Food safety

Food safety

Often the “flu bug” that spoils a family member’s holiday is actually a short attack of food-borne illness, said a Virginia Tech Extension specialist in foods and nutrition.

Symptoms generally associated with the flu — nausea, weakness, stomach upsets — are the same as* those associated illnesses related to bacteria in food, said Jo Anne Bar- > ton.

The food-borne illness can be avoided, the specialist added, by diligently observing all the food safety practices that should be part of every cook’s routine all of the time.

Keep cold foods cold. Keep the refrigerator below 40 degrees Fahrenheit. Use poultry, fish and ground meat within two days of purchase and other fresh meats within five days or freeze them. Cured meats will keep longer.

Keep hot foods hot — above 140 degrees Fahrenheit. Letting the temperature drop below that point creates conditions where bacteria can grow. This is important when serving food buffet style. It is best to keep the food hot at the stove and put small amounts on the table, refilling the serving dish when needed.

Work with clean hands and wash them often. Keep hands away from mouth, nose and hair. Cover coughs and sneezes with a tissue and not hands. Anyone with an infection, such as a cold, acne or flu, should avoid working around food.

Thoroughly wash cooking utensils and work surfaces. It is important to clean utensils and cutting boards used for raw food before using them for cooked food to prevent cross contamination.

Do not lick your fingers while handling food. If you want to sample the food, use a dean eating utensil each time. Do not use a stirring spoon to sample the food and then put it back into the food to stir. This could transfer bacteria from the mouth to the food.

Never use, or even taste, the contents of any can of food that spurts liquid when opened. Discard any food that has an off odor or is discolored, moldy <©r slimy. Don’t use cans of food that bulge.