Food Safety 101 - Safe Meat and the Latest Statistics

4. Could you share some tips on preparing meat/poultry safely?

The basics (which will vary somewhat depending on the type of meat and cut) are:
• Heat meat and poultry to appropriate safe temperatures. Use a thermometer to determine when a safe temperature has been reached. Many thermometers include guidelines that indicate safe temperatures for various meats and types of poultry.  USDA’s  recommended safe minimum internal temperatures for meat and poultry are:

i. Steaks & Roasts - 145 degrees F
ii. Pork - 160 degrees F
iii. Ground Beef - 160 degrees F
iv. Egg Dishes - 160 degrees F
v. Chicken Breasts - 165 degrees F
vi. Whole Poultry - 165 degrees F

• Avoid leaving both raw meat and cooked meat at room temperature for more than two hours.  For example, after purchasing raw meat, it should be refrigerated within two hours, not left sitting in the car for several hours while you do other shopping.  And, after cooking meat, refrigerate the meat within two hours.

• Many meats now carry a date by which you should either prepare or freeze them – don’t hold raw meat/poultry at refrigerator temperatures longer than these dates.  Eat or freeze any leftover cooked meat or meat dishes within three to four days.

• Do NOT thaw meat or poultry at room temperature. Thawing in the refrigerator or thawing in the microwave (then cooking immediately after microwave-thawing) are recommended.

5. Do you feel most home cooks are aware of and follow safe cooking methods?
 
A presentation at the 2007 annual meeting of the Institute of Food Technologists by Sheryl C. Cates, RTI International highlighted some of the following “gaps” in what consumers have “seen/heard” and “always do.” Survey results indicated a gap between what people know and what they do when cooking at home. They also lack consistency in following recommended practices. Here are some examples:

• 85% had seen/heard they should wash their hands with warm water and soap after handling raw meat, poultry, seafood or eggs; however only 65% always did this.

• 71% had seen/heard aware they should use separate cutting boards for fresh fruits and vegetables and raw meat, poultry and seafood; however only 47% always did this.

• 78% had seen/heard they should use a food thermometer for checking the internal temperature of meat and poultry when cooking; however only 31% always used a thermometer.

• 78% had seen/heard they should use refrigerated leftovers within 3 to 4 days; however only 43% always complied with this recommendation.

• 71% had seen/heard they should discard perishable foods left at room temperature for more than two hours; 38% always did this.

Additional Reading:

Healthy Cooking
Dinner Ideas
Stuffing Recipes
Cooking Technique