HOW TO AVOID BACTERIA IN MEAT

Let's face it. In spite of all the precautions taken these days in slaughterhouses and in processing of meat, it can still contain bacteria when it reaches us consumers. That is particularly the case with ground meat, or ground meat products such as meat patties. But it can happen with any kind of meat or poultry. Some of these bacteria are harmless, but others can be dangerous. The E.coli 0157:H7 bacteria that turned up recently in the U.S. beef patties imported from Canada (see previous post) is an example.

So what can we do to avoid them? First, simply assume that all raw meat and poultry has bacteria in it, and treat it that way.

• Refrigerate raw meat within two hours of purchase, or, within one hour if the temperature is above 90° F. Make sure it is away from other foods and that the juices do not leak.
• Unwrap the meat carefully from any wrapping paper or packaging, trying not to touch the meat itself, or touch the inside of the wrap, and discard the packaging immediately.
• If you can't use utensils and have to use your hands, then either wear disposable gloves (washing the outside first) or be careful to wash your hands vigorously afterwards (to dislodge tiny pieces or smears of fat or meat), using warm or hot water and soap.
• Make sure the meat does not touch or drip on any surface. If it does, clean up right away.
• Prepare the meat on a non-porous cutting board or dish (not a wood cutting board).
• Wash cutting boards, dishes and any utensils that you used with hot, soapy water as soon as you finish with them.
• Keep any raw meat or poultry and their juices away from any other foods that will be eaten raw (such as salads) while preparing food.
• Thoroughly cook meat such as ground beef to an internal temperature of 160° F, as measured with a food thermometer.
• Refrigerate cooked meat and poultry within two hours after cooking.

To your good health,

TSF

ARE HOT DOGS SAFE TO EAT?

Humphrey Bogart said, " A hot dog at the ballpark is better than steak at the Ritz." But Consumer Reports calls them "tidy little bundles, of sodium, additives and fat." And that's not all. Add microbes to that list. They're not present all the time, but they do crop up often enough to create risks for people who are particularly vulnerable - children, older adults, the frail or seriously ill, and pregnant women.

We think of them as "cooked meat." But actually, they can carry a variety of bacteria, especially the dangerous Listeria monocytogenes. The U.S. Centers for Disease Control (CDC) calls Listeria monocytogenes "a major public health risk." An estimated 1,600 Americans become seriously ill with listeriosis every year and 260 die from it (remember - such statistics are always an underestimation). The U.K. Food Standards Agency has also seen an increase over the past few years in England, Wales and Scotland, and to a lesser extent, in Northern Ireland. There has been a particularly notable rise among adults over 60 years of age. Listeriosis is a global problem.

Studies have shown that the ready-to-eat foods - such as hot dogs and other deli meats - pose the biggest risk. As The Safe Food Handbook advises, you need to heat them to 165 degrees F. Essentially, that means "steaming hot." Be especially careful when using a barbecue as it is easy to undercook meat. And make sure that juice from the package doesn't get onto any other food that you'll eat raw. If you take those precautions you don't have to worry about the bacterial risk - just those other ones like the additives and fat!

To your good health,
TSF