CHICAGO, March 8, 2011 /PRNewswire-USNewswire/ -- Each
year, about 76 million people get sick, 325,000 are hospitalized
and 5,000 die from foodborne illness. Ensuring food is safe to eat
is -- a critical part of healthy eating, according to the newly
released 2010 Dietary Guidelines for Americans. The American
Dietetic Association and ConAgra Foods' public awareness campaign
Home Food Safety supports the Dietary Guidelines'
emphasis on the importance of food safety and the role each
individual plays in keeping foodborne illness out of our homes.
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"The staggering number of cases of foodborne illness underscores
the need for further exploration of our four
simple tips," said registered dietitian and ADA Spokesperson
Ruth Frechman.
Home Food Safety educates consumers about how foodborne
illness in the home is a serious health issue, and provides simple
solutions and tips so Americans can easily and safely handle food
in their own kitchens. Aligned with the four basic food safety
principles recommended by the Dietary Guidelines -- CLEAN,
SEPARATE, COOK and CHILL -- the following tips from Home Food
Safety can reduce the risk of foodborne illness:
- Wash hands often.
- Keep raw meats and ready-to-eat foods separate.
- Cook to proper temperatures.
- Refrigerate promptly to 40 degrees Fahrenheit or
below.
CLEAN: Wash Hands Often
ADA and ConAgra Foods' Home Food Safety program stresses
the importance of "proper" hand washing to eliminate cases of
foodborne illness and significantly reduce the spread of the common
cold and flu. Wash hands for at least 20 seconds before and after
preparing food — especially after handling raw seafood, meat,
poultry or eggs — and before eating. Hand-washing is also important
after going to the bathroom, changing diapers, coughing or
sneezing, tending to someone who is sick or injured, touching
animals or handling garbage.
Besides the importance of washing hands, the Dietary
Guidelines remind consumers that all kitchen surfaces
(including appliances, refrigerators and freezers), all produce
(even if you plan to peel and cut before eating) and even reusable
grocery bags and lunchboxes need to be washed thoroughly. For
example, the insides of microwaves often become soiled with food,
allowing bacteria to grow. Washing the inside and outside,
including handles and buttons, can prevent foodborne illness.
SEPARATE: Keep Raw Meats and Ready-to-Eat Foods
Separate
When juices from raw meats or germs from unclean objects
accidentally touch cooked or ready-to-eat foods (such as fruits or
salads), cross-contamination occurs. Remember to always use
separate, clean cutting boards for raw meat, poultry and seafood,
and another for ready-to-eat foods. Never place cooked food back on
the same plate or cutting board that previously held raw food.
The Dietary Guidelines reiterate the importance of
keeping foods separate before, during and after preparation. Always
place raw fish, seafood, meat and poultry in plastic bags, and keep
them separate from other foods in your grocery cart and bags. Store
raw fish, seafood, meat and poultry on a shelf below the
ready-to-eat foods in your refrigerator.
COOK: Cook to Proper Temperatures
Fish, seafood, meat, poultry and egg dishes should be cooked to
the recommended minimum internal temperatures to destroy any
potentially harmful bacteria. Use a food thermometer to ensure food
is safely cooked and kept at safe temperatures until eaten. For
packaged foods, follow cooking instructions carefully, and clean
food thermometers with hot, soapy water before and after each
use.
ADA and ConAgra Foods applaud the Dietary Guidelines for
stressing how cooking temperatures also apply to microwave cooking.
A microwave can cook unevenly and leave "cold spots" where harmful
bacteria can survive. According to the Dietary Guidelines,
"When cooking using a microwave, foods should be stirred, rotated
and/or flipped periodically to help them cook evenly. Microwave
cooking instructions on food packages always should be
followed."
CHILL: Refrigerate Promptly to 40 Degrees Fahrenheit or
Below
The Home Food Safety program reminds consumers to
refrigerate foods quickly and at a proper temperature to slow the
growth of bacteria and prevent foodborne illness. Keep your
refrigerator at 40°F or below and your freezer at 0°F or below, and
always use refrigerator and freezer thermometers to monitor these
temperatures.
The Dietary Guidelines also reiterate that perishable
foods are no longer safe to eat when they have been in the danger
zone of 40-140°F for more than two hours (or one hour if the
temperature was above 90°F). "When shopping, the two-hour window
includes the amount of time food is in the grocery basket, car and
on the kitchen counter."
Guidelines for At-Risk Populations
The 2010 Dietary Guidelines stress the Home Food
Safety program's message about how higher-risk populations like
pregnant women, very young children, older adults and people with
weakened immune systems or certain chronic illnesses can be at far
greater risk of developing serious illness if contracting food
poisoning. "Once contracted, these infections can be difficult to
treat, can reoccur and can even be fatal for these individuals,"
Frechman said.
According to the Dietary Guidelines, at-risk individuals
need to take special precautions to avoid unpasteurized
(raw) juice or milk, or foods made from unpasteurized milk, like
some soft cheeses such as Feta and queso blanco. Additionally, raw
sprouts can carry harmful bacteria and should be avoided. The
Dietary Guidelines also
recommend that consumers reheat deli and luncheon meats and hot
dogs to steaming hot in order to kill Listeria—
the bacteria that causes listeriosis.
"Foodborne illness is a serious issue for Americans.
Fortunately, taking simple steps like those found on
www.homefoodsafety.org can significantly reduce this risk and help
keep families healthy and safe," said Joan
Menke-Schaenzer, chief global quality officer for ConAgra
Foods.
A downloadable chart of safe minimum internal temperatures of
foods and more information on preventing foodborne illness can be
found at www.homefoodsafety.org.
Interviews with ADA Spokespeople and English and Spanish public
service announcements can be secured by contacting
media@eatright.org.
The American Dietetic Association is the world's largest
organization of food and nutrition professionals. ADA is committed
to improving the nation's health and advancing the profession of
dietetics through research, education and advocacy. Visit the
American Dietetic Association at www.eatright.org.
ConAgra Foods, Inc., (NYSE: CAG) is one of North America's leading food companies, with
brands in 97 percent of America's households. Consumers find
Banquet, Chef Boyardee, Egg Beaters, Healthy Choice, Hebrew
National, Hunt's, Marie Callender's,
Orville Redenbacher's, PAM, Peter
Pan, Reddi-wip, Slim Jim, Snack Pack and many other ConAgra Foods
brands in grocery, convenience, mass merchandise and club stores.
ConAgra Foods also has a strong business-to-business presence,
supplying frozen potato and sweet potato products as well as other
vegetable, spice and grain products to a variety of well-known
restaurants, foodservice operators and commercial customers. For
more information, please visit us at www.conagrafoods.com.
SOURCE American Dietetic Association