April 2008

The following resources and tips are helpful in educating consumers about food safety risks.

IFIC Foundation Resources:

• How to Tell When Food Has Gone Bad
• A Consumer’s Guide to Food Safety Risks
• Health Eating During Pregnancy
• Fish and Your Health
• Listeriosis and Pregnancy:  What is your Risk?

Food Insight Articles (2006-Present):

• What’s all this Buzz about Benzene?
• Bird Flu: What Do We Need to Know?
• Dioxins, Diet and Health
• Nutrition and Food Safety Myths and Facts
• Global Nutrition and Food Safety: An Interview with Dr. Kraisid Tontisirin
• Global Food Safety and the Melamine Contamination
• Natural Disasters and Severe Weather: Food and Water Safety
• Produce Safety: Back to Basics for Producers and Consumers
• Chemical of the Day…
• Putting Antibiotic Use into Perspective

Other Resources:

• What Consumers Need to Know About Food and Water Safety During Hurricanes, Power Outages, and Floods
• FDA / EPA Guidance document on Fish and Health
• Power Outages:  Key Tips for Consumers

Key tips for keeping food (and consumers) safe:

1. To kill bacteria, sanitize food-contact surfaces and utensils with a solution of one to three tablespoons of household chlorine bleach per gallon of water; let stand two minutes; rinse; air dry.
2. When flooding occurs, use bottled water that has not been exposed to flood waters, if it is available.
3. Refrigerate or freeze perishables, ready-to-eat foods, and leftovers within two hours of purchasing or preparation.
4. Do not use a sponge to soak up meat and poultry juices. Use disposable paper towels. If the sponge is reused, it can contaminate other items.
5. Pregnant women are especially susceptible to foodborne and waterborne hazards and need to follow general food safety guidelines such as washing hands and surfaces often.
6. Thaw food in the refrigerator or microwave, not on the kitchen counter. Also, marinate foods in the refrigerator.
7. Put packages of raw meat, poultry, or fish in a shallow pan before refrigerating so their juices won't drip and contaminate other food.
8. If you are pregnant, nursing, or may become pregnant, it is highly recommended that you avoid certain species of fish (swordfish, tilefish, king mackerel, and shark) because of methyl mercury.
9. To avoid food borne illness cook ground beef, including meatloaf, to an internal temperature of at least 160ºF.  Cook whole poultry and poultry parts to at least 165ºF.
10. Wash your hands with hot, soapy water before and after preparing food. Be sure to wash your hands after using the bathroom, changing diapers, and playing with pets.
11. To be prepared for a power outage, consumers should keep on hand a few days worth of ready-to-eat foods, which do not require cooking or cooling.
12. Reheat sauces, marinades, soups, and gravy to a rolling boil. Heat other leftovers thoroughly to a minimum internal temperature of 165ºF.
13. When in doubt about the way a food looks or smells, throw it out.
14. Most foodborne microorganisms take approximately one to three days to cause symptoms. When visiting a physician be prepared to tell your doctor what foods you consumed over the past week or more.
15. When shopping, pay attention to expiration dates; avoid buying any foods that will not be consumed before the “use-by” or “sell-by” date.
16. Wash kitchen towels often in the hot-cycle of the washing machine; if you use sponges, put them in the dishwasher daily to kill bacteria.
17. Use clean dishes and utensils to serve food; do not reuse the same dishes and utensils used while preparing the meal.
18. Never leave perishable food out of the refrigerator for more than two hours.
19. Pregnant women are more susceptible to foodborne illness from listeria and should avoid certain foods including soft cheeses and raw (unpasteurized) milk.
20. Don't eat cooked or perishable foods that have been kept in the refrigerator more than two to three days.