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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
Susan Conley (202) 720-7943
Elizabeth Gaston (202) 720-9113
WASHINGTON, March 13, 2001 -- Green is a color you might wear -- but don't want to BE -- on St. Patrick's Day. Irish foods such as corned beef and cabbage, typically served on March 17, need safe cooking and handling to ensure foodborne bacteria don't interfere with the celebration.
Originally "Corned Beef and Cabbage" was a traditional dish served for Easter Sunday dinner in rural Ireland. Since refrigerators didn't exist then, the beef was salted or brined during the winter to preserve it. Then it was enjoyed after the long, meatless Lenten fast.
Now corned beef -- also known as "brined" or "pickled beef" -- is available in stores uncooked and fully cooked. But its safety involves more than the "luck of the Irish."
According to Susan Conley, Director, Food Safety Education Staff for USDA’s Food Safety and Inspection Service, "Improperly handled meat can cause foodborne illness. When handling corned beef, follow the four basic food safety principles: wash hands and surfaces often, don’t cross-contaminate, cook to proper temperatures, and refrigerate promptly."
When purchasing cooked meat products, be sure the store has been keeping hot meat hot and cold meat cold. In a deli setting, look to see that the cooked meat is not touching raw products. That can cause cross-contamination. Watch to see the server is using good sanitary practices when handling your order.
Here are some safe handling tips for corned beef.
When purchasing uncooked corned beef, follow the recommendations on the package’s Safe Handling Label.
Bring the meat home immediately after purchase and refrigerate it promptly.
Store uncooked and unopened packages of corned beef in their pickling juices up to 7 days in the refrigerator.
If drained and wrapped in airtight moisture-resistant materials, uncooked corned beef can be stored in the freezer for one month.
Defrost frozen beef in the refrigerator, by the cold-water method (submerging the package in cold tap water, changing the water every 30 minutes), or in the microwave. Beef thawed in the microwave should be cooked immediately.
Corned beef is made from less tender cuts such as the brisket, rump or round, so long, slow, moist cooking is required. Several appliances that lend themselves to safely cooking corned beef are a slow cooker, oven, stove, and microwave. More information about these methods is available at http://www.fsis.usda.gov/oa/pubs/cornbeef.htm.
Use a food thermometer to be sure the corned beef reaches at least 160 degrees F.
Cooked corned beef should be refrigerated within two hours.
If reheating, heat thoroughly to 165 degrees F.
After enjoying your St. Patrick's Day meal, refrigerate leftovers promptly -- within two hours of cooking or reheating. Use cooked-ahead or leftover corned beef within 3 to 4 days, served cold right from the refrigerator or reheated until steamy hot. Or freeze up to 2 months.
By following these simple guidelines, your celebration will be one you, your family and guests can remember as "rainbows, pots o' gold and lucky shamrocks" and not for illness caused as a result of unsafe cooking and handling practices.
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For additional food safety information about meat, poultry or eggs, call the toll-free USDA Meat and Poultry Hotline at 1 (800) 535-4555; Washington, DC (202) 720-3333. The toll-free number for the hearing impaired (TTY) is 1 (800) 256-7072. The Hotline is staffed by home economists, dietitians and food technologists weekdays year round from 10 a.m. to 4 p.m. Eastern time. An extensive selection of food safety recordings can be heard 24 hours a day using a touch-tone phone.
For Further Information, Contact:
FSIS Congressional and Public Affairs Staff
Phone: (202) 720-9113
Fax: (202) 690-0460