Latest news with #EllenShumaker
Yahoo
15-06-2025
- Health
- Yahoo
How long can your cookout spread stay out? Here's what food safety experts say
If chowing down on picnic food isn't the best part of summer, I don't know what is. And as delicious as a juicy slice of watermelon or a snappy hot dog can be, warm-weather fare is even more enjoyable when it's not accompanied by a side of food poisoning. Not to be a Debbie Downer, but leaving your famous pasta salad out of the fridge on a hot day is practically an engraved invitation for illness-causing bacteria to crash the party. So, just how long can barbecue, sides and desserts stay on the buffet table? As a former professional baker, I have a food handler's license, but I wanted to get up-to-date info on preparing, serving and storing food in the most sanitary way. I enlisted two food safety experts to share their insights, and these are their tips for your next summer bash and beyond. Ever been to a barbecue where the mayo-packed potato salad was left outside all day? Yeah, you'll want to avoid that. The window during which it's safe to leave food out at room temperature is likely shorter than you'd think, thanks to something called the (dun-dun-dun): Danger Zone. According to the USDA, the Danger Zone refers to food temperatures "between 40°F (4.4°C) and 140°F (60°C)." Why? "There are certain foods that can cause foodborne illness if allowed to sit in the temperature Danger Zone, because potentially harmful bacteria can grow at these temperatures," says Ellen Shumaker, director of outreach for the Safe Plates program at North Carolina State University. "These include cut leafy greens, cut tomatoes and cut melon, raw and cooked meat and poultry, milk and dairy products, cooked dishes like casseroles, cooked vegetables, beans, pasta, rice and potatoes, as well as baked goods with cream, custard, cheese, meat/vegetable fillings and cream frostings." If you're thinking, "That's so many foods!" — well, you're right. But you can still safely enjoy them as long as you adhere to certain guidelines. Typically, that means keeping food out for no more than two hours, says Amanda Deering, associate professor of fresh produce food safety at Purdue University's Department of Food Science. That said, she adds, "If temperatures are above 90°F, it should sit out for no more than an hour." When it comes to safely preparing food, some ingredients are less straightforward than others. Of course, you'll always want to make sure you're using freshly cleaned hands and tools no matter what you're making, but for meat, there are other factors to keep in mind. "A meat thermometer is going to be your best friend," says Deering. "That's the only true way you can tell you cooked it properly." Shumaker agrees, adding, "With outdoor cookouts and grilling, I always think about making sure that meats are cooked to a safe endpoint temperature to kill off harmful bacteria. Burgers and other ground meat should be cooked to 160°F, and poultry should be cooked to 165°F." Grilling steak? The USDA says to cook beef, pork, veal and lamb steaks to an internal temperature of 145°F and let them rest for at least three minutes. The same temperature applies to fish and shellfish. "Other safety tips to keep in mind are to make sure that people handling and serving food are washing their hands and avoiding cross-contamination (making sure that utensils or cutting boards aren't used with raw meat and then fresh salad)," Shumaker cautions. And you are washing your hands ... right? It probably makes sense that keeping meat out at room temperature for too long isn't a great idea, but what about all of those accoutrements? "People sometimes don't think about fresh fruits and vegetables," says Deering, who advises heeding the Danger Zone guidelines for cut produce as well. To keep your produce fresh for longer, she says you'll want to "wash it under cool, running water and scrub with a vegetable brush, right before you're going to consume it." Rinsing it off too early can encourage the growth of bacteria, so it's best to hold off until you're about to cut it up. As for starchy side dishes? If you're on social media, you may have come across videos about something referred to as fried rice syndrome. Funny name, yes, but it's no laughing matter. "Fried rice syndrome refers to foodborne illness caused by, as the name implies, consuming fried rice," explains Shumaker. "In this case, it is caused by the bacteria Bacillus cereus. Bacillus cereus can be found anywhere. It is usually found in spore form, which is a dormant, or inactive, form of the bacteria. When the right conditions occur, the spore form of bacteria can become active. When some foods, like rice and other cooked dishes, are left sitting out for too long, Bacillus cereus can become active and produce a toxin. That toxin is what causes foodborne illness — specifically diarrhea, nausea and vomiting." (I don't think that's how any of us envision spending our summer...) How to avoid getting sick? You got it: Keep foods like rice, pasta, potato salad, casseroles and even condiments from sitting in the Danger Zone for too long. (At this point, shouldn't someone get Kenny Loggins to rework his Top Gun