Wicomico County Health Department

September: National Food Safety Education Month
Residents Reminded to Practice Safe Food Handling During Holiday Weekend

Foodborne disease infections continue to be a serious health issue in the United States, causing an estimated 76 million people to become sick each year. The most common foodborne diseases associated with meat, poultry and fish are Salmonella, Campylobacter, and E. coli. Most people become sick by eating contaminated foods or beverages or by coming in contact with someone who has a foodborne illness. Pregnant women, older adults, infants and young children, and those with weakened immune systems are at higher risk for severe infections.

September is National Food Safety Education Month and health officials are reminding everyone tobe “food safe” this holiday weekend by following the four basic steps of food safety: Clean, Separate, Cook, and Chill.

CLEAN: Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers and handling pets. Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food.

SEPARATE: Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.

COOK: Cook roasts and steaks to a minimum of 145°F. All poultry should reach a safe minimum internal temperature of 165°F as measured with a food thermometer.Cook ground meat, where bacteria can spread during grinding, to at least 160°F. Cook fish to 145°F or until the flesh is opaque and separates easily with a fork. Heat other leftovers thoroughly to 165°F.

CHILL: Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90°F).Never defrost food at room temperature. Food must be kept at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.

Additional information on proper food handling and food safety can be found at FIGHTBAC.org or call the Wicomico County Health Department Environmental Health Division at 410-546-4446.