The same general food safety guidelines apply to hot dogs as to all perishable foods: keep hot foods hot and cold foods cold. When you buy hot dogs, refrigerate or freeze them promptly. Never leave hot dogs at room temperature for more than 2 hours or 1 hour if it is 90 degrees or higher.
Although hot dogs are fully cooked, those at higher risk for foodborne illness—including pregnant women, preschoolers, older adults, and anyone with a weakened immune system—should reheat hot dogs until steaming hot because of the risk of listeriosis. Listeria monocytogenes, the bacteria that causes listeriosis, may also be found in other foods like luncheon meat, cold cuts, soft cheese, and unpasteurized milk. Symptoms may include fever, chills, headaches, backache, upset stomach, abdominal pain, and diarrhea. It may also cause miscarriages. Call your health care provider if you have any of these symptoms. If you have Listeriosis, your provider can treat you.
Source: Food Safety and Inspection Service, USDA
Donating extra produce from your garden is a great way to reduce waste and address food insecurity in your community. Iowa State University Extension and Outreach has two publications that are useful to review if you plan to donate produce this growing season. Growing Together: Food Safety in Donation Gardens provides useful tips for keeping donation garden produce safe during the stages of growing, harvest, and transport. Tips include keeping pets away from the garden, washing hands before and after handling produce, and using municipal (drinking) water to rinse and remove visible dirt from produce. Another publication titled Top 13 Vegetables to Donate to Food Pantries discusses the produce that food pantries prefer to receive because clients recognize them, they are simple to prepare, they can be used in many different ways, and they can be stored at least one or two days without refrigeration.
Find the no-cost resources online at the Extension Store: Growing Together: Food Safety in Donation Gardens and Top 13 Vegetables to Donate to Food Pantries
Myth #1: Food poisoning isn’t that big of a deal. I just have to tough it out until it’s over. Fact: Some foodborne illnesses can lead to long-term health conditions, and 3,000 Americans a year die from foodborne illness. Get the facts on long-term effects of food poisoning.
Myth #2: It’s OK to thaw meat on the counter. Since it starts out frozen, bacteria isn’t really a problem. Fact: Bacteria grows surprisingly rapidly at room temperatures, so the counter is never a place you should thaw foods. Instead, thaw foods the right way.
Myth #3: To get rid of bacteria on my meat, poultry, or seafood, I should rinse them off with water first. Fact: Rinsing meat, poultry, or seafood with water can increase chances of food poisoning by splashing juices with any bacteria they might contain onto your sink and counters. Cooking food to the safe minimum internal temperature is the recommended way to reduce bacteria.
Hot cereals, such as oatmeal, are money-saving breakfast foods. Not only do they cost much less than cold breakfast cereals, but they also keep longer on the shelf. A box of oat ring cereal, for example, has a shelf life of 6–8 months. A box of oatmeal can last up to three years! This means that if you’re an oatmeal fan, you can buy it in bulk and not have to worry about it “going bad.”
To ensure the longest shelf life for all cereals, keep them in airtight containers in a cool, dry place where the temperature remains stable. Changes in temperature can cause moisture to condense from the air inside packages. Moisture can cause mold to grow. A dense box of whole grains generally lasts longer than a box of cereal rings, flakes, or puffs because it contains less air.
For more tips on safely storing grains and other dry foods, visit the website www.eatbydate.com/grains/.
In today’s busy world, one time-saver some individuals use is home delivery of mail order foods. Ordering food through the mail raises concerns about food safety. It is important to know how food and the packaging should look when perishable foods—such as meat, poultry, fish, and other perishable items—arrive.
How to determine if foods have been handled properly:
- Perishable items should arrive cold or frozen and packed with a cold source, in foam or heavy corrugated cardboard.
- Food should be delivered as quickly as possible—ideally, overnight. Perishable items and the outer package should be labeled “Keep Refrigerated.”
- When you receive a food item marked “Keep Refrigerated,” open it immediately and insert a food thermometer in the food to be sure the temperature is below 40°F. Food should arrive frozen or partially frozen with ice crystals still visible or at least refrigerator-cold. Even if a product is smoked, cured, vacuum packed, and/or fully cooked, it is still a perishable product and must be kept cold. If a perishable item arrives above 40°F, as measured with a food thermometer, do not consume or even taste the suspect food.
- You cannot tell that food has been mishandled or is unsafe to eat by tasting, smelling, or looking at it. Make sure perishable foods are not held at temperatures between 40°F and 140°F for longer than two hours. Bacteria grow rapidly in this “Danger Zone.”
Source: USDA Food Safety and Inspection Service
One minute you’re fine, and the next you begin to sweat as crippling cramps move wavelike through your belly. You vomit or have diarrhea, or both, fearing you won’t live to see another day; then it goes away. You’re back to your old self, maybe after a day or two.
