Make special occasions healthy occasions

By ELIZABETH SCOTT

Special to The Capital-Journal

You work hard to make sure your special meals are not only delicious, but beautifully presented. What you may not realize is that even the most thoughtfully prepared meal can harbor dangerous bacteria that you can't smell, see or taste. But, there are steps you can take to prevent foodborne illness in your home.

Most people know that you can get sick by eating food that's contaminated and undercooked, even if they're not sure how to prevent it. What many people don't realize is that they can also pick up the same germs through cross-contamination, or the accidental spread of germs from food to food or from surfaces to food. Both food- poisoning culprits need to be addressed to help ensure that your special occasion is a healthy occasion.

Some of the practices that I recommend:

- Check expiration dates on all foods.

- Avoid food in cans with dents and cracks, which may present a serious food poisoning threat.

- Thaw food in the refrigerator and not on the counter.

- Chill and refrigerate leftovers immediately and use within two to three days. Date leftovers to ensure you use them quickly.

- Wash your hands thoroughly with soap and water before and after handling and preparing food.

- Disinfect food preparation surfaces with an antibacterial cleaner and use paper towels to prevent cross-contamination. Remember that dishcloths and sponges can breed germs.

- Use an instant-read thermometer to check if food is thoroughly cooked. Red meat and poultry should be at least 160 degrees internally and no longer pink. Insert the thermometer in the thickest parts of the meat in several places to ensure that it is cooked throughout.

- Cook eggs until yolk and whites are firm, not runny. Never use recipes that call for raw or partially cooked eggs since salmonella is found inside some fresh, unbroken eggs.

Dr. Elizabeth Scott is a consumer food hygiene expert.

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