We asked some of our food safety program staff and committee members a simple question: How has your work changed the way you eat and/or think about food? Here are their responses…
Before I start prepping any high-risk food like raw meat, I make sure the area is clear of anything I might not want to contaminate (especially if you are running water which can create aersolization). I put clean dishes from a drying rack away, and move other utensils that may normally be on the counter (like a utensil jar) completely out of the way of the food preparation process. Why? Here is one example… There was a small Salmonella outbreak that began with an infant getting salmonellosis. Upon investigation it was determined that the family cleaned out the turtle aquarium in the kitchen sink near where the baby bottles had been left out to dry; the aerosolization of that process contaminated the bottles which then passed the organism to the infant. While it makes perfect sense, it is not something I would have considered prior to my work in food safety.
– Stephen Gladbach
Microbiology Unit Chief
Missouri State Public Health Laboratory
I am much more aware of the connection between agriculture practices and the safety of the food I prepare for my family. The way cows and chickens are raised is not only important for animal wellbeing. On-farm practices impact the number and types of pathogens that may end up in our food, in our kitchens and on our plates. Food safety is not as simple as “wash your hands” and “wash your produce.” Those are very important steps we should take to protect ourselves, but safety begins on the farm.
– Shari Shea
Director, Food Safety
APHL
The one thing I have learned is to be diligent in good food preparation practices at home to reduce risk to my family. This includes using different cutting boards and knives for the foods I am preparing; to wash my vegetables more than a quick rinse under the faucet; to make sure meat is cooked to the proper temperature; and good clean-up afterward. When eating out, I look around to see the cleanliness of the place. If the room that many customers see (bathroom) is dirty, what does that say about places I can’t see?
– George Goedesky
Vice President, MALDI Biotyper
Bruker Daltonics Inc.
I’ve heard too many stories about children who were gravely ill or even died from being infected with E. coli O157:H7, a dangerous bacteria often associated with undercooked ground beef. I’m hesitant to serve my kids hamburgers, but when I do I make sure they’re cooked to a minimum temperature of 160°F. A good food thermometer is one of the most important kitchen utensils to have on hand. Everyone should own one.
– Kirsten Larson
Manager, Food Safety
APHL
Read more posts about food safety:
- 5 Things You Didn’t Know (but Need to Know) about Listeria
- What is norovirus?
- DO NOT RINSE YOUR TURKEY! And other Thanksgiving food rules for every day
- Barf-humbug! Holiday cookies, latkes and everyday safe egg handling
I understand the FDA ‘and other organizations must cover their asses when it comes to shelf life of foods but I know for a fact I’ve not been given the actual facts. One example is I purchase chicken legs which I spice and coat with oil, tamari, and hot sauce. I bake to a internal temp of 180-185 F. EVERY bona fide source tells me 5 days max in the fridge. I cook chicken at least twice weekly. I buy up to 32 chicken pieces. I’m not vacuum packing the chicken at all but use Tupperware type storage, preferably glass. I don’t think the 5 of us who eat this chicken have cast iron stomachs yet I often keep stored chicken, not frozen, up to 12 days. In twenty some odd years NO ONE I FEED HAS SUFFERED ANY DISRUPTION OF THEIR DIGESTIVE SYSTEM. Two days ago I had leftover cheese garlic rolls made with boiled ham slices. Concerned, I checked Google and was told five days max on opened and properly stored boiled ham. After tasting a small bite I found them fresh enough for my friend and I to wolf down 20 of these things. My fridge is set at 40 F. WHY IS EVERYONE LOW BALLING THE SHELF LIFE? I don’t think I’ve just been lucky. I have asked this question for over 20 years. NO ONE SEEMS TO WANT TO LEVEL WITH ME. The boiled ham is processed but the chicken is raw and not full of preservatives or antibiotics which would be illegal in this EU country, Estonia, which is where I live. I am trained as a cook. Rob
I really appreciate the emphasis on using a food thermometer. As mentioned in the post, you can’t always trust your eyes when it comes to ground beef or poultry. I’ve found that many home cooks skip this step because they think it’s only for professionals, but as this article shows, it’s the best tool we have to prevent serious illness like E. coli. We’ve been discussing the evolution of safety tech over at https://dev-food-x-safety.pantheonsite.io/, and it’s clear that the basics—like accurate temperature—remain the most important. Great read!