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(HealthNewsDigest.com) – ROCHESTER, Minn., — Foods may look, smell and even taste fine — and still harbor bacteria that can cause food poisoning. The July issue of Mayo Clinic Women’s HealthSource provides an overview of food storage safety and how to avoid bad bacteria, such as E. coli and salmonella.
Safe food storage matters. While diarrhea and vomiting caused by food poisoning usually resolve without treatment, about 325,000 people in the United States are hospitalized every year because of food poisoning. And, 5,000 people die.
Consider these food safety reminders:
— Observe the “two-hour” rule. Foods requiring refrigeration, including
poultry, meat, eggs, cooked seafood, produce, leftovers and takeout
food, shouldn’t be at room temperature longer than two hours. When the
air temperature is above 90 F, perishables should be refrigerated
within one hour.
— Store leftovers safely. Hot foods can go straight into the
refrigerator or freezer. They shouldn’t be left out to cool on the
counter. Hot foods can be rapidly cooled by dipping the bowl or
container in ice or a cold-water bath. Leftovers from a large pot will
cool more quickly when divided into smaller, shallower containers. In
general, leftovers should be used or frozen within three to five days.
— Don’t crowd. A refrigerator that is too full blocks air circulation,
hampering the cooling process.
— Know when to toss. An opened package of luncheon meat can be safely
stored in the refrigerator three to five days. Unopened, it will keep
for two weeks. Three to five days is a safe storage time for deli or
homemade egg, chicken, ham, tuna or pasta salads. Cooked or uncooked
fish should be tossed after one to two days. The same goes for fresh
sausage and uncooked ground beef.
— Set the temperature. A refrigerator temperature should be at or below
40 F. The freezer should be kept at 0 F.
— If in doubt, throw it out. Any foods that look or smell suspicious
should be tossed.
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