Category: food safety

Put It Away—The Right Way!

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We are spending more money on our food lately than we have in past years. Properly storing food at home saves food dollars, preserves the quality and nutrients, and prevents foodborne illness caused by harmful bacteria.

Many staples and canned foods have a lengthy shelf life. However, foods stored for longer than recommended times or beyond package date may change quality, color, and flavor. Periodically check for expiration dates and discard foods showing any signs of spoilage.

Store perishable foods in the refrigerator at a temperature of 40°F or below. Items like meat, dairy, poultry, eggs, and fish should be in the coldest part of the refrigerator. Store them in airtight wraps or containers to prevent juices from dripping and contaminating other foods.

Freezer temperatures should be maintained at 0°F or below. Package items for the freezer in moisture- and vapor-proof wraps or containers, using freezer-grade foil, plastic wrap or bags, or freezer paper or containers. Label all freezer foods with the date, food item, and weight or number of servings. For more information on how long foods last, check the FoodKeeper App, www.foodsafety.gov.

Sources:
EatRight, www.eatright.org
UNL Food, food.unl.edu
Texas Agricultural Extension Service, nchfp.uga.edu

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Be in the Know—Don’t Throw! Tips to AvoidFood Waste

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Did you know one-third of all food in the United States goes uneaten and ends up in the landfills or waste facilities? We can help achieve the national food-waste reduction goal of decreasing food waste by 50% by the year 2030 with a few tips.

Planning your weekly meals can save you time and money. Make a list of the foods you have in your refrigerator, freezer, and pantry and plan upcoming meals around them. Check the foods in your refrigerator often to be sure you use or freeze them before you need to throw them away. Leftovers and produce that are past their prime can be used in other dishes. Repurpose these into soups, casseroles, baked goods, or smoothies.

Wash your berries, cherries, and grapes right before you are ready to eat them to avoid molding. Be sure to store your produce properly for maximum freshness and less waste.

For more information download our free publication, Food Waste at Home, store.extension.iastate.edu/product/15386.

Sources:
EPA, www.epa.gov
US Food and Drug Administration, www.fda.gov/food

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Understanding Food Date Labeling

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Person holding bottle of milk

Almost all food has a food date label. The product date indicates food quality, appearance, and flavor, not food safety. Some unopened foods may be safe to eat past their product date if properly handled and stored at home. Below are some dates on a food product and what they mean.

  • “Best If Used By/Before” is how long the product will remain at its best quality while unopened. Foods not showing spoilage may be purchased, donated, and consumed beyond the date. (For donation information, contact your local food bank or use HS 142C Healthy Food Pantry Donation Guide, store.extension.iastate.edu/product/16109.)
  • “Use By” is the last date recommended for using a product at peak quality and is a required safety date for infant formula. Do not use infant formula beyond this date due to nutrient loss.
  • “Sell By” is the last day stores can display an item for sale while at peak quality.

Source:
USDA Food Safety and Inspection Service, go.iastate.edu/JSL1NT

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Handling Leftovers and Food Safety

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Leftovers in containers in refrigerator

Often when we cook at home or eat in a restaurant, we have leftovers. To ensure that leftovers are safe to eat, make sure the food is cooked to a safe temperature and stored correctly. Safe handling of leftovers is important to reduce foodborne illness. Use these tips to store leftovers:

  • Freezing. Almost any food can be frozen. Freezing leftovers is easy to do and simplifies meal planning and preparation. If you know you will be short on time next week, freezing your favorite recipe this week is a good option.
  • Wrap leftovers well. You can wrap food in freezer paper; place in freezer bags, making sure to let all the air out; or place in freezer-safe storage containers. This helps keep bacteria out and preserve moisture.
  • Label and date. Label and date all leftovers so you know what is in the package and how long you can safely store it before throwing it away.
  • Storage. Leftovers should be eaten, frozen, or thrown away after four days. If frozen, use leftovers within three to four months for the best quality.
  • Thaw. Safe ways to thaw leftovers include the refrigerator, cold water, and the microwave oven.
  • Reheat. Reheat leftovers in the microwave to 165°F in a microwave safe container and add liquid if needed. Stir the food halfway through the reheating process. Check the temperature of the food in several places before serving it as dense food needs more time to cook.

For more information watch How to Freeze Leftovers, go.iastate.edu/VT3C71, or download the How to Freeze Leftovers Handout, go.iastate.edu/VA6EY2.

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Refrigerator Tetris—Where should the food go?

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Storing food correctly helps prevent food waste. The refrigerator is the most important kitchen appliance for keeping food safe. Refrigerators should be kept at 40°F or below while the freezer needs to be set at 0°F or below.

Where food is stored in the refrigerator is just as important as keeping it at the correct temperature.

  • Door shelves are good for storing condiments and salad dressings since that is the warmest part of the refrigerator. Do not store eggs or milk here.
  • Sealed crisper drawers provide an optimal storage environment for fruits and vegetables. Vegetables prefer higher humidity and fruits lower humidity, so adjust drawer controls accordingly. This will help the produce last longer.
  • Middle shelves are good places to put ready-to-eat foods like salads, desserts, or leftovers.
  • Lowest shelf is where you should place raw meat, poultry, and seafood. Place them in a sealed container or wrapped securely to prevent meat juices from dripping and contaminating other foods.

Source: USDA, www.fsis.usda.gov.

