Throw Out Your Leftovers Day

Nan Jensen RD, LD/N Extension Agent, Family and Consumer Sciences, Pinellas County Extension


There are a number of “food, nutrition and health days, weeks and months” to celebrate throughout the year. There is a day for eating red apples, chocolates, guacamole, and cookies, a month for eating ice cream and one for bringing awareness about diabetes and heart disease. Mark November 29 on your calendar and get ready to recognize “Throw Out Your Leftovers Day”. That is the day you need to throw away whatever is left over in the frig from the Thanksgiving feast. And “some” leftovers should be eaten or thrown away even earlier than that. 


Leftovers can become dangerous to eat if they are not handled and stored properly. The U.S. Department of Agriculture estimates that more than a half million cases of foodborne illness are caused each year just from improperly handled turkey leftovers. Foodborne illness (food poisoning) can strike anyone but young children, pregnant women and their unborn babies, older adults, and persons with weak immune systems are especially vilnerable. Handling leftovers safely is one way to prevent bacteria from multiplying and causing foodborne illness. 


To begin, put all leftovers away promptly. Remember the 2-Hour Rule Bacteria grow rapidly between 40 and 140 °F. Discard all perishable foods such as meat, poultry, eggs, and casseroles, left at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F. Cool any leftovers quickly in small shallow, airtight containers. Hot food left in larger, deeper containers can take a long time to cool. Putting leftovers in small, shallow containers allows the cold air to circulate around the containers to cool all of it more quickly. Again, the longer food remains warm, the greater the growth of potentially harmful bacteria. 


The following is a list of selected cooked leftovers and recommended refrigerator storage time. Consider freezing these foods if you want to keep them longer. 

• Gravy and meat broth- 1 to 2 days 
•  Cooked meat and meat dishes- 3 to 4 days 
•  Cooked turkey and poultry dishes- 3 to 4 days 
•  Cooked vegetables- 3 to 4 days 

Other food safety tips

• Always wash hands with warm water and soap for 20 seconds before and after handling food.
• Remove turkey from the bone and store it separately from the stuffing and gravy. Sliced breast meat, legs and wings can be left whole.
• Use an appliance thermometer to ensure that your refrigerator is always 40° F or below.
• Leftovers should be reheated to an internal temperature of at least 165° F.  Use a food thermometer to check the internal temperature.  Sauces, soups, and gravies should be reheated by bringing them to a boil.

Fruits and Vegetables: Handle with Care

Nan Jensen, Family and Consumer Sciences Agent, Pinellas County Extension

In the last couple of months, there have been 2 recalls on fruits and vegetables. The first is for cantaloupes from Jensen Farms in Colorado and most recently bags of shredded lettuce. The Food and Drug Administration informed Giant Eagle of the presence of listeria monocytogenes in a routine random sample test of Giant Eagle Farmer's Market 8-ounce package of Shredded Iceberg Lettuce, produced by River Ranch Fresh Foods LLC, of Salinas, Calif., with a use-by date of October 14, 2011.

Listeriosis, a serious infection usually caused by eating food contaminated with the bacterium Listeria monocytogenes, is an important public health problem in the United States. It is linked primarily with meat and animal products, as well as with dairy products such as soft or surface-ripened cheeses such as brie and feta but fruits and vegetables have been implicated as well.

The disease primarily affects older adults, pregnant women, newborns, and adults with weakened immune systems. However, rarely, persons without these risk factors can also be affected. The risk may be reduced by recommendations for safe food preparation, consumption, and storage.

To minimize your risk, follow these guidelines from the Centers for Disease Control when selecting and preparing fruits and vegetables.

Carefully select fresh fruits and vegetables. When shopping, look for produce that is not damaged or bruised and make sure that pre-cut produce is refrigerated or surrounded by ice.

Rinse all fruits and vegetables before eating. This recommendation also applies to produce with rinds or skins that are not eaten. Rinse produce just before preparing or eating to avoid premature spoilage.

• Clean all surfaces and utensils with soap and hot water, including cutting boards, peelers, counter tops, and knives that will touch fresh produce. Wash hands with soap and warm water for at least 20 seconds before and after handling fresh fruits and vegetables.
• Rinse fresh fruits and vegetables, including those with skins and rinds that are not eaten, under clean running water and avoid using detergents or bleach.
• Remove the outer leaves of leafy vegetables such as lettuce and cabbage before washing.
• Produce with firm skin, such as potatoes, may require rubbing with a vegetable brush while rinsing under clean running water to remove all soil.
• Dry fruits and vegetables with a clean paper towel and prepare, cook, or eat.
• Packaged produce labeled "ready to eat," "pre-washed," or "triple washed" can be used without further washing.

Keep produce separate from raw foods like meat, poultry, and seafood, in your shopping cart, grocery bags and in your refrigerator. Throw away any produce that will not be cooked if it has touched raw meat, poultry, seafood or eggs. Do not use the same cutting board without cleaning with hot water and soap before and after preparing fresh fruits and vegetables.

