game for times when food was not available. Later, ice was harvested in the winter to be used in the summer. As man became more industrialized and mechanized, ice was harvested from lakes and rivers or manufactured, stored, and transported to many countries. Even today, ice is still manufactured for this purpose.

The intermediate stage in the history of cooling foods was to add chemicals like sodium nitrate or potassium nitrate to water causing the temperature to fall. Cooling wine via this method was recorded in 1550, as were the words "to refrigerate." The evolution to mechanical refrigeration, a compressor with refrigerant, was a long, slow process and was introduced in the last quarter of the 19th century.

The science of refrigeration continues to evolve. In 1996, there was a change made in the type of refrigerant used to comply with the Regulatory Clean Air Act, Title 6. The old refrigerant known to most people as "freon," a tradename, was replaced with HFC 134a, a new refrigerant less injurious to the ozone and still just as effective in keeping food cold. As consumers, we should notice no difference.

Importance of Refrigeration

Refrigeration slows bacterial growth. Bacteria exist everywhere in nature. They are in the soil, air, water, and the foods we eat. When they have nutrients (food), moisture, and favorable temperatures, they grow rapidly, increasing in numbers to the point where some types of bacteria can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 and 140 °F, the "Danger Zone," some doubling in number in as little as 20 minutes. A refrigerator set at 40 °F or below will protect most foods.

Types of Bacteria in Refrigerated Foods

There are two completely different families of bacteria: pathogenic bacteria, the kind that cause foodborne illness, and spoilage bacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and textures.

Pathogenic bacteria can grow rapidly in the "Danger Zone," the temperature range between 40 and 140 °F, but they do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a pathogen is present.

Spoilage bacteria can grow at low temperatures, such as in the refrigerator. Eventually they cause food to develop off or bad tastes and smells. Most people would not choose to eat spoiled food, but if they did, they probably would not get sick. It comes down to an issue of quality versus safety:

• Food that has been left too long on the counter may be dangerous to eat, but could look fine.
• Food that has been stored too long in the refrigerator or freezer may be of lessened quality, but most likely would not make anyone sick. (However, some bacteria such as Listeria monocytogenes thrive at cold temperatures, and if present, will multiply in the refrigerator over time and could cause illness.)

Safe Refrigerator Temperature

For safety, it is important to verify the temperature of the refrigerator. Refrigerators should be set to maintain a temperature of 40 °F or below. Some refrigerators have built-in thermometers to measure their internal temperature. For those refrigerators without this feature, keep an appliance thermometer in the refrigerator to monitor the temperature. This can be critical in the event of a power outage. When the power goes back on, if the refrigerator is still 40 °F, the food is safe. Foods held at temperatures above 40 °F for more than 2 hours should not be consumed. Appliance thermometers are specifically designed to provide accuracy at cold temperatures. Be sure refrigerator/freezer doors are closed tightly at all times. Don't open refrigerator/freezer doors more often than necessary and close them as soon as possible.

Safe Handling of Foods for Refrigerating

Hot food can be placed directly in the refrigerator or it can be rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

A large pot of food like soup or stew should be divided into small portions and put in shallow containers before being refrigerated. A large cut of meat or whole poultry should be divided into smaller pieces or placed in shallow containers before refrigerating.

Placement of Foods

The temperature in a refrigerator should be 40 °F or below throughout the unit, so that any place is safe for storage of any food. Raw meat, poultry, and seafood should be in a sealed container or wrapped securely to prevent raw juices from contaminating other foods.

Some refrigerators have special features such as adjustable shelves, door bins, crispers, and meat/cheese drawers. These features are designed to make storage of foods more convenient and to provide an optimal storage environment for fruits, vegetables, meats, poultry, and cheese.

Shelves

Shelves should be adjustable to accommodate a variety of packages. Tempered glass shelves are attractive and easy to clean. Some refrigerators feature sealed glass shelves to contain spills and make cleanup easier. Some shelves pull out to provide better accessibility to items in the back.

Specialized Compartments

Sealed crisper drawers provide an optimal storage environment for fruits and vegetables. Vegetables require higher humidity conditions while fruits require lower humidity conditions. Some crispers are equipped with controls to allow the consumer to customize each drawer's humidity level.

An adjustable temperature meat drawer maximizes the storage time of meats and cheeses. Additional cool air is directed into the drawer to keep items very cold without freezing.

Safety of Foods Stored on the Door

Don't store perishable foods in the door. Eggs should be stored in the carton on a shelf. The temperature of the storage bins in the door fluctuate more than the temperature in the cabinet. Keep the door closed as much as possible.

Food Safety While Manually Defrosting a Refrigerator-Freezer

Most refrigerators-freezers sold today don't require defrosting by the consumer. However, there are still units on the market and in homes that do allow frost to build up and require periodic defrosting.

When food is removed from the freezer for defrosting and the unit is turned off, it's important to keep refrigerated foods cold and frozen foods from thawing. To do this, place the food in a cooler with a cold source or pack it in a box and cover it with blankets for insulation.

Do not use any type of electrical heating device, ice pick, knife, or other sharp object to remove frost, as this could damage the inner lining.

Keeping the Refrigerator Clean

One very important step in keeping your food safe is keeping your refrigerator clean. Wipe up spills immediately - clean surfaces thoroughly with hot, soapy water; then rinse.

Once a week, make it a habit to throw out perishable foods that should no longer be eaten. A general rule of thumb for refrigerator storage for cooked leftovers is 4 days; raw poultry and ground meats, 1 to 2 days. Refer to the cold storage chart for storage of meat, poultry, and egg products in the home refrigerator.

To keep the refrigerator smelling fresh and help eliminate odors, place an opened box of baking soda on a shelf. Avoid using solvent cleaning agents, abrasives, and all cleansers that may impart a chemical taste to food or ice cubes, or cause damage to the interior finish of your refrigerator. Follow the manufacturer's instructions.

The exterior may be cleaned with a soft cloth and mild liquid dishwashing detergent as well as cleansers and polishes that are made for appliance use. The front grill should be kept free of dust and lint to permit free air flow to the condenser. Several times a year the condenser coil should be cleaned with a brush or vacuum cleaner to remove dirt, lint, or other accumulations. This will ensure efficiency and top performance.

Removing Odors

If food has spoiled in a refrigerator - such as during a power outage - and odors from the food remain, they can be difficult to remove. The following procedures may have to be repeated.

• Wipe inside the unit with equal parts vinegar and water. Vinegar provides acid which destroys mildew.
• Wash inside the unit with a solution of baking soda and water. Be sure to scrub the gaskets, shelves, sides, and door. Allow to air out several days.
• Stuff unit with rolled newspapers. Close the door and leave for several days. Remove paper and clean with vinegar and water.
• Sprinkle fresh coffee grounds or baking soda loosely in the bottom of the unit, or place them in an open container.
• Place a cotton swab soaked with vanilla inside freezer. Close door for 24 hours. Check for odors.
• Use a commercial product available at hardware and housewares stores. Follow the manufacturers' instructions.

Storage Times For Refrigerated Foods

NOTE: These short but safe time limits will help keep home-refrigerated food from spoiling.

Foods in the freezer — are they safe? Every year, thousands of callers to the USDA Meat and Poultry Hotline aren't sure about the safety of items stored in their own home freezers. The confusion seems to be based on the fact that few people understand how freezing protects food. Here is some information on how to freeze food safely and how long to keep it.

What Can You Freeze?

You can freeze almost any food. Some exceptions are canned food or eggs in shells. However, once the food (such as a ham) is out of the can, you may freeze it.

Being able to freeze food and being pleased with the quality after defrosting are two different things. Some foods simply don't freeze well. Examples are mayonnaise, cream sauce and lettuce. Raw meat and poultry maintain their quality longer than their cooked counterparts because moisture is lost during cooking.

Is Frozen Food Safe?

Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.

Does Freezing Destroy Bacteria & Parasites?

Freezing to 0 °F inactivates any microbes — bacteria, yeasts and molds — present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food.

Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. Home freezing cannot be relied upon to destroy trichina. Thorough cooking, however, will destroy all parasites.

Freshness & Quality

Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, thawed foods emerge tasting better than foods frozen near the end of their useful life. So freeze items you won't use quickly sooner rather than later. Store all foods at 0° F or lower to retain vitamin content, color, flavor and texture.

Nutrient Retention

The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.

Enzymes

Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables, and fruit promote chemical reactions before and after harvest, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt them.

Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. But most vegetables that freeze well are low acid and require brief, partial cooking to prevent deterioration. This is called "blanching." For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables prior to freezing and storage. Consult a cookbook for timing.

Packaging

Proper packaging helps maintain quality and prevent freezer burn. It is safe to freeze meat or poultry directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time. For prolonged storage, overwrap these packages as you would any food for long-term storage. It is not necessary to rinse meat and poultry. Freeze unopened vacuum packages as is. If you notice that a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use; merely overwrap or rewrap it.

