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By HELEN W. SMITH
Extension Agent, Home Economics
Staph, salmonella, perfringens, and the botulinum bacteria are the four main food poisoners. But there are twenty or so other organisms that can cause problems, too.
So, to get food on the table safely — especially in hot weather, you need to know and follow the rules for food care.
Most of the poisoners can be controlled by cooking and refrigeration, so the first two food rules are to Keep Hot Foods Hot and Cold Foods Cold. And since most bacteria get into food through careless handling, the third rules is to keep everything in the kitchen clean.
The Two Hour Rule
Most food poisoning bacteria like room temperature (about 60 to 90 degrees F). They don’t grow at lowrefrigerator temperatures (40 degrees F or below). By “grow”, I mean that bacteria divide, multiplying the number.
Therefore, food on a buffet or covered dish table should never be left out at room temperature for long than two hours. This is even more important when it’s a picnic meal and food is outside at 80 or 90 degrees summer temperatures. Foods need to be kept in the refrigerator or ice chest until serving time. If you have leftovers from a picnic, it's best to discard the food. Even though I hate to tell people to waste food, it’s better to err on the side of food safety than run the risk of someone getting food poisoning.
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