Expert offers food for thought to avoid illnesses over the holidays

"Two hours is really about as long as any kind of food needs to be setting out. After that it should be refrigerated," says Laura Palmer, a Cooperative Extension Service specialist in food and nutrition and a registered dietitian. "I think people make the food and then get so involved with their families that they forget to clean up and put things away."

Palmer says it is important for both those making the food and those eating it to take note of good food preparation and presentation practices that can cut down on food-borne illnesses. To stay healthy during the holidays, Palmer offers the following food tips:

• Beware of buffets. Buffets are fun ways to offer a plethora of food to crowds, but take care that items are served appropriately. Deli meat and seafood items should be served over ice or otherwise kept cold. Cheeses and dips made with dairy products also should be kept chilled. If you notice that such items aren't stored properly, opt for a different snack.

"Anything that is a milk product could be a problem, so pay special attention to those," Palmer says.

• Avoid cross-contamination when preparing food. Wipe down surfaces with hot water and detergent or bleach after preparing any type of raw meat. Do not chop no-cook items, such as raw vegetables or cheeses, near raw food preparation areas. Pay special attention to most cutting boards since porous surfaces often harbor germs.

• Use food thermometers to cook foods to a proper internal temperature. The U.S. Department of Agriculture offers guidelines on cooking temperatures for a variety of foods online at http://www.fsis.usda.gov/Is_It_Done_Yet/index.asp.

• When reheating leftovers, be sure food is heated to 165 degrees. Simply "warming up" food does not protect against illness.

• Wash hands often during preparation and when eating. Something as innocent as answering the telephone while preparing food can spread many germs.

Writer: Tanya Brown, (765) 496-9711, tanyabrown@purdue.edu

Source: Laura Palmer, (765) 496-2626, lpalmer@purdue.edu

Purdue News Service: (765) 494-2096; purduenews@purdue.edu

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