Freezer Burn

Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air coming in contact with the surface of the food. Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.

Color Changes

Color changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage.

Freezing doesn't usually cause color changes in poultry. However, the bones and the meat near them can become dark. Bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.

The dulling of color in frozen vegetables and cooked foods is usually the result of excessive drying due to improper packaging or over-lengthy storage.

Freeze Rapidly

Freeze food as fast as possible to maintain its quality. Rapid freezing prevents undesirable large ice crystals from forming throughout the product because the molecules don't have time to form into the characteristic six-sided snowflake. Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and dissolve emulsions. This causes meat to "drip" and lose juiciness. Emulsions such as mayonnaise or cream will separate and appear curdled.

Ideally, a food 2-inches thick should freeze completely in about 2 hours. If your home freezer has a "quick-freeze" shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on various shelves, stacking them only after frozen solid.

Freezer - Refrigerator Temperatures

If a refrigerator freezing compartment can't maintain zero degrees or if the door is opened frequently, use it for short-term food storage. Eat those foods as soon as possible for best quality. Use a free-standing freezer set at 0 °F or below for long-term storage of frozen foods. Keep an appliance thermometer in your freezing compartment or freezer to check the temperature. This is important if you experience power-out or mechanical problems. The temperature in the refrigerator should be set at 40 °F or below. Check the refrigerator temperature with an appliance thermometer.

Freezer Storage Time

Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality.

If a food is not listed on the chart, you may determine its quality after thawing. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture perfect or be of high enough quality to serve alone but may be edible; use them to make soups or stews.

Safe Thawing

Never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.

There are three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. And large items like turkeys may take longer, approximately one day for each 5 pounds of weight.

For faster thawing, place food in a leak proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, cook immediately.

When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.

Refreezing

Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

Cooking Frozen Foods

Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times as long to cook. Remember to discard any wrapping or absorbent paper from meat or poultry.

When cooking whole frozen poultry, remove the giblet pack from the cavity as soon as you can loosen it. Cook the giblets separately. Read the label on USDA-inspected frozen meat and poultry products. Some, such as pre-stuffed whole birds, MUST be cooked from the frozen state to ensure a safely cooked product.

Look for the USDA Mark of Inspection

The inspection mark on the packaging tells you the product was prepared in a USDA or State-inspected plant under controlled conditions. Follow the package directions for thawing, reheating, and storing.

Power Outage in Freezer

If there is a power outage, the freezer fails, or if the freezer door has been left ajar by mistake, the food may still be safe to use if ice crystals remain. If the freezer has failed and a repairman is on the way, or it appears the power will be on soon, don't open the freezer door. If the freezer door was left ajar and the freezer continued to keep the food cold, the food should stay safe.

A freezer full of food will usually keep about 2 days if the door is kept shut; a half-full freezer will last about a day. The freezing compartment in a refrigerator may not keep foods frozen as long. If the freezer is not full, quickly group packages together so they will retain the cold more effectively. Separate meat and poultry items from other foods so if they begin to thaw, their juices won't drip onto other foods.

When the power is off, you may want to put dry ice, block ice, or bags of ice in the freezer or transfer foods to a friend's freezer until power is restored. Use an appliance thermometer to monitor the temperature.

To determine the safety of foods when the power goes on, check their condition and temperature. If food is partly frozen, still has ice crystals, or is as cold as if it were in a refrigerator (40 °F), it is safe to refreeze or use. It's not necessary to cook raw foods before refreezing. Discard foods that have been warmer than 40 °F for more than 2 hours. Discard any foods that have been contaminated by raw meat juices. Dispose of soft or melted ice cream for quality's sake.

When it is freezing outside and there is snow on the ground, the outdoors seems like a good place to keep food until the power comes on; however, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal.

Frozen Cans

Cans frozen accidentally, such as those left in a car or basement in sub-zero temperatures, can present health problems. If the cans are merely swollen — and you are sure the swelling was caused by freezing — the cans may still be usable. Let the can thaw in the refrigerator before opening. If the product doesn't look and/or smell normal, throw it out. DO NOT TASTE IT! If the seams have rusted or burst, throw the cans out immediately, wrapping the burst can in plastic and disposing the food where no one, including animals can get it.

Frozen Eggs

Shell eggs should not be frozen. If an egg accidentally freezes and the shell cracked during freezing, discard the egg. Keep any uncracked eggs frozen until needed; then thaw in the refrigerator. These can be hard cooked successfully but other uses may be limited. That's because freezing causes the yolk to become thick and syrupy so it will not flow like an unfrozen yolk or blend very well with the egg white or other ingredients.

Freezer Storage Chart (0 °F)

Note: Freezer storage is for quality only. Frozen foods remain safe indefinitely.

Uh, oh! You're home and forgot to thaw something for dinner. You grab a package of meat or chicken and use hot water to thaw it fast. But is this safe? What if you remembered to take food out of the freezer, but forgot and left the package on the counter all day while you were at work?

Neither of these situations is considered safe, and these methods of thawing may lead to foodborne illness. Raw or cooked meat, poultry or egg products, as any perishable foods, must be kept at a safe temperature during "the big thaw." They are safe indefinitely while frozen. However, as soon as they begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing can begin to multiply.

Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.

Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the "Danger Zone," between 40 and 140 °F — temperatures where bacteria multiply rapidly.

When thawing frozen food, it's best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °F or below.

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.

Refrigerator Thawing

Planning ahead is the key to this method because of the lengthy time involved. A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight. Even small amounts of frozen food — such as a pound of ground meat or boneless chicken breasts — require a full day to thaw. When thawing foods in the refrigerator, there are variables to take into account.

• Some areas of the appliance may keep food colder than other areas.
• Food will take longer to thaw in a refrigerator set at 35 °F than one set at 40 °F.

After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days. Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.

Cold Water Thawing

This method is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product.

The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry or seafood — about a pound — may thaw in an hour or less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be cooked immediately.

Foods thawed by the cold water method should be cooked before refreezing.

Microwave Thawing

When thawing food in a microwave, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process (bringing the food to "Danger Zone" temperatures). Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed and, indeed, the food may have reached optimal temperatures for bacteria to grow.

After thawing in the microwave, always cook immediately after, whether microwave cooking, by conventional oven, or grilling.

Foods thawed in the microwave should be cooked before refreezing.

Also, never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.

Cooking Without Thawing

When there is not enough time to thaw frozen foods, or you're simply in a hurry, just remember: it is safe to cook foods from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry.

Federal health officials estimate that nearly 48 million people are sickened by food contaminated with harmful germs each year, and some of the causes might surprise you.

Although most people know animal products must be handled carefully to prevent illness, produce, too, can be the culprit in outbreaks of foodborne illness. In recent years, the United States has had several large outbreaks of illness caused by contaminated fruits and vegetables—including spinach, cantaloupe, tomatoes, and lettuce.

Glenda Lewis, an expert on foodborne illness with the Food and Drug Administration, says fresh produce can become contaminated in many ways. During the growing phase, produce may be contaminated by animals, harmful substances in the soil or water, and poor hygiene among workers. After produce is harvested, it passes through many hands, increasing the contamination risk. Contamination can even occur after the produce has been purchased, during food preparation, or through inadequate storage.

If possible, FDA says to choose produce that isn’t bruised or damaged, and make sure that pre-cut items—such as bags of lettuce or watermelon slices—are either refrigerated or on ice both in the store and at home. In addition, follow these recommendations:

1. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
2. If damage or bruising occurs before eating or handling, cut away the damaged or bruised areas before preparing or eating.
3. Rinse produce BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.
4. Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash.
5. Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers.
6. Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.
7. Remove the outermost leaves of a head of lettuce or cabbage.

Lewis says consumers should store perishable produce in the refrigerator at or below 40 degrees.

Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called “food poisoning.” FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage, but consumers also play a key role in preventing illness linked to eggs. Protect yourself and your family by following these safe handling tips when buying, storing, preparing, and serving eggs—or foods that contain them.

What is Salmonella?

Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated quickly with antibiotics. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).

FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry this safe handling statement:

Safe Handling Instructions
To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

Eggs that have been treated to destroy Salmonella–by in-shell pasteurization, for example–are not required to carry safe handling instructions, but the labeling will usually say that they have been treated.

Buying

You can help keep eggs safe by making wise buying decisions at the grocery store.

• Buy eggs only if sold from a refrigerator or refrigerated case.
• Open the carton and make sure that the eggs are clean and the shells are not cracked.

Storing

Proper storage of eggs can affect both quality and safety.

• Store promptly in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check.
• Store eggs in their original carton and use them within 3 weeks for best quality.
• Use or eat hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
• Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
• Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.

Preparing

Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

• Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
• Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
• For recipes that call for eggs that are raw or undercooked when the dish is served — like Caesar salad dressing and homemade ice cream — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.

Serving

Follow these serving guidelines for eggs and egg dishes.

