Chilling Foods to Prevent Bacteria

Do you believe food that tastes, smells, and looks good is safe to eat? Maybe, maybe not. Never taste food to see if it is free from pathogenic or disease-producing bacteria. You might think these bacteria can't harm you too much, but you would be wrong. According to the Centers for Disease Control and Prevention (CDC), bacteria and other microorganisms cause about 76 million illnesses and 5,000 deaths each year in the United States. The best way to protect yourself from foodborne illness is to chill your uncooked and cooked food in the refrigerator or the freezer, and to follow safe practices when throwing away food.

Bacterial Growth
Give bacteria time, moisture, food, and the right temperature and they will reproduce rapidly. At temperatures between 40 degrees F and 140 degrees F, bacteria can multiply into dangerous levels within two hours. Putting your food into a refrigerator slows the growth of bacteria, but only cooking at temperatures above 140 degrees F will kill them. However, if you leave raw food out too long at high temperatures, even proper cooking won't help.

Bacteria grow best in the following foods:

• Meat
• Poultry
• Seafood
• Eggs
• Dairy products
• Beans
• Grains

Refrigerator Safety

• Keep between 32 degrees and 40 degrees F
• Use a refrigerator thermometer to verify temperatures
• To maintain an even temperature throughout, do not overload the space
• Clear out foods every few weeks

How to Chill Your Foods
Remember that all perishable foods -- leftovers, fresh groceries from the store, and prepared foods -- must be refrigerated within two hours or, during extreme heat, one hour. Steps to take include:

• Splitting cooked foods into shallow containers for quicker cooling in the refrigerator
• Dividing large portions of meat or poultry into pieces, wrapped or placed into separate containers
• Stirring soups to let go of heat
• Eating cooked meat leftovers within three to four days or tossing
• Eating fresh chicken or turkey, whole or pieces, or ground beef, turkey, or other mixtures within one to two days or tossing
• Eating beef steaks, pork and lamb chops, and roasts within three to five days or tossing
• Freezing cooked leftovers for up to two to three months
• Freezing fresh meats and poultry anywhere from three to four months up to a year, depending upon the type and cut of meat or poultry

Taking Stock
Consider dating your stored foods, both refrigerated and frozen, so that it's easy for you to know whether or not a food should be safe from foodborne bacteria. If you can't tell how long you've had food items stored, then it's best to throw them out. Don't risk being wrong.