The Centers for Disease Control and Prevention estimates that this scenario, known as an “acute gastrointestinal event,” happens to all of us at least once a year. People tend to blame the last thing they ate, but most likely it could be something from a day or two ago.
It takes the stomach around four to six hours to empty a full meal, and then the small intestine takes about six to eight hours to get out all the nutrients and empty into the colon. The remains linger there for another one to three days.
While this may not be something you like to think about, knowing this information the next time you get sick will help you be able to estimate when you might have eaten the food that made you sick. For example, if you throw up something and don’t have diarrhea, it could be that what made you ill was something you ate within the last four to six hours. If you wake up in the middle of the night with cramps and diarrhea, it’s more likely something you consumed 18 to 48 hours earlier.
Holiday season is right around the corner. Finding time-saving ways to have home-cooked meals is important when our schedules are full. Slow cookers help us save time but offer home-cooked meals.
Follow these slow-cooker food safety tips:
• Use slow-cooker recipes that include a liquid.
• Ensure that internal temperature of the food prepared reaches 160°F.
• Thaw ingredients like meat and poultry before cooking them in the slow cooker.
• Vegetables take longer to cook, so give them a head start before adding the meat.
• If reheating, the contents must reach a temperature of 165°F, then they can be kept warm in the slow cooker at 140°F for serving.
Food Safety and Inspection Service
Iowa State University Extension and Outreach
Think about the last time you made your favorite recipe using canned dried beans. You likely strained the beans and rinsed the juice down the drain. Have you ever wondered what else you could do with the liquid?
Aquafaba (Latin for water and beans), the liquid from canned dried beans, is a popular vegan egg substitute for meringues, mousses, and whipped creams. It has also been touted as a useful alternative for individuals with egg allergies, allowing them to enjoy some recipes that they traditionally would not be able to.
Aquafaba’s ratio of starch and protein makes it work like a binding agent, thickener, and emulsifier. A food safety benefit of aquafaba is the reduced risk of foodborne illness. It does not need to be baked and has a lower chance of contamination in contrast to traditional egg-containing recipes where Salmonella would be a common bacteria of concern.
Here’s what you need to know to try this new food trend:
• 3 tablespoons of aquafaba = 1 whole egg
• 2 tablespoons of aquafaba = 1 egg white
• As a binding agent, be sure to slightly whip the aquafaba until it is foamy before using.
• In meringues and mousses, whip with 1 teaspoon cream of tartar for 5–10 minutes until stiff peaks form.
• Look for low-sodium or no-salt-added beans if you plan to use the aquafaba to decrease sodium content.
Although the amount of aquafaba in most recipes will be minimal, you may experience gastrointestinal distress or flatulence if you are sensitive to bean sugars. You may want to take a test run to see how you will respond to the product.
Source: Today’s Dietitian
To get more people to report foodborne illness or “food poisoning,” the Iowa Department of Public Health recently launched the IowaSic Hotline. Now when you think you ate something that made you sick, you can call 1-844-IowaSic or 1-844-469-2742. A trained specialist will ask you about your symptoms and all the foods you ate recently. If your illness seems related to a food you bought, the Iowa Food and Consumer Safety Bureau will investigate.
By calling IowaSic, you may save others from the misery of foodborne illness—and worse. A food “bug” that makes you only queasy could possibly kill other, more vulnerable people, such as young children and the elderly.
To find out more on what to do if you think you have a foodborne illness, watch this video.
Source: Food Safety News
When preparing food, one of the most important ways to avoid spreading germs is to wash hands correctly and often. This may seem like common sense; however, many individuals don’t wash their hands for the recommended length of time, nor do they wash their hands each time they’re contaminated. Did you know handwashing should take approximately 20 seconds overall?
Steps to Wash Hands:
- Wet hands. Use warm running water.
- Apply soap and lather hands.
- Scrub hands for 10–15 seconds. Hum the “Happy Birthday” song twice or watch the second hand of a clock. Focus on scrubbing between fingers and under fingernails.
- Rinse thoroughly under running water.
- Dry hands with a paper towel or air dry. Bacteria numbers increase in damp cloth towels.
We can become less aware of the many times our hands become contaminated. Remember to wash hands after using the restroom; coughing; sneezing; running your fingers through your hair; touching or scratching a wound; petting your dog or cat; changing a diaper; handling money; working with raw meat, poultry, or seafood; and anytime hands touch something that may contaminate them.
For more information, visit www.cdc.gov/handwashing/fact-sheets.html or search for “5 Myths of Handwashing” and “Wash Your Hands” at the Extension Store, store.extension.iastate.edu