• Serve cooked eggs (such as hard-boiled eggs and fried eggs) and egg-containing foods (such as such as quiches and soufflés) immediately after cooking. Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving.
• Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).
• For party planning, keep hot egg dishes hot and cold egg dishes cold:
  • Keep egg dishes refrigerated until time to serve.
  • Serve small platters of reheated egg dishes at a time to ensure the food stays at the proper temperature. Replenish as needed, or at least every 2 hours.
  • Keep cold egg dishes on ice if they are going to stay out longer than 2 hours.

A NOTE ABOUT EASTER EGGS
Easter eggs should be hard-boiled before coloring. Do NOT eat them after hiding or playing with them. Bacteria and viruses picked up on the shells can be transferred to the edible part of the egg.

Transporting

• For picnics, pack cooked eggs and egg dishes in an insulated cooler with enough ice or frozen gel packs to keep them cold. Transport the cooler in the passenger compartment of the car, not in the much warmer trunk. At the picnic area, put the cooler in the shade if possible and keep the lid closed as much as you can.
• For school or work, pack cooked eggs with a small frozen gel pack or a frozen juice box.

About Foodborne Illness

Know the Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

• Vomiting, diarrhea, and abdominal pain
• Flu-like symptoms, such as fever, headache, and body ache

Take Action

If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately. Also, report the suspected foodborne illness to FDA in either of these ways:

• Contact the Consumer Complaint Coordinator in your area.
• Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program:
  By Phone: 1-800-FDA-1088

Buying small amounts and using food quickly can help prevent mold growth. But when you see moldy food:

• Don't sniff the moldy item. This can cause respiratory trouble.
• If food is covered with mold, discard it. Put it into a small paper bag or wrap it in plastic and dispose in a covered trash can that children and animals can't get into.
• Clean the refrigerator or pantry at the spot where the food was stored.
• Check nearby items the moldy food might have touched. Mold spreads quickly in fruits and vegetables.

I've just opened a package of fresh chicken and the skin looks blue. Is it safe to use?

My package of ground beef is dark in the center. Is this old meat?

The turkey was cooked according to the directions, but the breast meat is pink. Will it make us sick?

These are just a few of the many questions received at the U.S. Department of Agriculture's Meat and Poultry Hotline concerning the color of meat and poultry. Color is important when meat and poultry are purchased, stored, and cooked. Often an attractive, bright color is a consideration for the purchase. So, why are there differences in the color and what do they mean? Listed below are some questions and answers to help you understand the color differences.

1. What factors affect the color of meat and poultry?

Myoglobin, a protein, is responsible for the majority of the red color. Myoglobin doesn't circulate in the blood but is fixed in the tissue cells and is purplish in color. When it is mixed with oxygen, it becomes oxymyoglobin and produces a bright red color. The remaining color comes from the hemoglobin which occurs mainly in the circulating blood, but a small amount can be found in the tissues after slaughter.

Color is also influenced by the age of the animal, the species, sex, diet, and even the exercise it gets. The meat from older animals will be darker in color because the myoglobin level increases with age. Exercised muscles are always darker in color, which means the same animal can have variations of color in its muscles.

In addition, the color of meat and poultry can change as it is being stored at retail and in the home (see explanation in question 5). When safely stored in the refrigerator or freezer, color changes are normal for fresh meat and poultry.

2. Does a change in color indicate spoilage?

Change in color alone does not mean the product is spoiled. Color changes are normal for fresh product. With spoilage there can be a change in color—often a fading or darkening. In addition to the color change, the meat or poultry will have an off odor, be sticky or tacky to the touch, or it may be slimy. If meat has developed these characteristics, it should not be used.

3. If the color of meat and poultry changes while frozen, is it safe?

Color changes, while meat and poultry are frozen, occur just as they do in the refrigerator. Fading and darkening, for example, do not affect their safety. These changes are minimized by using freezer-type wrapping and by expelling as much air as possible from the package.

4. What are the white dried patches on frozen meat and poultry?

The white dried patches indicate freezer burn. When meat and poultry have been frozen for an extended period of time or have not been wrapped and sealed properly, this will occur. The product remains safe to eat, but the areas with freezer burn will be dried out and tasteless and can be trimmed away if desired.

The Color of Meat

5. When displayed at the grocery store, why is some meat bright red and other meat very dark in color?

Optimum surface color of fresh meat (i.e., cherry-red for beef; dark cherry-red for lamb; grayish-pink for pork; and pale pink for veal) is highly unstable and short-lived. When meat is fresh and protected from contact with air (such as in vacuum packages), it has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat. When exposed to air, myoglobin forms the pigment, oxymyoglobin, which gives meat a pleasingly cherry-red color. The use of a plastic wrap that allows oxygen to pass through it helps ensure that the cut meats will retain this bright red color. However, exposure to store lighting as well as the continued contact of myoglobin and oxymyoglobin with oxygen leads to the formation of metmyoglobin, a pigment that turns meat brownish-red. This color change alone does not mean the product is spoiled (see explanation in question 2).

6. Why is pre-packaged ground beef red on the outside and sometimes grayish-brown on the inside?

These color differences do not indicate that the meat is spoiled or old. As discussed earlier, fresh cut meat is purplish in color. Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of ground beef purchased in the supermarket. The interior of the meat may be grayish-brown due to the lack of oxygen penetrating below the surface.

7. A beef roast has darkened in the refrigerator, is it safe?

Yes, it is safe. The darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage.

8. Can cooked ground beef still be pink inside?

Yes, ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color. It can also occur when vegetables containing nitrites are cooked along with the meat. Because doneness and safety cannot be judged by color, it is very important to use a food thermometer when cooking ground beef. To be sure all harmful bacteria are destroyed, cook raw ground beef to an internal temperature of 160 °F as measured with a food thermometer.

9. What causes iridescent colors on meats?

Meat contains iron, fat, and other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. Wrapping the meat in airtight packages and storing it away from light will help prevent this situation. Iridescence does not represent decreased quality or safety of the meat.

10. What causes grayish or green color on cured meats?

Exposure to light and oxygen causes oxidation to take place, which causes the breaking down of color pigments formed during the curing process. Chemicals in the cure and oxygen, as well as energy from ultraviolet and visible light, contribute to both the chemical breakdown and microbial spoilage of the product. Cure, such as nitrite, chemically changes the color of muscle. Curing solutions are colored in order to distinguish them from other ingredients (such as sugar or salt) used in fresh and cured meat products. For example, cured raw pork is gray, but cured cooked pork (e.g., ham) is light pink.

The Color of Poultry

11. What is the usual color of raw poultry?

Raw poultry can vary from a bluish-white to yellow. All of these colors are normal and are a direct result of breed, exercise, age, and/or diet. Younger poultry has less fat under the skin, which can cause the bluish cast, and the yellow skin could be a result of marigolds in the feed.

12. What causes the differences in color of raw ground poultry?

Ground poultry varies in color according to the part being ground. Darker pink means more dark meat was used and a lighter pink means more white meat was included (or skin was included). Ground poultry can contain only muscle meat and skin with attached fat in proportion to the whole bird.

13. What causes dark bones in cooked poultry?

Darkening of bones and meat around the bones occurs primarily in young (6-8 weeks) broiler-fryer chickens. Since the bones have not calcified or hardened completely, pigment from the bone marrow seeps through the bones and into the surrounding area. Freezing can also contribute to this darkening. This is an aesthetic issue and not a safety one. The meat is safe to eat when all parts have reached a safe minimum internal temperature of 165 °F as measured with a food thermometer.

14. What color is safely cooked poultry?

Safely cooked poultry can vary in color from white to pink to tan. For safety when cooking poultry, use a food thermometer to check the internal temperature. For a whole chicken or turkey, check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. All the meat—including any that remains pink—is safe to eat as soon as all parts reach at least 165 °F as measured with a food thermometer.

15. Why is some cooked poultry pink?

Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh. Older animals have a fat layer under their skin, giving the flesh added protection from the gases. Older poultry may be pink in spots where fat is absent from the skin. Also, nitrates and nitrites, which are often used as preservatives or may occur naturally in the feed or water supply used, can cause a pink color.

16. If fully cooked smoked poultry is pink, is it safe?

Poultry grilled or smoked outdoors can be pink, even when all parts have attained temperatures well above 165 °F as measured with a food thermometer. There may be a pink-colored rim about one-half inch wide around the outside of the cooked product. Commercially prepared, smoked poultry is usually pink because it is prepared with natural smoke and liquid smoke flavor.

What are heterocyclic amines and polycyclic aromatic hydrocarbons, and how are they formed in cooked meats?

Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame (1). In laboratory experiments, HCAs and PAHs have been found to be mutagenic—that is, they cause changes in DNA that may increase the risk of cancer.

HCAs are formed when amino acids (the building blocks of proteins), sugars, and creatine or creatinine (substances found in muscle) react at high temperatures. PAHs are formed when fat and juices from meat grilled directly over a heated surface or open fire drip onto the surface or fire, causing flames and smoke. The smoke contains PAHs that then adhere to the surface of the meat. PAHs can also be formed during other food preparation processes, such as smoking of meats.

