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September
9, 2004
Prairie Fare:
Common Kitchen Practices Aren’t Always Safe
By
Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service
The other day I was
at the home of a close relative, who shall remain anonymous to preserve
peace in the family. You probably know how that goes.
When I went to get
a drink of water, I noted a roast thawing on the countertop. Of course,
I couldn’t let the opportunity for food safety education pass. Actually,
we share a lifetime of mostly good-natured needling of each other, so
I got to play the role of obnoxious food safety specialist.
“Did someone
forget to put the meat in the refrigerator?” I asked with just a
bit of sarcasm. “It’s only been out a little while. I didn’t
do it anyway,” was the reply, with a bit of disdain.
“Are we having
bacterial toxin for dinner?” I needled. “You’re not
invited for dinner,” was the reply. That quieted me down.
I took the matter
into my own hands: I put the roast in a pan and placed it in the refrigerator.
Fortunately, no quarrel ensued.
Many common practices
in kitchens, such as counter thawing, aren’t necessarily safe ones.
Food can safely be thawed in the refrigerator, in the microwave followed
by immediate cooking, under cool water (in the case of poultry) and as
part of the cooking process.
Improperly thawing
food on the counter can lead to the formation of toxins that might not
be killed during later cooking. These toxins can lead to flu-like symptoms,
which can be severe among vulnerable groups like children, the elderly,
immune-compromised and pregnant women.
Kitchens can be hazardous
places, so it’s good to be informed about the latest research. Consider
these questions and responses based on food safety research:
- Have you ever used
plastic trash bags for food storage? Trash bags are not food grade plastic
and should not be used to store food. Often they are treated with pesticides,
which can be harmful.
- Do you re-use
plastic bottles that held purchased water (like spring water)? The water
bottles are not meant for multiple uses and may not withstand the water
temperatures needed for proper cleaning.
- Do you use Styrofoam
containers from restaurants or margarine tubs to reheat leftovers in
a microwave oven? This isn’t considered a safe practice because
chemicals can migrate into the food during microwave heating.
- Have you ever
used brown paper bags to cook turkeys or other food? This is not recommended
because the bags are not food grade. The bags may ignite in the heat
of the oven, and the ink or glue may emit toxic fumes.
- Have you ever
used paint brushes as “pastry brushes” in the kitchen? Paint
brushes are not meant for food use. Pastry brushes and other utensils
can lead to cross contamination, so they need to be cleaned carefully.
- Do you use sponges
to clean kitchen surfaces? Sponges can harbor millions of germs, because
they provide a moist, warm place for germs to thrive. Dishcloths are
a better option, because they can be more easily laundered. In fact,
it’s a good idea to use a fresh dishcloth each time you do the
dishes. Paper towels are another good option in the kitchen.
Here’s a simple
recipe that kids like. Pair it with a lettuce salad, sliced apples with
fruit dip and low-fat milk for a tasty meal. Follow these food safety
tips: Thaw the meat in the fridge and reheat the leftovers in a microwave-safe
container.
Easy Pasta Bake
1 lb. lean ground
beef, browned
2 c. cooked pasta (such as vermicelli)
1 15-oz. jar spaghetti sauce
1/2 c. Parmesan cheese
1 c. mozzarella cheese
Preheat the oven
to 350 degrees. Brown ground beef. Cook pasta according to package directions.
Mix together browned ground beef, pasta, spaghetti sauce and Parmesan
cheese, top with mozzarella cheese and place in a greased or sprayed
9 inch by 13 inch baking dish. Cover pan with foil. Bake at 350 degrees
for 15 minutes. Uncover and bake another 10 minutes, until internal
temperature reaches at least 165 degrees.
Makes 6 servings.
Each serving has 400 calories, 19 grams of fat and 20 grams of carbohydrate.
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Source:
Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Rich Mattern, (701) 231-6136, richard.mattern@ndsu.nodak.edu
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