Food safety precautions begin while you're still at the grocery store. If you plan on spending a lot of time at the grocery store that day, purchase the meat last, right before you are ready to check out, so it can remain as chilled as possible for the trip home. While shopping pick up a few of the handiwipes that are offered to wipe off the handles of the shopping cart. Use them to wipe off your hands after you've picked up chicken, pork, or fish.
If you live in a hot climate place the meat, frozen vegetables and diary items in a cooler for the ride home. This is especially important if you plan on completing another errand, such a picking up the kids at swim club after shopping. Even with the air conditioner the back seat can start to get warm. Keep in mind none of the air conditioned air reaches the trunk.
Meat should be refrigerated immediately when you get home, in the coldest part of the refrigerator or in the meat compartment. If you purchase frozen beef, it should be defrosted overnight in the refrigerator, not a room temperature. The same goes for chicken or turkey. If the poultry is large, over 15 pounds, you can jump start the defrosting by immersing the still wrapped turkey in the bathtub or large kitchen sink filled with cold water. Don't use hot. The hot will raise the outside of the turkey to unsafe levels while the inside still is frozen. After an hour remove the poultry from the water and let it finish defrosting in the refrigerator.
Remember to wash your hands before and after you handle raw meat or poultry. In the kitchen, don't use the same work surface, cutting board, etc. to get the raw meat or poultry ready for the grill as you do for other foods. If more than one person is in the kitchen during the prep stage, make sure you coordinate with them so you know which utensils and which surfaces have come in contact with raw meat or poultry.
Trimming excess fat from meat can help avoid flare-ups during the grilling process. This can have three benefits: leaner meat is healthier for you and your guests, a flare-up can potentially burn and ruin the dinner you've so carefully planned and prepared, and can be dangerous for the outdoor chef as well. The risk being burned while grilling can also be lessened by using long handled tongs and spatulas.
If you are grilling other items along with the meat, make sure they do not come in contact with the meat while it is in a raw state. Give the meat and the other items their own separate zones on the grill. Use separate tongs or spatulas to handle these items. When the meat is ready to be removed from the grill, put it on a fresh, or freshly washed, platter and use a fresh set of tongs or spatulas to handle it. Make sure you wash all utensils, cutting boards and your counter tops after they have come in contact with raw meat or poultry.
It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.
Food poisoning, Botulism, E. Coli, Hemorrhagic Colitis, Hepatitis A, Listeriosis, Salmonella, Dysentery...the list goes on and on...Not only are the foods we're eating not giving us the recommended nutrition we need, but according to the FDA, these same foods are killing us and our family members at an alarming rate of 13 men, women and children per day due to food borne illnesses.
It's appalling that this is happening in our country every single day in this day and age.
Young children, the elderly and anyone with a weakened immune system suffer the greatest risk; however most of the above mentioned illnesses are of great risk to all of us. The Center for Disease Control (CDC) estimates that roughly 76 million people in the United States suffer food borne illnesses each year, 300,000 are hospitalized and 5,000 die. According to the CDC children younger than the age of 4 are sickened by food more than those in any other age group, but adults over age 50 suffer more hospitalizations and death as a result of food-related infections.
Food recalls and food related illnesses and deaths have increased nationwide. Food was meant to nourish our bodies; our food safety system needs to be reinvented to fit the needs of today. It's time to rethink what we're doing and understand why the current system is not working.
A recent article in the New York Times quoted Dr. David Acheson, associate commissioner for foods at the FDA to say "The system needs to be modernized to address the challenges and changes of the globalization of the food supply and rapid distribution chains" and Dr. Stephen Sundlof (director of the agency's' food center) stated "As supply chains get longer and longer, there's more opportunity to introduce contaminants that have a public health effect."
Having the variety of foods we have available to us is wonderful, but the truth is that we've gotten spoiled. It used to be if you didn't grow it or couldn't buy it locally you did without it. We're not willing to do that now; we're not willing to make sacrifices to help ourselves, our communities, our environment or our economy. We are an instant gratification, quick fix, feel good society...but at what cost? You can change some of this, but only if you're willing to be part of the solution.
Eating and buying locally grown and raised foods will ensure safe foods. The reason local foods will be by far the safest is because these growers are feeding these foods to their own families. Organic meats, fruits, vegetables, herbs, wine etc. can be found closer than you think...Here are 5 helpful tips to help you live a longer, healthier, safer life...
1. Plant a garden-You can construct a garden no matter how small or large an area you have. Cinder Block Gardening produces the best crops, uses the least amount of tools and can be used in just about any size area, under just about any conditions. Buy cinder blocks to fit the area you'll use, mix up a "no fail" soil and plant away-no drainage problems, no weeds, no failure. Row gardens are traditional but they take a lot of work, weeding, fertilizing, tilling etc. There's also Container gardening, great for small areas (even apartment dwellers). Any style or size container you can think of will work; you'll just need to adjust each container you use to be plant friendly. Drainage, soil, moisture levels etc. will all need to be watched closely and adjusted regularly until you find what works best.
2. Buy locally grown food-Shop at your local farmers markets, co-op, food shed, or health food store. Ask where your food was grown and if it's pesticide free. You may not even realize how many growers are within 100 miles of your home. Do your homework, they're out there. I guarantee it.
3. Join a Co-Op-If you don't have a lot of time or space to plant your own, or would rather share the gardening experience, join or start a co-op. Co-ops are great because it's a community project that you can participate in and benefit from.
4. Read labels-The little stickers on every piece of fruit and vegetable you purchase tells you exactly where it came from and how it was grown. Labels with four digits indicate conventionally grown food (using pesticides). Labels with five digits starting with an 8 indicate that the food is genetically modified (stay away from these at all costs...Genetically Modified Organisms are by far the worst foods to consume). Labels with five digits starting with a 9 indicate that the food is organically grown (without using pesticides).
5. Educate yourself-Subscribe to community newsletters. Know where your food comes from. Buy locally grown foods within a 100 mile radius of your home. Share your knowledge and speak up when it comes to asking questions or voicing your concerns about foods you and your family will be eating.
Be aware of the dangers that inhabit your cupboards, refrigerators, lunch boxes and grocery stores...Plant a garden and grow your own, otherwise buy local, buy fresh, buy organic...
Both Dee Power & Carmella Hensyel are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Dee Power has sinced written about articles on various topics from Credit Cards, Sales and Negotiation and Business Plan. More , techniques, recipes, and menus. Dee Power is the author of several nonfiction books and an avid grill master. She also loves to. Dee Power's top article generates over 450000 views. to your Favourites.
Carmella Hensyel has sinced written about articles on various topics from Acne, Food And Drink and Fitness. Carmella is a native New Yorker now living in beautiful Western Colorado with her hubby, 3 grown children, all married and close by, 6 beautiful grandchildren and a fabulous. Carmella Hensyel's top article generates over 3600 views. to your Favourites.