HCAs are not found in significant amounts in foods other than meat cooked at high temperatures. PAHs can be found in other smoked foods, as well as in cigarette smoke and car exhaust fumes.

What factors influence the formation of HCA and PAH in cooked meats?

The formation of HCAs and PAHs varies by meat type, cooking method, and “doneness” level (rare, medium, or well done). Whatever the type of meat, however, meats cooked at high temperatures, especially above 300 ºF (as in grilling or pan frying), or that are cooked for a long time tend to form more HCAs. For example, well-done, grilled, or barbecued chicken and steak all have high concentrations of HCAs. Cooking methods that expose meat to smoke contribute to PAH formation.

HCAs and PAHs become capable of damaging DNA only after they are metabolized by specific enzymes in the body, a process called “bioactivation.” Studies have found that the activity of these enzymes, which can differ among people, may be relevant to the cancer risks associated with exposure to these compounds.

What evidence is there that HCAs and PAHs in cooked meats may increase cancer risk?

Studies have shown that exposure to HCAs and PAHs can cause cancer in animal models. In many experiments, rodents fed a diet supplemented with HCAs developed tumors of the breast, colon, liver, skin, lung, prostate, and other organs. Rodents fed PAHs also developed cancers, including leukemia and tumors of the gastrointestinal tract and lungs. However, the doses of HCAs and PAHs used in these studies were very high—equivalent to thousands of times the doses that a person would consume in a normal diet.

Population studies have not established a definitive link between HCA and PAH exposure from cooked meats and cancer in humans. One difficulty with conducting such studies is that it can be difficult to determine the exact level of HCA and/or PAH exposure a person gets from cooked meats. Although dietary questionnaires can provide good estimates, they may not capture all the detail about cooking techniques that is necessary to determine HCA and PAH exposure levels. In addition, individual variation in the activity of enzymes that metabolize HCAs and PAHs may result in exposure differences, even among people who ingest (take in) the same amount of these compounds. Also, people may have been exposed to PAHs from other environmental sources, not just food.

Numerous epidemiologic studies have used detailed questionnaires to examine participants’ meat consumption and cooking methods. Researchers found that high consumption of well-done, fried, or barbecued meats was associated with increased risks of colorectal, pancreatic, and prostate cancer. However, other studies have found no association with risks of colorectal or prostate cancer.

In 2015, an independent panel of experts convened by the International Agency for Research on Cancer (IARC) determined consumption of red meat to be “probably carcinogenic to humans” (Group 2A), based largely on data from the epidemiologic studies and on the strong evidence from mechanistic studies. However, IARC did not conclude that HCAs and PAHs were associated with cancer incidence.

Do guidelines exist for the consumption of food containing HCAs and PAHs?

Currently, no Federal guidelines address the consumption of foods containing HCAs and PAHs. The World Cancer Research Fund/American Institute for Cancer Research issued a report in 2007 with dietary guidelines that recommended limiting the consumption of red and processed (including smoked) meats; however, no recommendations were provided for HCA and PAH levels in meat.

Are there ways to reduce HCA and PAH formation in cooked meats?

Even though no specific guidelines for HCA/PAH consumption exist, concerned individuals can reduce their exposure by using several cooking methods:

• Avoiding direct exposure of meat to an open flame or a hot metal surface and avoiding prolonged cooking times (especially at high temperatures) can help reduce HCA and PAH formation.
• Using a microwave oven to cook meat prior to exposure to high temperatures can also substantially reduce HCA formation by reducing the time that meat must be in contact with high heat to finish cooking.
• Continuously turning meat over on a high heat source can substantially reduce HCA formation compared with just leaving the meat on the heat source without flipping it often.
• Removing charred portions of meat and refraining from using gravy made from meat drippings can also reduce HCA and PAH exposure.

Whether you’re barbecuing or grilling, cooking and eating outdoors in warm weather can be challenging when it comes to food safety. Bacteria in food multiply faster at temperatures between 40°F and 140°F, so the spring and summer heat can pose a problem. Here are some easy things you can do to help keep everyone at your table safe from foodborne illness.

Wash hands.

Pretty basic, right? But not everyone does it. Wash hands well and often, with soap and water for at least 20 seconds, especially after using the bathroom and before cooking or eating. If you’re in an outdoor setting with no bathroom, use a water jug, some soap, and paper towels. Consider carrying moist disposable towelettes for cleaning your hands.

Keep raw food separate from cooked food.

Don’t use a plate that has potentially touched or has been contaminated by raw meat, poultry, or seafood for anything else unless you first wash the plate in hot, soapy water. Keep utensils and surfaces clean.

Marinate food in the refrigerator, not out on the counter.

And if you want to use some of the marinade as a sauce on your food after it's been cooked, keep a separate portion in reserve. Don’t reuse marinade that contained raw meat.

Cook food thoroughly.

To kill any harmful bacteria that may be present, use a food thermometer. Hamburgers should be cooked to 160°F. If a thermometer is not available, make sure hamburgers are brown all the way through, not pink. Chicken should be cooked to at least 165°F. Do you partially cook food in the microwave, oven or stove to reduce grilling time? If so, do this immediately before the food goes on the hot grill.

Refrigerate and freeze food promptly.

It can be hard to remember while a party is going on, but you shouldn't leave food out of the cooler or off the grill for more than two hours. Never leave food out for more than one hour when the outside temperature is above 90°F.

Keep hot food hot.

Keep hot food at or above 140°F. Wrap it well and place it in an insulated container. Thinking of bringing hot take-out food such as fried chicken or barbecue to an outdoor party? Make sure to eat it within two hours of buying it. In addition to bringing a grill and cooking fuel to an outdoor location, remember to pack a food thermometer to check that your meat and poultry reach a safe internal temperature. When re-heating this food, be sure it reaches 165°F.

Keep cold food cold.

Cold food should be held at or below 40°F. Place foods like chicken salad and desserts that are in individual serving dishes directly on ice or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.

Keep Food Safe After a Disaster or Emergency

If you are in a disaster or emergency, it’s important that you take steps to prevent illness from unsafe food.

After A Disaster

Throw away the following food:

• Perishable food that has not been refrigerated or frozen properly due to power outages
• Food that may have come in contact with floodwater or stormwater
• Food with an unusual odor, color, or texture.

Unsafe food can make you sick even if it looks and smells normal. When in doubt, throw it out!

During and after a power outage

Keep refrigerator and freezer doors closed as much as possible while the power is out.

A full freezer will keep food safe for 48 hours (24 hours if half-full) without power if you don’t open the door. Your refrigerator will keep food safe for up to 4 hours without power if you don’t open the door.

Throw out the following foods:

• All perishable foods (including meat, poultry, fish, eggs, and leftovers) in your refrigerator when the power has been off for 4 hours or more.
• All perishable foods in your freezer if they have thawed.

You can safely refreeze or cook food from the freezer if the food still contains ice crystals and feels as cold as if refrigerated.

After a flood

Do the following with food that may have had contact with floodwater or stormwater.

Throw away the following foods or food containers:

• Food with an unusual odor, color, or texture.
• Food in packages that are not waterproof.
• Food in cardboard containers, including juice/milk/baby formula boxes.
• Food containers with screw caps, snap lids, crimped caps, twist caps, flip tops, and snap tops.
• Home-canned foods. They cannot be disinfected.
• Canned foods or food containers that are bulging, open, or damaged.

Throw out cans or food containers that spurt liquid or foam when you open them or contain food that is discolored, moldy, or smells bad. When in doubt, throw it out!

Clean and sanitize food-contact surfaces that have been flooded
Throw out wooden cutting boards, baby bottle nipples, and pacifiers if they have come into contact with floodwaters. Sanitizing methods are not effective for removing floodwater contaminants from these items.
Clean and sanitize dishes, utensils, and other surfaces that touch food (like refrigerator drawers or kitchen countertops) in a four-step process:

1. Wash with hot, soapy water.
2. Rinse with clean, safe water.
3. Sanitize:
   • Make a solution of 1 cup (8 oz/240 mL) of unscented household chlorine bleach in 5 gallons of clean water.
   • Soak items for 1 minute in the beach solution (solution should completely cover the items).
   • For items that you can’t put in the solution (like countertops), apply solution with a cloth.
4. Allow to air dry.

How to salvage commercially prepared food in cans and plastic or metal pouches (like flexible, shelf-stable juice packages):

1. Remove labels if possible. Note the expiration date.
2. Brush or wipe away dirt or silt.
3. Wash cans and pouches with hot, soapy water.
4. Rinse cans and pouches with clean, safe water.
5. Sanitize cans and pouches in one of two ways:
   1. Place them in a solution of 1 cup (8 oz/240 mL) of unscented household bleach in 5 gallons of water for 15 minutes, OR
   2. Put in a pot of water, bring to a boil, and continue boiling for 2 minutes.
6. Re-label cans or pouches with a marker. Include the expiration date.
7. Use food in cans or pouches as soon as possible.

