Shelia Lewis: Smith County Extension

Family reunion, church supper, company picnic, off-to-college celebration - no matter what the occasion, summer has more than its fair share of large group gatherings. And that means a lot of food - and a lot of occasions for being at risk for food-borne illnesses.

These illnesses often present themselves as flu-like symptoms, such as nausea, vomiting, diarrhea or fever, and pose a particular risk to infants, pregnant women, the elderly and anyone with a weakened immune system.

Bacteria multiply rapidly between 40 and 140 degrees F. To keep food out of this "Danger Zone," keep cold food cold and hot food hot. Never leave perishable foods, such as meat, poultry, eggs and casseroles, in the "Danger Zone" more than two hours; one hour in temperatures above 90 degrees F.

Hold cold foods at or below 40 degrees F by storing in the refrigerator, in coolers or placing cold food in containers on ice until it's time to serve.

Food that will be portioned and served on the serving line should be placed in a shallow container. Place this container inside a deep pan filled partially with ice to keep food cold.

Foods like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice.

Drain off water as ice melts and replace the ice frequently.

Once food is thoroughly heated on the stovetop, oven or in a microwave oven, keep food hot by using a heat source.

Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers.

Check the temperature frequently to be sure food stays at or above 140 degrees F.

A rule of thumb in safe food preparation is to be sure you don't cut raw meat, poultry or fish on the same surface without thoroughly cleaning it between uses. An even better idea is to have two cutting boards - one reserved for meat, poultry and fish, the other reserved for fruits, vegetables, etc.

The cutting board surface is a matter of personal preference. Plastic boards are lighter in weight, but wood boards are kinder to your knives. Some people mistakenly believe that plastic boards are less likely to harbor bacteria than wood ones, but microbiologists at the University of Wisconsin's Food Research Institute discovered that this isn't true.

In fact, wood seems to have some as-yet-unidentified agent that is inhospitable to bacteria. Good cleaning practices are essential for safe food preparation.

No matter which surface you choose, it's essential to keep all cutting boards clean. Wash with hot, soapy water after each use. Rinse with clear water and air- or pat-dry with clean paper towels. Note that some nonporous cutting boards, including acrylic, plastic or glass, can also be washed in the dishwasher.

If the cutting board was used for uncooked meat, fish or poultry, sanitize it after cleaning with a solution of one tablespoon of liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air- or pat-dry with clean paper towels.

First, don't turn off the grill until you've burned off any cooked-food residue. Let the grill cool slightly. While it's still warm, use a small wire brush to clean off any food particles that remain on the cooking grates. If the grates are removable, take them out and soak them in warm, soapy water. Remove them from the water and brush clean with a wire brush. If other parts of the grill require cleaning (for example, around the burner or on the inside surfaces), check the manual for your grill. When you've finished cleaning, reassemble the grill and let it air-dry. The next time you use it, preheat it for an extra five minutes to be sure you burn off any cleaning residue.

Shelia Lewis
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