To protect yourself, your family and guests from Salmonella, E. Coli and other food-borne illnesses, follow these key food safety tips”

Wash your hands

• Wash your hands for about 20 seconds with warm water and soap to get rid of the germs that can get into food and make people sick.
• Wash your hands after going to the bathroom, after touching raw meat, fish or poultry, and after taking out the garbage, sneezing, or coughing.

Keep foods safe from cross contamination

• Avoid cross contamination, which occurs when germs from raw foods get onto foods that will not be cooked or fully reheated to 165º F before eating.

• Put raw poultry, meat and fish in the “meat” drawer of the refrigerator, or put them on the bottom shelf in the refrigerator so the juices don’t drip on foods that won’t be cooked.

• Use a hard cutting surface with no splits or holes in it.

• Wash, rinse and sanitize the cutting surface and utensils after cutting raw poultry, meat, and fish, as well as melons. Make a sanitizer with 1 teaspoon of household bleach for each gallon of cool water.

Heat foods to their proper temperature

• In order to kill all bacteria, cook turkey, dressing containing turkey parts, other poultry and wild game to at least 165º F, ground beef and ground pork to 155º F, and fish, shellfish, lamb, other pork, other beef, and eggs to 145º F. (Most people will prefer turkey that has been cooked to an even higher temperature).

• Cold foods should be kept cold (lower than 41º F), and hot foods should be held hot (above 140º F).

Cool and reheat foods properly

• Cool food properly by placing it in uncovered shallow pans in the refrigerator.

• If you are taking prepared food to share with others, be certain that you keep it hot (above 140º F) or cold (41º F or below) during the trip and until it is served.

• If food has been sitting at room temperature for not more than 2 hours, refrigerate it or reheat it. If food has been sitting out for longer than 2 hours, throw it out.

• Take care with leftovers. Be sure the food has been cooled properly, then kept cold on the journey home.

Vegetables and fruit

• Wash and scrub fruits and vegetables under cold running water.

• Scrub the exterior of melons before cutting them, and then keep them cold at 41º F or below.

• Keep “starchy foods” like cooked beans (legumes), rice, potatoes and pasta at 140º F or above, or cold at 41º F or below. Be sure to refrigerate within 2 hours after the meal.

• Keep tofu and other plant protein foods hot (140º F or above) or cold (41º F or below).

• Sprouts must be kept at 41º F or below until used.

Donated foods

Meal programs and food banks see a large amount of food donated around the holidays, and this Thanksgiving is no exception. Public Health encourages your generous food donations, and stresses that the biggest need is for high quality canned protein foods, fruits and vegetables.

If you are donating fresh produce or a perishable food that has been kept continuously refrigerated at 41º F or less, call the donor agency before delivering to make sure that they have refrigerator or freezer space, and that they can accept what you would like to donate.

For additional information on food safety, please visit:

• Public Health’s Food Protection website

• Cooking Turkey Fact Sheet

• Public Health – Seattle & King County www.kingcounty.gov/health

Photo by the QFamily

If you eat food contaminated with bacteria called Listeria, you could get so sick that you have to be hospitalized. And for certain vulnerable people, the illness could be fatal.

Unlike most bacteria, Listeria germs can grow and spread in the refrigerator. So if you unknowingly refrigerate Listeria-contaminated food, the germs could contaminate your refrigerator and spread to other foods there and increase the likelihood that you and your family will become sick.

Those most at risk for listeriosis—the illness caused by Listeria monocytogenes—include pregnant women, older adults and people with compromised immune systems and certain chronic medical conditions (such as HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients).

In pregnant women, listeriosis can cause miscarriage, stillbirth, and serious illness or death in newborn babies.

Recently, a multi-state outbreak of listeriosis tied to contaminated cantaloupes has caused illnesses and deaths. Listeria has also been linked to a variety of ready-to-eat foods, including unpasteurized milk and dairy products, Mexican-style or soft cheeses made with unpasteurized milk, processed deli meats, hot dogs, smoked seafood and store-prepared deli-salads.

Listeria monocytogenes

Donald Zink, Ph.D, senior science advisor at FDA’s Center for Food Safety and Applied Nutrition, says FDA is aware of cases of foodborne illness caused by bacteria that can live in the kitchen and spread to foods.

Consumers are advised to wash all fruits and vegetables under running water just before eating, cutting or cooking, even if you plan to peel the produce first. Scrub firm produce such as melons and cucumbers with a clean produce brush.

To further protect yourself and your family from Listeria, follow these steps:

Keep Refrigerated Foods Cold

Chilling food properly is an important way of reducing risk of Listeria infection. Although Listeria can grow at refrigeration temperatures, it grows more slowly at refrigerator temperatures of 40 degrees F or less.