After any disaster or emergency

If you suspect the disaster has caused damage to your home’s structure do not use your fireplace for cooking until the chimney has been inspected for cracks and damage. Sparks may escape through an undetected crack and start a fire.

Fire! Few words can strike such terror. Residential fires are, unfortunately, a common occurrence. Some 2 million American homes go up in flames yearly. In the aftermath of fire, people are left to salvage their lives and belongings.

Whether it's the whole house involved or just a fire in the kitchen, people try to save what they can — including food. But generally, saving food that's been in a fire is not a good idea.

Food exposed to fire can be compromised by three factors: the heat of the fire, smoke fumes, and chemicals used to fight fire.

Heat from the Fire

Food in cans or jars may appear to be okay, but if they've been close to the HEAT of a fire, they may no longer be safe.

Why? Heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe.

Fumes from a Fire

One of the most dangerous elements of a fire is sometimes not the fire itself, but TOXIC FUMES released from burning materials.

Those fumes can kill; they can also contaminate food. Any type of food stored in permeable packaging — cardboard, plastic wrap, etc. — should be thrown away. Toxic fumes can permeate the packaging and contaminate the food.

Discard any raw foods stored outside the refrigerator — such as potatoes or fruit — that could be contaminated by fumes.

Surprisingly, food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn't airtight and fumes can get inside.

Discard food if exposed to smoke fumes from fire.

Chemicals in Fires

Chemicals used to fight fires contain toxic materials and can contaminate food and cookware. The chemicals cannot be washed off the food.

Foods that are exposed to chemicals should be thrown away. This includes food stored at room temperature, such as fruits and vegetables, as well as foods stored in permeable containers like cardboard and screw-topped jars and bottles.

Canned goods and cookware exposed to chemicals can be decontaminated.

Wash in a strong detergent solution. Then dip in a bleach solution (1 tablespoon of unscented, liquid chlorine bleach per gallon of water) for 15 minutes.

Fire Stoppers

The American Red Cross recommends that you:

• Make your home fire-safe by installing battery-powered smoke detectors on each floor and in the garage. Test the detectors twice a year and keep a working fire extinguisher in the kitchen.
• Plan two emergency escape routes from each room in the house. Have rope or chain ladders for upstairs rooms. Agree on where to meet after the family escapes.
• Have your own practice fire drills. Instruct everyone to crawl low under smoke.

Fully one-third of the population of the United States lives at high altitudes. Cooking at a high altitude requires some special considerations. The thin air — less oxygen and atmospheric pressure — affects both the time and the temperature of most everything that's cooked. Where the altitude is above 3,000 feet, special cooking methods are needed for meat and poultry.

What is considered a high altitude?

Most cookbooks consider 3,000 feet above sea level to be high altitude, although at 2,000 feet above sea level, the boiling temperature of water is 208 °F instead of 212 °F. Most of the western United States (Alaska, Arizona, California, Colorado, Idaho, Montana, Nebraska, New Mexico, Nevada, Oregon, South Dakota, Texas, Utah, Washington, and Wyoming) are wholly or partly at high altitude, however many other states contain mountainous areas that are also well above sea level

How is the air different at high altitudes?

Above 2,500 feet, the atmosphere becomes much drier. The air has less oxygen and atmospheric pressure, so cooking takes longer. Moisture quickly evaporates from everything.

How do high altitudes affect cooking?

At altitudes above 3,000 feet, preparation of food may require changes in time, temperature or recipe. The reason is the lower atmospheric pressure due to a thinner blanket of air above. At sea level, the air presses on a square inch of surface with 14.7 pounds pressure; at 5,000 feet with 12.3 pounds pressure; and at 10,000 feet with only 10.2 pounds pressure — a decrease of about 1/2 pound per 1,000 feet. This decreased pressure affects food preparation in two ways:

1. Water and other liquids evaporate faster and boil at lower temperatures.
2. Leavening gases in breads and cakes expand more.

As atmospheric pressure decreases, water boils at lower temperatures. At sea level, water boils at 212 °F. With each 500-feet increase in elevation, the boiling point of water is lowered by just under 1 °F. At 7,500 feet, for example, water boils at about 198 °F. Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook.

High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more quickly during cooking. Covering foods during cooking will help retain moisture.

Why must cooking time be increased?

As altitude increases and atmospheric pressure decreases, the boiling point of water decreases. To compensate for the lower boiling point of water, the cooking time must be increased. Turning up the heat will not help cook food faster. No matter how high the cooking temperature, water cannot exceed its own boiling point — unless if using a pressure cooker. Even if the heat is turned up, the water will simply boil away faster and whatever you are cooking will dry out faster.

How do high altitudes affect the cooking of meat and poultry?

Meat and poultry products are composed of muscle, connective tissue, fat, and bone. The muscle is approximately 75% water (although different cuts of meat may have more or less water) and 20% protein, with the remaining 5% representing a combination of fat, carbohydrates and minerals. The leaner the meat, the higher the water content (less fat means more protein, thus more water).

With such high water content, meat and poultry are susceptible to drying out while being cooked if special precautions are not taken. Cooking meat and poultry at high altitudes may require adjustments in both time and moisture. This is especially true for meat cooked by simmering or braising. Depending on the density and size of the pieces, meats and poultry cooked by moist heat may take up to one-fourth more cooking time when cooked at 5,000 feet. Use the sea-level time and temperature guidelines when oven-roasting meat and poultry, as oven temperatures are not affected by altitude changes.

Why is a food thermometer helpful?

A food thermometer is the only way to measure whether food has reached a safe internal temperature. In a high altitude environment, it is easy to overcook meat and poultry or scorch casseroles. To prevent overcooking meat and poultry (which will result in dry, unappetizing food) or to prevent undercooking (which can result in food poisoning), check food with a food thermometer.

Where to Place the Food Thermometer

Meat:When taking the temperature of beef, pork, lamb, and veal roasts, steaks, or chops, the food thermometer should be placed in the thickest part of the meat, avoiding bone and fat. When the food being cooked is irregularly shaped, such as with a beef roast, check the temperature in several places.

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.

Poultry:A whole turkey, chicken, or other poultry is safe cooked to a safe minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

For optimum safety, do not stuff whole poultry. If stuffing whole poultry, the center of the stuffing must reach a safe minimum internal temperature of 165 °F.

If cooking poultry parts, insert the food thermometer into the thickest area, avoiding the bone. The food thermometer may be inserted sideways if necessary. When the food is irregularly shaped, the temperature should be checked in several places.

Thin Foods:When measuring the temperature of a thin food, such as a hamburger patty, pork chop, or chicken breast, an instant-read food thermometer should be used, if possible.

The probe must be inserted in the side of the food so that the entire sensing area (usually 2-3 inches) is positioned through the center of the food.

To avoid burning fingers, it may be helpful to remove the food from the heat source (if cooking on a grill or in a frying pan) and insert the food thermometer sideways after placing the item on a clean spatula or plate.

Combination Dishes:For casseroles and other combination dishes, place the food thermometer into the thickest portion of the food or the center of the food. Egg dishes and dishes containing ground meat and poultry should be checked in several places.

Recommended Internal Temperatures

Is egg cookery affected at high altitudes?

Yes, it can take longer to cook eggs at high altitudes, especially those cooked in boiling water such as poached and hard-cooked eggs. Because water boils at a lower temperature at high altitudes, hard-cooked eggs will take longer to prepare. It will most likely take longer to hard cook eggs at high altitudes than at sea level.

Many cooking methods can be used to cook eggs safely at high altitudes including poaching, hard cooking, scrambling, frying and baking. In general, do not increase the heat, just increase the cooking time. Eggs must be cooked thoroughly until yolks are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160 °F. Use a food thermometer to be sure.

At high altitudes, extra-large eggs give added moisture and structure to baked goods and desserts. Smaller eggs will result in batter that is less stable and more likely to fall during baking. Also, increasing the amount of egg strengthens the cell structure and may prevent the too-rich cake from falling.

Is cooking affected when using microwaves at high altitudes?

Due to the faster evaporation of liquids at high altitude, microwave cooking may take less time than at sea level. There are exceptions: meat, poultry, pasta, and rice require the maximum cooking time. Follow the manufacturer's instructions or recipe and microwave for slightly less than the minimum length of time recommended. Add cooking time, if necessary. Use a food thermometer to determine if the safe minimum internal temperature has been reached.

Is cooking affected when using small electrical appliances at high altitudes?

When browning meat or poultry in a small electrical appliance such as an electric skillet or wok, the temperature of the appliance will at first decrease as the cold food contacts the hot surface. To keep the temperature constant, watch the heat and adjust it if needed.

