Leftover Rules

With holiday parties, cookie dough and casseroles wrapping up this holiday season, take note of the following rules for keeping leftovers safe.  It is important to put leftovers in the refrigerator or freezer to prevent baceteria growth.  There is a short list of bacteria found in food items that grow bacteria at refrigerator temperatures:  Listeria found in soft cheese, lunch meats and hot dogs and Yersinia enterocolitica found in undercooked pork and unpasteurized milk. 

Follow these rules from Nutrition Action Healthletter and Centers for Disease Control and Prevention:

1.  Within two hours of cooking foods, you must refrigerate or freeze leftovers or throw them away.

2.  Make sure foods will cool quickly in the refrigerator or freezer by filling containers only two inches thick.

3.  Leftovers from the refrigerator should be eaten within 4 days.  Solid leftovers should be reheated to 165 degrees F. while liquids should be brought to a rolling boil. 

4.  Fresh cut produce like bagged salad greens or cut melon should be refrigerated or surrounded by ice if left out on the countertop.

5.  Wash your hands with warm water for 20 seconds before touching any food.

6.  Scrub melons and produce with a clean produce brush and allow them to dry before cutting.

7.  Avoid eating raw spourts (alfalfa, bean or radish).   Steer clear of sprouts served in restaurants/delis, too.

8.  Be sure to remove the outer leaves from cabbage or lettuce heads. 

9.  Cook foods at 160 degrees F will kill any E.Coli.

10.  Only drink pasterized juices, milk or apple cider. 

11.  Wash fruits and vegetables (even if you plan to peel them) with warm water (no soap).  You can also use produce washes found in your local grocery store. 

Enjoy the last of the leftovers with the New Years parties.  Look for more great blog topics in 2007.  Thanks for making Fit to the Core a great success in 2006!  If you have any questions you want answered on the blog, email me: andrea@coreconcepts-pilates.com.