Toss?

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Lets play ...
Toss?
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Alice Henneman MS, RD
Joyce Jensen REHS, CP-FS

• University of NebraskaLincoln Extension in
  Lancaster County

LincolnLancaster County Health Dept.
Questions? Email ahenneman1_at_unl.edu
Updated June, 2010. This is a peer-reviewed
publication.
Updated, June, 2010
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• Tacos left on the kitchen counter overnight

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Toss!
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Why toss tacos left out overnight?
Even if you reheat tacos left out overnight, some
bacteria can form a heat-resistant toxin that
cooking wont destroy. Refrigerate perishable
foods within 2 hours!
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• Meat thawedall day on the kitchen counter

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Toss!
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Why toss meat thawed at room temperature?
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Heres how to thaw ...

• The best place to thaw frozen perishable foods
  like frozen meat, poultry, seafood, vegetables,
  fruit, and cooked pasta and rice is in the
  refrigerator!

Make sure your refrigerator is 40F or lower.
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Heres how to thaw ...
Thaw packages of meat, poultry, and seafood on
a plate on thebottom shelf ofthe refrigerator.
This prevents their juices fromdripping on other
foods.
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Heres how to thaw ...

• When thawing perishable food in the microwave,
  cook it immediately after thawing.
• Some areas of the food may start to cook during
  microwave thawingand become warm.

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Why immediately cook foods thawed in the
microwave?

• Any bacteria present would not have
  beendestroyed and may reach optimal
  temperaturesfor growth.

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• Cut or peeled fruits/vegetables left at room
  temperature for MORE than 2 hours

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Toss!
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Why toss cut fruit left out longer than 2 hours?
When fruit is peeled or cut, bacteria on the
outside can be transferred to the inside.
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Food safety tip
Remember Refrigerate cut/peeled fruits, veggies
other perishable foods within 2 hours!
Heres how fast bacteria can multiply...
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Just 1 bacteria in foods can grow to 2,097,152
bacteria in 7 hours!
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5 steps for cleaning fruits veggies

• Remove and discard outerleaves.

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Cleaning fruits veggies

• Rinse under clean, running water just before
  preparing or eating. Dont use soap or detergent
  as it can get into produce and make you sick.

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Food safety tip
Remember Clean fruits with peels ? even when the
peel is removed ? such as melons and citrus
fruits! Bacteria from the outside can transfer to
the inside.
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Cleaning fruits veggies

• Rub briskly scrubbing with a clean brush or
  hands to clean the surface.

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Cleaning fruits veggies

• Dry with a clean cloth or paper towel.

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Why dry the fruits veggies?
Moisture left on fruits and vegetables helps
bacteria grow. Dry them if you wont eat or cook
them right away.
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Cleaning fruits veggies

• Cut away bruised and damagedareas.

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• Leftover pizza refrigeratedwithin 2 hours
  after it was cooked

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Keep!
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Why is the pizza considered safe?
If perishable foods have been at room temperature
less than2 hours (1 hour in temperatures above
90F), they should be safe. Refrigerate promptly
eat within 3 to 4 days.
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• Leftovers kept in the refrigerator for over a
  week

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Toss!
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Why toss leftovers refrigerated over a week?
Even refrigerated leftovers may become unsafe
after 3 to 4 days.
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Food safety tip
You cant always see or smell or taste if a food
is unsafe. You could get sick tasting a food!
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Toss it out!
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Resources used

• Alabama Cooperative Extension System. The Food
  Spoilers Bacteria and Viruses.
  http//www.aces.edu/pubs/docs/H/HE-0654
  (Accessed June 15, 2010).
• USDA. Safe Food Handling How Temperatures
  Affect Food. http//www.fsis.usda.gov/factsheets/h
  ow_temperatures_affect_food/index.asp (Accessed
  June 15, 2010).
• USDA. Safe Food Handling The Big Thaw Safe
  Defrosting Methods for Consumers.
  http//www.fsis.usda.gov/factsheets/big_thaw/index
  .asp (Accessed June 15, 2010).
• U.S. Food and Drug Administration. Produce Safety
  Safe Handling of Raw Produce and Fresh-Squeezed
  Fruit and Vegetable Juices. http//www.fda.gov/Foo
  d/ResourcesForYou/Consumers/ucm114299 (Accessed
  June 15, 2010).
• Source of images Microsoft Image and Media
  Library and USDA Food Safetyand Inspection
  Service Image Library.

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Thank you to the following people for reviewing
this slide set ...

• Julie Albrecht, Ph.D, R.D.
• Phil Rooney, Ph.D., CP-FS
• Amy Peterson, M.S., R.D.
• Cindy Brison, MS., R.D.
• Nancy Urbanec, B.S.
• Zainab Rida, M.S., R.D.
• Amy Stalp, Dietetic Student
• Vicki Jedlicka, Extension Media Assistant

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• Extension is a Division of the Institute of
  Agriculture and Natural Resources at the
  University of NebraskaLincoln cooperating with
  the Counties and the United States Department of
  Agriculture.
• University of NebraskaLincoln Extension
  educational programs abide with the
  nondiscrimination policies of the University of
  NebraskaLincoln and the United States Department
  of Agriculture.