When preparing for your holiday festivities, remember that there may be an invisible enemy ready to strike. Foodborne bacteria can make you sick. Lots of people and little time can create opportunities for mishandling and contamination. After the big meal, remember to safely handle leftovers to prevent foodborne illness.
Plan ahead
• Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels.
• Plan on enough storage space in the refrigerator and freezer. In the refrigerator, air needs to circulate to keep the temperature at 40 degrees F or below. Use an appliance thermometer in your refrigerator to monitor the temperature.
When you shop
• Separate raw meat, poultry, seafood and eggs from fruit, vegetables, other foods and cleaning supplies in your grocery shopping cart, grocery bags and in your refrigerator.
• Check that fresh fruits and vegetables like packaged salads and precut melons are refrigerated at the store before buying. Do not buy fresh cut items that are not refrigerated.
• Buy cool foods last. Plan to drive directly home from the grocery store. You may want to take a cooler with ice or frozen gel packs for perishables. Always refrigerate perishable food within two hours. Refrigerate within one hour when the temperature is above 90 degrees F.
• Avoid canned goods that are dented, leaking, bulging, or rusted. These are the warning signs that dangerous bacteria may be growing in the can.
Working in the kitchen
• Make sure that anyone who helps in the kitchen knows the basic food safety rules — clean, separate, cook and chill.
• Encourage everyone to wash his or her hands with warm water and soap for 20 seconds before and after handling food.
• Sponges and kitchen towels can easily soak up bacteria and cross-contaminate kitchen surfaces and hands. When a crowd is over and food preparation gets hectic, it can be safer to use paper towels.
• Try to keep the refrigerator door closed as much as possible to keep it safely at 40 degrees F or below.
Keeping leftovers
• Throw away all perishable foods, such as meat, poultry, eggs, and casseroles, that are left at room temperature longer than two hours (or one hour in air temperatures above 90 degrees F). This also includes leftovers taken home from a restaurant. Some exceptions to this rule are foods such as cookies, crackers, bread, and whole fruits.
• Whole roasts, hams and turkeys should be sliced or cut into smaller pieces or portions before storing them in the refrigerator or freezer.
• Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food. Leftovers stored in the refrigerator should be consumed within 3-4 days, and leftovers should be heated to 165 degrees F prior to consumption.
• Foods stored longer may become unsafe to eat and cause foodborne illness. Do not rely on taste to be sure leftovers are safe, as bacteria that cause illness do not always affect the taste, smell, or appearance of food.
• Frozen storage times are much longer, but some items such as salads made with mayonnaise do not freeze well. Foods kept frozen longer than recommended storage times are safe to eat but may be drier and not taste as good.
WHEN IN DOUBT, THROW IT OUT!!
Recipe: Stewed Zucchini & Tomatoes
Makes 6 (¾ cup) servings
126 calories per serving
Ingredients:
3 medium zucchinis, cut into ¼ inch slices.
1 tsp. salt, divided
½ tsp. pepper, divided
1 medium onion thinly sliced
1 medium green pepper thinly sliced
3 medium tomatoes, sliced
2/3 cup condensed tomato soup, undiluted
1 tsp. dried basil
1 cup shredded cheddar cheese
Minced fresh basil, optional.
Directions:
1. Place zucchini in a greased 3-qt. slow cooker. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Layer with onion, green pepper, and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes.
2. Cover and cook on low for 3-4 hours or until the vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until the cheese is melted. If desired, top with fresh minced basil.
Recipe: Shredded Green Chili Beef
Makes 12 (1 cup) servings
278 calories per serving (beef only)
Ingredients:
2 large, sweet onions halved and thinly sliced
¼ cup packed brown sugar, divided
1 tbsp. paprika
1 ½ tsp. salt
1 tsp. cayenne pepper
1 tsp. chili powder
1 tsp. garlic powder
½ tsp. pepper
1 boneless beef chuck roast (about 3 lbs.)
2 tbsp. canola oil
1 can green enchilada sauce
Mashed potatoes
Directions:
1. Place onions and 3 tbsp. brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next six ingredients: coat with beef mixture.
2. In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with two forks. Return to slow cooker, heat through.
3. Serve over mashed potatoes.
Interested in free nutrition education classes with OSU Extension Expanded Food and Nutrition Education Program (EFNEP)? Contact Nancy Lyons at 937-224-9654 or lyons.489@osu.edu.