• Keep your refrigerator at 40 degrees F or lower and the freezer at 0 degrees F or lower.
• Wrap or cover foods with a sheet of plastic wrap or foil or put foods in plastic bags or clean covered containers before you place them in the refrigerator. Make certain foods do not leak juices onto other foods.
• Place an appliance thermometer, such as a refrigerator thermometer, in the refrigerator, and check the temperature periodically.  Adjust the refrigerator temperature control, if necessary, to keep foods as cold as possible without causing them to freeze. Place a second thermometer in the freezer to check the temperature there.
• Use precooked and ready-to-eat foods as soon as you can. The longer they are stored in the refrigerator, the more chance Listeria has to grow.

“If you have leftovers in your refrigerator, it’s best to throw them out after three days, just to be sure,” says Zink. “It’s better to be safe than sorry.”

Clean Refrigerator Regularly

Listeria can contaminate other food through spills in the refrigerator.

• Clean up all spills in your refrigerator right away—especially juices from hot dog and lunch meat packages, raw meat, and raw poultry. Consider using paper towels to avoid transferring germs from a cloth towel.
• Clean the inside walls and shelves of your refrigerator with warm water and liquid soap, then rinse. As an added measure of caution, you can sanitize your refrigerator monthly using the same procedures described below for kitchen surfaces.

Clean Hands and Kitchen Surfaces Often

Listeria can spread from one surface to another.

• Thoroughly wash food preparation surfaces with warm, soapy water. As an added precaution you should sanitize clean surfaces by using any of the kitchen surface sanitizer products available from grocery stores, being careful to follow label directions.

You can make your own sanitizer by combining 1 teaspoon of unscented bleach to one 1 quart of water, flooding the surface and letting it stand for 10 minutes.  Then rinse with clean water.  Let surfaces air dry or pat them dry with fresh paper towels.  Bleach solutions get less effective with time, so discard unused portions daily.

• A cutting board should be washed with warm, soapy water after each use. Nonporous acrylic, plastic, or glass boards can be washed in a dishwasher.
• Dish cloths, towels and cloth grocery bags should be washed often in the hot cycle of your washing machine.
• It’s also important, to wash hands with warm water and soap for at least 20 seconds before and after handling food.

This article appears on FDA’s Consumer Updates page, which features the latest on all FDA-regulated products.

Posted September 30, 2011

PHOTO CREDIT: Cantalope by the QFamily.

Listeria monocytogenes can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women, the company said.

Queso Fresco Casero Fresh Cheese was sold in retail markets in Washington and at the Pasco, WA flea market.

The cheese is packaged in round clear plastic 16oz. packages, and is stamped on the back with a code date of “Sep 14 2011”.

This recall is the result of a routine sampling program by Washington State Department of Agriculture which revealed that the cheese is contaminated with Listeria.

The company will be notifying their customers and requesting that they stop sales of this product. Del Bueno is working with FDA to conduct their recall.

Consumers who have purchased Del Bueno brand Queso Fresco are urged to return it to the place of purchase for a full refund.

Consumers with questions may contact the company at 425-503-3823 between 8:00am and 4:00pm Pacific time.

Wash your hands

Wash hands with soap and water for at least 20 seconds before and after handling food. If you’re eating where there’s no source of clean water, bring water, soap, and paper towels or have disposable wipes/hand sanitizer available.

Marinate food in the refrigerator

Don’t marinate on the counter—marinate in the refrigerator. If you want to use marinade as a sauce on cooked food, save a separate portion in the refrigerator. Do not reuse marinade that contacted raw meat, poultry, or seafood on cooked food unless you bring it to a boil first.

Keep raw food separate

Keep raw meat, poultry, and seafood in a separate cooler or securely wrapped at the bottom of a cooler so their juices won’t contaminate already prepared foods or raw produce. Don’t use a plate or utensils that previously held raw meat, poultry, or seafood for anything else unless you wash them first in hot, soapy water. Have a clean platter and utensils ready at grill-side for serving.

Cook food thoroughly

Use a food thermometer to make sure food is cooked thoroughly to destroy harmful bacteria. Refer to the Safe Minimum Temperatures chart for safe internal temperatures for foods. Partial precooking in the microwave oven or on the stove is a good way to reduce grilling time—just make sure the food goes immediately on the preheated grill to finish cooking.

Keep hot food hot and cold food cold

Keep hot food at 140°F or above until served. Keep cooked meats hot by setting them to the side of the grill, or wrap well and place in an insulated container.

Keep cold food at 40°F or below until served. Keep cold perishable food in a cooler until serving time. Keep coolers out of direct sun and avoid opening the lid often.

Cold foods can be placed directly on ice or in a shallow container set in a pan of ice. Drain off water as ice melts and replace ice frequently.

Don’t let hot or cold perishables sit out for longer than two hours, or one hour if the outdoor temperature is above 90°F. When reheating fully cooked meats, grill to 165°F or until steaming hot.

Transport food in the passenger compartment of the car where it’s cooler—not in the trunk.

