Susan Conley (202) 720-7943
Steven Cohen (202) 720-9113

September is Time for Food Safety Lessons

WASHINGTON, Sept. 4, 2002 – September marks the ninth annual National Food Safety Education Month^SM (NFSEM) – a time when many educators return from summer break to teach the lessons of safe food handling practices and how they can prevent foodborne illness.

“American consumers today are more aware of food safety issues than they were in the past, but research shows consumers have more to learn,” said Elsa Murano, under secretary for food safety. “We need to be aggressive with our food safety education programs to continue the reductions in foodborne illnesses we’ve already seen.” Murano said that FoodNet 2002 data on foodborne illness show a 23% overall decrease for seven bacterial foodborne illnesses since 1996, which may be the result of a more educated public as well as improvements in the meat and poultry inspection system.

Created by the foodservice industry in 1995, NFSEM is widely supported by federal, state and local agencies, the food industry and consumer organizations. This year’s NFSEM theme is Four Steps to Food Safety. The goal is to communicate to consumers that each of the messages highlighted during the last four years, Clean, Separate, Cook and Chill, are equally important and necessary to keep food safe.

1. Clean: Wash hands and surfaces often. Wash hands with soap and water before handling food and after using the bathroom, changing diapers or handling pets.
    
2. Separate: Don’t cross-contaminate. Separate raw meat and poultry from other foods. Never place cooked food on a plate that previously held raw meat or poultry.
    
3. Cook: Cook to proper temperatures. Use a food thermometer to measure the internal temperature of cooked food.
    
4. Chill: Refrigerate promptly. Refrigerate or freeze perishables, prepared food, and leftovers within two hours, or within one hour if the outside temperature is above 90 °F. Thaw food in the refrigerator.

USDA’s Meat and Poultry Hotline has been providing basic food safety lessons to consumers for 17 years. Food safety specialists are on hand to help consumers by clearing up misconceptions about food safety and providing vital information in a timely manner. The most frequently asked questions are attached.

Top 10 Questions Received by
USDA’s Meat and Poultry Hotline

1. How long can you keep a turkey, or other meat and poultry products, in the freezer?

Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. 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 can be used to make soups or stews. To maintain quality in the freezer: use uncooked whole turkey or chicken within 12 months; uncooked roasts and poultry parts within nine months; uncooked steaks or chops within four to six months, uncooked ground meats within three to four months; and cooked meat and poultry within three months.

2. What is the safest way to thaw frozen meat and poultry?

The Hotline recommends three ways to defrost meat and poultry: in the refrigerator, in cold water and in the microwave. Never defrost meat and poultry on the counter.

• Plan ahead for slow, safe thawing in the refrigerator. Allow about 24 hours for every five pounds to thaw in the refrigerator.

• Meat and poultry may be defrosted in cold water in its airtight packaging or in a leak-proof bag. Submerge in cold water, changing the water every 30 minutes.

• Meat and poultry defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present would not be destroyed.

3. Is it safe to refreeze food that has thawed completely?

Once food is thawed in the refrigerator, then it is safe to refreeze it without cooking. However, there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods that were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze.

4. What is a safe internal temperature for cooking meat and poultry?

 Meat and poultry require various temperatures for "doneness.” Using a food thermometer is the only way to be sure the food has reached an internal temperature necessary to destroy harmful bacteria. Whole poultry should reach 180 °F and breast meat, 170 °F. Ground beef should reach 160 °F and ground poultry, 165 °F. Beef, veal and lamb steaks, roasts and chops should be cooked to 145 °F. All cuts of fresh pork should reach 160 °F. These temperatures are recommended for consumer cooking. Food service professionals should consult their state or local food code.

5. Is it safe to eat leftover food that was left out on the counter at dinnertime, then forgotten until morning? Will additional cooking kill the bacteria that may have grown?

 No. It is not safe to eat food that has been left on the counter overnight. Food that has been left on the counter too long could smell and look fine but may be dangerous to eat. If a food has been left in the "Danger Zone" – between 40 and 140 °F – for more than two hours, then discard it. Never taste a food to see if it is spoiled.

