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Smarter Health: Food Safety Tips

Posted by on Apr. 18, 2011 at 12:00 AM
  • 83 Replies


Food safety is on every one’s mind, even more so than usual with the recent study released last Friday that stated Staph bacteria can be found in almost half of our meat and poultry products. What?!? Whether the study, argued by some to be inaccurate, is true or not is not the point. The point is, even if it’s not half, we have enough “tainted meat & vegetable” warnings and recalls to know the food industry needs a safety overhaul.

We unfortunately can’t control the farming and production facilities, but we can take precautions to protect ourselves at home. A few food safety reminders for us all:

Keep the refrigerator’s temperature at 40 degrees and the freezer at 2 degrees. Only keep condiments, like ketchup, mustard, pickles, on the fridge door--nothing like milk that can quickly spoil.

When buying meat in the grocery store, always wrap it in plastic before placing it in cart.

Cook or freeze fresh poultry, fish, ground meats, within 2 days; beef, veal, lamb, or pork, within 3 to 5 days.

Defrost food in the refrigerator or the microwave to deter bacterial growth. Leaving it out at room temperature to defrost does the opposite.

Before you begin cooking, wash your hands with soap and warm water. After cooking, or touching meat, repeat.

by on Apr. 18, 2011 at 12:00 AM
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Replies (1-10):
lovinangels
by on Apr. 18, 2011 at 1:40 PM

You can also force a thaw with cold water.

You should sanitize food prep surfaces before and after use.

Use separate cutting boards for meat and veggies.

Only prep food in bright light.

Use your senses- all of them. Does the food smell, feel, and look perfect? A quick taste of fish tainted with shigella poison will let you know..it tastes very peppery! Fish that smells of ammonia is dangerous as well.

jerzeetomato
by on Apr. 18, 2011 at 1:42 PM

 this is all great info!  Thanks for sharing.

amy7243
by on Apr. 18, 2011 at 2:02 PM

Thanks for the reminders!

LovesFredric
by on Apr. 18, 2011 at 2:26 PM

oops - we keep our milk in the door!

bether89
by Ruby Member on Apr. 18, 2011 at 2:35 PM


Quoting lovinangels:

You can also force a thaw with cold water.

You should sanitize food prep surfaces before and after use.

Use separate cutting boards for meat and veggies.

Only prep food in bright light.

Use your senses- all of them. Does the food smell, feel, and look perfect? A quick taste of fish tainted with shigella poison will let you know..it tastes very peppery! Fish that smells of ammonia is dangerous as well.

I didn't know that about fish.  Thanks.

mommab679
by on Apr. 18, 2011 at 10:04 PM

 Thank you for the  tips!

DomsMama07
by Platinum Member on Apr. 18, 2011 at 10:23 PM
I didn't know you shouldn't keep milk in the door! Oops I do :(
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iam4you2
by on Apr. 19, 2011 at 2:03 AM

I never keep milk in the door

heathermichelle
by on Apr. 19, 2011 at 2:54 PM

Great tips :)

alliesmom112
by on Apr. 19, 2011 at 2:56 PM
Great tips thanks for sharing
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