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Show LIFETIMES June 14, 1991 19 Hilltop Times Use caution preparing summer foods by TSgt. Andy Fletcher U.S. Air Force Hospital, Hill Summer is finally here. It's time to do some barbecuing, picknicking and take the family out camping but wait a minute. What about your foods? That's right, your foods. Because of the warmer summertime temperatures, foods become more susceptible to microbial growth, which may cause foodborne illness. Outlined below are a few rules to keep in mind when handling foods: B Time and temperature requirements. Most disease-causin- g bacteria in foods grow well at temperatures ranging between 40 and 140 degrees Fahrenheit. Avoid keeping foods in this temperature zone. Keep them hot keeping time may be reduced (especially dairy products) or that spoilage may occur. At events such as picnics, barbecues, church dinners and potlucks, prepare the foods as close to the time of serving as possible. To ensure foods are safely prepared, cook red meat until the pink is gone, poultry until there is no red in the joints and fish until it is flaky. Remember also that any leftovers should be properly refrigerated (less than 40 degrees F.) as soon as possi- (140 degrees F. or above) or keep them cold (40 degrees F. or below) and minimize the time in between. Don't eat foods that have been maintained within the danger zone for more than four hours (includes time of preparation and serving). Defrost meats and other high protein foods in your refrigerator, not on your counter, to prevent bacterial growth at room temperature. A good rule of thumb is that perishable groceries like meats and dairy products shouldn't be left in a hot car any longer than it would take ice cream to melt. As the amount of time that perishable items stay in your hot car increases, chances are greater that the ble after the serving period to rninimize the time the leftovers are in the danger zone. Proper sanitizing practices. Cleanliness is an important part of proper sanitation practices in preventing food When preparing food, don't use the same plate or utensils for both raw meats and cooked meats, unless they cross-contaminatio- n. are washed and sanitized first. Chopping boards, counter or utensils should be cleaned and sanitized af- ter each use and when cutting different food items on them (chicken, beef, vegetables) because they may become reservoirs of harmful bacteria. For example, salmonella bacteria in chicken could contaminate vegetables; and if not killed off with cooking, these bacteria could cause salmonella poisoning. Dishes and utensils can be easily sanitized by allowing them to soak for one minute in a chlorine solution of 50 parts per million (one capful of bleach to one gallon of water) or by remaining in contact with 170 degree F. water for 30 seconds. Foods requiring special care. Harmful organisms grow more readily in foods with high protein and moisture. Foods like meats, fish, seafood, salads, potato salads, milk products, eggs, cream fillings, cream pies, custards and gravies require special care with time, temperature and sanitation because of their susceptibility to bacterial growth. II Think and use your senses before you eat. Inspect both cooked and uncooked food with your sight, smell and touch at the time of preparation and serving. Often you will detect problems before they make someone ill if you follow this guidance. Remember, when in doubt about the safety of foods, the best policy is to throw it away. B Know when to see a doctor. If you suspect that an illness may be related to the consumption of food, see your doctor as soon as possible. Certain foodborne illnesses can be fatal, especially if the victim is young, elderly or suffering from a chronic illness. Some of the common symptoms are diarrhea, nausea, vomiting and abdominal cramps. These symptoms usually appear in six to 48 hours (but can be shorter or longer), depending on the amount of germs and toxins actually consumed. Whenever transporting, storing, preparing or serving foods, remember these six rules. With these rules of food safety in mind, you can now enjoy your summer picnics and cookouts and not worry about getting foodborne illness. Editor's note: For more informa- tion call Ext. 71166. ATTENTION: Mailhandler Participants Insurance covers 100 $26 Theremay be a one-ti- charge for me Lee's Mongolian of our fee! 1st treatment. COME IN FOR A FREE EXAM 4 Jk 4 s-- i WARNING m 8 DANGER SIGNALS 9:00 am - 5:00 pm, Hours: Mon. Tues, -- - Wed, Fri. im shouW Roberts Chiropractic I . I Roberts, S , " iknn AHM- S- I "J Amouck J 1 V-l- I V I CUK,i numbness 7 924 24th, Suite 2 DC ta vT ll ENTER Dr. Kevin A. i iN HANDS R ' ann ftpehnranf ! 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