Refrigerate all cut, peeled, or cooked produce within 2 hours. After a certain time, harmful bacteria may grow on produce and increase the risk of foodborne illness.

Follow this general FDA advice for melon safety:

• Consumers and food preparers should wash their hands with warm water and soap for at least 20 seconds before and after handling any whole melon, such as cantaloupe, watermelon, or honeydew.
• Scrub the surface of melons, such as cantaloupes, with a clean produce brush and dry them with a clean cloth or paper towel before cutting.
• Promptly consume cut melon or refrigerate promptly. Keep your cut melon refrigerated at, or less than 40 degrees F (32-34 degrees F is best), for no more than 7 days.
• Discard cut melons left at room temperature for more than 4 hours.

Resources

Click here for more information on listeria, how to reduce your risk from listeria and food recalls.

The FDA-recall alerts can be found here.

Keeping Those Fruits and Veggies Safe to Eat

By Elizabeth Ledoux, Dietetic Intern
Bay Pines Health Care System
Pinellas County Extension, Family & Consumers

The juicy watermelon. The plump blueberries. The sweet corn on the cob. These are the foods and flavors many of us associate with the summer. Not only do these foods taste great, but fruits and vegetables are good for us because they contain essential vitamins, minerals, and fiber. People who consume a diet with generous amounts of fruits and vegetables as part of a healthful diet are more likely to have a reduced risk of chronic diseases, including stroke, cardiovascular disease, and certain cancers. However, the recent slew of food borne illnesses associated with produce has discouraged many people from enjoying these health benefits.

Most people have heard about the infamous E. coli outbreak of 2006 in which tainted spinach caused 200 cases of E. coli poisoning, 100 hospitalizations, and 4 deaths. This coincides with an increase in the number and size of outbreaks that have occurred over the last 20-30 years. These tragic episodes should not lead to a stop in eating healthy foods. As you enjoy fresh fruits and vegetables this summer, it is important to handle products safely in order to reduce the risks of food borne illnesses.

The FDA (http://www.cfsan.fda.gov/~dms/prodsafe.html) recommends the following safe-handling tips to protect yourself and your family from infections:

• Purchase produce that is not bruised or damaged.


• Buy fresh cut produce like half a watermelon or bagged mixed salad greens only if these items are refrigerated or surrounded by ice.


• Bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to take home from the market.


• Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below.
  
• Refrigerate all produce that is purchased pre-cut or peeled to maintain both quality and safety.
  
• Wash your hands for 20 seconds with warm water and soap before and after preparing produce.


• Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Throw away any produce that looks rotten.


• Wash fruits and vegetables under running water just before eating, cutting, or cooking, even if you plan to peel the produce. Washing fruits and vegetables with soap, detergent or a commercial produce wash is not recommended.
  
• Scrub firm produce, like melons and cucumbers, with a clean produce brush. Let them air dry before cutting.
  
• Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood - and from kitchen utensils used for those products.
  
• Wash cutting boards, dishes, and utensils and counter tops with hot water and soap between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked.


• For added protection, kitchen sanitizers can be used on cutting boards and counter tops periodically. Try a solution of one teaspoon of chlorine bleach to one quart of water.
  
• If you use plastic or other non-porous cutting boards, run them through the dishwasher after use.

For more tips on produce safety visit:
http://www.fightbac.org/images/pdfs/producefactsheet.pdf
http://www.cfsan.fda.gov/~acrobat/prodsafe.pdf

For more information on fruits and vegetables visit: http://www.fruitsandveggiesmatter.gov/

Get Ready, Get Set, Get Grilling!

By Carolyn Reiner, Dietetic Intern, Bay Pines Health Care System
Pinellas County Extension, Family & Consumers

Spring is here! With days getting longer and summer right around the corner, this means one thing- grilling season! Florida’s climate is ideal for year-round grilling. However, over half of Americans surveyed say they cook outdoors in spring and summer more than any other time of the year. Often backyard chefs think they are the experts when it comes to grilling, but unless they follow key food safety practices, their friends and family may want to think twice before taking a seat at the picnic table.

The risk of foodborne illness increases during the summer months because warm weather is ideal for disease-causing bacteria to multiply. Bacteria also need moisture to flourish. Therefore, Florida’s hot and humid summer weather provides the perfect growing conditions. Grilling can be a healthy and delicious way to cook during warm summer months, but remember, safety should always come first!

Here are a few basic tips to keep your grilling a safe, fun-filled success.

Tip #1: Keep Foods at Proper Temperatures

• Keep food out of the danger zone- bacteria grow best between 40°F and 140°F.


• When shopping, buy cold food like meat and poultry last.


• At home, always refrigerate within 2 hours; keep refrigerated until ready to use.


• Freeze poultry and ground meat that won't be used in 1 or 2 days; freeze other meat within 4 to 5 days.


• After cooking, keep meat at 140°F or warmer until served.


• In hot weather (above 90°F), food should never sit out for more than one hour.