theme song to increase awareness around food safety?) Oh, and if you're thinking, "I'll just pop this cheesy dip I forgot to put in the fridge back into the oven to cook off that bacteria," guess again. "Bacillus cereus is heat-resistant, so unfortunately, simply reheating a food after it has been temperature abused will not destroy the toxin," Shumaker says. Deering is less concerned about certain types of foods. "Typically, things that are very high in sugar don't support the growth of human pathogenic bacteria," she says. This means your brownies and cookies are less likely to make you sick if they stay out longer. That said, anything creamy or custardy (think: trifles, lemon bars, banana cream pie) needs to be given the Danger Zone treatment. So, you prepare a batch of baked beans the day before a barbecue. What's the best way to keep it fresh? When it comes to hot food, "you want to get it as cool as possible, as quickly as possible," Deering says. Shumaker adds, "Because toxin formation occurs in the temperature Danger Zone, it is important to cool foods quickly." That said, you don't want to place a piping-hot pot straight into the fridge. Why? "It is not recommended to put large containers of hot food in the fridge because the food in the center of the pot will not cool down quickly enough to avoid the temperature Danger Zone," explains Shumaker. "Divide large portions of hot food into shallow containers to allow foods to cool more quickly before putting [them] into the fridge." Deering agrees. "If you have a smaller container that's packed full, that's going to take a long time for that internal part of the food to get cold, so then you risk that you're in that Danger Zone. If you have a bigger container with not as much food, that's going to cool a lot faster." As far as what the container is made of, neither Deering nor Shumaker has a clear preference, though they both stressed the importance of having a good seal to keep air out. That said, concerns about ingesting microplastics are on the rise, you may want to consider using glass containers — especially if you plan on microwaving them or using them for hot foods, which can cause plastic containers to release more of those tiny particles. That was a lot of information — the key takeaways? "Try to keep foods cold as long as possible by using coolers with ice or ice packs, and consider only serving small portions at a time," says Shumaker. "Otherwise, I just make sure my fridge is kept at 41°F or below to maximize shelf life." When in doubt, Deering has an easy-to-remember motto: "Keep cold things cold and hot things hot!" Happy (and safe) eating! If you have Amazon Prime, you'll get free shipping, of course. Not yet a member? No problem. You can sign up for your free 30-day trial here. (And by the way, those without Prime still get free shipping on orders of $35 or more.) Our health content is for informational purposes only and is not intended as professional medical advice. Consult a medical professional on questions about your health.
Buzz Feed
02-06-2025
- Health
- Buzz Feed
Avoid These Foods At Your Hotel's Breakfast Buffet
Most food lovers agree that when you're on vacation, one of the perks of staying at a hotel is the free continental breakfast or breakfast buffet included with your visit. On the other hand, one of the biggest setbacks you can have on a vacation is being relegated to the bathroom after you've contracted a foodborne illness. And food that's been sitting out all morning can be at high risk of potential bacteria contamination, so it's important to know which items are safe to eat — and which you may want to skip. 'There are two main factors I think about … that can increase [the] risk of getting foodborne illness,' explained Dr. Ellen Shumaker, director of outreach for the Safe Plates program at North Carolina State University. '[Those are] temperature control of foods [and] … other guests potentially contaminating utensils or food due to lack of handwashing.' A lot of the time you can't taste the difference when food is contaminated, so it's key to know what to look out for ahead of time. 'There's a number of different microorganisms [that can contaminate food and] can prove to be pathogenic or produce toxins,' said Dr. Bryan Quoc Le, food scientist and food science consultant. 'For example, [with] certain species of E. coli, salmonella or listeria, you only need a couple cells to really cause havoc.' We talked to food safety experts about what they usually avoid at a hotel breakfast — and what they feel comfortable eating and drinking. 'Hot foods [should be] staying hot, and cold foods [should be] staying cold,' Shumaker said. '[This helps to] avoid … the temperature danger zone where bacteria like to grow.' When foods are left out in the 'danger zone' (between 40 and 140 degrees Fahrenheit) for more than two hours, germs that make you sick can rapidly reproduce, according to the Centers for Disease Control and Prevention (CDC). And in a buffet or continental breakfast setting, food is likely sitting out longer than that. If you see sausage patties, bacon, scrambled eggs, quiches or other meat and egg products sitting out without any heating appliance, you're going to want to skip those. These types of foods should be kept warm with a device such as a hot plate or chafing dish, Shumaker explained. 