To maintain or increase the cooking temperature of electric skillets and woks, keep the lid on and vents shut to hold heat and steam inside. Covering the skillet or wok with aluminum foil before placing the cover on also helps hold the heat inside and prevent loss of steam. Adding liquid periodically will increase the temperature and prevent the food from scorching and drying out.

When deep-fat frying, the lower boiling point of water in foods requires lowering the temperature of the fat to prevent food from over browning on the outside while being under-cooked on the inside. The decrease varies according to the food fried, but a rough guide is to lower the frying temperature about 3 °F for every increase of 1,000 feet in elevation.

How do high altitudes affect cooking with a slow cooker?

Always thaw food thoroughly before putting it in a slow cooker (at any altitude). Remember that when cooking at high altitudes, water boils at a lower temperature. Water is essential to slow cooking. The water and the steam conduct heat throughout the food in the slow cooker. At high altitudes, the slow cooker simmers at a lower temperature, making it more difficult for the food to reach a safe temperature and for bacteria to be destroyed.

Check the manufacturer's instructions. If your slow cooker has an adjustable temperature control, select a setting that will maintain the food at 200 °F or higher. If your slow cooker has both a high and low setting, start the food cooking on high for the first hour; then either continue to use high or turn it to the low setting for the remainder of cooking. The low setting may also be used for keeping food warm.

Allow longer cooking times at high altitudes. Do not remove the lid from the slow cooker; it can take 20 minutes or longer for the lost steam and heat to be regained. It may be helpful to place aluminum foil on top of the foods being cooked in a slow cooker and under the lid. The aluminum foil will reflect the heat downward into the food. Use a food thermometer to ensure that all food in the slow cooker has reached a safe temperature of 165 °F.

Is cooking affected when using a pressure cooker at high altitudes?

At high altitudes, the pressure cooker is an essential kitchen tool. By cooking under pressure you are in effect increasing the atmospheric pressure and therefore, increasing the boiling temperature of water. Food will cook faster and more thoroughly.

Pressure cookers come with one or more pre-set weighted gauges. If your pressure cooker only comes with one weighted gauge, you will need to increase the cooking time to account for the lower cooking temperature at higher altitudes. If the pressure cooker has more than one weight, you may be able to make the needed adjustment by using the higher weight. Be sure to follow the directions that come with the pressure cooker for making altitude adjustments for the type of pressure cooker you are using. If there are no recommendations for altitude adjustment, contact the manufacturer directly.

To prevent water evaporation, once the desired pressure is reached on the pressure cooker, the heat can be reduced. Regulate the heat under the pressure cooker to maintain a steady pressure at, or slightly above, the correct gauge pressure. Check the manufacturer's directions for maintaining pressure.

How should home canning processes be altered?

Even at sea level, meat and poultry (as well as low-acid vegetables and fish) must be processed using a steam pressure canner. If using a dial gauge at high altitudes, the pressure in the canner must be increased by 1 pound of pressure for each 2,000 feet above sea level. If using a weighted gauge, the 15 pound weight must be used at all altitudes above 1,000 feet. You do not need to add additional processing time if the pressure of the canner is adequately adjusted.

Pressure Required to Reach 240 °F

All home-canned foods should be canned according to USDA or USDA-endorsed recommendations. Low-acid and tomato foods not canned using these methods present a risk of botulism. If there is a possibility that any deviation from the USDA-endorsed methods occurred, boil low-acid and tomato foods in a saucepan before consuming to prevent the risk of botulism. At altitudes below 1,000 feet, boil foods for 10 minutes. Add an additional minute of boiling time for each additional 1,000 feet elevation (for example, at 3,000 feet, boil for 12 minutes).

Spinach and corn should be boiled for 20 minutes at all altitudes. This is due to the high density of these vegetables.

Keep Hot Food Hot

• Food poisoning bacteria grow rapidly in the "Danger Zone" — temperatures between 40 and 140 °F — and most rapidly between 90 and 110 °F.
• If using chafing dishes or candle warmers to keep hot food hot on a buffet table, be sure to use a food thermometer and check hourly to make sure the food stays at 140 °F or above.
• An electric slow cooker will keep cooked food hot enough (140 °F or above) to be safe.
• If a slow cooker or other heat source is not available, keep hot food in a warm oven (225-250 °F) and put small dishes of hot food on the buffet table. Use a food thermometer to make sure the food stays at 140 °F or above. Replace the dishes with hot food fresh from the oven frequently.

Keep Cold Food Cold

On the buffet table, keep cold food cold by nesting dishes in bowls of ice or use small serving trays, and replace them often. If perishable foods are left at room temperature for more than 2 hours, harmful bacteria can multiply and cause foodborne illness. When temperatures are 90 °F or higher, limit the time foods sit out of refrigeration to just 1 hour. Foods left at room temperature will also dry out faster at high altitudes.

For safety's sake, keep perishable foods, such as meats, poultry, and eggs, in the refrigerator at 40 °F or below.

Outdoor activities like hiking, camping, and boating are great ways to boost your mood, take in some fresh air and get a little exercise along the way. In many cases, these activities last all day and involve preparing at least one meal. If the food is not handled correctly, foodborne illness can be an unwelcome souvenir

General Rules for Outdoor Food Safety

Plan ahead: decide what you are going to eat and how you will prepare it; then plan what equipment you will need.

• Pack safely: use a cooler, or pack foods in the frozen state with a cold source.
• Whether in the wild or on the high seas, protect yourself and your family by washing your hands with soap and water or bring hand sanitizer that contains at least 60% alcohol before and after handling food.
• Raw meats may contain bacteria, so keep raw foods separate from other foods.
• Don’t bring perishable meat or poultry products without a cold source to keep them safe.
• Bring disposable wipes, hand sanitizer or biodegradable soap for hand- and dishwashing.
• If using a cooler, leftover food is safe only if the cooler still has ice in it. Otherwise, discard leftover food.

Food Safety While Hiking & Camping

As you venture out to enjoy the sights and sounds of nature, it’s important to plan your snacks and meals based on whether you’ll be out for a few hours or several days. One meal and some snacks are all you’ll likely need for a short hike but planning meals for a longer hike or camping trip requires more thought. Backpack weight is often top-of-mind for hikers and campers, who will be choosing foods and supplies that are light enough to carry over long distances. But even expert outdoors enthusiasts may forget about food safety as they plan their adventure.

Hot or Cold?

The first principle is to keep foods either hot or cold. Because it is difficult to keep foods hot without a heat source (although some insulated casserole dishes will keep things hot for an hour or so), it is best to transport chilled foods. Refrigerate or freeze the food overnight before you depart. For a cold source, bring frozen gel-packs or freeze some boxed drinks. The drinks will thaw as you hike and keep your meal cold at the same time. Trying to decide what to bring? For a day hike, just about anything will do if you can fit it in your backpack and keep it cold — sandwiches, fried chicken, bread and cheese, and even salads — or choose non-perishable foods. Most bacteria grow rapidly between 40 °F and 140 °F. This temperature range is known as the "Danger Zone." Bacteria can reach dangerous levels after 2 hours (1 hour if 90 °F or above). Your goal is to keep food out of that danger zone.

If you are "car camping" (driving to your site), you have a few more options. First, you will have the luxury of bringing a cooler. There are many options available. Foam chests are lightweight, low cost, and have good "cold retention" power. However, they are fragile and may not last through numerous outings. Plastic, fiberglass, or steel coolers are more durable and can take a lot of outdoor wear. They also have excellent "cold retention" power, but once filled, larger models may weigh 30 or 40 pounds.

To keep foods cold, you'll need a cold source. A block of ice keeps food colder for longer than ice cubes. Before leaving home, freeze clean, empty milk cartons filled with water to make blocks of ice, or use frozen gel-packs. Fill the cooler with cold or frozen foods. Pack foods in reverse order. First foods packed should be the last foods used. Ideally, pack your raw meat or poultry in a separate cooler. If you only have one cooler, then be sure to pack your raw meat or poultry below ready-to-eat foods. Take foods in the smallest quantity needed (e.g., a small jar of mayonnaise). At the campsite, insulate the cooler with a blanket, tarp, poncho or keep it in a shaded area. When the camping trip is over, discard all perishable foods if there is no longer ice in the cooler or if the gel-pack is no longer frozen.

"Keep Everything Clean"

The second principle is to keep everything clean. Bacteria present on raw meat and poultry products can be easily spread to other foods by juices dripping from packages, hands, or utensils. This is called cross-contamination. When transporting raw meat or poultry, double wrap or place the packages in plastic bags to prevent juices from the raw product from dripping on other foods. Always wash your hands before and after handling food, and don't use the same platter and utensils for raw and cooked meat and poultry. Soap and water are essential to cleanliness, so if you are going somewhere that will not have running water, bring it with you or bring hand sanitizer that contains at least 60% alcohol. You can also use disposable, alcohol-based wipes to sanitize your hands.

