The Partnership for Food Safety
Education Debunks Four Common Myths for National Food Safety Education
Month
Washington, DC – It’s a question
more than a few of us have faced. We snag a forgotten container of
leftovers from the back of the refrigerator, stick our faces into it,
and inhale deeply.
“This smells fine, so is it safe
to eat?”
September is National Food
Safety Education Month and The Partnership for Food Safety Education (PFSE),
in cooperation with the U.S. Department of Agriculture, the Food and
Drug Administration, the Centers for Disease Control and Prevention, and
a network of retailers across the U.S., marks the occasion with “Food
Safety Mythbusters” for consumers.
Storing leftovers is the basis
for one of this year’s featured myths. The myths are presented with the
facts consumers need to know to help reduce their risk of food borne
illness:
Myth: Leftovers are safe to eat
until they smell bad.
Fact: Most people would not
choose to eat spoiled, smelly food. However, if they did, they would not
necessarily get sick. This is because there are different types of
bacteria, some of which cause illness in people and others that
don’t. The types of bacteria that do cause illness do not affect the
taste, smell, or appearance of food. For this reason it is important to
freeze or toss refrigerated leftovers within 3-4 days. If you are unsure
of how long your leftovers have been sitting in the refrigerator, don’t
take the risk - when in doubt, throw it out!
Myth: I use bleach and water to
sanitize my countertops and the more bleach I use the more bacteria I
kill.
Fact: There is no advantage to
using more bleach. In fact, overuse of bleach can be harmful because it
is not safe to consume. To create a sanitizing solution it is
recommended that you use 1 tablespoon of unscented liquid bleach per
gallon of water. Flood the countertop with the solution, allow it to sit
for a few minutes, then pat with clean, dry paper towels or allow to air
dry. Any leftover sanitizing solution can be stored, tightly covered,
for up to one week. After that, the bleach has lost its effectiveness.
Myth: I don't need to wash my
produce if I am going to peel it.
Fact: You should wash fresh
fruits and vegetables under running tap water just before eating,
cutting or cooking. Harmful bacteria could be on the outside of the
produce. If you peel or cut it without first washing it the bacteria
could be transferred to the part you eat. Wash delicate produce such as
grapes or lettuce under cool running water. Blot dry with a clean cloth
towel or paper towel. Rub firm-skin fruits and vegetables under running
tap water or scrub with a clean produce brush. Never use detergent or
bleach to wash fresh fruits or vegetables. These products are not
intended for consumption.
Myth: The stand time recommended
for microwaveable foods is optional, it’s just so you don’t burn
yourself.
Fact: Stand time is not about
cooling the microwaved food, but rather is an important part of the
cooking process. Stand times are usually just a few minutes and the time
is necessary to bring the food to a safe internal temperature as
measured with a food thermometer. To ensure safety with microwave
cooking, always read and follow package instructions, know your
microwave’s wattage, and use a food thermometer to ensure food has
reached a safe internal temperature.
“Consumers are interested in
learning more about safe food handling,” said Shelley Feist, Partnership
Executive Director. “This year’s myths – and the facts behind them –
offer families practical tips for dealing with everyday home food safety
challenges.”
Educational materials including
a Mythbusters presentation, teacher materials, and other
consumer-friendly tools are available for free download at
www.fightbac.org. For more information on food safety, go to
www.foodsafety.gov
Disclaimer: The Google Translation that has been added to
pages within the Pendleton-Gazette was done solely as a tool to help those who
speak other languages. It is not guaranteed to be 100% full prove (accurate)
when a translation is performed because of sentence structures in languages
other than English do vary.
