Some people will be more vulnerable than others when it comes to food borne illness (1). For example, young children, the elderly, pregnant people, individuals taking certain medications, and those with a weakened immune system will be at a higher risk for contracting a food borne illness.
One specific example is salmonella infection, a bacteria that may be found in undercooked eggs or poultry. People living with a diagnosis of HIV/AIDS, who have a weakened immune system, are 100 times more likely to contract an illness from exposure to salmonella than an individual with a healthy immune system (2). The good news is that this risk is preventable by cooking foods to an internal temperature of 165 degrees Fahrenheit.
It is important to follow the 4 steps to food safety, as outlined by the CDC : Clean, Separate, Cook, and Chill
- Clean - wash your hands properly, keep your kitchen counters and equipment clean after each use. Rinse fruits and vegetables under running water before preparing.
- Separate - prevent cross contamination by keeping foods like raw chicken away from any ready-to-eat foods in your fridge. Store raw meats at the lowest level of your fridge at home and keep the fresh strawberries higher to prevent any risk of dripping.
- Cook - be aware of the needed internal cooking temperature for common foods to ensure you kill any germs that could make you sick. You can confirm this at home with a thermometer.
- Chill - don't leave your leftovers out at room temperature, also known as the “Danger Zone” as bacteria can grow quickly in this temperature range. Never leave perishable foods out for more than 2 hours. Keep your home refrigerator set at the right temperature, 40 °F, and your freezer at 0 °F or lower.
When it comes to leftovers, it is important to have a plan for when you will consume them by. For most leftover prepared foods left in the fridge, aim to finish them up within 3 to 4 days. If you’re unsure, your best bet is to store your leftovers in the freezer to keep them from spoiling and allowing more time to make use of your leftovers. If your freezer is maintained at the right temperature, frozen leftovers will be safe to consume for a long time, though quality and flavor may decrease after a few months. Make sure to clearly date and label your leftovers before putting them into the freezer; it's very hard to identify foods once they are frozen.
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About Kristi:
Kristi is a Registered Dietitian and the Senior Manager of Nutrition Services at Project Open Hand. She previously worked in a clinical setting at Zuckerberg San Francisco General Hospital, and Highland Hospital in Oakland. She loves her career choice in supporting people’s health through food and nutrition. She loves to talk about veggies (eating them, cooking them, shopping for them at the farmers market), and spending time with her senior dog.
More recipes, cooking tips, and videos from Project Open Hand to help reduce wasted food:
- Spicy Garbanzo Beans
- Avocado Freezer Pops
- Yogurt Salad Dressing
- Kale Chips
- Banana Bread
- Zucchini Chips
- Fruit Peel Tea
- Zero Waste Applesauce
- Savory Peanut Sauce
Project Open Hand is a Chef Partner of the Stop Food Waste campaign. Since 1985, Bay Area nonprofit Project Open Hand has provided meals with love to older adults, adults living with disabilities, and people living with complex, chronic health conditions. Learn more at www.openhand.org
