How Much Do You Know About Food Safety?

The safe internal temperature for cooking beef, veal, and lamb steaks, roasts, and chops is 145 degrees. This temperature ensures that harmful bacteria, such as E. coli and Salmonella, are killed, reducing the risk of foodborne illnesses. Cooking meat to this temperature also ensures that it is cooked to a medium-rare to medium doneness, which is preferred by many people.

The safe internal temperature for cooking pork is 160 degrees. This temperature ensures that any harmful bacteria present in the meat are killed, reducing the risk of foodborne illnesses. Cooking pork to a lower temperature may leave it undercooked and unsafe to consume. It is important to use a food thermometer to accurately measure the internal temperature of the pork to ensure it reaches the safe temperature of 160 degrees.

The safe internal temperature for cooking ground beef, veal, and lamb is 160 degrees. This temperature is recommended by food safety guidelines to ensure that any harmful bacteria present in the meat are killed, reducing the risk of foodborne illnesses. Cooking the meat to this temperature ensures that it is safe to consume and minimizes the risk of food poisoning.

The safe internal temperature for cooking poultry is 165 degrees. This temperature ensures that any harmful bacteria present in the meat are killed, reducing the risk of foodborne illnesses. Cooking poultry to a temperature of 165 degrees also ensures that the meat is fully cooked and safe to eat, without being overcooked and dry.

Bacteria exist everywhere in nature. They are in the soil, air, water, and the foods we eat. When they have nutrients (food), moisture, and favorable temperatures, they grow rapidly, increasing in numbers to the point where some types of bacteria can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 and 140 °F, some doubling in number in as little as 20 minutes. Some types will produce toxins that are not destroyed by cooking.

Pathogenic bacteria do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a food has been mishandled or is dangerous to eat. For example, food that has been left too long on the counter may be dangerous to eat, but could smell and look fine. If a food has been left in the "Danger Zone" – between 40 and 140 °F – for more than 2 hours, discard it, even though it may look and smell good. Never taste a food to see if it is spoiled.

(Sources: Keeping Food Safe During an Emergency; Fighting BAC!® by Chilling Out; Refrigeration and Food Safety.)

Freezing to 0 °F inactivates any microbes -- bacteria, yeasts and molds - - present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food.

Never defrost foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.

There are three safe ways to defrost food: in the refrigerator, in cold water, or in the microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. And large items like turkeys may take longer, approximately one day for each 5 pounds of weight.

For faster defrosting, place food in a leak proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, cook immediately.

When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.

Yes. It is called cross-contamination. Bacteria in raw meat juices can contaminate foods that have been cooked safely or raw foods that won't be cooked, such as salad ingredients. Bacteria can also be present on equipment, hands, and even in the air.

To avoid cross-contamination, wash your hands with soap and hot water before and after handling ground beef to make sure you don't spread bacteria. Don't reuse any packaging materials. Use soap and hot water to wash utensils and surfaces which have come into contact with the raw meat. Don't put cooked hamburgers on the same platter that held the raw patties.

No. Partial cooking of food ahead of time allows harmful bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.