Safe Potable Water

It is not a good idea to depend on fresh water from a lake or stream for drinking, meal preparation or cleaning, no matter how clean it appears. Bring bottled or tap water for consumption and to help in cleaning. Always start out with a full water bottle and replenish your supply from tested public systems when possible.

What Foods to Bring?

If you are backpacking for more than a day, the food safety situation gets a little more complicated. You can still bring cold foods for the first day, but you'll have to pack shelf-stable items for the next day. Canned goods are safe, but heavy, so plan your menu carefully. Advances in food technology have produced relatively lightweight staples that don't need refrigeration or careful packaging. For example:

• pre-packaged, shelf-stable meals

• peanut butter in plastic jars;

• concentrated juice boxes;

• canned tuna, ham, chicken, and beef;

• dried noodles and soups;

• beef jerky and other shelf-stable meats;

• dehydrated foods;

• whole or dried fruits;

• nuts;

• powdered milk and fruit drinks.

Powdered mixes for biscuits or pancakes are easy to carry and prepare, as is dried pasta. There are plenty of powdered sauce mixes that can be used over pasta but check the required ingredient list. Carry items like dried pasta, rice, and baking mixes in plastic bags and take only the amount you'll need.

Cooking at the Campsite

After you have decided on a menu, consider how you will prepare the food. You'll want to take as few pots as possible (they're heavy!). Camping supply stores sell lightweight cooking gear that nest together, but you can also use aluminum foil wrap and pans for cooking.

You'll need to decide in advance how you will cook. Will you bring along a portable stove, or will you build a campfire? Many camping areas prohibit campfires, so check first to ensure the food you bring can be properly prepared and will be safe to eat.

Use a Food Thermometer

Another important piece of camping equipment is a food thermometer. If you are cooking meat or poultry on a portable stove or over a fire, you'll need a way to determine when it is done and safe to eat. Color is not a reliable indicator of doneness, and it can be especially tricky to tell the color of a food if you are cooking in a wooded area in the evening.

When cooking, use a food thermometer to measure the temperature. Digital thermometers register the temperature in the very tip of the probe, so the safety of thin foods — such as hamburger patties and boneless chicken breasts — as well as thicker foods can be determined. A dial thermometer determines the temperature of a food by averaging the temperature along the stem and, therefore, should be inserted 2 to 2 ½ inches into the food. If the food is thin, the probe must be inserted sideways into the food.

It is critical to use a food thermometer when cooking hamburgers. Ground beef may be contaminated with E. coli (E. coli O157:H7 and other Shiga toxin producing E. coli), particularly dangerous strains of bacteria. Illnesses have occurred even when ground beef patties were cooked until there was no visible pink. The only way to ensure that ground beef patties are safely cooked is to use a food thermometer, and cook the patty until it reaches 160 °F.

Cook all meat and poultry to safe minimum internal temperatures:

• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before slicing or consuming.

• Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.

• Cook all raw poultry (raw or ground) to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Heat hot dogs to steaming hot and reheat any leftover food to 165 °F as measured with a food thermometer. Be sure to clean the thermometer between uses.

Separate and Cleanup

Bring plenty of clean platters and utensils. Don't use the same platter and utensils that held raw product to serve cooked product. Any bacteria present in the raw meat or juices can contaminate the safely cooked product. If using a cooler, leftover food is safe only if the cooler still has ice in it. Return cold foods to the cooler, and chill leftovers promptly. Otherwise, discard leftover food. Find out if your campsite has clean water. If not, you can bring clean water for food preparation, handwashing, and cleaning utensils. You can also use sanitizers that have at least 60% alcohol content.

Food Safety While Boating

Keeping food safe for a day on the boat may not be quite as challenging as for a hike, but when you are out on the water, the direct sunlight can be an even bigger food safety problem. Remember the "Danger Zone" between 40 °F and 140 °F? Bacteria multiply rapidly at warm temperatures and food can become unsafe if held in the "Danger Zone" for over 2 hours. Above 90 °F, food can become dangerous after only 1 hour. In direct sunlight, temperatures can climb even higher than that. So, bring along plenty of ice, and keep the cooler shaded or covered with a blanket. If you can’t bring enough ice to keep foods cold, take along only non-perishable, shelf-stable foods.

Keep Your Cooler Cool

A cooler for perishable food is essential. It is important to keep it closed, out of the sun, and covered, if possible, for further insulation. Better yet, bring two coolers: one for drinks and snacks, and another for more perishable food. The drink cooler will be opened and closed a lot, which lets hot air in and causes the ice to melt faster. Pack your coolers with several inches of ice, blocks of ice, or frozen gel-packs. Store food in watertight containers to prevent contact with melting ice water.

Keep Cold Foods Cold

Perishable foods, like luncheon meats, cooked chicken, and potato or pasta salads, should be kept in the cooler. Remember the rule: keep hot foods hot and cold foods cold? And the 2-hour rule: no food should remain in the "Danger Zone" for more than 2 hours. Unless you plan to eat those luncheon meats within 2 hours or 1 hour if at elevated, warm temperatures of near 90 F., it needs to be kept in the cooler. For optimum safety, consider buying it the night before, refrigerating it in a shallow container and then packing it cold in the cooler.

Of course, some foods don't need to be stored in the cooler: whole fresh fruits and vegetables, nuts, trail mix, canned meat spreads, jerky, and peanut butter and jelly. (However, once canned foods are opened, put them in the cooler.)

If you don't have an insulated cooler, try freezing sandwiches for your outing. Use coarse-textured breads that don't get soggy when thawed. Take the mayonnaise, lettuce, and tomato with you to add at mealtime. In a pinch, plastic bags packed with frozen gel packs or ice will keep things cold until lunchtime. Freeze water in milk containers or plastic bottles for your cold source.

Cleanup

Cleanup on the boat is similar to cleanup on land. If using a cooler, leftover food is safe only if the cooler still has ice in it. Return cold foods to the cooler, and chill leftovers promptly. Otherwise, discard leftover food. Bag up all your trash to dispose of when you return to shore and clean up. Soap and potable water are ideal, disposable wipes and hand sanitizer can be used for sanitizing hands, utensils and surfaces.

V-A-C-A-T-I-O-N! Oh, how we long for that eight letter word every summer, when millions of us eagerly get away from school and work. We take to the road in cars or recreational vehicles; live on boats; relax in beach or mountain vacation homes; and camp.

No matter where we go or what we do, there is a common denominator that runs through all of our summer travels and relaxation — it's called F-O-O-D!

The "road" to food safety, however, can either be a bumpy one or smooth — depending on what precautions are taken handling meals as we travel during the summer.

The U.S. Department of Agriculture's nationwide, toll-free Meat and Poultry Hotline reminds everyone that some simple, common-sense food safety rules can save a vacation from disaster. Following this advice could make the difference between a vacation to remember and one that is remembered because people got sick from improperly handled food.

Here are some general rules for keeping food safe when traveling.

Plan Ahead...

If you are traveling with perishable food, place it in a cooler with ice or freezer packs. When carrying drinks, consider packing them in a separate cooler so the food cooler is not opened frequently. Have plenty of ice or frozen gel-packs on hand before starting to pack food. If you take perishable foods along (for example, meat, poultry, eggs, and salads) for eating on the road or to cook at your vacation spot, plan to keep everything on ice in your cooler.

Pack Safely...

Pack perishable foods directly from the refrigerator or freezer into the cooler. Meat and poultry may be packed while it is still frozen; in that way it stays colder longer. Also, a full cooler will maintain its cold temperatures longer than one that is partially filled. Be sure to keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits.

If the cooler is only partially filled, pack the remaining space with more ice. For long trips to the shore or the mountains, take along two coolers — one for the day's immediate food needs, such as lunch, drinks or snacks, and the other for perishable foods to be used later in the vacation. Limit the times the cooler is opened. Open and close the lid quickly.

Now, follow these food safety tips:

When Camping...

Remember to keep the cooler in a shady spot. Keep it covered with a blanket, tarp or poncho, preferably one that is light in color to reflect heat.

Bring along bottled water or other canned or bottled drinks. Always assume that streams and rivers are not safe for drinking. If camping in a remote area, bring along water purification tablets or equipment. These are available at camping supply stores.

Keep hands and all utensils clean when preparing food. Use disposable moist towelettes to clean hands. When planning meals, think about buying and using shelf-stable food to ensure food safety.

When Boating...

If boating on vacation, or out for the day, make sure the all-important cooler is along.

Don't let perishable food sit out while swimming or fishing. Remember, food sitting out for more than 2 hours is not safe. The time frame is reduced to just 1 hour if the outside temperature is above 90 °F.

Now, about that "catch" of fish — assuming the big one did not get away. For fin fish: scale, gut and clean the fish as soon as they are caught. Wrap both whole and cleaned fish in water-tight plastic and store on ice. Keep 3-4 inches of ice on the bottom of the cooler. Alternate layers of fish and ice. Cook the fish in 1-2 days, or freeze. After cooking, eat within 3-4 days. Make sure the raw fish stays separate from cooked foods.

