Food safety is an all-year-round concern.

But, the warm months get us thinking more about what we buy, how we wash, package and store food when our food has a greater chance of spoiling more quickly.

Some food safety issues may be beyond our control, such as how long milk and other perishables sat out in the heat before reaching the refrigeration units in the supermarket.

We can do something about the following food safety practices:

• Don’t believe the myth that leftovers or other foods in the refrigerator for several days are still safe to eat if they don’t smell bad. The fact is that there are different kinds of bacteria in food that can make us sick that don’t change the taste or smell or look of a food.
• Choose to freeze leftovers after the first serving as a meal. Err on the side of caution and throw away foods that have been in the refrigerator more than 3 days.
• Don’t believe the popularly held belief that freezing foods kills bacteria.
• Bacteria can survive freezing temperatures. Freezing is not a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply.
• Cooking food to the proper internal temperature is the best way to kill harmful bacteria. Use a thermometer to measure the temperature of cooked foods

Source: Partnership for Food Safety Education

For more food safety tips, myths and facts go to: http://www.fightbac.org

September is food safety education month, a good time to take a look at what we know about storing and preparing food safely.

The Partnership for Food Safety Education suggests we take a look at some food safety myths.

Myth #1 Freezing Kills Harmful Bacteria That Can Cause Food Poisoning.

FACT: Bacteria can survive freezing temperatures. Freezing is not a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply. Cooking food to the proper internal temperature is the best way to kill
harmful bacteria. Use a thermometer to measure the temperature of cooked foods.

Myth #2 If You Eat a Vegan Diet, You Don’t Have to Worry About Food Poisoning.

FACT: Fruits and vegetables are an important part of a healthy diet, but like other foods they may carry a risk of foodborne illness. Always rinse produce under running tap water including fruits and vegetables with skins and rinds that are not eaten. Never use detergent or bleach to wash fresh fruits or vegetables as these products are not intended for consumption. Packaged fruits and vegetables labeled “ready-to-eat” or “washed” do not need to be re-washed.

Myth #3 Plastic or Glass Cutting Boards Don’t Hold Harmful Bacteria on Their Surfaces Like Wooden Cutting Boards Do.

FACT: Any type of cutting board can hold harmful bacteria on its surface. Regardless of the type of cutting board you use, it should be washed and sanitized after each use. Solid plastic, tempered glass, sealed granite, and hardwood cutting boards are dishwasher safe. However, wood laminates don’t hold up well in the dishwasher. Once cutting boards of any type become excessively worn or develop hard-to clean grooves, they should be discarded.

Myth #4 Locally Grown Organic Foods Will Not Cause Food Poisoning.

FACT: Any food, whether organic or conventional, could become unsafe with illness-causing foodborne bacteria at any point during the chain from the farm to the table. Consumers in their homes can take action to keep their families safe. That is why
it is important to reduce your risk of foodborne illness by practicing the four steps:Clean, Separate, Cook, and Chill.