While the Americans are preparing to celebrate the 249th anniversary of the nation on July 4, millions of people will meet for cooks, parades and fireworks. But with summer heat and outdoor meals, there is a less festive risk: food of food origin.
According to the USDA, summer months see an increase in food poisoning cases, often linked to outdoor meals where temperature control and cross -contamination precautions are easily overlooked. With vulnerable guests such as young children, elderly adults and pregnant women often present, taking food security seriously is as patriotic as the flag piloting.
Advice to stay safe in your barbecue of July 4
- Wash your hands often and correctly: Wet, foam with soap, rub for 20 seconds, rinse and dry. If the water is not available, use a hand disinfectant.
- Use a food thermometR When cooked::
- Minced meat: 160 degrees F
- Poultry: 165 degrees F
- Steaks, roast: 145 degrees f with a 3 -minute rest
- Fish: 145 degrees F
- Egg dishes: 160 degrees F
- Raw and ready to eat separate foods: Use different plates, utensils and coolers to prevent cross -contamination.
- Look at the heat: Foods spoil more quickly above 90 degrees F. Refrigerate or reject perishable items in an hour.
- Keep cold cold and hot hot foods: Cold foods should be held below 40 degrees F in coolers or on ice; Hot foods should be more than 140 degrees F until they are served.
- Prevent cross contamination: Shared bags of fries, fruit trays and condiments can spread pathogens if customers do not wash their hands.
- Keep children’s safety: Make sure children wash after playing outside or swimming before eating.
A study by the USDA revealed that 56% of consumers jump hand washing during meal preparation and that 95% do not wash properly when they do. Don’t let your party is. Good hygiene and temperature controls can prevent a fun day from ending with an emergency trip.
High -risk holiday food
Some traditional July 4 rates have more risks than others:
- Milk and non -pasteurized juice: These products can host harmful bacteria like E. Coli, Salmonella and Listeria.
- Gross cabbage: Cultivated in wet conditions perfect for bacteria, they have been linked to several epidemics.
- Prepui with fruits and vegetables: Jump the convenience and cut them yourself to avoid contamination.
- Subcu and meat eggs and meat: Raw eggs used in dishes such as homemade ice cream or under-cuite hamburgers have a risk.
- Raw crustaceans: The increase in water temperatures has increased microbial contamination of oysters and other crustaceans.
- Natural water not filtered: Lakes, streams and ponds may contain bacteria or parasites like Giardia.
- Raw flour: May contain E. coli. Avoid unwashed dough and pastries made without flour treated with heat.
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