Crabs, lobsters and other shellfish must be kept alive until cooked. Store in a bushel or laundry basket under wet burlap. Crabs and lobsters are best eaten the day they are caught. Live oysters can keep 7-10 days; mussels and clams, 4-5 days.

Caution: Be aware of the potential dangers of eating raw shellfish. This is especially true for persons with liver disorders or weakened immune systems. However, no one should eat raw shellfish.

When at the Beach

Plan ahead. Take along only the amount of food that can be eaten to avoid having leftovers. If grilling, make sure local ordinances allow it.

Bring the cooler! Partially bury it in the sand, cover it with blankets, and shade it with a beach umbrella.

Bring along disposable moist towelettes for cleaning hands.

If dining along the boardwalk, make sure the food stands frequented look clean, and that hot foods are served hot and cold foods cold. Don't eat anything that has been sitting out in the hot sun for more than 2 hours (1 hour when the temperature is above 90 °F) — a real invitation for foodborne illness and a spoiled vacation.

When in the Vacation Home or the Recreation Vehicle...

If a vacation home or a recreational vehicle has not been used for a while, check leftover canned food from last year. The Meat and Poultry Hotline recommends that canned foods which may have been exposed to freezing and thawing temperatures over the winter be discarded.

Also, check the refrigerator. If unplugged from last year, thoroughly clean it before using. Make sure the refrigerator, food preparation areas, and utensils in the vacation home or in the recreational vehicle are thoroughly cleaned with hot soapy water.

REMEMBER!

1. In hot weather (above 90°F), food should never sit out for more than 1 hour.
2. Discard any food left out more than 2 hours (1 hour if temperatures are above 90°F).

Myth: The last meal I ate is what caused my foodborne illness (food poisoning).

Fact: Except for some toxins and viruses, most harmful microorganisms take longer than a few hours to make you sick. Symptoms of foodborne illness can start anywhere from a few hours to several weeks after eating contaminated food. So don't be so quick to blame your illness on the restaurant you ate at today for lunch – you may have gotten sick from something you ate a few days ago. Contact your local health department if you suspect you have a foodborne illness or want to file a complaint about unsafe food handling practices at a restaurant.

Myth: The worst that could happen to you with a foodborne illness is an upset stomach.

Fact: The majority of foodborne illness cases are mild and cause symptoms for only a day or two. But a foodborne illness can cause more than just an upset stomach. Other common symptoms include fever, diarrhea, vomiting, and dehydration – sometimes these symptoms are severe and require medical attention. Less common, but possible severe conditions of foodborne illness include paralysis, meningitis, and death.

Myth: Leftovers are safe to eat if they look and smell okay.

Fact: Most people would not choose to eat spoiled, smelly food. However, if they did, they would not necessarily get sick. This is because there are different types of bacteria – some cause illness in people and others don't. The types of bacteria that do cause illness don't affect the taste, smell, or appearance of food. This is why it's important to freeze or toss refrigerated leftovers within 3-4 days. If you are unsure of how long your leftovers have been sitting in the refrigerator, don't take the risk – when in doubt, throw it out!

Myth: Meat is cooked when the juices run clear and hamburger is done when the middle turns brown.

Fact: Using color isn't a good way to determine whether meat has been cooked to a safe internal temperature. It's how much heat is in the middle of the meat that matters. The only way to know that meat has been cooked to a safe internal temperature is to use a food thermometer. Be sure to cook meats to the following minimum internal temperatures:

• Whole or ground turkey, chicken, or other poultry: 165 degrees F.
• Ground beef, pork, hamburger, or egg dishes: 160 degrees F.
• Whole cuts (roasts, steaks, chops) of beef, pork, veal, and lamb: 145 degrees. Allow the meat to "rest" for 3 minutes before cutting or eating.
• Hot dogs, sausages: 165 degrees F.
• Fish: 145 degrees F.

Myth: You shouldn't put hot foods in the refrigerator.

Fact: Hot food can be placed in the refrigerator. Large amounts of food should be divided into small portions and put in shallow containers for quicker cooling in the refrigerator. Perishable foods should be put in a refrigerator that is 40 degrees or below within 2 hours of preparation. If you leave food out to cool and forget about it after 2 hours, throw it away. Bacteria can grow rapidly on food left out at room temperature for more than 2 hours. If food is left out in a room or outdoors where the temperature is 90 degrees F or hotter, food should be refrigerated or discarded within just 1 hour.

Myth: When I microwave food, the microwaves kill the bacteria.

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.

Myth: If you let food sit out more than 2 hours, you can make it safe by reheating it really hot.

Fact: Some bacteria, such as staphylococcus (staph) and Bacillus cereus, produce toxins not destroyed by high cooking temperatures. Refrigerate perishable foods within 2 hours in a refrigerator temperature of 40 degrees or below.

Myth: Freezing foods kills harmful bacteria that can cause foodborne illness.

Fact: Bacteria can survive freezing temperatures. Freezing isn't a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply. Cooking food to the proper internal temperature is the best way to kill harmful bacteria.

Myth: You can't re-freeze foods after they thaw - you must cook or throw them away.

Fact: If raw foods such as meat, poultry, egg products, and seafood have been thawed in the refrigerator, then they may be safely re-frozen for later use. Never thaw raw foods by letting them sit on the counter. If raw foods are thawed outside the refrigerator, for example in the microwave or in cool water, they should be cooked immediately. Never re-freeze raw or not fully cooked foods that have been thawed outside the refrigerator.

Myth: Plastic or glass cutting boards don't hold harmful bacteria like wood cutting boards do.

Fact: Any type of cutting board can hold harmful bacteria on its surface. Regardless of the type of cutting board you use, it should be washed and sanitized after each use. Solid plastic, tempered glass, sealed granite, and hardwood cutting boards are dishwasher safe. However, wood laminates don't hold up well in the dishwasher. Any type of cutting board should be discarded if it becomes excessively worn or develops hard-to-clean grooves.

Myth: I eat a vegetarian diet, so I don't have to worry about foodborne illness.

Fact: Fruits and vegetables are an important part of a healthy diet, but like other foods they may carry a risk of foodborne illness. You should wash fresh fruits and vegetables under running tap water just before eating, cutting, or cooking. Harmful bacteria could be on the outside of the produce. If you peel or cut it without first washing it, the bacteria could be transferred to the part you eat. Wash delicate produce such as grapes or lettuce under cool running water. Blot dry with a clean cloth towel or paper towel. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean produce brush. Never use detergent or bleach to wash fresh fruits or vegetables.

Myth: You should always wash bagged lettuce and greens.

Fact: While it is important to thoroughly wash most fresh fruits and vegetables, if packaged greens are labeled "ready-to-eat," "washed," or "triple washed" then the product doesn't need to be washed at home. Pre-washed greens have been through a cleaning process immediately before going into the bag. Re-washing and handling the greens creates opportunities for contamination.

Myth: This food is local, organic, or natural, so it's safe.

Fact: Organic and locally grown foods may have environmental benefits such as using less pesticides, fertilizers, and fossil-fuels. But these foods, like others, can be exposed to harmful bacteria during the growing and harvesting process. It's important for farmers and distributors to use good sanitary practices to minimize food contamination. Consumers should always prepare and cook food properly, no matter where it's from.

Myth: I don't need to wash my hands since I used hand sanitizing gel.

Fact: Although hand sanitizers can effectively kill some germs on your hands, they do little to reduce surface tension between your skin and dirt, grease, and germs. The sanitizer only has an effect on the outer layer of film on your hands. The best way to clean your hands is to first wet your hands with warm water, lather with soap for at least 20 seconds, rinse with warm water, then dry with a clean towel.

Myth: I've never been sick from the food I prepare so I don't need to worry about feeding it to others.

Fact: Some people have a greater risk for foodborne illnesses. A food you can safely eat might make others sick. People with a higher risk for foodborne illness include infants, young children, pregnant women, older adults, people with weakened immune systems, and individuals with certain chronic diseases.

Myth: If you drop food on the floor and pick it up within five seconds, it's safe to eat.

Fact: The "five-second rule," or other timed variations, doesn't prevent bacteria and other germs from getting on fallen food. If you can't wash the food that has fallen on the floor, don't eat it. Sometimes adults, often jokingly, say this myth in front of children. It's important to teach children that the "five-second rule" isn't true and that they shouldn't eat food that has fallen on the floor.

Myth: Washing or rinsing raw chicken or turkey before cooking removes harmful bacteria. 

Fact: Thoroughly cooking chicken and turkey to 165°F is the best way to kill harmful bacteria such as Campylobacter and Salmonella. When you rinse raw meat, bacteria can spread to your sink, countertops, and other surfaces in your kitchen. This can contaminate other foods, like salads or fruit. Washing or rinsing raw meat is unnecessary and should be avoided to prevent cross-contamination and foodborne illness.