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June 29, 2011
 
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Bulletin, Progressive, Record, Reporter Wednesday, June 29, 2011 15B Avoid foodborne illness with food prep tips Foodborne illness is an unwanted guest at any party, and with July Fourth around the corner, everyone should be aware of proper food safety techniques to ensure guests and party-goers have a happy and healthy experi- ence. For those planning barbe- cues and picnics, Cheryl Luptowski, home safety ex- pert at NSF International, created a list of pmnic and grilling safety tips: Throw out leftovers from picnics. - Refrain from preparing foods more than 24 hours in advance. Avoid bringing dishes that contain eggs and home- made mayonnaise. NSF International is a nonprofit public health and safety organization. Below is a complete list of its food safety tips. Picnic food safety tips Put perishable foods (i.e. hot dogs, cut fruits and salads) in individual containers on the bottom of the cooler with ice packs on the top. This method provides the best insulation for foods that need to remain cool and helps prevent cross contamination. Put cold drinks (i.e. sodas, juices, etc.) in a separate cooler. This method avoids having the cooler containing perishable foods to constantly be opened and closed. Carry the cooler in the passen- ger area of the car. Keeping the cooler in the passenger area instead of in the trunk allows the air conditioning to help keep the contents cool. Wash produce such as melons prior to serving. Bacteria can be present on the exterior of melons and can be carried into the edible section when cutting it. Avoid taking dishes to a picnic that contain eggs, homemade mayonnaise or milk and other dairy products as they are prone to growing bacteria. Store-bought mayonnaise alone is OK, but could pose an issue when mixed with other foods that are not acidic. Do not prepare foods more than one day before your picnic unless it is to be frozen. Cooking foods in advance allows more opportunities for bacteria to grow. Remember the one-hour rule. Do not consume any perish- able foods that have been sitting out an hour or more on days where the temperature is over 90 degrees F. Throw out leftovers. Sincemost picnic leftovers have been sitting out for more than one hour and have had many people handling them, throw them out. The more time that food has been sitting at unsafe temperatures, the more likely harmful bacteria has grown. Grilling tips to remember Start with a clean kitchen. According to a germ study by NSF International, the kitchen sponge and kitchen sink are the "germiest" places in the home. These are items that are typically used in multiple stages of the cooking and cleaning process. Avoid cross- contamination by ensuring these items are clean. Here's how: --Place wet sponges in the microwave for two minutes once per day and replace them often -- every two weeks or more as needed. --Better o ptions for kitchen cleaning are dishcloths, towels and rags. Washing on the clothes washer's hot water cycle with bleach can sanitize these items. Replace every one or two days. --Wash and disinfect the sides and bottom of the sink one or two times per week with a disinfecting cleaner. --Sanitize kitchen drains and disposals monthly by pouring a solution of one teaspoon household bleach in one quart of water down the d rain. --Wash kitchen sink strain- ers in the dishwasher weekly. Defrost foods safely. Don't at- tempt to defrost foods quickly by letting them sit overnight on a kitchen counter. Use one of the following methods: Place covered food n a shallow pan on the lowest shelf of the refrigerator. --Defrost the food item in the microwave, but keep in mind that you must finish cooking the food immediately thereafter, as some areas of the food may become warm and begin to cook during the microwave defrosting process. --If there is notenough time to thaw frozen foods, it is safe to cook 'oods from the frozen state/However, the cooking will take approxi- mately 50 percent longer than the recbmmended time for fully thawed or fresh meat and- poultry. Practice proper marinating. If marinating food, marinate in a refrigerator overnight and dispose of any leftover mari- nade that has been 'n contact with raw meat. While acids in marinades can help tenderize meat, too much vinegar or hot sauce can cause meat to be more stringy and tough. Keep hot foods hot and cold foods cold. Hot foods need to be kept at temperatures above 140 degrees F and cold foods lower than 40 degrees F. Between these two tem peratures,: bacteria can multi ply very rapidly and reach dangerous levels in as little as two hours. Don't