promote growth of microbial populations. Even fresh
fruits and vegetables with skins and rinds that won’t be
eaten should be cleaned. Raw meat and poultry should
not be washed, because it only adds to the possibility of
cross-contamination between surfaces.
Food preparation tools and surfaces should be
carefully and regularly cleaned. This includes cutting
boards, kitchen utensils, dishes, appliances, kitchen
bins and counter tops. Hot, soapy water can be used
for cleaning surfaces. Dish cloths and dish towels
should only be washed in the hot water cycle. Sponges
should be disinfected in a chlorine bleach solution and
replaced frequently. In 2007, research showed that plac-
ing a wet kitchen sponge in the microwave for two
minutes would clean it, removing dangerous bacteria.
The sponge should not be touched immediately after
the two minutes are up, as it will be hot. And the sponge
must be wet before being placed in the microwave. Any
sponge, dish cloth, dish towel, or other food prepara-
tion item or surface that is smelly is a sign of bacteria
build-up. It should be properly cleaned as described
above or discarded. Bacteria thrive in damp conditions.
Separating foods
The juices from raw meat, poultry, seafood, and
eggs should never touch uncooked, ready-to-eat foods,
such as fruits and vegetables. This is one reason why it is
so important to thoroughly wash hands after each time
raw meats and other raw foods are touched. Even when
storing foods from shopping and in the refrigerator,
care should be taken to contain juices. Fresh meats,
poultry, and seafood can be sealed in plastic bags to
prevent juices leaking onto refrigerator surfaces.
The cutting board is an opportune location for
cross-contamination. It is best not to use a wooden
board with cracks, crevices and knife scars. In fact, old
cutting boards such as these should be discarded.
Food safety experts say the safest way to avoid cross-
contamination is to assign one cutting board strictly
for cutting raw meat, poultry, and seafood, and
another board for cutting vegetables, breads, and
other ready-to-eat foods. Labeling the boards or
using colors (green for vegetables) can help keep fam-
ily members from confusing them. After using a board
to cut raw meats, it should be thoroughly cleaned with
hot, soapy water or in the dishwasher.
Care also must be taken when cooking foods not
to re-use a plate that has contained raw meat, poultry,
or seafood. For instance, when grilling, the cooked
meats should be placed on a clean plate, not on the
one that the meats were brought to the grill on, that
contains remnants of juices from the raw food.
Properly chilling foods
Bacteria growth is slowed by colder temperatures.
Refrigerators should be kept at a temperature no
higher than 40F and the freezer at 0F. It is recom-
mended to keep a refrigerator thermometer in the
refrigerator at all times to monitor the temperature.
It’s important to refrigerate foods promptly after
bringing them home from the store, particularly dur-
ing warmer summer months.
Thelengthoftimefoodscanbesafelystoredinthe
refrigerator varies. Foods usually are marked by manu-
facturers and grocery stores. Raw meat, poultry, eggs,
seafood, and cut fruit and vegetables should never sit
out of the refrigerator or freezer for more than two
hours (one hour if the temperature is above 90F. Left-
overs should be refrigerated promptly. Most will last
three to four days in the refrigerator but exceptions are
stuffing and some cooked patties and gravies or broths,
which only should be kept one to two days. Bacterial
growth may not cause any sort of smell or discoloration,
so there may be no way to tell by looking or smelling. It
is better to be safe than sorry, or as food safety experts
recommend, ‘‘If in doubt, throw it out.’’ Plus, overstuff-
ing the refrigerator keeps cold air from circulating prop-
erly, so cleaning it out often serves two purposes.
Foods such as raw meats should be marinated in
the refrigerator, not on a kitchen counter. Food never
should be defrosted at room temperature, but in a
refrigerator. If food is defrosted more rapidly by sub-
merging in warm water or by using a microwave, it
should be cooked immediately.Cooking to proper temperature
Too often, consumers rely on the look of foods to
determine if they are cooked. But trying to judge
doneness by color of meat or juices does not accurately
determine safe temperature. It is important to invest in
a good meat thermometer and to use it appropriately
because uncooked or undercooked meat, poultry, and
eggs, as well as egg products, are potentially unsafe.
Accurate temperature readings on a thermometer
require placing it in the thickest portion of meats and
poultry pieces, away from bone, fat, and gristle. The
thermometer should be placed in the center of casser-
oles and egg dishes. The following minimum temper-
atures are advised for some common foods:
hamburger (patties, meatballs) 160F (71C)
roasts and steaks 165F (74C)
whole chicken, turkey 180F (82C)
chicken drumstick (thighs, wings, dark meat) 180F
(82C)Food safety