'This does not give the exact temperature, of course, but is an indicator that measures are being taken to keep food in a safe temperature range,' she said. 'If there's milk that's been sitting around and it's not on ice or hasn't been refrigerated, that's certainly something that I'm planning on avoiding,' Le said. You're going to want to make sure perishable items (like yogurt, cheeses and deli meats) are kept cold and stay out of the temperature 'danger zone.' Some precut fruits and veggies (like tomatoes, leafy greens and melon) also should be chilled because 'when cut, the fleshy part … has the level of moisture and pH to allow bacteria that can cause illness to grow,' according to Shumaker. As for juices, both fresh and pasteurized should be cold. Since fresh juice isn't pasteurized, it's at a higher risk for growing harmful bacteria when left out at room temperature. Shelf-stable juice packaged in boxes, bottles or cans don't need to be refrigerated, according to the U.S. Food and Drug Administration (FDA). Individually wrapped creamers and butter packets also don't need to be kept cold. These types of creamers have been treated to kill off bacteria, and the salt in the butter helps it maintain shelf stability, Shumaker explained. While Le generally eats from the salad bar if it looks clean and fresh, he pays attention to signs that the fruits and veggies aren't being properly handled. For example, if they have soft edges or if there's any dirt or other material on the surfaces, this could indicate that they're old or haven't been thoroughly washed. Melons, like cantaloupes, can be particularly risky because people often don't wash the rinds, he said. If the rind is damaged and there's bacteria on it, it can spread to the inside part of the melon. It can also cross-contaminate other fruits or veggies it touches. 'Fresh vegetables that are normally picked from the ground, like a lettuce or a cabbage … can pick up dirt quite a bit and then spread that … if they haven't been washed carefully,' Le added. 'Dirt can … start to produce a number of different microorganisms.' Raw sprouts (such as alfalfa or mung bean) should be avoided, Shumaker explained. They're grown from seeds and beans under warm, humid conditions, which are ideal for the growth of E. coli, salmonella and listeria, according to the FDA. 'If just a few harmful bacteria are present in or on the seed, the bacteria can grow to high levels during sprouting.' Sure, that tray of fruit may look appetizing — until you notice there's no serving utensil for it and people are touching it with their bare hands. If they haven't washed their hands after using the restroom, coughing or blowing their nose, they could be contaminating the other food on the plate, Shumaker said. When you do use serving utensils or shared condiments that a lot of other people are touching, you want to make sure your hands are clean before picking up the food on your plate. 'Other guests may have hands that have not been washed thoroughly after using the restroom or … have been in their mouths for their finger-licking first course,' said Dr. Jonathan Deutsch, professor of culinary arts and science at Drexel University. 'I always try to sanitize my hands between making my plate and sitting down to eat.' Norovirus, known as the 'stomach bug,' is the most likely culprit to be transferred from unclean hands to utensils and surfaces. 'If not cleaned and sanitized, norovirus can persist on surfaces for weeks,' Shumaker said. Making sure food and beverages are served at the appropriate temperature and washing your hands before eating are two of the most important guidelines. There are a few other items experts say are safest to consume. 'I'm going to trust [packaged foods, like muffins or individual yogurts] more just because there's a lot of processes that are involved to make sure that [they] are kept safe,' Le said. '[And] no one's touching them or handling them.' Deutsch said whole fruits that haven't been cut (like bananas or oranges), cooked-to-order options like omelets, and cereal in a dispenser (wash your hands after touching the handle) are also usually safe bets, particularly if you're immunocompromised. For people who are at a higher risk of food poisoning (weakened immune system, pregnant, aged 65 and older, or younger than 5), they should especially be aware of options that are safer to eat and what to avoid. While anyone can get food poisoning, individuals in these groups could get severely sick from it, according to the CDC. Do your research — and follow your gut. Besides the above safety guidelines, you can also check out inspection reports for restaurants and hotels. (They are usually publicly available in the United States and many other countries, according to Deutsch.) And when you're eating out at a restaurant or hotel, 'don't be afraid to ask questions regarding how food has been handled,' Deutsch said. 'And follow your gut — if you see something that's questionable or if you have a health condition that makes you particularly vulnerable, pack some protein bars.'