Bacteria exist everywhere in nature and grow most rapidly in temperatures between 40° and 140 °F. Some double in number in as little as 20 minutes. Certain bacteria produce toxins that are not destroyed by cooking.

6. What should I do to keep refrigerated and frozen foods safe during a power failure?

 KEEP THE FREEZER DOOR CLOSED. Keep what cold air you have inside. Don’t open the door any more than necessary. A full freezer will keep food frozen for about two days; a half-full freezer about one day. If your freezer is not full, group packages so they form an "igloo" to protect each other. And, if you think power will be out for several days, then dry ice may be placed in the freezer to help keep food frozen.

 SOME PARTIALLY THAWED FOOD CAN BE SAFELY KEPT. The foods in your freezer that partially or completely thaw before power is restored may be safely refrozen if they still contain ice crystals or are 40 °F or below. You will have to evaluate each item separately. Be very careful with meat and poultry products or any food containing milk, cream, sour cream or soft cheese. “When in doubt, throw it out.” In general, refrigerated items should be safe as long as power is out no more than four hours. Keep the door closed as much as possible. Discard any perishable foods (such as meat, poultry, fish, eggs and leftovers) that have been above 40 °F for two hours or more. Dispose of any food that has an unusual odor, color or texture, or feels warm to the touch.

USE AN APPLIANCE THERMOMETER IN THE REFRIGERATOR AND FREEZER. This will remove the guesswork of just how cold the unit is because it will give you the exact temperature. The key to determining the safety of foods in the refrigerator and freezer is knowing how cold they are. The refrigerator temperature should be 40 °F or below and the freezer at 0 °F or lower.

7. How can I safely transport perishable foods to a picnic site, community supper or family gathering?

When taking food away from home--on a picnic, for example--try to plan just the right amount of perishables to take. That way, you won't have to worry about the storage or safety of leftovers.

Items that do not require refrigeration include fruits, vegetables, hard cheese, canned meat, canned fish, chips, bread, crackers, peanut butter, jelly, mustard and pickles. You don't need to pack them in a cooler.

Pack an insulated cooler with sufficient ice or gel packs to keep the food at 40 °F or below. Pack food right from the refrigerator or freezer. Bacteria grow and multiply rapidly in the “Danger Zone” between 40 °F and 140 °F. So, food transported without an ice source or left out at a picnic won't stay safe long. Don't put the cooler in the trunk; carry it inside the air-conditioned car. At the picnic, keep the cooler in the shade. Keep the lid closed and avoid repeated openings. Chill cold drinks in a separate cooler to avoid constantly opening the cooler containing perishable foods.

8. How long are canned goods safe?

Canned meat and poultry will keep at best quality two to five years if the can remains in good condition and has been stored in a cool, clean, dry place. Store high-acid foods such as tomatoes and other fruit up to18 months; low acid foods such as meat and vegetables, two to five years. Never put canned goods above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes.

While extremely rare, a toxin produced by Clostridium botulinum is the worst danger in canned goods. Never use food from containers that show the possible "botulism" warnings: leaking, bulging or badly dented cans; cracked jars or jars with loose or bulging lids; canned food with a foul odor; or any container that spurts liquid when opening. Don’t taste such food because even a minuscule amount of botulinum toxin can be deadly.

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

Oxygen from the air reacts with meat pigments to form a bright red color usually seen on the surface of meat purchased in the supermarket. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. The interior of the meat may be grayish-brown due to lack of oxygen. If all the meat in the package has turned grey or brown, then it may be beginning to spoil.

10. How do I prevent cross-contamination (the transfer of harmful bacteria from raw meat and poultry to ready-to-eat food) when using a cutting board?

Always use a clean cutting board. 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. 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, then you should replace them.

 For more information in English and Spanish, call the USDA Meat and Poultry Hotline at 1-800-535-4555; TTY:1-800-256-7072. The Hotline’s hours are Monday through Friday, from 10 a.m. to 4 p.m., Eastern Time, year-round. An extensive selection of timely food safety messages is also available at the same number 24 hours a day. Information can also be accessed on the FSIS Web site at www.fsis.usda.gov. E-mail inquiries may be directed to MPHotline.fsis@usda.gov.

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