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With the Fourth of July on the horizon, there are critical summer food safety precautions that everyone should consider while gearing up for barbecuing and cooking.
Every year, roughly 1 in 6 Americans fall ill, with 128,000 requiring hospitalization, and 3,000 succumbing to foodborne illnesses, as stated by the Department of Homeland Security. Illnesses typically surge in the summer since bacteria proliferate more rapidly in hotter conditions.
Qinchun Rao at Florida State University is an assistant professor specializing in food science within the Anne Spencer Daves College of Education, Health, and Human Sciences. He conducts research at FSU’s Food Safety and Quality Lab. Rao’s investigative interests involve utilizing food chemistry, particularly immunochemistry and physiochemistry, to address inquiries in the realms of food safety and quality.
Rao is well-versed in food safety, a topic he believes is often neglected during summer picnics.
“Food safety during summer is frequently disregarded, leading to potentially severe outcomes,” Rao remarked. “The mix of warm weather and greater outdoor gatherings creates optimal settings for foodborne illnesses to develop and spread.”
Rao provides insights on how to effectively manage food in the summer. You can discover these guidelines below.
Media representatives seeking information can reach Rao via email at [email protected].
SUMMER FOOD SAFETY TIPS FROM QINCHUN RAO
What is the maximum duration that cooked meats like pork ribs, hamburgers, or grilled chicken can safely remain at room temperature? How safe is it for those dishes to stay outside on serving trays during a summer barbecue?
Cooked meats should not be left at room temperature for longer than two hours. However, if the surrounding temperature exceeds 90°F, as is often the case during summer barbecues, the safe timeframe reduces to one hour. This guideline is true whether the food is indoors or outside. Beyond this period, bacteria can grow quickly in the “danger zone” between 40°F and 140°F, heightening the likelihood of foodborne illness.
What about chilled dishes or those containing mayonnaise, such as potato salad, pasta salad, or deviled eggs? Is there a timeframe before these should be refrigerated or discarded?
Chilled or mayonnaise-laden dishes are particularly prone to bacterial proliferation. These items should also be left out for no longer than two hours, or one hour if temperatures exceed 90°F. To ensure safety, they should be kept at or below 40°F, preferably in a cooler with ice or on a bed of ice during serving.
Are there specific foods that are especially hazardous to serve outdoors in warmer weather without adequate cooling?
Indeed, foods rich in protein and moisture, such as dairy, eggs, seafood, cooked meats, and mayonnaise-containing salads, are especially dangerous. These products create an ideal environment for harmful bacteria like salmonella and listeria to flourish if not maintained at safe temperatures.
Is there a general outdoor temperature—or temperature range—that increases food spoilage or foodborne illness risks?
The USDA identifies the “danger zone” as being the temperature range between 40°F and 140°F. Within this spectrum, bacteria can multiply in number in as little as 20 minutes. Outdoor temperatures above 90°F are especially precarious, as they accelerate spoilage and diminish the safe exposure duration to just one hour.
What are some straightforward strategies individuals can use to ensure food safety at an outdoor gathering—like covering food with foil, using coolers, ice packs, or food thermometers?
To maintain food safety outdoors, utilize insulated coolers with ice packs for chilled items, and chafing dishes or insulated containers for hot foods. Always employ a food thermometer to verify that meats achieve safe internal temperatures (e.g., 165°F for poultry, 160°F for ground meats). Shield food with foil or lids to guard against insects and sunlight, and serve in small portions, refilling from coolers as necessary.
Are there any food safety misconceptions you encounter during summer barbecues or potlucks?
An often-seen myth is that “if food seems and smells fine, it’s safe to consume.” In truth, various harmful bacteria do not change the flavor, scent, or appearance of food. Another false belief is that “reheating food eradicates all bacteria.” While reheating can eliminate some bacteria, it might not neutralize toxins already produced by bacteria like Staphylococcus aureus.
If food has been placed on a kitchen counter for several hours (indoors), is it still safe to take home leftovers, refrigerate them, and consume later? Or should they be discarded?
If perishable items have been out for more than two hours (or one hour in elevated temperatures), they should be thrown away. Refrigerating them afterward does not render them safe, as bacteria may have already multiplied to harmful levels. It’s wiser to dispose of them than risk foodborne illness.
What are the dangers of consuming food that has been left out too long? Which types of foods carry the highest health risks related to spoilage and foodborne illnesses?
Eating food that has been exposed for too long can result in foodborne illnesses caused by bacteria such as salmonella, E. coli, and listeria. Symptoms may include nausea, vomiting, diarrhea, and fever. The most perilous foods include meats, poultry, seafood, dairy, eggs, and moist cooked grains or vegetables, particularly when not stored at safe temperatures.
The post Florida State University professor explains how to handle food safely in the heat first appeared on Florida State University News.
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