EVER HEAR OF THE TERM "FOODBORNE ILLNESS"??

Maintain good health by avoiding ill prepared foods, and the hospital.

BE CAREFUL OF THOSE OUTSIDE FOOD STANDS.

You can save on Health Insurance Co-Pay, and maintain a lower health insurance premium, by being aware of the following Easy Insurance Tips.

"HEY MOM, DAD, WHEN CAN WE EAT"??

FOOD ALERTS/INFORMATION

"Is It Done Yet?"Only Your Food Thermometer Knows for Sure Susan Conley (301) 504-9605Steven Cohen (202) 720-9113

WASHINGTON, June 21, 2005 - Kids popping into the kitchen or dashing by a barbecue grill ask impatiently, "Is it Done Yet?" The answer to this hungry question is the basis of a national campaign to encourage the use of food thermometers when preparing meat, poultry and egg dishes, to prevent foodborne illness. The campaign, which is being led by USDA's Food Safety and Inspection Service (FSIS) is themed, "Is It Done Yet? You Can't Tell By Looking. Use a Food Thermometer to be Sure!"

Studies have shown that using a food thermometer is the only way to tell if harmful bacteria have been destroyed. For instance, even if they look fully cooked, one in four hamburgers may not be adequately cooked. Despite this disparity, only 6 percent of home cooks use a food thermometer for hamburgers and only 10 percent use a food thermometer for chicken breasts according to the latest data from the Food Safety Survey, which was conducted by FSIS and the Food and Drug Administration.

"FSIS hopes the 'Is It Done Yet?' campaign hits home, and reminds everyone to use a food thermometer to cook to safe internal temperatures," said FSIS Acting Administrator Dr. Barbara Masters. "By using a food thermometer to check whether meat, poultry or egg dishes are done you also prevent overcooking and guesswork. Food cooked to a safe internal temperature is juicy and flavorful. If you use a food thermometer, then you'll know the answer to: 'Is It Done Yet?' We encourage people to get a food thermometer and become a role model in their neighborhood."

Tips for Using a Food Thermometer:
Insert the food thermometer into the thickest part of the food, making sure it doesn't touch bone, fat or gristle. Cook food until the thermometer shows an internal temperature of 160° F for hamburger, pork and egg dishes; 145° F for steaks and roasts; 170° F for chicken breasts and 180° F for whole poultry. Clean your food thermometer with hot, soapy water before and after each use.

FSIS has created a Web site to provide consumers with recommended internal temperatures and instructions on how to use a food thermometer:www.IsItDoneYet.gov. FSIS is partnering with various organizations, agencies and local groups to help spread this important food safety message.

For food safety information in English and Spanish, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or TTY: 1-800-256-7072. The year-round toll-free hotline can be called Monday through Friday from 10 a.m. to 4 p.m. EST. An extensive selection of timely food safety messages also is available at the same number 24 hours a day. Consumers may also pose food safety questions by logging on to FSIS' online automated response system called "Ask Karen," which is available on the FSIS Web site at www.fsis.usda.gov. E-mail inquiries can be directed to MPHotline.fsis@usda.gov.

FOOD ON THE ROAD

Handling Food Safely on the Road

V-A-C-A-T-I-O-N! Oh, how we long for that eight letter word every summer, when millions of us eagerly get away from school and work. We take to the road in cars or recreational vehicles; live on boats; relax in beach or mountain vacation homes; and camp. No matter where we go or what we do, there is a common denominator that runs through all of our summer travels and relaxation -- it's called F-O-O-D!

The "road" to food safety, however, can either be a bumpy one or smooth -- depending on what precautions are taken handling meals as we travel this summer.

The U.S. Department of Agriculture's nationwide, toll-free Meat and Poultry Hotline reminds everyone that some simple, common-sense food safety rules can save a vacation from disaster. Following this advice could make the difference between a vacation to remember and one that is remembered because people got sick from improperly handled food.
First, some general rules, while traveling this summer:

Plan Ahead...If you are traveling with perishable food, place it in a cooler with ice or freezer packs. When carrying drinks, consider packing them in a separate cooler so the food cooler is not opened frequently. Have plenty of ice or frozen gel-packs on hand before starting to pack food. If you take perishable foods along (for example, meat, poultry, eggs, and salads) for eating on the road or to cook at your vacation spot, plan to keep everything on ice in your cooler. Are there refrigerators at the beach house or other vacation home?

Pack Safely...Pack perishable foods directly from the refrigerator or freezer into the cooler. Meat and poultry may be packed while it is still frozen; in that way it stays colder longer. Also, a full cooler will maintain its cold temperatures longer than one that is partially filled. Be sure to keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits.

If the cooler is only partially filled, pack the remaining space with more ice or with fruit and some non-perishable foods such as peanut butter and jelly and perhaps some hard-like Cheddar cheeses. For long trips to the shore or the mountains, take along two coolers -- one for the day's immediate food needs, such as lunch, drinks or snacks, and the other for perishable foods to be used later in the vacation.

Keep the cooler in the air-conditioned passenger compartment of your car, rather than in a hot trunk. Limit the times the cooler is opened. Open and close the lid quickly.

Now, follow these food safety tips:

When Camping...Remember to keep the cooler in a shady spot. Keep it covered with a blanket, tarp or poncho, preferably one that is light in color to reflect heat. Bring along bottled water or other canned or bottled drinks. Always assume that streams and rivers are not safe for drinking. If camping in a remote area, bring along water purification tablets or equipment. These are available at camping supply stores. Keep hands and all utensils clean when preparing food. Use disposable towelettes to clean hands. When planning meals, think about buying and using shelf-stable food to ensure food safety. When Boating...If boating on vacation, or out for the day, make sure the all-important cooler is along.

