Improper handling of raw meat makes thousands of people in the U.S. sick every year. All raw animal products may be contaminated with harmful bacteria and viruses.
Cooking meat, poultry and seafood to the right internal temperature will kill all bacteria and viruses. After cooking, handling these foods with clean hands and utensils and refrigerating leftovers quickly will keep them from becoming recontaminated.
Proper thawing of frozen meats is important. The best method for thawing is to place the frozen food in your refrigerator two days before preparation. Your refrigerator should be 41 degrees or cooler.
Meat may also be thawed safely by placing it under a steady stream of cool running water or as part of cooking. Meat shouldn't be thawed on a counter. Air thaws food from the outside in, so bacteria will grow on the warmer outside surface producing toxic waste products (which are not destroyed through cooking) while the center remains frozen.
Use an accurate food thermometer to check that the meat is cooked to the right temperature.
Do not guess at the internal temperature of food. Cook whole cuts of beef, pork and lamb, fish and eggs to at least 145 degrees. Cook all ground meats to at least 155 degrees. Cook poultry, wild game, casseroles, stuffing and all stuffed meats, poultry, seafood, and pasta to 165º F.
After handling any raw meat, wash your hands thoroughly. Never use the same utensils, cutting board or plates for handling raw and cooked meat.
For more information on safe food handling, contact the Genesee County Health Department at 257-3612 or visit our Web site at www.gchd.us.