Put these items on your list

These non-food items are indispensable for a safe barbecue.

• Food thermometer

• Several coolers: one for beverages (which will be opened frequently), one for raw meats, poultry, and seafood, and another for cooked foods and raw produce

• Ice or frozen gel packs for coolers

• Jug of water, soap, and paper towels for washing hands

• Enough plates and utensils to keep raw and cooked foods separate

• Foil or other wrap for leftovers

This article appears on FDA’s Consumer Updates page, which features the latest on all FDA-regulated products.

June 27, 2011

But increasingly, consumers are seeing “raw” milk—and cheeses, yogurts, and other products made from it—in specialty shops, farmers’ markets, and stores.

That’s partly because many Americans have adopted a “back to nature” philosophy about the foods they eat, embracing the idea that locally produced and minimally processed foods are more nutritious.

But in the case of raw milk, FDA says that’s not true.

Photo by Maciej Lewandowski

FDA Consumer Update on the safety of raw milk

What’s a building block in the food pyramid that’s important for building and maintaining bone mass? It’s milk.

Whether it’s from cows, goats, sheep, or another mammal, milk and milk products are an important source of calcium throughout a person’s life.

Most of the milk sold in the United States is pasteurized, a process during which the milk is heated to 161 degrees and kept there for 15 seconds. Pasteurization kills harmful bacteria—including salmonella, E. coli, and listeria—that can contaminate milk before it gets to your table.

The Food and Drug Administration (FDA) and the Centers for Disease Control (CDC) and Prevention recommend pasteurization for all milk consumed by people in the United States.

Pasteurization Reduces Illness

Pasteurization of milk is an effective means of preventing outbreaks of foodborne illness, including tuberculosis, brucellosis, salmonellosis, scarlet fever, and listeriosis. It was first used in the United States more than 100 years ago and has been widely used for more than a half-century, says John Sheehan, an FDA expert on the safety of dairy products.

But increasingly, consumers are seeing “raw” milk—and cheeses, yogurts, and other products made from it—in specialty shops, farmers’ markets, and stores. That’s partly because many Americans have adopted a “back to nature” philosophy about the foods they eat, embracing the idea that locally produced and minimally processed foods are more nutritious.

But in the case of raw milk, FDA says that’s not true. Although the heating process slightly affects a few of the vitamins—thiamine, vitamin B6 and folic acid within the B-complex, and vitamin C, the changes are not significant.

Meanwhile, there is a risk that milk could be contaminated by environmental factors such as soil or animal feces, animal diseases, or bacteria on an animal’s skin.

Consumers are also seeing more raw milk products because of the growth of the artisanal cheese industry, Sheehan says. These cheeses are made by hand using what are considered to be traditional methods—often on the farm where the milk is produced. Some of these cheese makers use pasteurized milk in their products, but others use raw milk that could contain disease-causing bacteria.

Some people believe cheese made from raw milk is better for you, but Sheehan says there is no scientific evidence to support that belief.

In countries where pasteurization of milk is less common, outbreaks of foodborne illness attributed to tainted milk or milk products occur more frequently than they do in the United States. In France, for example, the rate of foodborne illness attributed to milk and milk products was reported to be roughly three times what it is in the U.S., says Sheehan, citing a 2001 study by researcher Marie-Laure De Buyser and other French scientists.

When in Doubt—Ask!

Federal law prohibits dairies from distributing raw milk across state lines if it has been packaged for consumers. This means raw milk can only be distributed between states if it’s going to plants to be pasteurized or used to make aged cheese before being sold to consumers. Experts have long believed that aging cheese for 60 days or longer killed disease-causing bacteria. FDA is now reviewing the scientific basis for that belief.

Each state makes its own laws about selling raw milk within the borders of the state. About half of states allow some form of raw milk to be sold to consumers.

Consumers should be alert when they buy milk or milk products. To avoid raw milk, here are a few things you can do:

• Read the label on milk or milk products before you buy them. Many companies put the word “pasteurized” right on the label—but, Sheehan says, it is not required.

• Ask store employees if specific brands are pasteurized.

• At farm stands or farmers’ markets, ask if the milk and cream being sold have been pasteurized. If the market sells yogurt, ice cream, or cheese, ask if they were made with pasteurized milk.

Symptoms of Foodborne Illness

Not all raw milk and products made from it contain harmful bacteria. But if they do, the bacteria could be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems. While most healthy people recover from a foodborne illness in a short time, some people may develop symptoms that are chronic, severe, or even life-threatening.

Symptoms of foodborne illness may include:

• vomiting
• diarrhea
• abdominal pain
• fever
• headache
• body aches

If you think you might have become ill from drinking raw milk—or eating yogurt, cheese, or a product made from it—see your health care provider immediately.

This article appears on FDA’s Consumer Updates page, which features the latest on all FDA-regulated products.

Posted March 8, 2011