Don't let perishable food sit out while swimming or fishing. Remember, food sitting out for more than 2 hours is not safe. The time frame is reduced to just 1 hour if the outside temperature is above 90 °F.

Now, about that "catch" of fish -- assuming the big one did not get away. For fin fish: scale, gut and clean the fish as soon as they are caught. Wrap both whole and cleaned fish in water-tight plastic and store on ice. Keep 3-4 inches of ice on the bottom of the cooler. Alternate layers of fish and ice. Cook the fish in 1-2 days, or freeze and use it within 6 months. After cooking, eat within 3-4 days. Make sure the raw fish stays separate from cooked foods. Crabs, lobsters and other shellfish must be kept alive until cooked. Store in a bushel or laundry basket under wet burlap. Crabs and lobsters are best eaten the day they are caught. Live oysters can keep 7-10 days; mussels and clams, 4-5 days. Caution: Be aware of the potential dangers of eating raw shellfish. This is especially true for persons with liver disorders or weakened immune systems. However, no one should do so! When at the BeachPlan ahead. Take along only the amount of food that can be eaten to avoid having leftovers. If grilling, make sure local ordinances allow it. Bring the cooler! Partially bury it in the sand, cover with blankets, and shade with a beach umbrella.

Bring along moist towelettes for cleaning hands.

If dining along the boardwalk, make sure the food stands frequented look clean, and that hot foods are served hot and cold foods cold. Don't eat anything that has been sitting out in the hot sun -- a real invitation for foodborne illness and a spoiled vacation.

When in the Vacation Home or the Recreation Vehicle... If a vacation home or a recreational vehicle has not been used for a while, check leftover canned food from last year. The Meat and Poultry Hotline recommends that canned foods which may have been exposed to freezing and thawing temperatures over the winter be discarded.

Also, check the refrigerator. If unplugged from last year, thoroughly clean it before using. Make sure all food preparation areas in the vacation home or in the recreational vehicle are thoroughly cleaned.

Focus On: Holiday or Party Buffets A popular way to celebrate holidays or any party occasion is to invite friends and family to a buffet. However, this type of food service where foods are left out for long periods leave the door open for uninvited guests -- bacteria that cause foodborne illness. Festive times for giving and sharing should not include sharing foodborne illness. Here are some tips from the USDA's Meat and Poultry Hotline to help you have a SAFE holiday party.

Foodborne Bacteria: Bacteria are everywhere but a few types especially like to crash parties. Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes frequent people's hands and steam tables. And unlike microorganisms that cause food to spoil, harmful or pathogenic bacteria cannot be smelled or tasted. Prevention is safe food handling.

If illness occurs, however, contact a health professional and describe the symptoms.

Staphylococcus aureusStaphylococcus ("staph") bacteria are found on our skin, in infected cuts and pimples, and in our noses and throats. They are spread by improper food handling. Prevention includes washing hands and utensils before preparing and handling foods and not letting prepared foods -- particularly cooked and cured meats and cheese and meat salads -- sit at room temperature more than two hours. Thorough cooking destroys "staph" bacteria but staphylococcal enterotoxin is resistant to heat, refrigeration and freezing.

Clostridium perfringens"Perfringens" is called the "cafeteria germ" because it may be found in foods served in quantity and left for long periods of time on inadequately maintained steam tables or at room temperature. Prevention is to divide large portions of cooked foods such as beef, turkey, gravy, dressing, stews and casseroles into smaller portions for serving and cooling. Keep cooked foods hot or cold, not lukewarm.

Listeria monocytogenesBecause Listeria bacteria multiply, although slowly, at refrigeration temperatures, these bacteria can be found in cold foods typically served on buffets. To avoid serving foods containing Listeria, follow "keep refrigerated" label directions and carefully observe "sell by" and "use by" dates on processed products, and thoroughly reheat frozen or refrigerated processed meat and poultry products before consumption.

Safe Food Handling

Always wash your hands before and after handling food. Keep your kitchen, dishes and utensils clean also. Always serve food on clean plates -- not those previously holding raw meat and poultry. Otherwise, bacteria which may have been present in raw meat juices can cross contaminate the food to be served.

Cook ThoroughlyIf you are cooking foods ahead of time for your party be sure to cook foods thoroughly to safe temperatures. Cook fresh roast beef, veal, and lamb to at least 145°F for medium rare and 160°F for medium doneness. Bake whole poultry to 180°F, poultry breasts to 170°F. Ground turkey and poultry should be cooked to 165°F. All other meat, fish and ground red meats should be cooked to 160°F.

Use Shallow ContainersDivide cooked foods into shallow containers to store in the refrigerator or freezer until serving. This encourages rapid, even cooling. Reheat hot foods to 165°F. Arrange and serve food on several small platters rather than on one large platter. Keep the rest of the food hot in the oven (set at 200 - 250°F) or cold in the refrigerator until serving time. This way foods will be held at a safe temperature for a longer period of time. REPLACE empty platters rather than adding fresh food to a dish that already had food in it. Many people's hands may have been taking food from the dish, which has also been sitting out at room temperature. The Two-Hour RuleFoods should not sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard anything there two hours or more.

Keep Hot Foods HOT And Cold Foods COLDHot foods should be held at 140°F or warmer. On the buffet table you can keep hot foods hot with chafing dishes, slow cookers, and warming trays. Cold foods should be held at 40°F or colder. Keep foods cold by nesting dishes in bowls of ice. Otherwise, use small serving trays and replace them.

EAT FRESH FOOD WHEN POSSIBLE. ENJOY YOUR FEAST!