cook with your eyes, cook with a thermometer. In order to ensure food has reached a safe internal temperature, always use a certified food thermometer. Any leftovers should be put away within two hours (one hour if the temperature is over 90 degrees F). Avoid cross-contamination. Since bacteria can easily spread from one food to the next via dripping juices, hands or utensils, think ahead to avoid cross-contamination. Don't use the same utensils and plates for raw and cooked foods, and always remember to wash hands before prepar- ing and consuming food. Food on the Table: All-American Heather Hunsaker foodonthetable.com From sea to shining sea, there are some foods that "sing" America! To celebrate the upcoming Independence Day holiday, why not host an all-American dinner party with a menu full of popular foods that have helped build our nation? Meal planning begins with these three favorites: Hamburgers There is great debate about where the all-American ham- burger got its start. Some say that a New Haven, Conn., restaurant owner in the early 1900s had a customer in a hurry and needed lunch fast. ,So he slapped a beef patty ....... between two slices of bread and served up the first "ham- burger." But to people from the south, the hamburger was invented long before then, in the late 1800s in Athens, Texas. Debate or not, hamburgers are an inexpensive, easy-to- make meal. And that makes them one popular American food! S'mores It is also uncertain where this classic delightful camp- fire treat originated, but the very first printed s'more "recipe" is found in a 1927 Girl Scout camping manual. The original name of this gooey treat was actually "some more" because of the constant requests for more. The name was later abbrevi- ated to "s'more," perhaps because of the difficulty of saying "some more" with a mouth full of sticky marsh- mallows. Chili dog Serving sausage in a bun is a meal known around the world. Germans are known to be the first to enjoy this simple meal back int43th • century. However, the chili dog, also known as a Coney Island hot dog, came about in 1914 in Jackson, Mich. The original "Coney Island Dog," which actually has little association with the Coney Island of New York, was a grilled hot dog served with a bean_less chili, cheese, yellow mustard and chopped onions. Today Sexting can be very private, but when it becomes public it can be g humiliating and exposes you in more ways than one- and to many more than one. Stop it before you click it and think about what you are doing and if this truly makes you feel good about yourself. Call the PLUMAS/SIERRA CRISIS LINE Americans near and far en- joy this hands-on meal at sporting events, barbecues and more. Other great all-American foods to serve up this Fourth of July include Philly cheesesteak sandwiches, corn dogs, buffalo wings, peach pie, grilled corn on the cob and potato salad. Try this flavorful recipe for All-American Barbecue Chili Dogs at your next gathering! All-American Barbecue Chili Dogs Prep time: 6 minutes Cook time: 20 minutes Serves: 5 5 all-beef hot dogs 5 hot!dog!buns 112 cup cheddar cheese, shredded Chili: 112 tablespoon olive oil 112 small white onion, chopped 1/2 cup barbecue sauce 1 (15-ounce) can kidney beans, drained and rinsed 1 (15-ounce) can black beans, drained and rinsed 1-1/2 tablespoons chili season- ing 1 tablespoon packed brown sugar 1 tables poon Worcestershire sauce 1 tablespoon ketchup 112 tablespoon apple cider vinegar 1 tablespoon yellow mustard In a large saucepan over low CORNERSTONE n. Engineering, Construction CA C.E. Lic #C52530 GREAT DESIGN MATTERS! Start with us! 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Call 50 589-3585 leave message ' 'ii:,:,or 530 370 0101 for appointment heat, heat olive oil, add onions and cook until translu- cent, about 5 minutes. Stir in the barbecue sauce, beans, chili seasoning, brown sugar, Worcestershire sauce, ketchup, apple cider vinegar and mustard. Bring to a boil and reduce heat to a simmer and cook for 10 minutes, stirring occasionally. Meanwhile, set up grill for direct cooking over medium heat, When ready, place hot dogs on the grill. Cook for 10 minutes or until,heated through, turning,occasionally. Add buns to grill and toast. Place hot dogs'in buns and top with chiliand cheddar cheese. Hunsaker graduated from Le Cordon Bleu College of Culinary Arts. She currently serves as a writer and recipe developer for meal planning site foodonthetable.com. QUINCY SUSANVILLE RENO 400 West Main Street 608 Main Street 6190 Mae Anne Ave. 530.283.1112 530.257,7291 Ste #1 775.747.9710 B/ought a house? Bought a car? Bought a motorcycle? 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