• After cooking, refrigerate any leftovers promptly in shallow containers.

Tip #2: Thaw Safely

• Completely thaw meat and poultry before grilling so it cooks more evenly.


• Don’t defrost your meat at room temperature-use the refrigerator for slow, safe thawing.


• You can use the microwave if the food is to be grilled immediately.


• Thawing sealed packages in cold water is also acceptable.

Tip #3: Avoid Cross-Contamination

• Keep your hands clean. Wash your hands thoroughly with soap and hot water for 20 seconds after handling uncooked meat to prevent spreading bacteria.


• Keep kitchen surfaces clean. Use paper towels and hot, soapy water to wipe up meat and poultry juices from countertops and carefully clean all surfaces, plates, utensils, etc. that have come in contact with uncooked meat or poultry.


• Use clean utensils every time. Never use the same plate, knives or cutting board for raw and cooked meat.


• Clean outdoor cooking and eating areas. Pack clean cloths, and wet towelettes for cleaning surfaces and hands.

Tip #4: Cook Thoroughly

• Always use a meat thermometer to ensure the food has reached a safe minimum internal temperature.


• Color is not a reliable indicator of doneness.


• NEVER partially grill meat or poultry and finish cooking later.


• Make sure you cook foods to the proper internal temperature.
  - Steaks & Roasts - 145 °F
  - Fish - 145 °F
  - Pork - 160 °F
  - Ground Beef - 160 °F
  - Chicken Breasts - 165 °F
  - Whole Poultry - 165 °F

For more safe grilling tips check out: http://www.fda.gov/consumer/updates/bbqbasics052207.pdf

FDA Warns of Salmonella Risk with Cantaloupes from Agropecuaria Montelibano

By Nan Jensen, Pinellas County Extension,
Family and Consumer Sciences Program Leader

FDA NEWS FOR IMMEDIATE RELEASE March 22, 2008
Media Inquiries: Stephanie Kwisnek, 301-827-6242
Consumer Inquiries: 888-INFO-FDA

The agency detains products from the Honduran manufacturer

The U.S. Food and Drug Administration has issued an import alert regarding entry of cantaloupe from Agropecuaria Montelibano, a Honduran grower and packer, because, based on current information, fruit from this company appears to be associated with a Salmonella Litchfield outbreak in the United States and Canada. The import alert advises FDA field offices that all cantaloupes shipped to the United States by this company are to be detained.

In addition, the FDA has contacted importers about this action and is advising U.S. grocers, food service operators, and produce processors to remove from their stock any cantaloupes from this company. The FDA also advises consumers who have recently bought cantaloupes to check with the place of purchase to determine if the fruit came from this specific grower and packer. If so, consumers should throw away the cantaloupes.

To date, the FDA has received reports of 50 illnesses in 16 states and nine illnesses in Canada linked to the consumption of cantaloupes. No deaths have been reported; however, 14 people have been hospitalized. The states are Arizona, California, Colorado, Georgia, Illinois, Missouri, New Jersey, New Mexico, New York, Ohio, Oklahoma, Oregon, Tennessee, Utah, Washington, and Wisconsin.

The FDA is taking this preventive measure while the agency continues to investigate this outbreak in cooperation with the Centers for Disease Control and Prevention and state partners. Such intervention is a key component of FDA’s Food Protection Plan.

Symptoms of foodborne Salmonella infection include nausea, vomiting, fever, diarrhea, and abdominal cramps. In persons with poor health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections. Individuals who have recently eaten cantaloupe and experienced any of these symptoms should contact their health care professional.

The FDA recommends that consumers take the following steps to reduce the risk of contracting Salmonella or other foodborne illnesses from cantaloupes:

• Purchase cantaloupes that are not bruised or damaged. If buying fresh-cut cantaloupe, be sure it is refrigerated or surrounded by ice.
  
• After purchase, refrigerate cantaloupes promptly.
  
• Wash hands with hot, soapy water before and after handling fresh cantaloupes.
  
• Scrub whole cantaloupes by using a clean produce brush and cool tap water immediately before eating. Don't use soap or detergents.
  
• Use clean cutting surfaces and utensils when cutting cantaloupes. Wash cutting boards, countertops, dishes, and utensils with hot water and soap between the preparation of raw meat, poultry, or seafood and the preparation of cantaloupe.
  
• If there happens to be a bruised or damaged area on a cantaloupe, cut away those parts before eating it.
  
• Leftover cut cantaloupe should be discarded if left at room temperature for more than two hours.
  
• Use a cooler with ice or use ice gel packs when transporting or storing cantaloupes outdoors.

For University of Florida, IFAS Extension fact sheet on
Melons: Safe Handling Practices for Consumers, please visit: http://edis.ifas.ufl.edu/FY488

For more information on produce safety, please visit: http://www.cfsan.fda.gov/~dms/prodsafe.html.

For additional information on FDA’s Import Program, please visit: http://www.fda.gov/ora/import/default.htm.