85% of people make this lack of hazardous barbecue, says USDA
This common mistake could endanger you this summer, the food authority indicates.
In case of grid shooting, this holiday weekend is a major component of your fourth of July plans, you are not alone. According to a survey conducted by the National Federation of Retail, 61% of people living in the United States plan to celebrate the holidays with aBarbecue, kitchen or picnic This year. Although fireworks can look like the most obvious threat associated with holiday celebrations, the United States Department of Agriculture (USDA) indicates an error of about 85% of US residents are at risk of Do this weekend - and do it could put your health at risk. Read it to find out if you make this critical error and you can do to protect yourself.
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Do not serve cold food that has not been maintained on the ice.
Although many people will instinctively become the dishes of certain foods that have been left to sit in the sun in a barbecue or picnic, this is not the only potential food risk you can meet - or inadvertently to your next outdoor gathering.
According to a survey conducted by the USDA Food Security and Inspectorate (FSIS), only 16% of respondents reported having followed the practice recommended by FISIS to serve cold food on a plate orbowl with ice around and store or discard remnants in a period of two hours. Even this apparently conservative tip is only good for more temperate days - if the temperature reaches more than 90 degrees Fahrenheit, the USDA warns that food left out is safe than to eat one hour.
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You should also keep the hot food enough warm.
It is not only cold food, like vegetables, pasta salad or fresh fruit, which require specific service conditions to ensure its safety consumption.
The same investigation of FSIS revealed that 66% of these respondents said they had no effort to keep their hot hot foods, either. Unfortunately, hiding these hot food somewhere Sunny is not enough to keep bacteria causing diseases at the bay. The USDA recommends keeping all hot foods to aTemperature above 140 degrees Fahrenheit and refrigerate remnants within two hours.
Pathogenic bacteria in food can double in 20 minutes.
If you are not going to adhere to specific practices to keep your cold cold and hot foods, you could put you at risk of foodborne illness. FSIS explains that food enters theso-called "danger zone" When it reaches between 40 and 140 degrees Fahrenheit. At this temperature, some types of pathogenic bacteria can double over a period of only 20 minutes.
Unfortunately, the presence of pathogenic bacteria, such asE. coli,listeria, andsalmonella, can not always be detected by looking or feeling a particular food. Even if your food is no longer sitting in the sun, the amount of bacteria causing the disease inside it could increase rapidly. "The food that has been left too long on the counter can be dangerous to eat, but could look good," the FSIS warns.
The food-designed disease kills thousands of American residents each year.
Although many people combine foodborne pathogens with unpleasant gastrointestinal side effects, they can frequently cause much more serious types of disease.
According to disease control and prevention centers (CDC), about 48 million people at the USUS have become sick of foodborne illness each year and 128,000 need hospitalization. In addition, about 3,000 American inhabitantsdie of healthy food disease Every year, withsalmonella,Toxoplasma Gondii,Listeria monocytogenes,norovirus, andCampylobacter spp. associated with the largest number of deaths.
If you fear that your food has been left too long or retains in less than ideal temperature conditions, Err on the side of caution and throw it.
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