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Keep Your Picnic Safe

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Eating outdoors in warm weather increases the chance of food becoming unsafe to eat. Pack only what you need. This will lessen food waste since foods kept out for more than 2 hours (1 hour if 90°+F) should be tossed. Follow these tips to keep food safe:

  • Wash your hands and surfaces before, during, and after handling raw food items. Use paper towels to clean up spills.
  • Avoid cross-contamination by keeping raw foods separated from cooked foods. Use separate cutting boards for meats and produce.
  • Check temperatures. Use a food thermometer to check the food’s temperature before serving. Watch the food thermometer video, go.iastate.edu/2VJCT3.
  • Keep cold foods cold. Keep cold foods chilled at 40°F or lower. Keep coolers filled with ice. Frozen bottles of water can serve as ice packs. Replace ice frequently if melted.
  • Keep hot foods hot. Keep hot foods hot at 140°F or higher. Wrap and cover foods and place in an insulated warming container until needed.

Learn more about ISU’s food safety programs, go.iastate.edu/MLA6BY

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Spring Clean Your Refrigerator

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Man spraying cleaning fluid on refrigerator shelves

A well-organized refrigerator helps reduce food waste and save money. You should aim to deep clean your refrigerator every three to four months. Follow these steps to clean and organize your refrigerator:

  1. Remove everything. Throw out food that has spoiled or expired and leftovers more than four days old.
  2. Put perishables, such as milk, cheese, yogurt, meat, and eggs, in a cooler with ice or ice packs to keep cold while cleaning the refrigerator.
  3. Wash all shelves, drawers, and walls with hot soapy water. Rinse with clean, hot water and let air dry. Replace drawers and shelves once they are dry.
  4. Make sure the refrigerator temperature is 40ºF or below, so your food is safe to eat.
  5. Group similar foods together as you put them back in the refrigerator. Label and date all foods.
    • Crisper drawers: Keep fruits and vegetables.
    • Deli drawers: Store deli meats and cheeses.
    • Lowest shelf: Place raw meats on a plate, so they do not drip onto other foods.
    • Back of refrigerator: Keep milk and eggs, so they stay cold.
    • Door: Store sauces and condiments.
  6. Once a year, clean the back and bottom of the fridge. This helps it to operate efficiently.

For more information, watch the Organize Your Fridge video, bit.ly/3CT20lS, on the Spend Smart. Eat Smart. website.

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Can You Outgrow a Food Allergy?

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bowls of allergens - nuts, eggs, milk, flour

It appears age may affect a person’s ability to outlast a food allergy. In general, children may outgrow allergies to milk, egg, soy, and wheat. New research also shows that up to 25 percent of children may outgrow their peanut allergy. However, food allergies in adults tend to be lifelong. The most common food allergies for adults are shellfish, tree nuts, peanuts, and fish.

Symptoms of an allergic reaction can include vomiting and diarrhea. These can sometimes be mistaken for the stomach flu or food poisoning. Currently, avoiding the food you are allergic to is the only way to protect against most food allergy reactions. Researchers are exploring treatments and therapies to help manage food allergies.

Source: American College of Allergy, Asthma, and Immunology

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Put the Freeze on Spoiled Food

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food in freezer

Freezing is quick and easy. It helps preserve the nutritive quality more closely to fresh food than any other food preservation method used today. When freezing foods, the goal is to keep ice crystals as small as possible. Large ice crystals can cause an undesirable soft, mushy texture.

Foods to be frozen must be packaged in a way that protects them from the dry freezer climate and excludes as much air as possible. Ideal containers for freezing must be

  • expandable or sealed with sufficient headspace for expansion;
  • moisture-vapor resistant;
  • durable and leak proof;
  • resistant to cracking and brittleness at low temperatures;
  • resistant to oil, grease, and water;
  • protective of foods from absorption of off flavors and odors; and
  • easy to seal and label.

Avoid using waxed paper, paper or cardboard cartons, any rigid carton with cracks or poorly fitting lid, or re-used plastic dairy containers (e.g., cottage cheese or yogurt containers). These do not resist moisture enough to be suitable for long-term freezer storage.

To learn more about freezing and other food preservation methods, register for Preserve the Taste of Summer 101, https://bit.ly/34pVRjQ.

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Take a Tastebud Adventure

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Bowl of rice and vegetables

March is National Nutrition Month. This year the focus is “Celebrate a World of Flavors.” While food patterns are influenced by family traditions and ethnic or cultural groups, it is also wonderful to try and explore new foods. Here are four reasons to try new foods.

  1. Gain Appreciation for Other Cultures. Trying foods from other areas of the country or world can give you a greater appreciation and understanding of a different culture. Try nearby restaurants that serve cuisine you’ve never tried before. Go to a specialty grocery store (such as an Asian market or bodega) to buy something to try at home. Cook a new recipe. Explore the USDA Culture and Food website, https://bitly/3AR0Bek.
  2. Expand Your Options. By being adventurous and trying new foods, you’ll increase your meal options. This will help stop meal prep boredom of cooking the same meals or going to the same restaurants.
  3. Improve Nutrition. Eating and enjoying a wider variety of food also means that you’ll get more nutritional variety. This means finding new sources of essential vitamins, minerals, and other nutrients in which your current food patterns may be lower.
  4. Find Common Ground. A common social activity across nearly all cultures is eating. Mealtime is an opportunity for people to gather lowering feelings of loneliness and enhancing happiness.
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