Other issues of Nutrition Advisor

Food safety in the kitchen

You've finished reorganizing the closets and your garage, so why not add the kitchen to your spring cleaning list? A safe kitchen is one of the first steps to protecting yourself and your family from foodborne illness and the potential dangers of harmful bacteria.

In the cupboard
Clean and cool, dark and dry are how you should be able to describe your cupboards. Storing nonrefrigerated foods in the cupboard between 50 and 70° F is the smartest way to keep the bugs away.

Keeping canned foods on hand is smart and practical, but make sure to rotate your stock. Remember the FIFO method—first in, first out. That means older cans should be up front so that they are used first. The safest place for a can that is leaking, bulging or cracked is in the garbage.

Once you've opened a package, make sure to store the leftovers in containers that are dry and airtight—this keeps insects out and the flavor of the food in.

Store food safely. Make sure to keep chemicals and cleaning agents away from food.

Inside the refrigerator
If there is more mold on your bread than in a pound of blue cheese or you suddenly notice the remains of last month's pot roast in the back of your refrigerator, it's time to get organized.

Step one is to keep it cold. Most Americans have no idea what the actual temperature is in their refrigerator. Since harmful bacteria thrive in warmer temperatures, it's best to keep your refrigerator temperature below 40°F. Spending a few dollars on an inexpensive thermometer is a worthwhile investment. Place it in the center of the middle shelf for an accurate reading.

Keep raw meats safely contained and on the lowest shelf. This helps to keep any juice from dripping onto other foods.

If your refrigerator is suffering from overload, take the time to get rid of the unnecessary items. Cold air needs to be able to circulate.

Any fridge can benefit from a thorough wipe-down. Make sure to get rid of any splatters.

Once food has passed its prime, get rid of it. Get into the habit of dating your leftovers and get rid of anything that's been hanging around for more than four days.

If you're not sure if an item is safe to eat—trust your instinct and throw it out. Don't taste it! If there is any sign of mold, that's another reason to toss it.

In the freezer
The FIFO method works in the freezer too. Make sure to rotate your foods so that you use older things first. An organized freezer makes it easier to find things too.

Always be prepared
You never know when you'll need a little extra on hand, so stock a supply of nonperishable foods for unexpected needs. Canned fruits, soups and vegetables, peanut butter and nuts are simple staples. Make sure your emergency stash gets a review every now and then.

Clean kitchen storage isn't the only way to make sure bacteria are held at bay. Dishtowels and sponges can be a haven for unsafe bacteria. Make sure to wash your dishtowels often in your washing machine's hot cycle. It's also important to disinfect your sponges in chlorine bleach or just replace them altogether.

So add these tips to your spring cleaning list and make a healthy and safe kitchen part of your routine, year round!

The Yale-New Haven Nutrition Advisor is created by registered dietitians and dietetic interns who staff the Nutrition Clinic at Yale-New Haven Hospital. For information, contact the Nutrition InfoLine at (203) 688-2422.

References:

For more information on this topic:

• Home Food Safety: It's in Your Hands, American Dietetic Association
• Food Safety Publications, Food Safety and Inspection Service, U.S. Department of Agriculture
• Consumer Advice, www.FoodSafety.gov
• Consumer Advice, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration

Other issues addressed by Yale-New Haven Nutrition Advisor:

• Chocolate
• The soy story
• Cheese can be a healthy addition to your diet
• Control your blood pressure
• Candy and healthy treats
• The truth about pesticides
• How much punch are you getting out of your power bar?
• What about caffeine?
• Dietary guidelines
• Eating for heart health
• Outstanding antioxidants
• Tea time: go for the green
• Microwave mania
• Coffee drinks
• Nuts are good for you
• Mom was right about breakfast
• A glass of red wine a day keeps the doctor away
• Let's get physical, summer activities

Last revised: March 10, 2005 (jj)

Home page URL: http://www.ynhh.org

All information is intended for your general knowledge and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.