GARDEN TALK

How to prep the holiday menu

Extending Knowledge, Improving Lives

Families and friends gathering around the table to share a meal is always a very special occasion. There is nothing better than having great food and fellowship, especially GARDEN Collaboration, 9 million people in the U.S. get sick from contaminated food each year. Those illnesses TALK result in about 1,300 deaths annually. Common culprits include bacteria, parasites and viruses. during the Thanksgiving and Christmas holidays. With such events, much effort and time usually goes into preparing the food, achieving that perfect table setting and enjoying the bountiful feast. What a moment! But the joy and laughter and delicious meal could suddenly result in disaster if precautions are not taken regarding food safety. What is not invited to the meal is food poisoning, which can ruin the best of holidays.

We have all likely personally suffered from food poisoning multiples times. And we can all say it is not any joy to the world. It may have not necessarily been from a family holiday gathering but could have been as a result of other eating events – potlucks, restaurants, take out, etc. Going through such sickness would make anyone a little more cautious about food safety.

According to the Interagency Food Safety Analytics Symptoms range from mild to serious. They include upset stomach, abdominal cramps, nausea and vomiting, diarrhea, fever and/or dehydration. Harmful bacteria are the most common cause of foodborne illness. Contamination could come from many sources. Foods may have some bacteria on them when you buy them. Raw meat might become contaminated during slaughter. Fruits and vegetables could become contaminated when they are growing or when they are processed. Handling food safely can help prevent foodborne Dani Reams illnesses. The United States Department of Agriculture recommends these four basic steps for food safety at home: n Clean: Always wash food, hands, counters and utensils. n Separate: Keep raw foods to themselves. Germs can spread from one food to another.

n Cook: Foods need to get hot and stay hot. Heat kills germs. n Chill: Put fresh food in the refrigerator right away. In the grocery store, avoid cans with dented seams or that have dents with sharp edges. Also avoid cans that are bulging. Jars that have cracks or loose lids should be avoided, as they may be contaminated. Other packaging should be in good repair. Remember, if the container is compromised, it may not adequately protect the food inside. Check packages to be sure food hasn’t reached its expiration date.

Food contamination could also happen in your kitchen. It is important to store raw food separately from ready-to-eat food. Raw animal products should be stored securely, so they do not drip onto or contaminate other foods. Cross contamination could also occur when equipment and utensils are used for different items without being properly washed in between uses.

Bacteria multiply quickly under certain conditions. Remember the two-hour rule: Avoid leaving perishable foods at room temperature longer than two hours – one hour in warmer seasons when the temperature is over 90 degrees Fahrenheit. The two hours includes preparation time for foods that aren’t cooked or foods that need more preparation steps after cooking.

Although temperature control is important, there are other ways to reduce the risk of foodborne illness. Many viruses are able to survive normal cooking temperatures, so temperature control is not enough. The best way to avoid a viral illness is to practice good personal hygiene.

Hand washing is a very important part of personal hygiene and could be very helpful if you follow the correct steps. The first step is to wet your hands and apply enough soap for a good

Ensure a Healthy Feast lather; then, scrub hands for at least 20 seconds before Clockwise from Left: Follow food safety rinsing away the soap under running water. Make sure guidelines when storing, thawing and roasting not to forget areas like knuckles, thumbs, the back of that prize turkey or other main dish; Wash hands hands and fingertips, as these are often overlooked for 20 seconds before switching from one food preparation project to another; Don't assign salads or vegetable dishes to anyone who is traveling long distance for the gathering. and may harbor pathogens. Hands should be washed before preparing food and at any time that hands may have been contaminated. Of course, hands should also be washed before serving and eating. You could even make this a game with children as you come up with silly songs to take up the 20 seconds. Afterwards, hands should be dried with a clean towel. It is also important to keep food safety in mind if you are taking food to an event. People traveling long distances should consider bringing non-perishable items, such as rolls, breads and cookies. Those traveling half an hour or less could take steps to safely bring perishable foods, such as meat, poultry, fish, eggs and dairy products or foods containing these items. Nearer relatives also should provide salads, relishes and vegetables. When traveling with food, keep hot foods hot (140 degrees Fahrenheit or higher) by wrapping them in foil, and then in heavy towels. Or carry them in insulated wrappers, bags or containers designed to keep food hot. Place cold foods in a cooler with ice or freezer packs or an insulated container with a cold pack, so they remain at 40 degrees Fahrenheit or lower, especially if traveling longer than half an hour. On arrival, place cold foods in the refrigerator. Place hot foods in an oven hot enough to keep food at an internal temperature of 140 degrees Fahrenheit or above; use a food thermometer to assure the food stays at a safe internal temperature. Plan to serve foods shortly after guests have arrived. Another possibility is to carry all perishable food in an ice chest and come early. Then prepare the dishes after you arrive. Take precaution in regards to food safety this holiday season. Just doing the little things will ensure your event is a memorable one for all the right reasons. We all love the food and love to eat wonderful food, but getting sick afterwards due to food poisoning is not on anyone’s menu. Contact the Tallapoosa County Extension office for more assistance or visit us online at aces.edu/Tallapoosa. Dani Reams is Regional Extension Agent for Food Safety serving East Central Alabama.