Nutrition & Foodservice Edge Magazine - March/April 2024 - 8

NAVIGATING FOOD SAFETY
THROUGH THE SEASONS
REFERENCES
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techniques, as warned by the National Center for Home Food
Preservation, can lead to Clostridium botulinum, also known
as botulism, a potentially fatal form of foodborne illness.
Stir up a flavorful soup season. As the temperature drops
and the air gets crisp, hearty stews and simmering soups
offer a warm counterpoint to that fall chill. Slow cooking
may add depth of flavor, but it doesn't guarantee a foodsafe
performance. All ingredients, particularly meat and
poultry, must reach the appropriate internal temperature
before being consumed to prevent an outbreak from bacteria
like Salmonella and E. coli. The recommended internal
temperature for ground meat, including beef, pork, lamb,
and turkey, is 160°F (71.1°C). Whole poultry, such as chicken
and turkey, needs to reach 165°F (74°C), and hearty beef
roasts/chunks require an internal temperature of 145°F
(63°C) for three minutes (U.S. Food and Drug Administration,
2023b).
Store fall harvest appropriately. With shorter days and
cooler temperatures, proper storage becomes an essential
baseline of autumnal food safety. According to Byczynski
(2005), root vegetables like potatoes prefer a cool haven
such as a well-ventilated basement or storeroom with a
temperature range of 40°F (4°C) to 60°F (15°C), while crops
like beets, turnips, and carrots are best stored at 32°F (0°C).
Fruits like avocados and tomatoes need a burst of warmth.
For refrigerated items like leafy greens, herbs, and berries,
they are best wrapped in separate, lightly damp paper towels
within the crisper drawer. Stone fruits like peaches and
plums prefer cooler temperatures but not as frigid and can
be stored in a high crisper shelf or the main compartment.
WINTER WONDERLAND
Tis the season for cozy feasts and
brrr-illiant bites.
Thaw with foresight. Thawing your holiday roasts demands
foresight and planning. Safely defrost them using methods
such as the refrigerator, cold running water (changing the
water every 30 minutes), or the microwave's defrost setting.
Avoid leaving frozen meats at room temperature to prevent
rapid bacterial multiplication. Once thawed, keep the meat
refrigerated and be sure to cook it within 2-4 days.
Navigate the " Danger Zone. " Slow cookers are beloved
kitchen appliances for their ability to transform tough cuts
of meat into tender, flavorful masterpieces. While slow
cookers and pot luck-type buffets are winter favorites,
they can turn into " Danger Zones " if mishandled. Set slow
cookers to high or low settings, and ensure cooked foods
reach an internal temperature of at least 165°F (74°C).
Remember, " warm " settings on slow cookers aren't enough.
Buffet items should stay hot above 130°F (57°C) or cold,
placed on ice, below 41°F (5°C) for no more than 2 hours
(Centers for Disease Control and Prevention, 2023).
Serve safe and delicious holiday treats. Cookies, pies, and
baked goods are the sweet notes of winter celebrations, but
ensuring food safety during the holiday season is key-
especially when baking delightful goodies. Thoroughly
WHILE SLOW
COOKERS AND POT
LUCK-TYPE BUFFETS
are winter favorites, they
can turn into " Danger
Zones " if mishandled.
8 NUTRITION & FOODSERVICE EDGE | MARCH-APRIL 2024
Nutrition & Foodservice Edge Magazine - March/April 2024

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