Kitchen Confidential

by: AndreaDow
Total views: 545
Word Count: 443

Tuesday, May 15th

We spend a lot of time in the kitchen whether we are preparing meals, washing the dishes, hanging out at a party (yes, everyone ends up in the kitchen) or sitting back to relax. With all that time in the kitchen, we need to make sure that our food preparation habits are keeping us safe and healthy. You may be surprised to read the following information from writer and foodie Dorothy Foltz-Gray. Her article for Health magazine helps clear up the kitchen confusion!

True or False:

1. You should rewash your prewashed greens for added food safety.
2. Wash all your fruits and vegetables as you buy them and store them in the refrigerator to prevent baceteria growth.
3. The safest meat handling process requires rinsing meat, chicken and fish before preparing your meal.
4. Wash your hands with soap and water and wipe dry on a cloth before you handle meat, fish and poultry for optimal safety.
5. You should use a different cutting board for meat, veggies, fish, etc.
6. Your refrigerator is automatically set at the right temperature.
7. Bacteria cannot get at fruits and vegetables with a rind.

Answer Key:

1. False. Every time you touch, wash or cut your food you increase the chance of bacteria being introduced. If the triple wash did not get rid of pesky bacteria, another wash will unlikely help. Avoid allowing produce sit in a sink full of water, too. Bacteria love a water bath!
2. False. If you wash everything right away, you could be leaving a moisture rich environment that lends well to bacteria and mold growth. Only wash what you need and will eat right away.
3. False. You could be removing bacteria from the raw meat onto your countertops, sinks, etc. Cooking meat at 165 degrees is sufficient for killing off bacteria. Skip the pre-rinse.
4. True. It is not sufficient to just rinse your hands under water and wipe off with a towel. Make sure to wash hands with soap under warm water for 20 seconds.
5. True. Use one board for meat, another for fish and a third for fruits and vegtables. Also try using different knives.
6. False. Get a thermometer at a hardware store and leave in the refrigerator to ensure that the temperature is 40 degrees or lower. This temperature is best for food safety.
7. False. Bacteria can hang out on the rind of produce and take a free ride into the fruit when you cut with your knife. The ideal preparation is to rub the rind with a vegetable brush (keep dry in between cleanings) or rinse off the visible dirt. Cut the fruit with a clean knife and eat right away.

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